Acrylamide. Regulations come into force requiring mitigation of acrylamide: 18 April 2018

Transcription

1 Acrylamide Regulations come into force requiring mitigation of acrylamide: 18 April 2018

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3 What is acrylamide? Chemical formed during cooking due to chemical reaction of amino acids and sugar called the Maillard reaction Deemed to be a human carcinogen by European Food Safety Authority (EFSA) Cannot eliminate acrylamide in food, so need to reduce it as much as possible.

4 The Regulations Acrylamide = chemical hazard in HACCP-based Food Safety Management Systems Enforcement will be under Article 5 of 852/2004 Regulations require all businesses to put into place measures to reduce acrylamide to levels as low as reasonably achievable (ALARA) Benchmark values are guides, not maximum admissible concentrations Small businesses not expected to do chemical tests measures to be proportionate Hospitality Industry Guide being produced

5 Indicative Values not MACs

6 Hospitality Industry Consultation Wide variety of restaurants and other outlets Many menu items and variations 200 per acrylamide test Burden of testing - unacceptable Incorporation of acrylamide controls into HACCP Cost estimate: max 100 per business

7 Acrylamide and Foods in Catering Article 1(2) Potato products chips, other deep fried potato products, home made crisps. Crisps and snacks made from potato or potato dough Bread Breakfast cereals Fine Bakery Wares biscuits, scones, crumpets Coffee Baby foods

8 Lack of clarity - not specifically mentioned: Pizza Doughnuts, churros may come under Fine Bakery Wares Pasties and pies Baked pasta dishes Roast potatoes (although may be classed as oven fried potatoes) Toast (but bread is) Breaded foods (but bread is)

9 BHA Catering Guide to Acrylamide Practical guide Simple to understand and use Toolkit Guide to compliance Best Practice Working with other stakeholders Amalgamation of good materials from many sources: Potato Processing Association European colleagues Hospitality Europe Consumer research France and UK

10 Less onerous requirements for small businesses Article 2.2 applies to small businesses Article 2.3: businesses that - operate in facilities under direct control and that are operating under one trademark or commercial license, as a part of, or franchise of, a larger, interconnected operation and under the instructions of the food business operator that centrally supplies the foodstuffs. All businesses must put into place mitigation measures

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12 Considerations for control at catering steps

13 Purchase Variety and type of potato pick lower sugar content Reduced starch Use a cooking oil which allows to fry quicker and/or at lower temperatures;

14 Storage Temperatures matter to potatoes Sugar increases with lower temperatures Keep above 6 C (out of the fridge) Don t bruise potatoes it increases the starch

15 Preparation Washing, soaking Par-boiling (can reduce acrylamide by 50%), Reduce surface area to reduce acrylamide - less on roast potatoes than on thin cut chips

16 Cooking potato products Cooking C in the fryer Twice cooked, 160 C for first cook Oven C Cook French fries to gold Avoid frying till brown/dark Maintain good frying oil quality Skim frequently to remove bits Regularly refresh the deep-frying oil Follow manufacturers instructions Use manufacturers original printed cooking chart to cross check

17 Larger organisations Article 2(3) applies Work to Standard Operating Procedures Computerised fryers for time / temperature when equipment is replaced Sampling plan at head office to verify mitigation Specify to suppliers that coffee must be supplied below bench mark

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22 Bake bread to a light colour Bake biscuits to light colour When reasonably possible, consider using lower oven temperature with longer cooking time Follow manufacturer s instructions if baking parbaked bread products Baking

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24 Toast Don t over-toast Avoid dark brown Be careful with brown bread

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27 Documentation, Monitoring and Records Incorporate into FSMS Go for gold Small businesses - no testing use correlation from manufacturers original colour chart where possible Incorporate checks into normal routine for cooking and service Records to show checks done from time to time Training to be incorporated into normal food safety training

28 Example of simple record

29 What s next? Finalising guide with FSA, FSS and other stakeholders Primary Authority Assured Advice FSA letter for enforcement officers in progress FBOs to embed into FSMS

30 What should businesses do to show Show awareness Embed in FSMS compliance? Do simple checks eg colour checks Back up checks with some HO testing if a larger company