Glossary of the food sector

Food supplier for communities

[Each supplier, Editor's note] as defined in Article 1, paragraph 2, of Directive 2001/13/EC.

—Source: Regulation (EC) 1829/2003, Art. 2(16); Directive 2000/13/EC

Food with no added sugars

Food:

i) without added monosaccharides or disaccharides;

ii) without added products containing monosaccharides or disaccharides used for their sweetening properties.

— Source: Regulation (EC) 1333/2008, Art. 3(2)(e)

Foods intended for special medical purposes

Dietary foods intended for special medical purposes, as defined in Directive 1999/21/EC.

— Source: Regulation (EC) 2073/2005, Art. 2(i)

Foreign Supplier Verification Program (FSVP) (US term)

Program requiring importers to verify that food imported into the United States has been produced in a manner that provides the same level of public health protection.

— Source: FSMA; 21 CFR 1 Subpart L

Fresh fish products

Unprocessed fishery products, whole or prepared, including products packaged under vacuum or in a modified atmosphere, which, for preservation purposes, have not undergone any treatment other than refrigeration intended to ensure their preservation.

— Source: Regulation (EC) 853/2004, Annex I

Fresh meats

Meat that has not undergone any treatment other than chilling, freezing, or deep-freezing, including that vacuum-packed or packaged in a controlled atmosphere.

— Source: Regulation (EC) 853/2004, Annex I

Frog legs

The posterior parts of the body, transversely sectioned behind the forelimbs, eviscerated and skinned, from the species Rana sp. (family Ranidae).

—Source: Regulation (EC) 853/2004, Annex I

Functional barrier

A barrier consisting of one or more layers of any type of material, capable of ensuring that the finished material or article complies with Article 3 of Regulation (EC) No. 1935/2004 and the provisions of this Regulation.

— Source: Regulation (EU) 10/2011, Art. 3(15); Regulation (EC) 1935/2004, Art. 3

Functional category [ref. food additives, Ed.]

One of the categories defined in Annex I [of Regulation (EC) 1333/2008, Editor's note] based on the technological function the food additive performs in the food product.

— Source: Regulation (EC) 1333/2008, Art. 3(2)(c)