Food Safety News

Draft Guidance for Industry: Acrylamide in Foods

Campus Administrator
Draft Guidance for Industry: Acrylamide in Foods
by Campus Administrator - Monday, 9 December 2013, 1:11 PM

Contains Nonbinding Recommendations
Draft–Not for Implementation

November 2013

This guidance is being distributed for comment purposes only.

Although you can comment on any guidance at any time (see 21 CFR 10.115(g)(5)), to ensure that the agency considers your comment on this draft guidance before it begins work on the final version of the guidance, submit either electronic or written comments on the draft guidance within 60 days of publication in the Federal Register of the notice announcing the availability of the draft guidance. Submit electronic comments to Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number listed in the notice of availability that publishes in the Federal Register.

For questions regarding this draft document contact the Center for Food Safety and Applied Nutrition (CFSAN) at 240-436-1700.


This guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide in certain foods. Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Reducing acrylamide in foods may mitigate potential human health risks from exposure to acrylamide. This guidance is intended to suggest a range of possible approaches to acrylamide reduction 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 FDA’s 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.

Download the entire Draft Guidance for Industry: Acrylamide in Foods (PDF: 278KB).