The control of the Acrylamide Regulation and acrylamide levels in foodstuffs is part of normal food control which is based on the operator’s in-house control and its inspections. Businesses, for example manufacturers, are responsible for the compliance and safety of their products, also with respect to acrylamide.
The business shall identify and manage risks connected with acrylamide. Businesses in the food sector shall describe in their in-house control the minimum measures, and the implementation of the measures in practice, for each foodstuff (or food category, if appropriate) manufactured by the business which falls within the scope of the Acrylamide Regulation.
Local food control authorities control the appropriateness and adequacy of the in-house control of the business according to the Oiva system. Local food control authorities should also carry out acrylamide analyses of foods placed on the market.
Evira’s Guideline for mitigation of acrylamide levels and compliance with benchmark levels
Evira has prepared, based on Regulation (EU) No 2017/2158, a Guideline for the mitigation of acrylamide levels and compliance with benchmark levels. The requirements laid down in the Regulation of the European Commission apply to a wide range of food businesses, such as industrial production of foodstuffs in e.g. bakeries, coffee-roasting establishments and food establishments which manufacture baby foods, but also to restaurants and catering establishments, fast-food kiosks, baking stations, cafes and mass caterers. The Regulation shall apply from 11 April 2018.
The Food Drink Europe organisation has also developed a Toolbox for food producers for the mitigation of acrylamide levels . It provides advice on how businesses can reduce the formation of acrylamide in the food.