# 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), Division 2

Extent: E+W+S+N.I.

Where the frying oil temperatures at the exit of the fryer is higher than 168 °C due to a specific product, design or technology, then the FBOs shall provide data demonstrating that the level of acrylamide in the finished product is as low as reasonably achievable and that the benchmark level set out in Annex IV is achieved.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/I/division/a/division/1/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-I/division-a/division-1/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.