Glossario del settore alimentare

Fabbricante

Qualsiasi persona fisica o giuridica che fabbrica un prodotto fertilizzante dell’UE oppure lo fa formulare o fabbricare e lo commercializza apponendovi il proprio nome o marchio.

— Fonte: Reg. (UE) 2019/1009, art. 2, punto 11

Fabbricante

La persona che fabbrica per conto proprio oppure appalta ad un terzo la fabbricazione di prodotti fitosanitari, sostanze attive, antidoti agronomici, sinergizzanti, coformulanti o coadiuvanti, oppure la persona designata dal fabbricante come suo unico rappresentante ai fini dell’osservanza del presente regolamento.

— Fonte: Reg. (UE) 1107/2009, Art. 3(11)

Fanghi di centrifugazione o di separazione

Materiale raccolto come sottoprodotto dopo la depurazione del latte crudo e la separazione del latte scremato e della panna dal latte crudo.

— Fonte: Reg. (CE) 1069/2009, Art. 3(26)

Fase della produzione, preparazione e distribuzione

Qualsiasi fase, a partire dalla produzione primaria di un prodotto biologico attraverso il magazzinaggio, la trasformazione, il trasporto e la vendita o fornitura al consumatore finale, incluse, ove pertinenti, l’etichettatura, la pubblicità, le attività di importazione, esportazione e appalto.

— Fonte: Reg. (UE) 2018/848, Art. 3(50)

Fasi della produzione, trasformazione e distribuzione

Qualsiasi fase, importazione compresa, a partire dalla produzione primaria di un alimento inclusa fino al magazzinaggio, al trasporto, alla vendita o erogazione al consumatore finale inclusi e, ove pertinente, l'importazione, la produzione, la lavorazione, il magazzinaggio, il trasporto, la distribuzione, la vendita e l'erogazione dei mangimi.

— Fonte: Reg. (CE) 178/2002, Art. 3(16)

Fertilizzanti organici e ammendanti

Materiali di origine animale utilizzati, separatamente o in combinazione, per preservare o migliorare il nutrimento dei vegetali nonché le proprietà fisiche e chimiche dei terreni e la loro attività biologica; possono includere stallatico, guano non mineralizzato, contenuto del tubo digerente, compost e residui della digestione.

— Fonte: Reg. (CE) 1069/2009, Art. 3(22)

Fibre

I polimeri di carboidrati composti da tre o più unità monomeriche, che non sono né digeriti né assorbiti nel piccolo intestino umano e appartengono a una delle seguenti categorie:

-- polimeri di carboidrati commestibili naturalmente presenti negli alimenti consumati;

-- polimeri di carboidrati commestibili ottenuti da materie prime alimentari mediante procedimenti fisici, enzimatici o chimici e che hanno un effetto fisiologico benefico dimostrato da dati scientifici generalmente accettati;

-- polimeri di carboidrati sintetici commestibili che hanno un effetto fisiologico benefico dimostrato da dati scientifici generalmente accettati.

— Fonte: Reg. (UE) 1169/2011, Allegato I, punto 12

Food (alimento) (termine USA)

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.

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

Food additive (additivo alimentare) (termine USA)

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) a 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.

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

Food Code definition of "ready-to-eat food" (termine USA)

(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 prosciutto 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.

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

Food contact substance (MOCA FDA) (termine USA)

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.

— Fonte: FFDCA Sec. 409(h)(6)

Food defense (termine USA)

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

— Fonte: FSMA; 21 CFR 121

Food Facility (termine USA)

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

— Fonte: FSMA 21 USC 350d

Foreign Supplier Verification Program (FSVP) (termine USA)

Program requiring importers to verify that food imported into the United States has been produced in a manner that provides the same level of public health protection.

— Fonte: FSMA; 21 CFR 1 Subpart L

Forma liquida

Una sospensione o una soluzione, dove per sospensione si intende una dispersione bifasica in cui le particelle solide sono mantenute in sospensione nella fase liquida e per soluzione si intende un liquido esente da particelle solide, oppure un gel, ivi comprese le paste.

— Fonte: Reg. (UE) 2019/1009, art. 2, punto 6