{"id":45,"date":"2024-05-09T21:44:32","date_gmt":"2024-05-09T21:44:32","guid":{"rendered":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=45"},"modified":"2026-01-29T18:03:23","modified_gmt":"2026-01-29T18:03:23","slug":"what-is-acrylamide-and-do-i-have-to-worry-about-it","status":"publish","type":"post","link":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/","title":{"rendered":"What is Acrylamide and do I have to worry about it?"},"content":{"rendered":"<h2>What to watch out for when working with starchy foods<\/h2>\n<p>Acrylamide is a chemical that forms during a reaction between sugars and amino acids in starchy food, particularly when that food is cooked at high temperatures. Based on scientific studies, it is believed to be carcinogenic \u2013 that means, cancer forming \u2013 and therefore we should all be aware of its presence and understand what we can do to minimise its production when we cook.<\/p>\n<p>Food handlers and businesses have a legal responsibility to ensure that the food they produce is safe to eat. Therefore, all food businesses should be aware of and take steps to minimise the production of acrylamide when purchasing, storing, preparing and cooking food, and food handlers should follow any plans that are put in place. The responsibility of food handlers and producers to minimise acrylamide levels is specifically addressed in EU Regulation 2017\/2158.<\/p>\n<figure class=\"wp-block-image\"><img decoding=\"async\" class=\"alignnone\" src=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2021\/06\/Acrylamide-golden-brown-guide-1024x576.png\" alt=\"Image shows four pieces of toast at various stages of cooking. The darkest two pieces of toast are at dangerous levels for acrylamide production\" width=\"auto\" \/><\/figure>\n<h2>What foods may contain acrylamide?<\/h2>\n<ul>\n<li>chips, french fries, other cut, deep fried potato products and sliced potato crisps from fresh potatoes<\/li>\n<li>potato crisps, snacks, crackers and other potato products from potato dough<\/li>\n<li>bread, including loaves, rolls and baguettes, toast and toasted sandwiches<\/li>\n<li>breakfast cereals (excluding porridge)<\/li>\n<li>baked products including cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread. Also crackers, crisp breads and bread substitutes<\/li>\n<li>coffee: roast coffee, instant coffee, coffee substitutes<\/li>\n<li>baby food and processed cereal-based food intended for infants and young children<\/li>\n<\/ul>\n<h2>How can I produce safe food in my business?<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/acrylamide-legislation\" target=\"_blank\" rel=\"noopener\">Understand your legal position<\/a>\u00a0\u2013 different types and sizes of food business have different legal responsibilities.<\/li>\n<li>Use a reputable published guide to check if any of the foods produced within your business presents an acrylamide risk (links to FSA: SFBB and UK Hospitality guides are below).<\/li>\n<li>If you do produce acrylamide prone foods, use those guides to establish safe ways to produce these, and include this information in your\u00a0<a href=\"https:\/\/www.thesaferfoodgroup.com\/haccp-level-2-versions.php\" target=\"_blank\" rel=\"noopener\">Food Safety Management System<\/a>\u00a0(e.g. SFBB or HACCP).<\/li>\n<li>Train all relevant staff in these safe production guidelines \u2013 produce clear and easily accessible guidelines.<\/li>\n<li>Include acrylamide in your regular FSMS review process.<\/li>\n<\/ul>\n<h2>What are safe production methods to reduce production of acrylamide?<\/h2>\n<p>The most obvious indicator that a food has been cooked at too high a temperature is its colour. Make sure fried, toasted or baked products reach a golden yellow, or lighter colour. Other quick tips include:<\/p>\n<ul>\n<li>Store potatoes in a cool, dark place above a temperature of 6 degrees C, to discourage production of sugars<\/li>\n<li>Always follow manufacturers\u2019 instructions on part and pre cooked products<\/li>\n<li>Use cooking oils that perform most effectively at lower temperatures<\/li>\n<\/ul>\n<p>However, there are many more steps within the purchasing, storage, preparation and cooking processes that you must follow to stay safe. We recommend you refer to <a href=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2021\/06\/SFBB-56-57-acrylamide.pdf\" target=\"_blank\" rel=\"noopener\">Safer Food, Better Business<\/a> or your relevant industry guides for more detailed information.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What to watch out for when working with starchy foods Acrylamide is a chemical that [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[231],"class_list":["post-45","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","tag-featured"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is Acrylamide and do I have to worry about it? - The Safer Food Group<\/title>\n<meta name=\"description\" content=\"Food handlers have a responsibility to produce food that is safe to eat. 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Learn how acrylamide is formed and the health hazards it presents\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/\" \/>\n<meta property=\"og:site_name\" content=\"Knowledge\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TheSaferFoodGroup\" \/>\n<meta property=\"article:published_time\" content=\"2024-05-09T21:44:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-29T18:03:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2024\/05\/toast-image.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"801\" \/>\n\t<meta property=\"og:image:height\" content=\"528\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Clare\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SaferFoodGroup\" \/>\n<meta name=\"twitter:site\" content=\"@SaferFoodGroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Clare\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/\"},\"author\":{\"name\":\"Clare\",\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/#\/schema\/person\/fa3d522618a00594dfc065222c9ae5d9\"},\"headline\":\"What is Acrylamide and do I have to worry about it?\",\"datePublished\":\"2024-05-09T21:44:32+00:00\",\"dateModified\":\"2026-01-29T18:03:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/\"},\"wordCount\":474,\"publisher\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2024\/05\/toast-image.jpg\",\"keywords\":[\"Featured\"],\"articleSection\":[\"Food Safety\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/\",\"url\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/\",\"name\":\"What is Acrylamide and do I have to worry about it? - The Safer Food Group\",\"isPartOf\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-acrylamide-and-do-i-have-to-worry-about-it\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2024\/05\/toast-image.jpg\",\"datePublished\":\"2024-05-09T21:44:32+00:00\",\"dateModified\":\"2026-01-29T18:03:23+00:00\",\"description\":\"Food handlers have a responsibility to produce food that is safe to eat. 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