controlled heating devices / food composition / food items / wheat-dough based products / mixed cereal products / final product / local food / cereal products / oil temperature / Food producers / industrial chemical / chemical reaction / prefabricated potato products / Food processing / soak cut potato products / potato chips / potato products / undesirable chemicals / chemicals / food authorities / food / high temperature processing / /
Organization
Food Safety Food and Environment Hygiene Department / Food Safety / World Health Organization / Government Logistics Department / Centre for Food Safety Food / /
f Purpose This set of guidelines provides recommendations to help the trade minimise the formation of acrylamide in food, especially potato and cereal based products, and stir-fried vegetables, with reference to the Co