I have recently received a non-conformance from a major retailer based on the below
"The site HACCP study did not show consideration to risks associated with acrylamide".
My question is this,
1. Acrylamide is present I know this and have tested the baked product (59ug/kg)
2. Having looked at the ways of reducing the mallard effect I have concluded that by reducing the baking temperatures I would not be able to produce a saleable product.
3. Now as there are no customer or legal limits on Acrylamide and from research no definitive results from human testing,
4. If the presence of Acrylamide is there and no further processing will reduce it is it a CCP?.
5. If it is not a CCP, which I can't see it been based on no customer or legal levels, how do I satisfy the Reatailer?
I would be interested in hearing peoples thoughts.