Guidance for Industry: Acrylamide in Foods

Contains Nonbinding Recommendations

March 2016

You may submit either electronic or written comments regarding this guidance at any time. Submit electronic comments to Submit written comments on the guidance to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number [FDA–2013–D–0715] listed in the notice of availability that publishes in the Federal Register.

Additional copies are available from:

Office of Food Safety, HFS-300
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 240-402-1700

U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition

March 2016

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 entire Guidance for Industry: Acrylamide in Foods (PDF: 1.35MB).

Page Last Updated: 03/10/2016
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