Food businesses 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. The Food Standards 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.
Source: FSA