# 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 3

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

For each product design, FBOs shall specify the moisture content post frying which shall be set as high as feasibly possible for a specific production line and for a specific product, in accordance with expected quality and food safety standards and taking into account relevant factors such as potato variety, seasonality, tuber size, and the fryer exit temperature. The minimal moisture content shall not be lower than 1,0 %.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/I/division/a/division/1/division/3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-I/division-a/division-1/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.