Glossary of the food sector

Salt

The equivalent salt content is calculated using the formula: salt = sodium × 2.5.

— Source: Regulation (EU) 1169/2011, Annex I, point 11

Sample

A series composed of one or more units or a portion of matter selected by various means from a population or a significant quantity of matter and intended to provide information on a specific characteristic of the population or matter under study and to form the basis for a decision regarding the population or matter in question or the process that produced it.

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

Saturated fatty acids

Fatty acids that do not contain double bonds.

—Source: Regulation (EU) 1169/2011, Annex I, point 3

Sectioning laboratory

Establishment used for deboning and cutting meat.

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

Shelf life

The period corresponding to the period preceding the date of minimum durability or the expiry date, as defined in Articles 9 and 10 of Directive 2000/13/EC, respectively.

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

Shipping Center (bivalve molluscs)

Establishment for the reception, finishing, washing, wrapping, and packaging of bivalve molluscs.

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

Side in contact with the food product

The surface of the material or object that comes into direct contact with the food product.

— Source: Regulation (EU) 2023/2006, Art. 3(e)

Side not in contact with the food product

The surface of the material or object that does not come into direct contact with the food product.

—Source: Regulation (EU) 2023/2006, Art. 3(d)

Slaughter (US term)

The act of killing livestock or poultry for food production under USDA inspection.

— Source: 9 CFR 301.2; 9 CFR 381.1

Slaughterhouse

Establishment used for the slaughter and grooming of animals intended for human consumption.

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

Small wild game

Game birds and free-ranging lagomorphs.

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

Smoke flavoring

A product obtained by fractionating and purifying smoke condensate, resulting in primary smoke condensates, primary tar fractions, and/or derived smoke flavorings, as defined in Article 3(1), (2), and (4) of Regulation (EC) No 2065/2003.

—Source: Regulation (EC) No 2065/2003, Art. 3(1), (2), (4); Regulation (EC) No 1334/2008, Art. 3(2)(f)

Snails

Terrestrial gastropods of the species Helix pomatia, Helix aspersa, Helix lucorum, and the family Achatinidae.

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

Solid form

A form characterized by structural rigidity and resistance to changes in shape or volume, and in which atoms are held together by strong bonds, in a geometrically regular lattice (crystalline solids) or irregularly (amorphous solids).

—Source: Regulation (EU) 2019/1009, art. 2, point 7

Specific Migration Limit (SML)

Maximum permitted amount of a given substance released from a material or article into food products or food simulants.

— Source: Reg. (EU) 10/2011, Art. 3(13)