To go back to roast potatoes or to be more accurate (and less Daily Mail), acrylamide levels in food:
Yes, there is a draft EU regulation (not a directive) to reduce levels of acrylamide in food see here
The EU executive declared its intention to adopt binding measures to tackle acrylamide in food on 25 October. The decision was expected to be taken at the Standing Committee on Plants, Animals, Food, and Feed, an expert group made up of member state representatives, which assists the Commission on decisions of a scientific nature.
Contacted by EurActiv.com, an EU spokesperson stressed that the draft regulation on acrylamide was scheduled “for discussion only” at the Standing Committee.
The British Hospitality Association advice here
Forthcoming legislation will require food businesses to take appropriate action to reduce levels of acrylamide according to the principle of ALARA (As Low As Reasonably Achievable). Caterers will not be required to test foods, but if they follow Official Industry Guidance this will be sufficient. The BHA is leading a working party of key stakeholders with the Food Standards Agency and Food Standards Scotland to develop industry guidance, which will be available free of charge from Summer 2017.
Discussion here on whether the new regulation should sit under the Hygiene Regulation or the Regulation on Contaminants.
It's still up to you whether you want to burn your toast and roasties at home (#eurebel)