- Download the Guidance (PDF: 135MB)
- Federal Register Notice
- Constituent Update: FDA Issues Final Guidance for Industry on How to Reduce Acrylamide in Certain Foods
- More Chemical Contaminants, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations
How to Comment
The comment period opens March 11, 2016.
Submit electronic comments on http://www.regulations.gov to docket number FDA-2013-D-0715.
Submit written comments to:
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.
Contains Nonbinding Recommendations
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.
This guidance represents the current thinking of the Food and Drug Administration (FDA or we) on this topic. It does not establish any rights for any person and is not binding on FDA or the public. You can use an alternative approach if it satisfies the requirements of the applicable statutes and regulations. To discuss an alternative approach, contact the FDA staff responsible for this guidance as listed on the title page.
This guidance has been prepared by the Division of Plant Products and Beverages, Office of Food Safety, in the Center for Food Safety and Applied Nutrition at the U.S. Food and Drug Administration.