What is Acrylamide
Acrylamide is a chemical contaminant of food.
It’s produced from the browning reaction seen when starchy foods are roasted, fried, toasted, grilled and baked.
The foods you need to put mitigation measures in place for are french fries, crisps, bread, cereals, pastries, biscuits, wafers and coffee (there are different measures for manufacturers)
What’s the problem with it?
Eating foods containing acrylamide have been linked to an increased chance of developing cancer over a lifetime.
What do I need to do?
This depends on the type of business you are. Businesses need to follow article 2(2) in the guidance if they are simple businesses and supply the local area or 2(3) for more complex businesses. (See the guidance to work out which one your business falls under).
Reduce the levels of acrylamide produced in food to a level as low as reasonably achievable.
How do I do this?
We have also produced an acrylamide due diligence pack which is available free of charge. Download here. This pack contains information which supplements the guide and will help demonstrate due diligence to Environmental Health Officers.
Now we have a FREE online course for acrylamide awareness. This can be accessed here