英国食品法规关于丙烯酰胺的规定-餐馆外卖油炸食品要阅读
ACRYLAMIDE丙烯酰胺
It is important not to over-cook certain foods不过度烹调食物是非常重要的
| What is acrylamide? It is a chemical that is formed naturally when some foods are cooked at high temperatures (above 120ºC) such as by frying, roasting, baking, grilling and toasting.
Legislation is in place to reduce acrylamide levels in food, as it has the potential to cause cancer in humans. 丙烯酰胺是在高温（120摄氏度）炒，烤等烹调食物的过程中自然生成的一种化学物质，这种物质可能会导致癌症。 |
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| What foods? If you cook chips you should put in place practical steps to reduce acrylamide.
如果你做薯条，你应该按照如下的方法减少丙烯酰胺的生成。 |
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| SAFETY POINT安全点 | WHY?为什么 | DO YOU DO THIS?你做了吗？ | ||||||
| Purchasing, receipt and storage购买，收货和储存 | ||||||||
| When buying raw potatoes ask your supplier for advice on the best variety to use for the type of cooking you are doing.当你买生土豆的时候， 你要问供应商不同的土豆最好的烹调方法是什么？ | Certain potato varieties are lower in natural sugars and using these will help to keep acrylamide levels lower.
一些土豆的糖分低，用这样的土豆会使丙烯酰胺的含量降低 |
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| Store raw, unpeeled potatoes that are going to be fried, baked or roasted in a cool, dark place, above 6ºC. Do not store in the fridge.
把生土豆， 没有剥皮的土豆储存在凉爽的在6摄氏度左右，黑暗的地方， 不要放在冰箱里冷藏。 |
Potatoes stored in the fridge can form more sugars, which can mean higher levels of acrylamide when the food is cooked.
土豆在冰箱里冷藏会产生更多的糖， 这样对导致丙烯酰胺的含量在烹调的过程中增加。 |
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| Ask your cooking oil supplier for advice on the best oil to use for the type of cooking you are doing.问你的油的供应商用什么样的油最好 | Cooking foods in the right oil for the type of cooking will help foods to fry quicker and keep acrylamide levels lower.使用正确的油会让薯条炒熟的更快，丙烯酰胺的含量更低。 | □ | ||||||
| Preparation准备 | ||||||||
| Cut foods, such as potatoes, to similar sizes.把食物如薯条切成大小类似的形状 |
This will help all foods to cook more evenly. 这会使薯条烹调的更均匀。
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| Where possible, when making home-made chips, or cut potatoes that are going to be deep-fried,
follow one of these steps:如果可能， 你可以自己在店里做薯条， 按照如下的方法把土豆切完后并深炸 |
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| Soak (for 30–180 mins) in cold water after cutting. Rinse with clean water and drain.
切完后在冷水里浸泡30-180分钟， 然后用清水洗和透干 |
These steps will remove excess sugars and help to keep acrylamide levels lower.
这些步骤会把过量的糖份去掉，降低丙烯酰胺的含量
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| Or – Soak for a few minutes in warm water. Rinse with clean water and drain.
或在温水里浸泡后用清水洗和透干 |
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| Or – blanch potatoes before cooking.
或在做之前用热水煮以下。 |
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| SAFETY POINT
安全点 |
WHY?为什么 | DO YOU DO THIS?你做了吗 | ||||||
| Cooking 烹调 Cook foods to a golden yellow colour, or lighter把食品烹调到金黄色，或浅金黄色 | ||||||||
| Where appropriate, follow the manufacturer’s cooking instructions for food products.
如果需要， 按照生产厂家的要求来加工食品 |
The manufacturer has tried and tested cooking methods specifically for its products to keep acrylamide levels low.
生产厂家已经做过实验，他们推荐的烹调方法会保证丙烯酰胺的成分低。 |
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| Deep-fry potato products, such as chips and French fries to a golden yellow, or lighter colour. The oil temperature for cooking should ideally be below 175ºC.
把薯条和法式薯条深炸到金黄色，或浅金黄色。 油的温度应该在175摄氏度以下 |
Cooking to a golden yellow, or lighter colour, and deep-frying at lower temperatures will keep acrylamide levels low.
这样的方法是保证丙烯酰胺的成分低 |
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| When deep-frying take care not to over-fill baskets. Fill the basket only half way.
在炸的时候，薯条的数量不要超过炸锅的一半。 |
This will help the foods to cook more evenly. 这样确保食品烹调均匀。 |
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| Keep cooking oil quality at its best by skimming often to remove crumbs and food particles left in the oil.要保证油的质量， 并把食物杂物用筛子撇掉。 | This will prevent crumbs and food particles left in the oil from burning and will keep the oil quality for longer.这样可以避免剩余的糊食品渣子留在油里，从而保证油的质量 | □ | ||||||
| Filter, change oils and clean cooking equipment as often as needed or as
recommended by suppliers. 把油过滤， 换油，和在必要的时候或按照生产厂家要求清洗厨具 |
Reusing old, dirty oil and cooking equipment will increase the levels of acrylamide in deep-fried foods.
用旧油，脏油，脏的厨具会使丙烯酰胺的成分增加。 |
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| Where possible, set a timer to mark the cooking time. This could be on the oven or fryer or you can use a separate timer.如果需要， 设闹钟或用烤箱或炸箱的定时器，定时烹调食品。 | This will remind you to remove foods at the right time to prevent foods from becoming over-cooked or burnt. 这样会提醒你在正确的时间停止继续烹调，避免做糊了。 | □ | ||||||
| Own checks自己检查
You may have different checks to the ones listed; write them here or on a new page to show what you do. 你可能制定了自己检查的项目， 在下面写或用新的纸列出来 |
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| Think Twice! Over-cooking or burning certain foods means that these foods can be higher in acrylamide. 再想想： 过度烹调或把食品做糊了意味着丙烯酰胺成分的增加 | ||||||||
| Colour charts色彩图
Some suppliers have produced colour charts to show what colour is the best for certain foods to keep acrylamide levels low. You can ask if your supplier has these available. You do not have to use colour charts, but they can be useful for training your staff. Colour charts for fries can be found at: http://goodfries.eu/en/ 有些供应商会提供色彩图， 告诉你食品应该加工成什么样。 你可以问他们是否有。 如果他们没有，你可以到网上点开这个链接，下载和培训你的员工。http://goodfries.eu/en/ |
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WHAT TO DO IF THINGS GO WRONG 如果错了怎么办 |
HOW TO STOP THIS HAPPENING AGAIN 如何避免再犯错 |
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| · Dispose of foods that are over-cooked or burnt.把做的过火或糊了的食品扔了。 | · Review your cooking method. 检查你的烹调方法
· You might need to lower the cooking temperature or use different equipment.你可能需要降低烹调温度或用不同的厨具 · Train staff again on this safe method.培训员工如上的安全方法 · Improve staff supervision.加强对员工的管理 · Repair or replace equipment that is broken or not working.对坏的设备进行维修或换新的。 |
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Write down what went wrong and what you did about it in your diary.
把错的地方再日记写下来
Further information: www.food.gov.uk/safety-hygiene/acrylamide
更多信息， 请登陆网站和打开这个链接www.food.gov.uk/safety-hygiene/acrylamide
