# 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 5

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

Monitoring and controlling product moisture content after the critical heat-treatment steps has proved to be effective in controlling acrylamide levels in some processes and therefore, in these circumstances, this process can be an adequate alternative to controlling heating temperatures and times, hence shall be employed.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/VIII/division/3/division/5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-VIII/division-3/division-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.