A change in legislation that will affect you, especially if you run a pub or restaurant.  

At the moment there is very little guidance (BHA 2018) is still in draft guidance form, which is where a lot of the information is from.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