Food Regulations and Compliance
Expert-defined terms from the Global Certificate in Food Science and Nutrition course at London School of Business and Administration. Free to read, free to share, paired with a professional course.
Acrylamide #
A chemical compound that can form in some foods during high-temperature cooking, such as frying, roasting, and baking. It is a potential carcinogen and is regulated in certain foods in some countries.
Adulteration #
The act of adding something to a food that decreases its quality or purity, or the removal of something that is necessary for its quality or purity. Adulteration is prohibited by law in many countries.
Allergen #
A substance that can cause an allergic reaction in some people. Common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. Food manufacturers are required to label foods that contain allergens in many countries.
Codex Alimentarius #
An international organization that develops food standards, guidelines, and codes of practice to protect the health of consumers and ensure fair trade practices in the food industry.
Food Additive #
A substance that is added to food for a specific purpose, such as to improve its taste, appearance, or shelf life. Food additives are regulated in many countries to ensure their safety.
Food Contact Material #
Any material that is intended to come into contact with food, such as packaging materials, utensils, and equipment. Food contact materials are regulated in many countries to ensure their safety.
Food Defense #
The efforts to protect the food supply from intentional contamination, such as from acts of terrorism or sabotage.
Food Fraud #
The intentional adulteration of food for economic gain, such as misrepresenting the origin, quality, or quantity of a food ingredient.
Food Hygiene #
The practices and conditions necessary to ensure the safety and suitability of food. This includes proper handling, storage, preparation, and cooking of food.
Food Irradiation #
The use of ionizing radiation to kill bacteria and other microorganisms in food. Food irradiation is regulated in many countries to ensure its safety.
Food Labeling #
The requirement to provide specific information about a food on its packaging or in advertising. Food labeling regulations vary by country, but often include requirements for nutritional information, ingredient lists, and allergen information.
Food Recall #
The removal of a food product from the market due to a safety concern, such as the detection of a harmful bacterium or the presence of an undeclared allergen.
Food Safety #
The assurance that food will not cause harm to consumers. Food safety is ensured through the application of good manufacturing practices, hazard analysis and critical control points (HACCP), and other food safety management systems.
Food Safety Modernization Act (FSMA) #
A US law that aims to ensure the safety of the food supply by shifting the focus from response to prevention. FSMA requires food manufacturers to implement hazard analysis and risk-based preventive controls.
Good Manufacturing Practices (GMP) #
The basic sanitary and operational principles that food manufacturers must follow to ensure the safety and quality of their products.
Hazard Analysis and Critical Control Points (HACCP) #
A systematic approach to identifying and preventing potential food safety hazards. HACCP is a mandatory requirement for food manufacturers in many countries.
Halal #
Food that is permissible for consumption under Islamic law. Halal food must not contain pork or alcohol, and must be prepared and processed in accordance with Islamic principles.
Kosher #
Food that is permissible for consumption under Jewish law. Kosher food must meet specific dietary laws, such as the separation of meat and dairy products.
Organic #
Food that is produced using organic farming methods, which exclude the use of synthetic fertilizers, pesticides, and genetically modified organisms (GMOs). Organic food is regulated in many countries.
Pesticide Residue #
The amount of pesticide that remains on food after it has been harvested and processed. Pesticide residue is regulated in many countries to ensure the safety of the food supply.
Traceability #
The ability to track a food product from its source to the consumer. Traceability is important for ensuring the safety of the food supply, particularly in the event of a recall.
Veterinary Drug Residue #
The amount of veterinary drug that remains in food after it has been harvested from an animal that has been treated with the drug. Veterinary drug residue is regulated in many countries to ensure the safety of the food supply.
Genetically Modified Organisms (GMOs) #
Organisms, such as plants or animals, that have been genetically modified to exhibit specific traits, such as resistance to pests or improved nutritional content. GMOs are regulated in many countries to ensure their safety.
Hazard Analysis and Risk #
Based Preventive Controls (HARPC): A food safety management system that requires food manufacturers to identify and prevent potential food safety hazards. HARPC is a requirement of the US Food Safety Modernization Act (FSMA).
Listeria #
A type of bacteria that can cause serious illness, particularly in pregnant women, newborns, and older adults. Listeria is found in some foods, such as raw milk, soft cheeses, and ready-to-eat meats.
Nanotechnology #
The use of materials, devices, or systems that have one or more dimensions in the nanometer range (1-100 nm) to create new or improved products. Nanotechnology is used in some food packaging materials and food ingredients.
Pathogen #
A bacterium, virus, or other microorganism that can cause disease. Pathogens are a common cause of foodborne illness.
Precautionary Principle #
The idea that if an action or policy has the potential to cause harm to the public or the environment, in the absence of scientific consensus, the burden of proof falls on those advocating for the action or policy.
Salmonella #
A type of bacteria that can cause serious illness, particularly in young children, older adults, and people with weakened immune systems. Salmonella is found in some foods, such as raw meat, poultry, and eggs.
Sanitation Standard Operating Procedures (SSOPs) #
Written procedures that describe the steps necessary to maintain clean and sanitary conditions in a food processing facility. SSOPs are a requirement of the US Food and Drug Administration (FDA).
Specifications #
Detailed descriptions of the quality, composition, and performance of a food product or ingredient. Specifications are used to ensure consistency and compliance with regulatory requirements.
Third #
Party Audit: An inspection of a food processing facility by an independent organization to ensure compliance with regulatory requirements and good manufacturing practices.
Toxin #
A poisonous substance that can cause illness or death. Toxins can be produced by bacteria, fungi, or other microorganisms.
Wholesomeness #
The quality of being free from adulteration, spoilage, or other factors that could render a food unsafe or unfit for consumption. Wholesomeness is a requirement of the US Food and Drug Administration (FDA).