Protect Your Customers' Health – Learn how acrylamide forms and how to minimise its presence in food.
Stay Legally Compliant – Understand your obligations under current UK/EU legislation and which actions your business needs to take.
Be Inspection-Ready – Avoid enforcement action and improve your food safety ratings by showing you're in control of acrylamide risks.
About this course
An essential course for food businesses serious about safety, due diligence, and legal compliance. Acrylamide is a naturally occurring chemical that forms in certain foods during high-temperature cooking—and it’s a serious concern for food businesses. From cancer risks to legal consequences, understanding acrylamide is no longer optional. This practical, easy-to-follow online training course explains exactly what acrylamide is, where it’s found, what the risks are, and how to control it.
Why Take This Course?
✅ Protect Your Customers' Health – Learn how acrylamide forms and how to minimise its presence in food. ✅ Stay Legally Compliant – Understand your obligations under current UK/EU legislation and which actions your business needs to take. ✅ Practical, Actionable Guidance – Discover real-world strategies to reduce acrylamide in foods like potatoes, bread, and baked goods. ✅ Show Due Diligence – Access ready-to-use tools like self-audit templates and downloadable resources to demonstrate compliance. ✅ Be Inspection-Ready – Avoid enforcement action and improve your food safety ratings by showing you're in control of acrylamide risks.
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What You’ll Learn
✔️ What acrylamide is and how it forms in food ✔️ Which foods are most at risk – and why ✔️ The health effects associated with acrylamide exposure ✔️ How different types of food businesses are impacted ✔️ What legislation you must follow (Article 2(2) vs. Article 2(3)) ✔️ How to reduce acrylamide in common ingredients like potatoes and cereals ✔️ Tools for due diligence and self-auditing ✔️ Where to find further resources and support
Course Overview
Module One: Understanding Acrylamide • What is Acrylamide? • Health Effects & Risks • Where is Acrylamide Found? • Low vs. High Acrylamide Foods • Business-Specific Responsibilities • Article 2(2) or 2(3)? Understanding Your Legal Duties • Acrylamide Legislation Explained Module Two: Prevention & Control • Proven Strategies to Reduce Acrylamide • Practical Guidance for Potatoes and Other High-Risk Foods • Summary & Final Quiz • Due Diligence Pack: Templates & Self-Audit Tools (Available to Buy) Module Three: Resources • Further Reading, Industry Guidance & Support Materials
Who Should Take This Course?
📌 Chefs, Caterers, and Food Business Owners – Understand and reduce acrylamide formation in daily operations. 📌 Compliance Officers & QA Managers – Ensure policies align with food safety legislation. 📌 Food Safety Consultants – Help clients demonstrate compliance with ease. 📌 Supervisors and Team Leaders – Train staff and implement safe cooking procedures.
Be Confident. Be Compliant. Be In Control.
Don’t let acrylamide catch your business off guard. Enrol now to stay compliant, protect your customers, and confidently handle enforcement queries.
£15.00