{
  "url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-II/part-A/division-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-II/part-A/division-1.json",
  "legislation": "eur/2017/2158",
  "legislation_title": "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)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-2158",
  "path": "annex/II/part/A/division/1",
  "kind": "division",
  "number": "1",
  "heading": "FBOs producing potato products shall apply the following mitigation measures:",
  "text": "French fries and other cut (deep fried) potato products:\nPotato varieties with lower sugar content shall be used, when available and insofar as compatible with the desired food product to be obtained. In this respect the provider shall be consulted for best suited potato varieties.\nPotatoes shall be stored at a temperature higher than 6 °C.\nBefore the frying process:\nExcept for frozen potato products for which cooking instructions shall be followed, one of the following measures shall be taken with raw French fries to reduce the sugar content, where possible and insofar as compatible with the desired food product to be obtained:\nWashing and soaking preferably for 30 minutes up to 2 hours in cold water. Rinse the strips in clean water before frying.\nSoaking for a few minutes in warm water. Rinse the strips in clean water before frying.\nBlanching of potatoes results in lower levels of acrylamide and therefore where possible, it is appropriate to blanch potatoes.\nWhen frying French fries or other potato products:\nFrying oils and fats shall be used which allows to fry quicker and/or at lower temperatures. Cooking oil suppliers shall be consulted for the best suited oils and fats.\nFrying temperatures shall be below 175 °C and in any case as low as possible taking into account the food safety requirements.\nFrying oils and fats quality shall be maintained by skimming frequently to remove fines and crumbs.\nFor the cooking of French fries, it is appropriate that the FBOs make use of available colour guides providing guidance on the optimal combination of colour and low levels of acrylamide.\nIt is appropriate that a colour guide providing guidance on the optimal combination of colour and low levels of acrylamide is visibly displayed at the premises to the staff preparing the food.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/2158/annex/II/part/A/division/1",
    "retrieved_at": "2026-11-01T14:44:25.850272+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}