- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (20/11/2017)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
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)
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MITIGATION MEASURES REFERRED TO IN ARTICLE 2(1)
Where the mitigation measures in this Annex include the use...
I. PRODUCTS BASED ON RAW POTATOES
(b) FRENCH FRIES AND OTHER CUT DEEP FRIED OR OVEN-FRIED POTATO...
1. Potatoes shall be tested for reducing sugars prior to use....
2. FBOs shall remove immature tubers having a low underwater weight...
3. FBOs shall remove slivers right after cutting to avoid burned...
5. FBOs shall adapt blanching regimes to the specific quality attributes...
6. FBOs shall prevent (enzymatic) discolouration and after cooking darkening of...
II. DOUGH-BASED POTATO CRISPS, SNACKS, CRACKERS AND OTHER DOUGH-BASED POTATO PRODUCTS...
1. Dehydrated potato ingredients shall be analysed prior to their use...
2. Where dehydrated potato ingredients exceed the specified sugar level, FBOs...
3. For each product FBOs shall review whether it is possible...
4. In wet dough-based systems, FBOs shall consider the use of...
5. Where dough-based potato crisps, snacks or crackers are fried, FBOs...
7. Where dough-based potato crisps, snacks or crackers are baked, FBOs...
8. The temperature at the exit of the baking oven/drying process...
9. Where the product temperature is higher than 175 °C at the...
10. For each product, FBOs shall specify the moisture content post...
VI. COFFEE SUBSTITUTES CONTAINING MORE THAN 50 % CEREALS
VIII. BABY BISCUITS AND INFANT CEREALS
Product Design, Processing and Heating
1. FBOs shall use asparaginase to reduce the levels of asparagine...
2. FBOs shall make an assessment during recipe development that provides...
3. FBOs shall ensure that heat treated ingredients which are susceptible...
4. FBOs shall have a change control procedure in place to...
5. If the use of heat-treated raw materials and ingredients results...
1. FBOs shall identify, by means of risk assessment, the critical...
2. FBOs shall measure the moisture content and express acrylamide concentration...
3. FBOs shall identify and apply an effective combination of temperature...
4. FBOs shall control heating temperatures, times and feed-rates. Feed-rate and...
5. Monitoring and controlling product moisture content after the critical heat-treatment...
IX. BABY JAR FOODS (LOW-ACID AND PRUNE-BASED FOODS)
1. For the production of baby jar foods, FBOs shall choose...
2. In case of contract farming, where agricultural products are supplied...
3. In prune purée purchase contracts FBOs shall include requirements which...
4. FBOs shall ensure that heat treated ingredients which are susceptible...
5. If the use of heat-treated raw materials and ingredients results...
Product design, processing and heating
2. FBOs shall extend the yeast fermentation time taking into account...
3. FBOs shall lower thermal input by optimising baking temperature and...
4. FBOs shall provide baking instructions for bread that is to...
5. FBOs shall substitute ingredients that have the potential to raise...
6. FBOs shall replace fructose with glucose particularly in recipes containing...
7. In products with low moisture content, FBOs shall use asparaginase...
SAMPLING AND ANALYSIS REQUIREMENTS FOR THE MONITORING REFERRED TO IN ARTICLE 4
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