This document is an excerpt from the EUR-Lex website
Reducing the presence of acrylamide in food
Reducing the presence of acrylamide in food
Reducing the presence of acrylamide in food
Reducing the presence of acrylamide in food
SUMMARY OF:
WHAT IS THE AIM OF THE REGULATION?
It aims to reduce the level of acrylamide* in food.
It does so by requiring manufacturers, fast-food chains and restaurants, collectively known as food business operators, to follow certain procedures.
These ‘mitigation measures’ are designed to ensure acrylamide levels for different foods are below the indicative benchmarks set out in the legislation.
KEY POINTS
The procedures:
Food business operators must:
The measures apply to:
The products covered by the legislation are:
The European Commission will:
FROM WHEN DOES THE REGULATION APPLY?
It applies from 11 April 2018.
BACKGROUND
Acrylamide is a carcinogenic substance that forms naturally when food, especially potato- or cereal-based products, coffee and coffee substitutes, is fried, roasted or baked at temperatures above 120°C.
The European Food Safety Authority confirmed in 2015 that acrylamide potentially increases the risk of developing cancer.
The regulation is in line with the principle established in Regulation (EC) No 852/2004 on hygiene of foodstuff that the food we eat must meet high levels of consumer protection.
For more information see:
KEY TERMS
MAIN DOCUMENT
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 (OJ L 304, 21.11.2017, pp. 24-44)
RELATED DOCUMENTS
Commission Recommendation 2013/647/EU of 8 November 2013 on investigations into the levels of acrylamide in food (OJ L 301, 12.11.2013, pp. 15-17)
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 30.4.2004, pp. 1-54). Text republished in corrigendum (OJ L 226, 25.6.2004, pp. 3-21)
Successive amendments to Regulation (EC) No 852/2004 have been incorporated in the original text. This consolidated version is of documentary value only.
Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, pp. 1-24)
See consolidated version.
last update 11.07.2018