GSO CAC/RCP 67:2017
CAC/RCP 67:2009
Gulf Standard
Current Edition
·
Approved on
27 April 2017
Code of Practice for the Reduction of Acrylamide in Foods
GSO CAC/RCP 67:2017 Files
Arabic
17 Pages
Current Edition
Free
English
11 Pages
Current Edition
Reference Language
Free
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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