Test frying oil for HACCP compliance

Changing your frying oil regularly is not just a good habit or a technical necessity, it’s also a regulatory requirement for restaurants.

So how do you test your frying oil? Octopus HACCP explains it all in this practical guide!

Testing frying oil: why is it mandatory? ⚠️

When you use your frying oil ? over several consecutive services, you notice that its quality is deteriorating: it turns brown, becomes viscous or develops foam, and this alters the taste of fried foods. It’s high time to change it.

Did you know? Beyond the decline in organoleptic quality, it becomes toxic after a certain time? That’s why regulations have defined thresholds to ensure that frying oil used in catering remains healthy and safe to consume.

Frying oil regulations for restaurants ⚖️

 

What does the law say? ? French regulations (Decree No. 2008-184 of February 26, 2008) declare unfit for human consumption all oils with a polar compound content exceeding 25%.

What are Polar Compounds? ❄️

Polar compounds are the result of the degradation of frying oil quality. They include, among others, free fatty acids (FFA), mono- and diglycerides, triglyceride polymers, and oxidized polar substances such as oxidized fatty acids, etc.

Simply put, to spare you from revisiting your middle school chemistry lessons, remember that:

1. The more the oil is heated, ? the more it degrades,
2. The degradation of the oil makes it, after a certain time ?, unfit for consumption: it is potentially carcinogenic.

How is frying oil degradation measured?

There are several ways to assess frying oil degradation. To measure the content of polar compounds, use:

• Test strips,
• Chemical reagent tests,
• An electronic tester.

These tests will give you a more or less precise indication of the polar compound content depending on the tool used. ?

To help you keep track of your oil controls, we have prepared three tracking sheets for you: polar compounds test, electronic tester test, and free fatty acids test. See the bottom of the article!

Which Testing System to Choose?

We recommend this selection of tests (test strips or chemical reagents) from Sanipousse or the frying oil electronic testers.

Finally, each restaurant has its budget: test strips cost a few cents up to nearly €400 for an electronic tester, which will be more accurate and more economical in the long run for intensive use. ?

Can You Do Without a Frying Oil Tester?

Yes and no,

Yes: if you change your oil very regularly, every 4 or 5 uses, well before it browns or becomes viscous, you probably stay below 25% polar compounds and you comply with regulations. ✅

Regulations do not require you to perform a polar compounds test. The obligation is to use healthy oil with a polar compound percentage below 25%.

No: you will probably change your frying oil too often in your kitchen. Oil is expensive. Testing it allows you to optimize the replacement frequency. ⏳

Thus, you will make significant savings by the end of the year. This impacts your restaurant’s profit margin.

How to Keep My Frying Oil Longer? ⏳

Using good quality frying oil and following the guidelines below will allow you to use your frying oil longer and thus reduce its cost!

Why Does Frying Oil Degrade?

Frying oil degrades for several reasons:

• It is overheated ?
• It contains residues
• It contains water ?
• It is exposed to air ?

What Are the Best Practices to Extend the Life of My Frying Oil?

• Avoid overheating ? : Check the thermostats of your fryers. Never heat your oil above 180°C. If overheated, it will deteriorate faster.
• Choose good quality oil ✅ : the quality of the oil will allow you to use it longer. Not all oils have the same heat resistance, and their lifespan is affected.
• Filter your oil after each service ? to remove residues that carbonize during heating cycles.
• After filtering, store your oil in a closed container, protected from air, ideally in cold storage.
• Use a dedicated oil bath per type of ingredient dipped ?. Some preparations produce more residues than fries. This also helps prevent cross-contamination for allergens.
• Pat your ingredients dry before dipping them in the frying baths, especially frozen products: the water they contain severely degrades the frying oil.

For frying oil, which HACCP records should I keep?

As usual, the HACCP method requires you to keep written records. Specifically, you must make 2 types of HACCP records regarding frying oils:

1. Record the results of your frying oil tests and the dates when the oil was changed,
2. Include the cleaning of your fryer in your cleaning and disinfection plan and record its proper execution.

Cleaning Fryers

You must include the cleaning of your fryer in your cleaning and disinfection plan. ?️

Regular cleaning of your fryers also helps preserve your oil for longer because it allows you to filter the oil and remove residues. So don’t wait to change your oil before cleaning your fryer. ?️

If you need a hand to establish a cleaning and disinfection plan for your fryers, follow the link!

 

Download your free sheets for oil test records

You can download your HACCP sheets in PDF format for recording your oil tests below.

We have prepared 3 different sheets adapted to your type of test ? :

• 3M LRSM test strips that measure Free Fatty Acids
• Sanipousse Testuil that measures polar compounds
• Electronic tester (Testo 270 or FOM 330)

You must record the test date, test result, whether you changed the oil or not, and the name of the person who performed the test.

Finally, if you prefer to make your HACCP records from your mobile or tablet, discover the Octopus HACCP app and its oil control module, which allows you to go paperless with everything saved online!

 

• Contrôle qualité des Huiles – Test composés polaires
• Contrôle qualité des Huiles – Testeur électronique
• Contrôle qualité des Huiles – Test Acides gras libres (AGL)