In summer 2023, the Association of Cantonal Chemists of Switzerland (VKCS) carried out a national inspection campaign to check the quality of frying oil in food businesses. The results show a clear need for action in many establishments – particularly with regard to the quality of the frying oil and the documentation of self-monitoring. It is essential to document the quality of frying oil in order to avoid future quality problems.
Results of the investigation
A total of 1,223 frying oils were inspected, of which 8.5% (104 samples) were deemed unsatisfactory. Particularly striking: 27.7% of the businesses had no or inadequate regulations regarding the correct handling of frying oil and the documentation of self-monitoring.
The detailed results by category:
- Restaurants: 8.8% complaint rate for oil quality, 28.1% lack of regulations.
- Snack bars, takeaways and food trucks: 12.7% complaint rate for oil quality, 39.3% lack of regulations.
- Staff canteens, hospitals and care homes: No complaints about oil quality, 2.6% missing regulations.
- Bakeries: No complaints about oil quality, 12.5% missing regulations.
Requirements for companies
The quality of the frying oil must not exceed the legal maximum value of 27% for polar components. Companies are obliged to document measures as part of their self-monitoring, such as
- Regular measurements of the polar components of the frying oil,
- Procedure for the correct heating, filtering and cleaning of the frying oil,
- Safe and environmentally friendly disposal.
The reduction of acrylamide also plays a crucial role here. Acrylamide is formed at high temperatures and can be minimized through measures such as temperature control and correct preparation. Read more about acrylamide in deep-frying here.
How the Alcomo HACCP app provides support
The results of this campaign illustrate how important it is to document all processes relating to frying oil quality transparently and correctly. The Alcomo HACCP app offers a simple and digital solution for this:
- Recording of frying oil measurements: Companies can regularly check the quality of the oil and enter the measured values, such as total polar ratios and oil temperatures, directly in the app.
- Automatic reminders: The app reminds you when measurements are due so that no checks are forgotten.
- Logging of measures: Steps such as cleaning, filtration and oil changes are documented and can be called up at any time. Corrective measures in the event of deviations can be documented straight away.
- Proof for authorities: In the event of an inspection, you can show all relevant data to the authorities at any time, as everything is stored in the app.
Conclusion
Checking the quality of frying oil is not only a legal requirement, but also a decisive factor for food safety and the reputation of your business. With the Alcomo HACCP app you can efficiently digitize your processes and ensure that you meet all requirements.
If you would like to find out more about the Alcomo HACCP app, please contact us or visit our website at www.alcomo.com/haccp-app/.
When exposed to high temperatures, oxidation and polymerization products are formed in the frying oil together with light and oxygen from the air. These so-called polar components get into the fried food and are absorbed with the food. They are difficult to digest and therefore undesirable. To protect consumers, Swiss food legislation stipulates that the polar content in frying oil must not exceed 27%. If the polar content exceeds the maximum value of 27%, the frying oil is considered spoiled and no longer suitable for consumption.
Source: www.kantonschemiker.ch
