Steps food business operators need to take to reduce the amount of acrylamide in food.
What is acrylamide?
Acrylamide is a chemical substance formed when sugar in starchy foods are cooked at high temperatures (above 120°C). It can be formed when foods are baked, fried, grilled, toasted or roasted. It is a natural by-product of the cooking process and gives food a desirable colour, smell and taste but is harmful in excess.
What are the potential health effects of acrylamide?
Scientific tests show that too much acrylamide in the diet has the potential to cause cancer in humans, with young children most at risk.
Where is it found?
It is found in a wide range of foods including: roasted potatoes and root vegetables,chips, crisps, toast, cakes, biscuits, cereals, coffee.
Please download and read the following guidance notes to help you reduce the amount of Acrylamide produced by your food business: