# 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 2: French fries and other cut (deep fried) potato products

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

FBOs shall:
follow the instructions on storage of provided by the FBOs or the suppliers or provided for in the relevant mitigation measures in Annex I;
work with Standard Operational Procedures and calibrated fryers equipped with computerised timers and programmed to standard settings (time-temperature);
monitor the level of acrylamide in finished products to verify that the mitigation measures are effective in keeping acrylamide levels below the benchmark level.

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