National Food Safety Standard of the P.R.C.: Principle for the control of acrylamide contamination in food

This standard specifies the basic requirements and management guidelines for the prevention and control of acrylamide generation in potato products, roasted grain products, and coffee via controlling raw materials, processing, and other critical control point. This standard applies to the prevention and control of acrylamide generation in foods made from raw materials which are rich in reducing sugars and asparagine (including potatoes, grains, coffee, etc.) through thermal processing such as frying and roasting.