HRS Management

HeadICO

Client Login

TiteTop

Your Outsourced Health
and Food Safety Consultant

Numbers

London 02038 621 900
Oxford  01865 587 050
  • Services
    • food Safety
    • 5 FHRS Stars
    • Licensing
    • Health and Safety
    • Fire Safety
    • Training
    • Environment
    • Risk Assessment
  • Training Courses
    • FOOD SAFETY
    • LICENCING
    • HEALTH AND SAFETY COURSES
    • IOSH COURSES
    • FIRE SAFETY TRAINING
    • TAILORED GROUP COURSES
  • Testimonials
  • News
  • Contact Us
  • Library
  • BROCHURES

HomeTopGal

Health & Safety

Food Safety

Fire Safety

Training

DID YOU KNOW CRISPY CHIPS ARE NOW ILLEGAL?
Tuesday, February 12, 2019

DID YOU KNOW CRISPY CHIPS ARE NOW ILLEGAL?

At the moment there is very little guidance (BHA 2018) is still in draft guidance form, which is where a lot of the information is from.

Introduction

Under EU Regulation 2017/2158 (April 2018) The risk of Acrylamide must be managed in the food production industry.

Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C). It can be formed when foods are: baked, fried, grilled, toasted or roasted.

Acrylamide is formed during high temperature cooking, when water, sugar and amino acids combine to create a food's characteristic flavour, texture, colour and smell. This process is called the ‘Maillard’ reaction. Long cooking times and higher temperatures form more acrylamide than short cooking times and lower temperatures.

This stage relates to the production of Acrylamide in baked goods (breads etc.) and potato goods (chips, roast potatoes etc.) not steaks or roasting meats etc.

Hazard

Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The FSA (2018) recommend that the amount of acrylamide we all consume is reduced, as a precaution.

General Controls

· Follow manufacturers instruction on packet foods (French Fries etc.)

· Potato varieties with lower sugar content shall be used, when available and insofar as compatible with the desired food product to be obtained. In this respect the supplier shall be consulted for best suited potato varieties.

· Set fryers to a ‘cooking’ temperature of 175°C

· Do not overfill basket

· Frying oils and fats quality shall be maintained by frequent changes to maximise quality of the product 2/3 times per week

· Frequent skimming to remove fines and crumbs

Fresh Potato products

· Where possible blanch chips at a lower temperature (i.e. Triple cooked chips)

· Washing and soaking preferably for 30 minutes up to 2 hours in cold water. Rinse the strips in clean water before frying.

 

Please feel free to call or email us, we are happy to discuss on any level your health and food safety needs.

Tel: 02038 621 900 or 01865 587 050 

Email: info@hrsmanagement.co.uk

Previous Article TRAINING YOUR STAFF
Next Article PANDEMIC FLU, COMMUNICABLE DISEASES AND INFECTION CONTROL POLICY
Print
30 Rate this article:
4.0
 
Search
«March 2021»
MonTueWedThuFriSatSun
22232425262728
1234567
891011121314
15161718192021
22232425262728
2930311234

Archive

  • Expand/Collapse 2021 1
    • 2021, February 1
  • Expand/Collapse 2020 1
    • 2020, January 1
  • Expand/Collapse 2019 1
    • 2019, February 1
  • Expand/Collapse 2018 10
    • 2018, September 1
    • 2018, April 4
    • 2018, March 3
    • 2018, January 2
  • Expand/Collapse 2017 22
    • 2017, December 2
    • 2017, November 1
    • 2017, October 2
    • 2017, August 2
    • 2017, July 2
    • 2017, May 1
    • 2017, March 2
    • 2017, February 4
    • 2017, January 6
  • Expand/Collapse 2016 6
    • 2016, December 2
    • 2016, August 2
    • 2016, July 1
    • 2016, May 1
  • Expand/Collapse 2015 14
    • 2015, December 1
    • 2015, September 2
    • 2015, August 2
    • 2015, July 1
    • 2015, June 2
    • 2015, May 4
    • 2015, March 1
    • 2015, January 1
  • Expand/Collapse 2014 2
    • 2014, December 1
    • 2014, September 1

Tags

Lone Working

Some of Our Clients

Footer Privacy

Privacy Statement
Terms Of Use
Register | Login

FooterNumber

London 02038 621 900 | Oxford 01865 587 050

FooterAddress

HRS Management Ltd | 4 Rawdon Way
Faringdon | Oxfordshire
SN7 7YT

LINKEDIN TW

p

© HRS Management 2014 - 2021.

MobB

London
Oxford

p