[et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”10px||10px|” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ admin_label=”row” _builder_version=”4.16″ background_color=”#b1c839″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” max_width=”100%” use_custom_width=”on” width_unit=”off” custom_width_percent=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Tip of the Week” _builder_version=”4.16″ header_3_font=”|700|||||||” header_3_line_height=”0em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”dark” custom_padding=”16px||8px|20px” custom_css_main_element=”line-height: 0em !important;” use_border_color=”off” global_colors_info=”{}”]

Tip of the Week

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https://foodsafetyguru.co.uk/wp-content/uploads/2023/03/Burnt-Toast.jpg” title_text=”Burnt Toast” force_fullwidth=”on” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” _builder_version=”4.20.0″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%” use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”left” sticky=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ text_font=”|600|||||||” header_3_font=”|700|||||||” header_3_text_color=”#b1c839″ header_3_font_size=”18px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” text_orientation=”center” use_border_color=”off” global_colors_info=”{}”]

What is Acrylamide and what does the Acrylamide legislation mean to your kitchen practices?

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]

Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content, when cooked at high temperatures such as in frying, roasting, toasting and baking.  Acrylamide is now considered to be a probable genotoxic carcinogen in humans and is produced when overcooking/browning/burning starchy foods such as potatoes and bread products.  There is also potential acrylamide in over-roasted coffee beans.

What does this mean to me?

The legislation requires Caterers to update their Food Safety System to document your procedures on how you will mitigate the production of acrylamide. Your Food safety System is already updated with this information.

Brief your team so they know what Acrylamide is and ensure your kitchen procedures are to cook starchy foods until they are golden yellow only.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”0px||10px|” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ admin_label=”row” _builder_version=”4.16″ background_color=”#b1c839″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” max_width=”100%” use_custom_width=”on” width_unit=”off” custom_width_percent=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Alert” _builder_version=”4.16″ header_3_font=”|700|||||||” header_3_line_height=”0em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”dark” custom_padding=”16px||8px|20px” custom_css_main_element=”line-height: 0em !important;” use_border_color=”off” global_colors_info=”{}”]

Alert

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ header_3_font=”|700|||||||” header_3_text_color=”#b1c839″ header_3_font_size=”18px” header_4_font=”|700|||||||” header_4_text_color=”#b1c839″ header_4_font_size=”16px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” global_colors_info=”{}”]

Starchy foods should not be overcooked and should only be cooked to a golden yellow colour.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”0px||10px|” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ admin_label=”row” _builder_version=”4.16″ background_color=”#b1c839″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” max_width=”100%” use_custom_width=”on” width_unit=”off” custom_width_percent=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Weekly Food Fact” _builder_version=”4.16″ header_3_font=”|700|||||||” header_3_line_height=”0em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”dark” custom_padding=”16px||8px|20px” custom_css_main_element=”line-height: 0em !important;” use_border_color=”off” global_colors_info=”{}”]

Weekly Food Fact

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ header_3_font=”|700|||||||” header_3_text_color=”#b1c839″ header_3_font_size=”18px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” global_colors_info=”{}”]

Did you know that the first toaster was invented in Scotland in 1893!

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https://foodsafetyguru.co.uk/wp-content/uploads/2023/03/Toaster-Scotland.jpg” title_text=”t – 1″ force_fullwidth=”on” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” _builder_version=”4.20.0″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%” use_border_color=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]