Research has indicated that Acrylamide could be a contributing factor to low birth weight and smaller head sizes according to the European Food Watchdog. The EFSA (European Food Safety Authority) found that babies whose mothers eat foods that had a high intake of acrylamide were up to 132 grams lighter than those born to mums with a low in take.
Those involved with food manufacturing are watching the outcome of the research carefully. Acrylamide is found in starch rich foods such as potatoes when they are cooked at high temperatures. There has been concern over the naturally produced substance as there was a concern that it was linked to cancer. However, the FSA did address these concerns stating that the levels that were found in foods such as French fries were low enough not to be a contributing factor.
A Natural Product Found in Certain Foods
Acrylamide is rising in food such as potatoes along with coffee and crisp breads. There have been reduced levels in other foods such as cereals and those aimed towards children and infants. The FSA said there was no need to stop eating these foods although they should be enjoyed as part of a healthy and balanced diet.
When manufacturing food it is essential to be aware of the threats that arise either naturally or through processing methods. Training can help to give awareness of the issues and it is necessary to be aware of the hazards to help ensure food is safe for consumers and also safe to work with for the employees involved in the manufacturing process.
Training in HACCP
The CIEH Level 2 Principles of HACCP is an excellent course that will will guide food operators on food safety management and provides controls that ensure a safe food environment that protects consumers and satisfies external scrutiny by inspectors.
If you would like to learn more about the HACCP and improve your skills on planning and applying food safety within your organisation book a place on a food hygiene course designed for manufacturers. Call us on 0808 1966 830 for further information.