Summary
Guidelines for local authorities on the implementation of commission Regulation (EU) 2017/2158
Establishing mitigation measures and bench marking levels for the reduction of the presence of acrylamide in food
This guidance is intended to help authorised officers establish mitigation measures and bench marking levels for the reduction of the presence of acrylamide in food. This is required in the Food Law Code of Practice, in line with Retained EU Regulation 2017/2158.
This information note is intended to help authorised officers (AOs), as required in the Food Law Code of Practice, with the interpretation and implementation of Commission Regulation (EU) 2017/2158 (‘the Regulation’). For the purposes of this information note the term ‘authorised officer (AO)’ refers to those officers who undertake assessment of compliance with food law and enforcement action as appropriate.
This guidance uses the terminology set out in the Regulation. It uses terms such as “mitigation measures” and “Benchmark Levels” (BMLs), rather than “control measures” and “control limits” with which local authorities (LAs) will be more familiar in terms of the HACCP requirements in Regulation (EC) 852/2004.
The information provided in this note does not represent an authoritative interpretation of the law and is no substitute for an understanding of the legal requirements. This note is not legally binding and it should be read in conjunction with the regulations.