Acrylamide is a chemical compound that is formed when starchy foods are fried, baked or roasted at high temperatures (over 120 °C). French fries, potato chips, pastries and bread are particularly affected. Acrylamide is suspected of being harmful to health and possibly carcinogenic. For this reason, there are clear regulations in Switzerland and the EU to reduce the amount of acrylamide in food.
Legal requirements
In the EU and Switzerland, guidelines and maximum levels for the reduction of acrylamide have been in force since 2018, particularly for catering businesses and food manufacturers. Companies are obliged to document and demonstrably implement measures to minimize acrylamide. The importance of this documentation was demonstrated by a national inspection campaign in Switzerland in 2023, which identified a clear need for action in the handling of frying oil. Read more about the results of the campaign and the importance of frying oil quality here.
Important measures to reduce acrylamide:
- Temperature control:
- Keep the frying temperature below 170 °C. Higher temperatures promote the formation of acrylamide.
- Use the function for documenting the frying temperature in the Alcomo HACCP app.
- Prepare food:
- Store potatoes correctly: Store potatoes in a cool place (but not below 8 °C) to reduce the sugar content, which forms acrylamide during the Maillard reaction.
- Use varieties with a low starch content that are especially suitable for deep-frying.
- Optimal cooking times:
- Only fry food for as long as necessary – the aim is for it to be golden instead of dark brown.
- Note the frying oil quality:
- Worn or contaminated oil can increase the formation of acrylamide.
- Regular measurements and timely oil changes are essential.
- Check and log the measured values, cleanings and oil changes in the app to maintain standards in your kitchen.
- Regular training courses:
- Train your employees about the acrylamide problem and how it can be reduced with the right techniques.
With the Alcomo HACCP app you can not only monitor the quality of the frying oil, but also record all important data on frying temperatures and measures to reduce acrylamide. This not only ensures food safety, but also helps you to comply with legal requirements. Frying oil quality is directly linked to acrylamide reduction and food safety. Read here how you can document the frying oil quality and comply with legal requirements.
