Acrylamide: Commission Regulation 2017/2158, for the reduction of its presence in food has been published
Date: 21 noviembre 2017
Section: Seguridad Alimentaria
On 21November 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 was published. It includes binding and proportionate Codes of Practice (CoP), aimed at reducing acrylamide levels in products directly available to consumers for consumption, or even products baked cooked at home, and considers that this is an important and necessary step to progress towards the objective in question.
In addition to the mitigation measures, the regulation also includes requirements for the sampling and analysis of acrylamide. It also provides a procedure for the three-yearly review of the benchmark levels of acrylamide presence in the food products listed in Annex IV.
The Regulation comes into force twenty days after its publication in the OJEU, and from then economic operators, both industries and the catering, hotel and mass catering sector will be obliged to apply measures to mitigate the formation of acrylamide. It will be applicable from 11 April 2018.
Aware of the difficulty of its application by the sectors concerned, the Commission and Member States are to develop guidelines to support the Regulation to ensure its application is as uniform as possible throughout the European Union.
Debates have already started on other acrylamide risk management measures in the EU, including the establishment of maximum limits in food and the development of consumer recommendations which will consider, among others, the Recommendations, published in 2015.
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