# 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), Article 1: Scope

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

1. Without prejudice to the applicable provisions of the ... law in food area, food business operators which produce and place on the market foodstuffs listed in paragraph 2 shall in accordance with Article 2 apply the mitigation measures set out in Annexes I and II, in view of achieving levels of acrylamide as low as reasonably achievable below the benchmark levels set out in Annex IV.
2. Foodstuffs referred to in paragraph 1 are as follows:
(a) French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes;
(b) potato crisps, snacks, crackers and other potato products from potato dough;
(c) bread;
(d) breakfast cereals (excluding porridge);
(e) fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes. In this category a cracker is a dry biscuit (a baked product based on cereal flour);
(f) coffee:
(i)roast coffee;
(ii)instant (soluble) coffee;
(g) coffee substitutes;
(h) baby food and, processed cereal-based food intended for infants and young children as defined in Regulation (EU) No 609/2013 of the European Parliament and of the Council.

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