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unfeeling language about deaths, injuries, and illnesses. Acknowledge and respond (both in words and with actions) to emotions that people express, such as anxiety, fear, anger, outrage, and helplessness. Acknowledge and respond to the distinctions that the public views as important in evaluating risks. Use risk comparisons to help put risks in perspective, but avoid comparisons that ignore distinctions that people consider important. Always try to include a discussion of actions that are under way or can be taken. Promise only that which can be delivered, and follow through. Acknowledge, and say, that any illness, injury, or death is a tragedy and to be avoided. 10.4.1.7 Rule 7. Plan Carefully and Evaluate Performance Different goals, audiences, and media require different risk communication strategies. Risk communication will be successful only if carefully planned and evaluated. Guidelines: Begin with clear, explicit objectives such as providing information to the public, providing reassurance, encouraging protective action and behavior change, stimulating emergency response, or involving stakeholders in dialogue and joint problem solving. Evaluate technical information about risks and know its strengths and weaknesses. Identify important stakeholders and subgroups within the audience. Aim communications at speci c stakeholders and subgroups in the audience. Recruit spokespersons with effective presentation and human interaction skills. Train staff including technical staff in communication skills; recognize and reward outstanding performance. Pretest messages. Carefully evaluate efforts and learn from mistakes. 10.4.2 Empowering the Public

The National Center for Food Protection and Defense of the University of Minnesota has prepared best practices that include the importance of empowering consumers to reduce risk (14). This is not always possible, but to the extent that it is, it should be emphasized since the more consumers have control over a risk, the less anxious they are about that risk. A good example is food preparation in the home. While proper food preparation is not a substitute for good industry quality control programs or for good regulatory policy, it does contribute to minimizing risks from certain foods and should be emphasized. For acrylamide, research has identi ed home food preparation methods consumers can use to reduce the amount of acrylamide formed during cooking. During the Second Joint Institute for Food Safety and Applied Nutrition (JIFSAN) Acrylamide Workshop, held in Chicago, Illinois, in April 2004, Dr. Lauren Jackson of the FDA Center for Food Safety and Applied Nutrition, National Center for Food Safety & Technology in Summit-Argo, Illinois, noted that most of the acrylamide formed during the toasting of bread was found in the darker portions of the toast. When this portion of the toast was scraped off the bread, the toast scrapings had signi cantly more acrylamide than the remainder of the toast. Dr. Jackson also reported the effects of frying times and temperatures on acrylamide formation in French fries. Because the amount

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of acrylamide and the degree of browning both increase with cooking times and temperatures, the degree of browning may be used as an indicator of the amount of acrylamide formed in some foods during cooking or processing. Additionally, to reduce acrylamide when frying fresh potatoes, storage of the potatoes in a cool (but not refrigerated) dry, dark room is important. This will prevent accumulation of sugars as well as sprout formation. She also noted that some washing treatments, including soaking and rinsing the sliced or cut potatoes in plain water, are effective in reducing acrylamide in the nal cooked potatoes (15). An example of risk communication provided on acrylamide was contained in the May/June 2004 Food Insight article published by the International Food Information Council Foundation in answer to the question, Can I Reduce Acrylamide Levels in Food Food Insight provided these recommendations (16):

Until more is known about acrylamide in food, experts from FDA recommend that consumers focus not on acrylamide, but on eating a balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high- ber grains, fruits and vegetables. However, if you are still interested in reducing the trace levels of acrylamide that may be present in food, here are a few tips for home cooking:

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