Description
This guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide levels in certain foods.
Scope & Applicability
Product Classes
10Potato product category subject to acrylamide mitigation strategies.
Includes gingerbread, biscuits, cookies, and crackers.
product requiring specific cooking instructions to reduce acrylamide
significant source of acrylamide exposure for adults
food category where glycine and acidulants are used for mitigation
products made from dehydrated potato products like flakes or granules
Includes french fries and potato chips.
Includes cookies, crackers, breakfast cereals, and toasted bread.; foods such as bread, crackers, and breakfast cereals; category of food products including cookies, crackers, and bread; Food category reviewed for level reduction; Category of food including breakfast cereals and bread rolls.
Finished potato product subject to acrylamide reduction strategies.; Potato product category subject to acrylamide mitigation strategies.; Fried potato products subject to acrylamide mitigation
Finished potato product subject to acrylamide reduction strategies.; sliced potato products subject to acrylamide mitigation; Potato-based snacks discussed in mitigation studies
Stakeholders
5Entities involved in the raw material stage of food production.
personnel to be educated on frying techniques
Responsible for declaring acceptable market names on labels.
Entities preparing food for consumption.
Entity responsible for submitting NDINs
Regulatory Context
Attributes
10A characteristic that can be monitored as a proxy for acrylamide.
aging of sweet cookie dough affecting acrylamide formation
indicator of acrylamide levels in finished products
factor affecting asparaginase activity
combination of time and temperature during cooking
soil condition leading to greater asparagine formation in wheat
final moisture levels in fabricated chips ranging from 1.65 to 2.2 percent
Must be at least as conspicuous as that used for the name of the menu item.
Development of higher levels of reducing sugars in response to cold temperatures.; Physiological state in potatoes affecting precursor levels
A material attribute CPP, such as moisture content, should have the same target value across scales.
Identified Hazards
Hazards
3Benzene is identified as a known human carcinogen.
undesirable chemical byproduct (3-MCPD) favored by low pH
Subject of Codex Code of Practice for reduction in foods; Chemical contaminant in foods; Process-contaminant hazard in certain plant-based foods.
Related CFR Sections (1)
- 21CFR137.165§ 137.165 Enriched flour.
Enriched flour conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for flour by § 137.105 , except that:Read full regulation →