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    Acrylamide

    Uploaded by

    Kavee Abey
    This document provides guidance on reducing acrylamide levels in foods through proper cooking methods. Acrylamide forms when foods are cooked at high temperatures, and there are health risks from excessive exposure. The document recommends not over-cooking foods like potatoes, breads, and pastries to prevent acrylamide formation. It suggests proper storage, preparation techniques like soaking or blanching potatoes, and closely monitoring cooking to achieve lighter colors without burning or over-cooking. Following these best practices can help keep acrylamide levels low.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Acrylamide

    Uploaded by

    Kavee Abey
    28 views2 pages
    This document provides guidance on reducing acrylamide levels in foods through proper cooking methods. Acrylamide forms when foods are cooked at high temperatures, and there are health risks from excessive exposure. The document recommends not over-cooking foods like potatoes, breads, and pastries to prevent acrylamide formation. It suggests proper storage, preparation techniques like soaking or blanching potatoes, and closely monitoring cooking to achieve lighter colors without burning or over-cooking. Following these best practices can help keep acrylamide levels low.

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    This document provides guidance on reducing acrylamide levels in foods through proper cooking methods. Acrylamide forms when foods are cooked at high temperatures, and there are health risks from excessive exposure. The document recommends not over-cooking foods like potatoes, breads, and pastries to prevent acrylamide formation. It suggests proper storage, preparation techniques like soaking or blanching potatoes, and closely monitoring cooking to achieve lighter colors without burning or over-cooking. Following these best practices can help keep acrylamide levels low.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views2 pages

    Acrylamide

    Uploaded by

    Kavee Abey
    This document provides guidance on reducing acrylamide levels in foods through proper cooking methods. Acrylamide forms when foods are cooked at high temperatures, and there are health risks from excessive exposure. The document recommends not over-cooking foods like potatoes, breads, and pastries to prevent acrylamide formation. It suggests proper storage, preparation techniques like soaking or blanching potatoes, and closely monitoring cooking to achieve lighter colors without burning or over-cooking. Following these best practices can help keep acrylamide levels low.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SAFE METHOD:

    ACRYLAMIDE
    It is important not to over-cook certain foods

    WHAT IS ACRYLAMIDE?
    Acrylamide is a chemical that is formed naturally when some foods are cooked at high temperatures (above 120⁰C) such as by
    frying, roasting, baking, grilling and toasting.
    Legislation is in place to reduce acrylamide levels in food, as it has the potential to cause cancer in humans.

    WHAT FOODS?
    If you cook the following types of foods, you should put in place practical steps to reduce acrylamide.

    Raw potato products such as chips, French fries, Bread products Sweet bakery Savoury bakery
    other cut (deep-fried) and sliced potato crisps made such as loaves, bread products such as products such as
    from fresh potatoes, including potatoes that are rolls and baguettes, cookies, biscuits, crackers, crisp bread,
    deep fried and finished in the oven. toast and toasted scones, gingerbread, breadsticks.
    sandwiches. wafers, crumpets.

    TICK IF YOU
    SAFETY POINT WHY?
    DO THIS

    Purchasing, receipt and storage

    When buying raw potatoes ask Certain potato varieties are lower in natural
    your supplier for advice on the sugars and using these will help to keep acrylamide
    best variety to use for the type levels lower.
    of cooking you are doing.

    Store raw, unpeeled potatoes that are going to be Potatoes stored in the fridge can form more sugars,
    fried, baked or roasted in a cool, dark place, above which can mean higher levels of acrylamide when
    6⁰C. Do not store in the fridge. the food is cooked.

    When buying cooked products from a supplier Check deliveries and reject products that are
    tell them you will not accept over-baked or over-baked or burnt as these will have higher levels
    burnt products. of acrylamide.

    Ask your cooking oil supplier for advice on the best Cooking foods in the right oil for the type of cooking will
    oil to use for the type of cooking you are doing. help foods to fry quicker and keep acrylamide levels lower.
    Preparation

    Cut foods, such as potatoes, to similar sizes. This will help all foods to cook more evenly.

    Where possible, when making home-made chips, or cut potatoes that are going to be deep-fried, follow one of these steps:

    Soak (for 30–180 mins) in cold water after cutting. These steps will remove
    Rinse with clean water and drain. excess sugars and help
    to keep acrylamide
    Or - Soak for a few minutes in warm water. levels lower.
    Rinse with clean water and drain.

    Or - blanch potatoes before cooking.

    Where possible, and when the preparation process allows, when making bread or dough products follow this step:

    Extend the yeast fermentation time. This will help to keep acrylamide levels lower in the
    finished product.

    Food Standards Agency l Further information: www.food.gov.uk/safety-hygiene/acrylamide


    TICK IF YOU
    SAFETY POINT WHY?
    DO THIS

    Cooking

    Cook foods to a golden yellow, or lighter colour

    Where appropriate, follow the manufacturer’s The manufacturer has tried and tested cooking
    cooking instructions for food products. methods specifically for its products.

    Deep-fry potato products, such as chips and French Cooking to a golden yellow, or lighter colour,
    fries to a golden yellow, or lighter colour. The oil and deep-frying at lower temperatures will keep
    temperature for cooking should ideally be below 175⁰C. acrylamide levels low.

    When deep-frying take care This will help the foods to cook more evenly.
    not to over-fill baskets. Fill the
    basket only half way.

    Keep cooking oil quality at its best by skimming often This will prevent crumbs and food particles left in the
    to remove crumbs and food particles left in the oil. oil from burning and will keep the oil quality for longer.

    Filter, change oils and clean cooking equipment as Reusing old, dirty oil and cooking equipment will
    often as needed or as recommended by suppliers. increase the levels of acrylamide in deep-fried foods.

    When baking bread and sweet or savoury bakery Baking foods to a golden yellow, or lighter colour,
    products cook to a golden yellow, or lighter colour. Use and at lower oven temperatures will reduce
    the lowest oven temperature possible for the food. acrylamide levels.

    When cooking foods such as toast and toasted Cooking bread to a golden colour, or lighter, will help
    sandwiches do not over-toast or burn. to keep acrylamide levels lower.

    Where possible, set a timer to mark This will remind you to remove foods at the right
    the cooking time. This could be on time to prevent foods from becoming over-cooked
    the oven or fryer or you can use a or burnt.
    separate timer.

    THINK TWICE!
    Over-cooking or burning certain foods means that these foods can be higher in acrylamide.

    Colour charts
    Some suppliers have produced colour charts to show what colour is the best for certain foods to keep acrylamide levels low.
    You can ask if your supplier has these available. You do not have to use colour charts, but they can be useful for training your staff.
    Colour charts for fries can be found at: http://goodfries.eu/en/

    WHAT TO DO IF THINGS GO WRONG HOW TO STOP THIS HAPPENING AGAIN


    • Dispose of foods that are over-cooked or burnt. • Review your cooking method.
    • You might need to lower the cooking temperature or use
    different equipment.
    • Train staff again on this safe method.
    • Improve staff supervision.
    • Repair or replace equipment that is broken or not working.

    Write down what went wrong and what you did about it in your diary.

    Food Standards Agency l Further information: www.food.gov.uk/safety-hygiene/acrylamide

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