Glossary of the food sector

Transmissible spongiform encephalopathies (TSEs)

All transmissible spongiform encephalopathies except those that can affect humans.

—Source: Regulation (EC) 999/2001, Art. 3(1)(a)

Travel Journal

Document referred to in points 1) to 5) of Annex II to Regulation (EC) No 1/2005.

— Source: Regulation (EC) No 1/2005, Annex II

Treatment

Any process that substantially alters the original product, including heat treatment, smoking, salting, maturing, drying, marinating, extraction, extrusion, or a combination of these processes.

— Source: Regulation (EC) No 852/2004, Art. 2(1)(m)