إجراء مقترح من أوكرانيا: البطاطس

The draft Order provides for the approval of the Hygienic Requirements for Reducing Acrylamide Levels in Food. The Requirements specify the food products to which mitigation measures to reduce the presence of acrylamide apply, establish the relevant mitigation measures for food business operators and set benchmark levels for acrylamide to verify the effectiveness of those measures. The Requirements provide for differentiated mitigation measures for food business operators producing and placing the relevant food products on the market, including producers, retail operators and chain establishments. They also establish requirements for establishing programmes for own sampling and analysis, keeping records of the mitigation measures applied and the results of sampling and analysis, determining sampling frequency, and reviewing mitigation measures in light of the results obtained. Food business operators producing and placing food products on the market shall apply appropriate mitigation measures to achieve levels of acrylamide as low as reasonably achievable and below the benchmark levels for acrylamide in food set out in Annex 1 to the Requirements. The benchmark levels serve as indicators for verifying the effectiveness of the mitigation measures implemented by food business operators to ensure compliance with food hygiene requirements at all stages of production and distribution, within the framework of procedures based on the principles of the Hazard Analysis and Critical…