Glossary of the food sector

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)

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