Did you know that a type of chemical known as acrylamide is formed when some foods are cooked at high temperatures? The longer and hotter the cooking process, the more acrylamide can be formed. What is acrylamide, and what can you do to reduce the risk of acrylamide in food?

As Singapore’s food safety approach is based on risk and science, ensuring comprehensive, resilient and trustworthy food testing capabilities is critical. 

The Mobile Lab is the newest addition to SFA’s testing and diagnostic arsenal. This multipurpose vehicle allows SFA officers to respond quickly to food safety emergencies and foodborne outbreaks at short notice.