Acrylamide in your food business
This course looks at Acrylamide, what it is, what it can do to you, what food can produce it and how you can minimise its formation. It comes with a handy downloadable chart you can use in your business.
Acrylamide has been in the news for a while now and everyone, including staff in catering and manufacturing kitchens should be aware of what it is and how to minimise it in food.
This course will take you through what it is, where it is and how to reduce it to a level 'As low as reasonably achievable' which is what British law requires.
Course curriculum
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1Welcome to the course!
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2Module 1 - Let's get started!
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3Module 2
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4Next Steps...