Retained EU Law SI 2017/2158 United Kingdom

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)

Read it on legislation.gov.uk (opens in a new tab)
Enforced by
FSA
Status
In Force
Penalty ceiling
Regulated

Does it bind you?

Business-side roles with duties under this instrument.

Operator21 Manufacturer4 Distributor1

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Operator — also bound by 745 other Acts
Manufacturer — also bound by 502 other Acts
Distributor — also bound by 182 other Acts

What it requires

Regulations creating concrete business duties or carrying penalties, grouped as the instrument is structured. Titles link to the source text — blue means you’re leaving for legislation.gov.uk.

uri:annex/i/division/i/division/1 uri:annex/i/division/i/division/1 Regulated
  • Select low-acrylamide potato varieties and document choicesOperator
uri:annex/i/division/i/division/a/division/1 uri:annex/i/division/i/division/a/division/1 Regulated
  • Implement acrylamide mitigation measures for potato crisps productionOperator
uri:annex/i/division/ii/division/1 uri:annex/i/division/ii/division/1 Regulated
  • Set target values for reducing sugars in dehydrated potato ingredientsOperator
uri:annex/i/division/ii/division/2/division/1 uri:annex/i/division/ii/division/2/division/1 Regulated
  • Check sugar content of dehydrated potato ingredients before useDistributor
uri:annex/i/division/ii/division/2/division/6 uri:annex/i/division/ii/division/2/division/6 Regulated
  • Provide data proving low acrylamide if frying above 175°COperator
uri:annex/i/division/ii/division/2/division/9 uri:annex/i/division/ii/division/2/division/9 Regulated
  • Provide data proving acrylamide is below benchmark if product temperature exceeds 175°COperator
uri:annex/i/division/iii/division/1 uri:annex/i/division/iii/division/1 Regulated
  • Follow good practices on fertilisation and crop protection in contract farming of cerealsOperator
uri:annex/i/division/iii/division/2 uri:annex/i/division/iii/division/2 Regulated
  • Apply acrylamide reduction measures in food productionOperator
uri:annex/i/division/iii/division/3 uri:annex/i/division/iii/division/3 Regulated
  • Apply acrylamide reduction measures when manufacturing fine bakery waresOperator
uri:annex/i/division/iv/division/1 uri:annex/i/division/iv/division/1 Regulated
  • Control acrylamide risk in contract-farmed cerealsManufacturer
uri:annex/i/division/iv/division/3 uri:annex/i/division/iv/division/3 Regulated
  • Control heat treatment and moisture to minimise acrylamide in breakfast cerealsOperator
uri:annex/i/division/ix/division/4 uri:annex/i/division/ix/division/4 Regulated
  • Check suppliers of heat-treated ingredients for acrylamide mitigationOperator
uri:annex/i/division/ix/division/7 uri:annex/i/division/ix/division/7 Regulated
  • Control heat-treatment steps to reduce acrylamide in foodOperator
uri:annex/i/division/vi/division/1 uri:annex/i/division/vi/division/1 Regulated
  • Ensure cereal suppliers follow good agricultural and phytosanitary practicesOperator
uri:annex/i/division/vi/division/2 uri:annex/i/division/vi/division/2 Regulated
  • Reduce acrylamide formation through process and ingredient controlsManufacturer
uri:annex/i/division/vii/division/1 uri:annex/i/division/vii/division/1 Regulated
  • Add acrylamide-reducing ingredients to chicory-based coffee substitutesManufacturer
uri:annex/i/division/viii/division/1 uri:annex/i/division/viii/division/1 Regulated
  • Reduce acrylamide through ingredient, recipe, supplier and change controlsOperator
uri:annex/i/division/x/division/1 uri:annex/i/division/x/division/1 Regulated
  • Control acrylamide in cereals from contract farmingOperator
uri:annex/i/division/x/division/2 uri:annex/i/division/x/division/2 Regulated
  • Reduce acrylamide in bread productionManufacturer
uri:annex/iii/division/i uri:annex/iii/division/i Regulated
  • Sample your products for acrylamide to verify mitigation measuresOperator
uri:annex/iii/division/ii/division/1 uri:annex/iii/division/ii/division/1 Regulated
  • Provide sufficient data for acrylamide assessmentOperator
uri:annex/iii/division/v uri:annex/iii/division/v Regulated
  • Provide acrylamide test results and mitigation details to authorities on requestOperator
uri:annex/ii/part/b/division/4 uri:annex/ii/part/b/division/4 Regulated
  • Ensure acrylamide in coffee is below benchmark levels or obtain supplier justificationOperator
s.art001 Scope Regulated
  • Apply mitigation measures to reduce acrylamide in listed foodsOperator
s.art002 Mitigation measures Regulated
  • Apply acrylamide reduction measures in food productionOperator
s.art004 Sampling and analysis Regulated
  • Sample, analyse and record acrylamide levels in your food productsOperator
44 other provisions — procedural and definitional
uri:annex/i/division/i/division/2 uri:annex/i/division/i/division/2
uri:annex/i/division/i/division/3/division/1 uri:annex/i/division/i/division/3/division/1
uri:annex/i/division/i/division/3/division/2 uri:annex/i/division/i/division/3/division/2
uri:annex/i/division/i/division/3/division/3 uri:annex/i/division/i/division/3/division/3
uri:annex/i/division/i/division/b/division/1 uri:annex/i/division/i/division/b/division/1
uri:annex/i/division/i/division/b/division/2/division/1 uri:annex/i/division/i/division/b/division/2/division/1
uri:annex/i/division/i/division/b/division/2/division/2 uri:annex/i/division/i/division/b/division/2/division/2
uri:annex/i/division/ii/division/2/division/10 uri:annex/i/division/ii/division/2/division/10
uri:annex/i/division/ii/division/2/division/2 uri:annex/i/division/ii/division/2/division/2
uri:annex/i/division/ii/division/2/division/3 uri:annex/i/division/ii/division/2/division/3
uri:annex/i/division/ii/division/2/division/4 uri:annex/i/division/ii/division/2/division/4
uri:annex/i/division/ii/division/2/division/5 uri:annex/i/division/ii/division/2/division/5
uri:annex/i/division/ii/division/2/division/7 uri:annex/i/division/ii/division/2/division/7
uri:annex/i/division/iv/division/2/division/1 uri:annex/i/division/iv/division/2/division/1
uri:annex/i/division/iv/division/2/division/2 uri:annex/i/division/iv/division/2/division/2
uri:annex/i/division/iv/division/2/division/3 uri:annex/i/division/iv/division/2/division/3
uri:annex/i/division/iv/division/2/division/4 uri:annex/i/division/iv/division/2/division/4
uri:annex/i/division/iv/division/2/division/5 uri:annex/i/division/iv/division/2/division/5
uri:annex/i/division/ix/division/1 uri:annex/i/division/ix/division/1
uri:annex/i/division/ix/division/2 uri:annex/i/division/ix/division/2
uri:annex/i/division/ix/division/3 uri:annex/i/division/ix/division/3
uri:annex/i/division/ix/division/5 uri:annex/i/division/ix/division/5
uri:annex/i/division/ix/division/6 uri:annex/i/division/ix/division/6
uri:annex/i/division/v/division/1 uri:annex/i/division/v/division/1
uri:annex/i/division/v/division/2 uri:annex/i/division/v/division/2
uri:annex/i/division/vi/division/3 uri:annex/i/division/vi/division/3
uri:annex/i/division/vii/division/2 uri:annex/i/division/vii/division/2
uri:annex/i/division/viii/division/2 uri:annex/i/division/viii/division/2
uri:annex/i/division/viii/division/3 uri:annex/i/division/viii/division/3
uri:annex/iii/division/ii/division/2 uri:annex/iii/division/ii/division/2
uri:annex/iii/division/ii/division/3 uri:annex/iii/division/ii/division/3
uri:annex/iii/division/iii uri:annex/iii/division/iii
uri:annex/iii/division/iv uri:annex/iii/division/iv
uri:annex/ii/part/a/division/1 uri:annex/ii/part/a/division/1
uri:annex/ii/part/a/division/2 uri:annex/ii/part/a/division/2
uri:annex/ii/part/a/division/3 uri:annex/ii/part/a/division/3
uri:annex/ii/part/b/division/1 uri:annex/ii/part/b/division/1
uri:annex/ii/part/b/division/2 uri:annex/ii/part/b/division/2
uri:annex/ii/part/b/division/3 uri:annex/ii/part/b/division/3
s.annex i para.1 Where the mitigation measures in this Annex include the use...
s.annex iv para.1 Benchmark levels for the presence of acrylamide in foodstuffs referred...
s.art003 Definitions
s.art005 Review of the levels of acrylamide
s.art006 Entry into force and application

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