Hi all,
I've been asked by a customer to put together a risk assessment relating to the imminent introduction of acrylamide mitigation legislation (http://eur-lex.europ...17R2158&from=EN) but I'm not entirely sure how relevant it all is to us.
We supply commercial kitchens (hotels, pubs etc). Part of our range produced is chips, although there is no heat treatment undertaken by ourselves, we just take the potatoes from storage, peel them, cut them into the chip shape and pack them as they are. So the parts of the regulation about testing for reducing sugars, documenting how suitable varieties of potato are selected etc. don't seem relevant to us as we aren't cooking them. The part about storing potatoes >6°C is the only bit that really seems relevant. Until now we haven't had cooking instructions on the labels but this may be something we need to start doing.
Can anyone clarify which parts of the legislation apply to us as a business that just cuts the potatoes to shape?
Regards,
Andy