Glossary of the food sector

Food (US term)

The term “food” means (1) articles used for food or drink for man or other animals, (2) chewing gum, and (3) articles used for components of any such article.

— Source: FFDCA Sec. 201(f) (21 USC 321(f))

Food additive

A substance not normally consumed as a food in itself and not used as a characteristic ingredient of foods, with or without nutritional value, whose intentional addition to foods for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport, or storage of such foods results, or may reasonably be expected to result, in the substance or its by-products becoming, directly or indirectly, a component of such foods. The following are not considered food additives:

i) monosaccharides, disaccharides, or oligosaccharides and foods containing such substances used for their sweetening properties;

ii) foods, whether dried or concentrated, including flavorings, incorporated during the manufacture of compound foods for their aromatic, flavorful, or nutritional properties combined with a secondary coloring effect;

iii) substances used in covering or coating materials that are not part of the foods and are not intended to be consumed with them;

(iv) products containing pectin and derived from dried apple pulp or citrus or quince peel, or from a mixture of these substances, by the action of dilute acid followed by partial neutralization with sodium or potassium salts ('liquid pectin');

(v) chewing gum bases;

(vi) white or yellow dextrin, roasted or dextrinized starch, starch modified by acid or alkaline treatment, bleached starch, physically modified starch, and starch treated with amylolytic enzymes;

(vii) ammonium chloride;

(viii) blood plasma, edible gelatin, hydrolyzed proteins and their salts, milk proteins, and gluten;

(ix) amino acids and their salts other than glutamic acid, glycine, cysteine, and cystine, and their salts not having a technological function;

(x) caseinates and casein;

(xi) inulin.

—Source: Regulation (EC) 1333/2008, Art. 3(2)(a)

Food additive (US term)

Any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use; except that such term does not include —

(1) a pesticide chemical residue in or on a raw agricultural commodity or processed food; or

(2) a pesticide chemical; or

(3) color additive; or

(4) any substance used in accordance with a sanction or approval granted prior to the enactment of this paragraph 5 pursuant to this Act, the Poultry Products Inspection Act (21 U.S.C. 451 and the following) or the Meat Inspection Act of March 4, 1907 (34 Stat. 1260), as amended and extended (21 U.S.C. 71 and the following);

(5) a new animal drug; or

(6) an ingredient described in paragraph (ff) in, or intended for use in, a dietary supplement.

— Source: FFDCA Sec. 201(s); 21 USC 321(s)

Food business

Any public or private entity, whether profit-making or not, that carries out any of the activities related to any of the stages of food production, processing, and distribution.

—Source: Reg. (EC) 178/2002, Art. 3(2)

Food Business Operator (FBO)

The natural or legal person responsible for ensuring compliance with food law within the business under their control.

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

Food Code definition of "ready-to-eat food" (US term)

(1) "Ready-to-eat food" means FOOD that:

(a) Is in a form that is edible without additional preparation to achieve FOOD safety, as specified under one of the following: ¶ 3-401.11(A) or (B), § 3-401.12, or § 3-402.11, or as specified in ¶ 3-401.11(C); or

(b) Is a raw or partially cooked animal FOOD and the consumer is advised as specified in Subparagraphs 3-401.11(D)(1) and (3); or

(c) Is prepared in accordance with a variance that is granted as specified in Subparagraph 3-401.11(D) (4); and

(d) May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.

(2) "Ready-to-eat food" includes:

(a) Raw animal FOOD that is cooked as specified under § 3-401.11 or 3401.12, or frozen as specified under § 3-402.11;

(b) Raw fruits and vegetables that are washed as specified under § 3-302.15;

(c) Plant FOODS that are cooked for hot holding, as specified under § 3-401.13;

(d) All TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to the temperature and time required for the specific FOOD under Subpart 3-401 and cooled as specified under § 3-501.14;

(e) Plant FOOD for which further washing, cooking, or other processing is not required for FOOD safety, and from which rinds, peels, husks, or shells, if naturally present are removed;

(f) Substances derived from plants such as spices, seasonings, and sugar;

(g) A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for FOOD safety;

(h) The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured MEAT and POULTRY products, such as ham ham, country cured ham, and Parma ham; and dried MEAT and POULTRY products, such as jerky or beef sticks; and

(i) FOODS manufactured as specified in 21 CFR Part 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.

(3) "Ready-to-eat food" does not include:

(a) Commercially PACKAGED FOOD that bears a manufacturer's cooking instructions; and

(b) FOOD for which the manufacturer has provided information that it has not been processed to control pathogens.

— Source: FDA Food Code 2022, §1-201.10

Food condition of basic materials

For the purposes of the definitions in [Regulation (EC) 1334/2008, Art. 3, Editor's note] paragraph 2, letters (d), (e), (g) and (j), source materials known to be used in the production of flavourings are considered foods within the meaning of this Regulation [Regulation (EC) 1334/2008, Editor's note].

— Source: Regulation (EC) 1334/2008, Art. 3(3)

Food contact substance (MOCA FDA) (US term)

Any substance intended for use as a component of materials used in manufacturing, packing, packaging, transporting, or holding food, if such use is not intended to have any technical effect in such food.

— Source: FFDCA Sec. 409(h)(6)

Food defense (US term)

Measures to protect food against intentional adulteration designed to cause public health harm.

— Source: FSMA; 21 CFR 121

Food enzyme

Product obtained from plants, animals, or microorganisms, or products derived therefrom, as well as a product obtained through a fermentation process involving microorganisms:

i) containing one or more enzymes capable of catalyzing a specific biochemical reaction; and

ii) added to foods for a technological purpose at any stage of their manufacturing, processing, preparation, treatment, packaging, transport, or storage.

—Source: Regulation (EC) 1332/2008, Art. 3(2)(a)

Food enzyme preparation

Formulation consisting of one or more food enzymes into which substances such as food additives and/or other food ingredients are incorporated to facilitate their preservation, sale, standardization, dilution, or dissolution.

— Source: Reg. (EC) 1332/2008, Art. 3(2)(b)

Food Facility (US term)

Any facility that manufactures, processes, packs, or holds food for consumption in the United States.

— Source: FSMA 21 USC 350d

Food for early childhood

Food intended to meet the specific needs of healthy infants during the weaning period and healthy young children, as a supplement to their diet and/or to gradually accustom them to a normal diet, excluding:

i) processed cereal-based foods; and

ii) milk-based drinks and similar products intended for young children.

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

Food for special medical purposes

A food product specifically processed or formulated for the dietary management of patients, including infants, to be used under medical supervision; it is intended for the complete or partial nutrition of patients with a limited, impaired, or impaired capacity to consume, digest, absorb, metabolize, or excrete common foods or certain nutrients or metabolites contained therein, or with other nutritional needs determined by medical conditions and whose dietary management cannot be achieved solely by modifying their normal diet.

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

Food hygiene

The measures and conditions necessary to control hazards and ensure the fitness for human consumption of a foodstuff, taking into account its intended use.

—Source: Reg. (EC) 852/2004, Art. 2(1)(a)