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Part A MITIGATION MEASURES TO BE APPLIED BY FOOD BUSINESS OPERATORS (FBOs) REFERRED TO IN ARTICLE 2(2)

United Kingdom

Original text. Later amendments are not shown.

  1. 1FBOs producing potato products shall apply the following mitigation measures:
  2. 2FBOs producing bread and fine bakery wares shall use the following mitigation measures in the baking process:
  3. 3When preparing sandwiches, the FBOs shall ensure that sandwiches are toasted to the optimal colour. It is appropriate that colour guides developed for specific product types, when available, providing guidance on the optimal combination of colour and low levels of acrylamide are used when producing these specific products. When using pre-packed bread or bakery products which are to be finished, cooking instructions are followed.