EU publishes acrylamide mitigation legislation
Food businesses in the United Kingdom will be required to put in place practical steps to manage acrylamide within their food safety management systems under new European Union (EU) legislation, which will apply beginning in April 2018.
Food businesses in the United Kingdom will be required to put in place practical steps to manage acrylamide within their food safety management systems under new European Union (EU) legislation, which will apply beginning in April 2018.
The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods. It is not possible to eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable. The Food Standards Agency (FSA) and Food Standards Scotland are working with the British Hospitality Association and other key stakeholders to develop simple guidance that will help the catering and foodservice sectors comply with new rules. Guidelines to aid understanding of the enforcement of the legislation will also be available in the new year.