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Interim Acrylamide Guidance

by User Not Found | Apr 11, 2018
Although the information provided is still awaiting final details from the EU, it is important that food business owners are familiar with best practice guidelines.
New acrylamide legislation has come into effect as of today, 11th April. This means 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.

However, the official EU guidance on acrylamide is yet to be released and this has caused confusion for many in the industry.

Fortunately, the UKHospitality Interim Acrylamide Guide is available for caterers to refer to ahead of the EU’s official information. The guide was developed by the Food Standards Agency, Food Standards Scotland and the Acrylamide Stakeholders Steering Group – including NCASS. NCASS contributed to the guide to provide information to the catering industry.

Read the guide here.

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