Consideration of Acrylamide in HACCP

HI

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.

Thanks

Andy

HI

 

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.

 

Thanks

Andy

Hi Andy,

Product = ?

Process = ?

I deduce  there was some reason whty the auditor believed you should have specifically considered the risk from acrylamide ?

Purely speculative in view of my unfamiliarity with baking chemistry/above unknowns but maybe there was some specific contravention of suggestions like those in the Appendix of attachment.

Acrylamide in food.pdf   118.31KB   99 downloads

or perhaps -

https://www.fda.gov/...cm053569.htm#10

Hi Charles

Thank you for the information, the product is Crumpets with basic ingredients of flour, water, yeast and baking powder blend which contains potassium sorbate, we do not add any sugars. They are produced on a travelling hotplate with plate temperatures of 180C. My reticence to include this in a HACCP document is based on no confirmed link as yet only probably, no confirmed target by legislation or retailer and more importantly for me any reduction in baking temperatures produced an unsaleable product.

I deal with a number of retailers and this has only been raised by one!

Thanks

Andy

Hi Charles

 

Thank you for the information, the product is Crumpets with basic ingredients of flour, water, yeast and baking powder blend which contains potassium sorbate, we do not add any sugars. They are produced on a travelling hotplate with plate temperatures of 180C. My reticence to include this in a HACCP document is based on no confirmed link as yet only probably, no confirmed target by legislation or retailer and more importantly for me any reduction in baking temperatures produced an unsaleable product.

I deal with a number of retailers and this has only been raised by one!

 

Thanks

Andy

Hi Andy,

Crumpets. I should have remembered ^^.

I presume "travelling" = portable although no idea what that means either. Limited control temperature ??

I deduce yr basic query is as to whether "acrylamide" should be included in a haccp plan as a hazard ? (I presume the auditor did).

The three previous threads below on this topic are more focussed on frying which I daresay may be a more severe situation (?) than yours and, from very quick scan, their opinion looks to mostly "avoid" or support a No. The topic is obviously "Problematic". :smile:

http://www.ifsqn.com...-crisp-factory/

http://www.ifsqn.com...ssessment-asda/

http://www.ifsqn.com...-of-acrylamide/

Maybe the auditor simply expected a textual note as to why you excluded it as a hazard ?.( I have never included it in Frying haccp plans with no auditor comments).