# 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 9

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

Where the product temperature is higher than 175 °C at the end of the baking/drying process, the FBOs shall provide data demonstrating that the level of acrylamide in the finished product is below the benchmark level specified in Annex IV.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/II/division/2/division/9 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-II/division-2/division-9
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.