Glossary of the food sector

Harmful organism

Harmful organism as defined in Article 1(1) of Regulation (EU) 2016/2031 of the European Parliament and of the Council.

—Source: Regulation (EU) 2018/848, Art. 3(24)

Harmful organisms

Any species, strain, or biotype belonging to the animal or plant kingdom, as well as other pathogens harmful to plants or plant products.

— Source: Reg. (EU) 1107/2009, Art. 3(7)

Harmonized standard

Harmonized standard pursuant to Article 2(1)(c) of Regulation (EU) No 1025/2012.

—Source: Regulation (EU) 2019/1009, art. 2, point 17

Hatchery

A site intended for the breeding, incubation, and early-life rearing of aquaculture animals, particularly fish, molluscs, and crustaceans.

— Source: Reg. (EU) 2018/848, Art. 3(36)

Hazard Analysis and Risk-Based Preventive Controls (HARPC) (US term)

A risk-based food safety management system requiring hazard analysis and implementation of preventive controls.

— Source: FSMA; 21 CFR 117 Subpart C

Health claim

Any claim that states, suggests, or implies a relationship between a food category, a food, or one of its components and health.

—Source: Reg. (EC) 1924/2006, Art. 2(2)(5)

Health stamp

Mark applied after the official controls referred to in Article 18, paragraph 2, letters a) and c) [of Regulation (EU) 2017/625, Editor's note], certifying that the meat is fit for human consumption.

— Source: Regulation (EU) 2017/625, Art. 3(51)

Hermetically sealed container

Container designed to prevent the entry of hazards.

—Source: Reg. (EC) 852/2004, Art. 2(1)(l)

History of safe use as food in a third country

The safety of the food in question is demonstrated by compositional data and by experience of continued use, for a period of at least 25 years, in the usual diet of a significant number of people in at least one third country, prior to the notification referred to in Article 14.

— Source: Reg. (EU) 2015/2283, Art. 3(2)(b)

Hot filling

Filling any object with food at a temperature not exceeding 100°C at the time of filling, after which the temperature of the food drops to 50°C or lower within 60 minutes or to 30°C within 150 minutes.

— Source: Reg. (EU) 10/2011, Art. 3(19)