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Page Background






Acrylamide is a chemical that naturally forms in starchy food products

during every-day high-temperature cooking (frying, baking, roasting,

etc.) and which usually appears during the ‘browning’ of the food.

In light of the conclusions of the recent European Food Safety

Authority’s opinion highlighting the carcinogenic effect of acrylamide,

the European Commission started investigating on how to ensure

a reduction of acrylamide levels in food. Given that many food

commonly cooked and served by restaurants (e.g. french-fries,

bread, etc.) are directly concerned by EFSA’s health warning, HOTREC

engaged with the European Commission and brought expertise to

help the EU regulate the matter.

A Code of Practice to ensure restaurants serve safe


Starting fromtheacknowledgement that thevastmajorityof hospitality

businesses serving food are micro-enterprises (i.e. employing less

than 10 people) which do not (and cannot) use industrial standardized

processes but rather opt for more authentic and home-made type of

cooking, HOTREC elaborated a number of mitigation measures that

restaurants shall follow to reduce acrylamide contents.

These mitigation measures are contained in a Code of Practice (CoP)

for the hospitality sector on the two main kind of products served

by restaurants containing acrylamide: French fries and bread/bakery

products. It contains a set of mandatory measures (e.g. temperature

for potato storage, maximum temperature for frying, display of

a colour guide in kitchens to avoid over-cooking) together with

recommendations, which can be used by all restaurants, depending

on their characteristics and the type of food served (e.g. advice

on cooking oil, fermentation time for bread, etc.). The mixture of

mandatory and recommended measures ensure that all restaurants

will be able to use the HOTREC CoP to reduce in practice acrylamide

contents below safety thresholds.

A source of inspiration for the European Commission

Following the numerous discussions held with the European

Commission and the representatives of the EU Member States on the

measures proposed by HOTREC for the hospitality sector, HOTREC’s

expertise was positively recognized. As a result, the mitigation

measures proposed in the HOTREC Code of Practice are directly

used by the EU institutions when drafting their upcoming legislation

to reduce the presence of acrylamide, either through the official

recognition of the HOTREC CoP, or through a direct incorporation of

its content into the body of the future legislation. HOTREC actions

therefore contribute to help restaurants serving safer food, while

avoiding un-necessary red-tape.

HOTREC’s practitioners support the EU

institutions in developing concrete solutions to

reduce acrylamide in food

HOTREC actions contribute

to help restaurants serving

safer food, while avoiding

un-necessary red-tape