Glossary of the food sector

Identity check

Visual inspection to verify that the contents and labeling of a consignment, including animal marks, seals, and means of transport, correspond to the information contained in official certificates, attestations, and other official accompanying documents.

— Source: Regulation (EU) 2017/625, Art. 3(42)

Import tolerance

Maximum residue level (MRL) established for imported products to meet the needs of international trade, where:

-- the use of the active substance contained in a plant protection product on the product in question is not authorized in the Community for reasons other than those related to the protection of public health for the specific product and use; or

-- a different level is appropriate because the existing Community MRL was established for reasons other than those related to the protection of public health for the specific product and use.

— Source: Regulation (EC) No 396/2005, Art. 3(2)(g)

Importer

Any natural or legal person established in the Union who places an EU fertilizing product originating in a third country on the Union market.

—Source: Regulation (EU) 2019/1009, art. 2, point 13

Impurity

Any component other than the pure active substance and/or pure variant present in the technical material (in particular components resulting from the manufacturing process or degradation during storage).

—Source: Reg. (EU) 1107/2009, Art. 3(33)

Independent Certification Authority

A body independent of the organization manufacturing or distributing the alternative method and providing a written guarantee that the validated alternative method complies with EN ISO 16140-2.

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

Indication [food, Ed.]

Any message or representation not required by Community or national legislation, including figurative, graphic, or symbolic representations in any form, that states, suggests, or implies that a food has particular characteristics.

— Source: Art. 2, paragraph 2, point 1, Regulation (EC) 1924/2006

Indication [ref. To a food, RdT]

Any message or representation not required by Community or national legislation, including figurative, graphic, or symbolic representations in any form, that states, suggests, or implies that a food has particular characteristics.

— Source: Reg. (EC) 1924/2006, Art. 2(2)(1)

Indication of disease risk reduction

Any health claim that states, suggests, or implies that the consumption of a food category, a food, or one of its components significantly reduces a risk factor for the development of a human disease.

—Source: Regulation (EC) No. 1924/2006, Art. 2, paragraph 2, point 6

Indication relating to the reduction of a disease risk

Any health claim that states, suggests, or implies that the consumption of a food category, a food, or one of its components significantly reduces a risk factor for the development of a human disease.

—Source: Reg. (EC) 1924/2006, Art. 2(2)(6)

Infant

Child under twelve months of age.

—Source: Regulation (EU) 609/2013, Art. 2(2)(a)

Infant formula

Foodstuffs intended specifically for infants, as defined in Commission Directive 91/321/EEC.

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

Infant formula

A food product intended for infants during the first months of life, capable of satisfying their nutritional needs until the introduction of appropriate complementary feeding.

— Source: Reg. (EU) 609/2013, Art. 2(2)(c)

Ingredient

Any substance or product, including flavorings, food additives, and food enzymes, and any constituent of a compound ingredient used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form; residues are not considered ingredients.

— Source: Regulation (EU) 1169/2011, Art. 2(2)(f)

Intelligent materials and objects intended for contact with food

Materials and objects that control the condition of the packaged food product or its environment.

—Source: Reg. (EC) 1935/2004, Art. 2(2)(b)

Interlaboratory test

A comparative test in which multiple laboratories perform analyses on identical samples, thus allowing the quality of analyses performed by individual laboratories to be assessed.

— Source: Reg. (EC) 396/2005, Art. 3(2)(h)