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The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods.

The Food Standards Agency (FSA) and Food Standards Scotland are working with the British Hospitality Association (BHA) and other key stakeholders to develop simple guidance which they say will help the catering and foodservice sectors comply with new rules.

Guidelines to aid understanding of the enforcement of the legislation will also be made available from the FSA in the New Year.

Acrylamide forms naturally during high temperature cooking and processing, such as frying, roasting and baking, and particularly in potato-based products and cereal-based products.

The FSA say it is not possible to eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable.

It is still not clear whether acrylamide consumption affects people's risk of developing cancer.