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Acrylamide legislation to launch in April

01 December 2017

Catering businesses will be required to have procedures in place to manage acrylamide within their food safety management systems from April 2018, according to the Food Standards Agency (FSA).

First identified in food products in 2002, acrylamide has seen analytical methods developed to quantify this, according to food laboratory RSSL.

The new legislation requires catering business to adopt measures to mitigate the formation of acrylamide in a range of foods, says the FSA.

It is working with Food Standards Scotland and the British Hospitality Association, among others, to create guidelines to assist catering and foodservice operators to comply with the new requirements.

More information on the enforcement of the legislation will be produced in the New Year. RSSL senior scientist Emilie Clauzier said her company is already being commissioned to perform annual surveillance testing on acrylamide by a number of companies.

"As the food industry is being challenged to reduce acrylamide levels, our clients are coming to us to help them monitor their acrylamide levels.

"These results can be used when challenged by regulatory bodies," she said.

Acrylamide can appear in food during cooking at high temperatures from reaction between sugars and an amino acid that is naturally present.

It is not created from food packaging or environmental influences, according to the US Food & Drug Administration website.


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