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          Guidance for Industry: Acrylamide in FoodsSearch for FDA Guidance Documents GUIDANCE DOCUMENT
	Guidance for Industry: Acrylamide in Foods
					
		
		March 2016


	Download the  Final Guidance Document
	    
      	      		Read the Federal Register Notice 

    Final

	  
	  
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    PrintDocket Number:
		    FDA-2013-D-0715
	    	    		    Issued by:
		    Guidance Issuing Office
          Center for Food Safety and Applied Nutrition


This guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide levels in certain foods.

Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Reducing acrylamide levels in foods may mitigate potential human health risks from exposure to acrylamide.

This guidance is intended to suggest a range of possible approaches to reducing acrylamide levels and not to identify specific recommended approaches. This guidance also does not identify any specific maximum recommended level or action level for acrylamide.

The Food and Drug Administration (FDA or “we”) will update this guidance as needed to reflect new developments in the field of acrylamide reduction.

FDA’s guidance documents, including this guidance, do not establish legally enforceable responsibilities.

Instead, guidances describe our current thinking on a topic and should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited.

The use of the word *should*in FDA guidances means that something is suggested or recommended, but not required.

**Download the Guidance**

Related Information

Acrylamide in Food
	Want Less Acrylamide? Modify Your DietSubmit Comments
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					You can submit online or written comments on any guidance at any time (see 21 CFR 10.115(g)(5))
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							Rockville, MD 20852
						All written comments should be identified with this document's docket number: FDA-2013-D-0715.

                                                                                  Content current as of:
      03/11/2016
         
                  
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