Thursday, 14 December 2017

 

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The UK Food Standard Agency (FSA) and Food Standards Scotland are working with the British Hospitality Association and other key stakeholders to develop simple guidance which will help the catering and foodservice sectors comply with new rules regarding acrylamide.

Food businesses, including bakers and confectioners in the UK, will be required to put in place practical steps to manage acrylamide within their food safety management systems, under new EU legislation, which will apply from April 2018.

The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods.

Guidelines to aid understanding of the enforcement of the legislation will also be available in the New Year.

Acrylamide forms naturally during high temperature cooking and processing, including in products such as bread, pastry and confectionery items.

On the other hand, WRAP published new labeling guidance, to give shoppers more consistent storage and date label advice. The guidance has been produced in association with the Food Standards Agency (FSA) and the Department for Environment, Food and Rural Affairs (Defra). It will be used by food manufacturers, retailers and brands as the industry standard and brings together recommendations that ensure food is safe and adheres to legal requirements, with best practice information to ensure it is stored and used within time.  

Related articles: 

EFSA to Provide Scientific Advice on Sugar Intake; FDF reacts 

FDA’s final guidance: how to reduce acrylamide in bakery products 

Bakery and Cereal Professional Organizations Send Feedback on Acrylamide Regulation

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