The regulation requires food businesses to identify potential sources of acrylamide and demonstrate that they have taken appropriate action to reduce levels to as low as can be reasonably achieved.
The document provides operators with best practice guidance on how to mitigate acrylamide in their food businesses. It has been developed with input from the Food Standards Agency (FSA), Food Standards Scotland (FSS) and other key stakeholders in the catering and food service sector.
The FSA-FSS foreword in the guidance says: “The Food Standards Agency and Food Standards Scotland welcome the UKHospitality guide on acrylamide for caterers and food service businesses. This practical and informative guide should help these businesses to comply with the leglisation and to put in place simple steps to manage the risks of acrylamide in food.”
Acrylamide is a chemical that is created when many foods – particularly starchy foods such as potatoes and bread – are cooked at high temperatures, such as when baking, frying, grilling, toasting or roasting. The tentative scientific consensus is that acrylamide could be carcinogenic.
Please see below for a link to the guide:
http://www.bha.org.uk/interim-acrylamide-guidance/