Glossary of the food sector

Replacement of the entire daily food ration for weight control

A food product specifically formulated for use in low-calorie diets aimed at weight reduction and which, when used according to the food business operator's instructions, replaces the entire daily diet.

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

Representative sample

A sample that retains the characteristics of the batch from which it is taken, particularly in the case of simple random sampling, where each component or portion of the batch has an equal probability of appearing in the sample.

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

Reptile meat

Reptile meat referred to in Article 2, point 16, of Delegated Regulation (EU) 2019/625.

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

Residues

One or more substances, including their metabolites and products resulting from their degradation or reaction, present in or on plants, plant products, edible animal products, drinking water, or elsewhere in the environment, and resulting from the use of a plant protection product.

— Source: Reg. (EU) 1107/2009, Art. 3(1)

Restriction

Restriction on the use of a substance, migration limit, or content limit of the substance in the material or article.

—Source: Regulation (EU) 10/2011, Art. 3(17)

Retail trade

Handling and/or processing of food and its storage at the point of sale or delivery to the final consumer, including distribution terminals, catering establishments, factory and institutional canteens, restaurants and other similar catering establishments, shops, supermarket distribution centres, and wholesale outlets.

— Source: Regulation (EC) 178/2002, Art. 3(7)

Risk

[Ref. Regulation (EC) 178/2002, Art. 3, paragraphs 9 to 14), Editor's note]

9) "risk" means a function of the probability and severity of an adverse health effect resulting from the presence of a hazard;

10) "risk analysis" means a process consisting of three interconnected components: risk assessment, risk management, and risk communication;

11) "risk assessment" means a science-based process consisting of four phases: hazard identification, hazard characterization, exposure assessment, and risk characterization;

12) "risk management" means a process, distinct from risk assessment, consisting of examining alternative policies in consultation with interested parties, taking into account the risk assessment and other relevant factors, and, where necessary, making appropriate prevention and control choices;

13) "risk communication" means the interactive exchange of information and opinions regarding hazards and risks, risk-related factors, and risk perceptions throughout the risk analysis process between risk assessors, risk managers, consumers, food and feed businesses, the academic community, and other stakeholders, including the explanation of risk assessment findings and the basis for risk management decisions;

14) "hazard" or "hazard" means a biological, chemical, or physical agent in a food or feed, or a condition in which a food or feed is found, capable of causing an adverse health effect.

— Source: Regulation (EC) 178/2002, Art. 3(9-14)

Risk

Function of the likelihood and severity of a harmful effect on human, animal, or plant health, animal welfare, or the environment resulting from the presence of a hazard.

— Source: Reg. (EU) 2017/625, Art. 3(24)