OS GSO CAC/RCP 67:2017

Omani Standard   Current Edition
· Approved on 27 April 2017 ·

Code of Practice for the Reduction of Acrylamide in Foods

Processes in the food industry
Including food hygiene and food safety

OS GSO CAC/RCP 67:2017 Files

Arabic 17 Pages
Current Edition
English 11 Pages
Current Edition Reference Language

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.

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