FDA sollicits comments on draft Guidance for Industry on Acrylamide in Foods
FDA sollicits comments on draft Guidance for Industry on Acrylamide in Foods
The FDA has published a draft guidance for industry on Acrylamide in Foods. The guidance is being distributed for comment purposes only.
The guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide in certain foods.
Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Reducing acrylamide in foods may mitigate potential human health risks from exposure to acrylamide.
This guidance is intended to suggest a range of possible approaches to acrylamide reduction and not to identify specific recommended approaches. This guidance also does not identify any specific maximum recommended level or action level for acrylamide. The Food and Drug Administration will update this guidance as needed to reflect new developments in the field of acrylamide reduction.
Download the entire Draft Guidance for Industry: Acrylamide in Foods
The guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide in certain foods.
Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Reducing acrylamide in foods may mitigate potential human health risks from exposure to acrylamide.
This guidance is intended to suggest a range of possible approaches to acrylamide reduction and not to identify specific recommended approaches. This guidance also does not identify any specific maximum recommended level or action level for acrylamide. The Food and Drug Administration will update this guidance as needed to reflect new developments in the field of acrylamide reduction.
Download the entire Draft Guidance for Industry: Acrylamide in Foods
