GSO CAC/RCP 67:2017
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.
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 150-1:2015
GSO 150-1:2013
Bahraini Technical Regulation
Expiration dates for food products -Part 1 : Mandatory expiration dates
GSO 150-1:2013
Gulf Technical Regulation
Expiration dates for food products -Part 1 : Mandatory expiration dates
Recently Published from Food and Agriculture Sector
GSO CXS 329:2024
CXS 329:2021
Gulf Standard
Fish Oils
GSO ISO 23855:2024
ISO 23855:2021
Gulf Standard
Frozen surimi — Specification
GSO ISO 23036-1:2024
ISO 23036-1:2021
Gulf Standard
Microbiology of the food chain — Methods for the detection of Anisakidae L3 larvae in fish and fishery products — Part 1: UV-press method
GSO ISO 8586:2024
ISO 8586:2012
Gulf Standard
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors