OS GSO CAC/RCP 67:2017
CAC/RCP 67:2009
Omani Standard
Current Edition
·
Approved on
27 April 2017
Code of Practice for the Reduction of Acrylamide in Foods
OS GSO CAC/RCP 67:2017 Files
Arabic
17 Pages
Current Edition
English
11 Pages
Current Edition
Reference Language
Obtaining this standard through the store is currently unavailable. You can acquire it directly from its source.
OS GSO CAC/RCP 67:2017 Scope
This Code of Practice intends to provide national and local authorities,
manufacturers and other relevant bodies with guidance to prevent and reduce
formation of acrylamide in potato products and cereal products. The guidance
covers three strategies (where information is available) for reducing acrylamide
formation in particular products:
i) Raw materials;
ii) Control / addition of other ingredients; and
iii) Food processing and heating.
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates

OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates


OS GSO 2055-1:2015
GSO 2055-1:2015
Omani Standard
HALAL FOOD - Part 1 : General Requirements


GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements

Recently Published from Food and Agriculture Sector
GSO CXS 327:2024
CXS 327:2022
Gulf Technical Regulation
Cumin

GSO 2197:2024
Gulf Technical Regulation
Coffee and Coffee Products - Roasted Coffee Beans

GSO 194-1:2024
Gulf Technical Regulation
Wheat Flour

GSO 2786:2024
Gulf Technical Regulation
Cloves, Whole and Ground (Powdered)
