Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation ... (32017R2158)
Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance. )
- COMMISSION REGULATION (EU) 2017/2158
- of 20 November 2017
- establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food
- (Text with EEA relevance)
- Article 1
- Scope
- Article 2
- Mitigation measures
- Article 3
- Definitions
- Article 4
- Sampling and analysis
- Article 5
- Review of the levels of acrylamide
- Article 6
- Entry into force and application
- ANNEX I
- MITIGATION MEASURES REFERRED TO IN ARTICLE 2(1)
- I. PRODUCTS BASED ON RAW POTATOES
- Selection of suitable potato varieties
- Acceptance criteria
- Potato storage and transport
- (a)
- SLICED POTATO CRISPS
- Recipe and process design
- (b)
- FRENCH FRIES AND OTHER CUT DEEP FRIED OR OVEN-FRIED POTATO PRODUCTS
- Recipe and Process design
- Information to the end users
- II. DOUGH-BASED POTATO CRISPS, SNACKS, CRACKERS AND OTHER DOUGH-BASED POTATO PRODUCTS
- Raw Materials
- Recipe and Process Design
- III. FINE BAKERY WARES
- Agronomy
- Recipe and Product Design
- Processing
- IV. BREAKFAST CEREALS
- Agronomy
- Recipe
- Processing
- V. COFFEE
- Recipe
- Processing
- VI. COFFEE SUBSTITUTES CONTAINING MORE THAN 50 % CEREALS
- Agronomy
- Recipe
- Processing
- VII. COFFEE SUBSTITUTES CONTAINING MORE THAN 50 % CHICORY
- Recipe
- Processing
- VIII. BABY BISCUITS AND INFANT CEREALS(5)
- Product Design, Processing and Heating
- Recipe
- Processing
- IX. BABY JAR FOODS (LOW-ACID AND PRUNE-BASED FOODS)(6)
- Recipe
- Processing
- X. BREAD
- Agronomy
- Product design, processing and heating
- ANNEX II
- PART A
- MITIGATION MEASURES TO BE APPLIED BY FOOD BUSINESS OPERATORS (FBOs) REFERRED TO IN ARTICLE 2(2)
- PART B
- MITIGATION MEASURES TO BE APPLIED BY FOOD BUSINESS OPERATORS REFERRED TO IN ARTICLE 2(3) IN ADDITION TO THE MITIGATION MEASURES REFERRED TO IN PART A
- 1.
- General requirement
- 2.
- French fries and other cut (deep fried) potato products
- 3.
- Bakery products
- 4.
- Coffee
- ANNEX III
- SAMPLING AND ANALYSIS REQUIREMENTS FOR THE MONITORING REFERRED TO IN ARTICLE 4
- I.
- Sampling
- II.
- Analysis
- III.
- Frequency of sampling
- IV.
- Mitigation
- V.
- Information to competent authorities
- ANNEX IV
- BENCHMARK LEVELS REFERRED TO IN ARTICLE 1(1)
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