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New Acrylamide Legislation

by Amy Chandler | Mar 26, 2018
Acrylamide is formed when foods with high starch content are heated to high temperatures (above 120 degrees).
From 11th April 2018 Commission Regulation (EU) 2017/2158 will take effect, meaning food business operators must take necessary steps to manage acrylamide as part of their food safety management systems (FSMS) and ensure acrylamide levels in their food remain as low as is reasonably achievable.

The British Hospitality Association are working with the Food Standards Agency and Food Standards Scotland to publish a guide to managing acrylamide for caterers. We will provide access to this document for our members as soon as it becomes available.

Read more here


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