# 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 1

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

FBOs shall identify the key heat-treatment step(s) in the process that generate(s) the most acrylamide in order to focus further acrylamide reduction/control efforts most effectively. This has to be achieved either via a risk assessment or by directly measuring the acrylamide levels in the product before and after each heat-treatment step.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/IX/division/7/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-IX/division-7/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.