Acrylamide Awareness for Food Businesses

Acrylamide is a chemical that forms when starchy foods are cooked at high temperatures, such as frying, roasting, baking and toasting. Food businesses must take simple, practical steps to keep levels as low as reasonably achievable. Learn which foods are affected and the mitigation measures caterers, bakers and retailers should build into their food safety procedures.

This course provides general food safety awareness only. It does not replace your local authority’s advice, your food safety management system or accredited food hygiene training, and it is not legal advice. Rules can differ between England, Wales, Scotland and Northern Ireland.