Foods

Rulebook laying down general requirements for establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Language(s): Madedonian. Number of pages: 4 + 28

This Rulebook establishes mitigation measures to be applied by food business operators to reduce the presence of acrylamide in food and establishes benchmark levels as performance indicators to be used to verify the effectiveness of the mitigation measures.