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Acrylamide in Food - factsheet

Friday, 22 May 2009

The aim of this document is to provide food business operators (FBOs), enforcement officers and other stakeholders with a concise overview of the health hazards of, and sources of dietary exposure to, acrylamide in food. It provides guidance for FBOs on their legal obligations and risk management measures to reduce levels of acrylamide in food and also a bibliography giving sources of further information.


Food Specific Guidance |