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Guidance Issuing OfficeCenter 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.
You can submit online or written comments on any guidance at any time (see 21 CFR 10.115(g)(5))
If unable to submit comments online, please mail written comments to:
Food and Drug Administration
5630 Fishers Lane, Rm 1061
Rockville, MD 20852
All written comments should be identified with this document's docket number: FDA-2013-D-0715.