Newsletter preview, February 2017
General information Riskplaza
Further professionalization of Riskplaza database
Riskplaza desires further professionalization of its database. The professionalization of the database will lead
to more independency, new literature sources, removal of URLs, extensive validations reports etc.
A validation methodology (Circle of Knowledge) is developed in cooperation with Wageningen University. The
Circle of Knowledge is standardized methodology to identify and implement relevant information concerning
raw material hazards. It is based on the plan-do-check-act cycle of Deming (continuous quality improvement).
The basic principle is making use of legal and scientific evidence. Riskplaza will improve its process in
proactively providing actual, accurate and complete information to its customers.
Through multiple triggers such as legal adjustments or advice from the Riskplaza foundation, the Circle of
Knowledge will be activated. By means of this methodology the Riskplaza factsheets will be screened and
revised if necessary.
Changes in factsheets (preview)
The following factsheet is a preview of a Riskplaza factsheet. The complete factsheet including extended
information, related literature sources/documents and validation report can be downloaded when one has a
subscription to the Riskplaza database. For a full subscription go to https://www.riskplaza.nl/cms/enregistration
Acrylamide
Description of hazard:
Acrylamide is a chemical compound that forms from sugars and an amino acid asparagine that are naturally
present in food. The chemical reaction is part of the Maillard reaction, which leads to colour, flavour and aroma
changes in cooked foods. Acrylamide formation usually occurs at elevated temperatures used when frying or
baking (above 120 ºC (248 ºF) and in low moisture conditions, although acrylamide has also been identified in
some fruit and vegetable products heated at lower temperatures or higher moisture conditions. Acrylamide
formation occurs primarily in plant-based foods, notably potato products such as French fries and potato chips;
cereal-grain-based foods such as cookies, crackers, breakfast cereals and toasted bread; and coffee.
Acrylamide is also found in cigarette smoke and is produced industrially for use in products such as plastics,
grouts, water treatment products, and cosmetics.
Extra information:
- Polyacrylamide is used as clean-agent for drinking water. It combines with solid material, making it
easier to filter and remove unwanted substances from the water. During this process, acrylamide is
released when the polyacrylamide comes into contact with the water. There is a legal limit set by the
EU is 0.1 µg per liter of drinking water.
- Acrylamide is only a potential hazard for grains, (ground)nuts and cacao when its heat-processed.
Explanation:
Acrylamide was evaluated by the International Agency for Research on Cancer (IARC) and classified as
‘probably carcinogenic to humans’ with prolonged exposure.
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Newsletter preview, February 2017
General information Riskplaza
Description of control measure:
The Food Drink industry (FDE) has developed in close co-operation with the national authorities and the
European Commission a toolbox. The Toolbox details reduction measures, which manufacturers can use to
reduce acrylamide levels in their specific manufacturing processes and products. If this hazard relates to the
ingredient malt, it is important to review the origin (for example wheat, rye) of the malt in order to assess if
this hazard is also present in the original crop.
Manual Riskplaza
A simplified manual of the Riskplaza audit regulations can be downloaded from the website for companies
interested in Riskplaza certification. This manual can be downloaded for free at
https://www.riskplaza.nl/cms/en-news.
The manual provides general information concerning the Riskplaza audit+ and the steps that should be taken
for certification. Furthermore the use of the database and the use of this information into a HACCP study. The
full audit regulations are accessible for all Riskplaza users.
Join us at LinkedIn: Company Riskplaza
Riskplaza is a database containing information regarding possible hazards relating to ingredients and measures that may
be undertaken in order to control these hazards. Furthermore, Riskplaza provides an overview of companies that have
passed the Riskplaza-Audit+, as well as a list of the certifying bodies and auditors qualified to conduct a Riskplaza Audit +. The
Riskplaza Audit+ system is linked to Riskplaza.
Riskplaza and the Riskplaza-Audit+ are initially initiatives of the entire bakery chain in cooperation with the NVWA and Certification
Bodies, but since then several other sectors have joined Riskplaza. Complete overviews of all the sectors that are involved in
Riskplaza are listed on the Riskplaza website at ‘About Riskplaza’. The database is independent and falls under the responsibility
of the Riskplaza Foundation.
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