As the European regulatory framework on acrylamide in food and drink continues to evolve, this workshop will review the origins, toxicology, management, and control of this substance.
Sterling Crew will assess the best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food that has been established by retained EU Regulation 2017/2158 for England and Wales. He will also highlight commercial best practices to enable food business operators (FBOs) to comply with the legislation. In addition, a case study of the guidance set to assist in implementing and enforcing the legislation will also be examined.
CPD: 2 hours