Glossary of the food sector

Main field of view

The field of vision of packaging that is most likely to be seen by the consumer at the time of purchase and that allows the consumer to immediately identify the character and nature of the product and, where applicable, its trademark. If the packaging has several main parts of the field of vision, the main part of the field of vision is the one chosen by the food business operator.

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

Making available on the market

Supply of an EU fertilizing product for distribution or use on the EU market in the course of a commercial activity, whether in return for payment or free of charge.

—Source: Regulation (EU) 2019/1009, art. 2, point 9

Mandatory food information

The information that EU provisions require to be provided to the final consumer.

— Source: Reg. (EU) 1169/2011, Art. 2(2)(c)

Manufacturer

Any natural or legal person who manufactures an EU fertilizing product, or has one formulated or manufactured, and markets it under his or her name or trademark.

—Source: Regulation (EU) 2019/1009, art. 2, point 11

Manufacturer

The person who manufactures, on his own account or subcontracts the manufacture of plant protection products, active substances, safeners, synergists, co-formulants, or adjuvants, or the person designated by the manufacturer as his sole representative for the purposes of compliance with this Regulation.

— Source: Reg. (EU) 1107/2009, Art. 3(11)

Manufacturer's manufacturing process guarantee

A manufacturing process whose management system ensures that the validated alternative method complies with the characteristics required by EN ISO 16140-2 and that errors and defects are prevented in the alternative method.

— Source: Reg. (EC) 2073/2005, Art. 2(p)

manure

Excrement and/or urine of farmed animals other than farmed fish, with or without litter.

—Source: Regulation (EC) 1069/2009, Art. 3(20)

Marine biotoxins

Toxic substances accumulated by bivalve molluscs through the absorption of toxin-containing plankton.

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

Match

A number of animals or a quantity of goods listed on the same official certificate, official attestation, or other document, travelling by the same means of transport and originating from the same territory or third country and, with the exception of goods subject to the provisions of Article 1(2)(g) [of Regulation (EU) 2017/625, Editor's note], of the same type, class, or description.

— Source: Regulation (EU) 2017/625, Art. 3(37)

Maximum residue level (MRL)

Maximum permitted concentrations of pesticide residues in or on food or feed, established pursuant to this Regulation and based on good agricultural practices and the lowest level of consumer exposure necessary to protect vulnerable consumers.

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

Meat

All edible parts of the animals referred to in points 1.2 to 1.8 of Regulation (EC) No. 853/2004 [domestic ungulates, poultry, lagomorphs, wild game, wild ungulates and lagomorphs, and other land mammals hunted for human consumption, game birds, farmed game, small wild game, large wild game, Editor's note], including blood.

— Source: Regulation (EC) No. 853/2004, Annex I

Meat (US term)

The part of the muscle of any cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, diaphragm, heart, or esophagus, with or without the accompanying and overlying fat, and the portions of bone (in bone-in product such as T-bone or porterhouse steak), skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and that are not separated from it in the process of dressing. As applied to products of equines, this term has a comparable meaning.

(i) Meat does not include the muscle found in the lips, snout, or ears.

(ii) Meat may not include significant portions of bone, including hard bone and related components, such as bone marrow, or any amount of brain, trigeminal ganglia, spinal cord, or dorsal root ganglia (DRG).

— Source: 9 CFR 301.2

Meat preparations

Fresh meat, including meat reduced to fragments, which has undergone the addition of foodstuffs, seasonings, or additives, or undergone treatments insufficient to modify the internal muscle-fiber structure of the meat and thus eliminate the characteristics of fresh meat.

— Source: Regulation (EC) 853/2004, Annex I, point 1.15

Meat products

Processed products resulting from the processing of meat or the further processing of such processed products in such a way that the cut surface reveals the disappearance of the characteristics of fresh meat.

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

Mechanically separated fishery product

Product obtained by removing the flesh from fishery products using mechanical means that result in the loss or modification of the flesh structure.

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