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Terms, definitions
A
Accidental misdescription
Unintentionally causing a mismatch between food product claims and food product characteristics
Addition
Intentionally adding an unapproved or undeclared ingredient to the food product
Adulteration
Intentionally adding an unapproved, undeclared, or inactive ingredient to the food product, or substituting a declared ingredient with another ingredient
Authentic
Match between the food product characteristics and the corresponding food product claims
Authentication
Process of verifying the authenticity of the food product
Authenticity
State of being authentic
C
Characteristic
Distinguishing feature of the product
Claim
Statement where a product is said or implied to have a certain characteristic
Concealment
Process of hiding the low quality of a food ingredient or product
Counterfeiting
The process of copying the brand name, packaging concept, recipe, processing method,etc. of food products for economic gain.
D
Dilution
The process of mixing a liquid ingredient with high value with a liquid of lower value.
E
End consumer
The ultimate consumer of a foodstuff who will not use the food as part of any food business operation or activity
F
Food authenticity
The characteristic of a food in relation to its origin, and/or process of production and/or its inherent properties (e.g. organoleptic or chemical).
Food defence
Procedures implemented to assure the protection of food and their supply chain from malicious and ideologically motivated threats.
Food fraud mitigation plan
A process that defines the requirements on when, where and how to mitigate fraudulent activities, identified by a food fraud vulnerability assessment. The resulting plan will define the measures and checks that are required to be in place to effectively mitigate the identified risks. The control measures required to be put into place may vary according to the nature of:
• the food fraud (substitution, mislabelling, adulteration or counterfeiting)
• detection methodology
• type of surveillance (inspection, audit, analytical, product certification)
• source of the raw materials and packaging materials
Food fraud vulnerability assessment
A systematic documented form of risk assessment to identify the risks of possible food fraud activity within the supply chain (including all raw materials, food, packaging materials and outsourced processes). The method of risk assessment may vary from company to company, however the systematic methodology for food fraud vulnerability assessment shall include, at a minimum:
• The identification of potential food fraud activities, using known and reliable data sources.
• The evaluation of the level of risk, both product and supply source.
• The evaluation for the need for additional control measures.
• The development and implementation of the food fraud mitigation plan, using the results of the vulnerability assessment.
• An annual review, or more often if there is increased risk identified by change to defined risk criteria. The criteria used to evaluate the level of risk should be as follows:
• History of food fraud incidents
• Economic factors
• Ease of fraudulent activity
• Supply chain complexity
• Current control measures
• Supplier confidence.
Food fraud
The intentional substitution, mislabelling, adulteration or counterfeiting of food, raw materials or packaging materials placed upon the market for economic gain. This definition also applies to outsourced processes.
I
Ingredient
Any substance, including food additives, used in the manufacturing or preparation of a food which remains in the finished product, even in the modified form
M
Misdescription
Mismatch between the actual food product characteristic and the corresponding food product claim, mislabelling is also used to refer to when the label is not in accordance with relevant requirements or regulations.
O
Origin
The geographical origin of food refers to the specific geographic region or area where a particular food product is produced or originates from. This can include factors such as the climate, soil, water, and other environmental conditions in the area where the food is grown, as well as cultural and historical factors that may contribute to the unique characteristics and flavor of the food. In some cases, the geographical origin of a food product may be legally protected and used as a marketing tool to promote the product's authenticity and quality.
P
PDO
Protected designation of origin defined under regulation (EU) N° 1151/2012.
PGI
Protected geographical indication defined under regulation (EU) N° 1151/2012
Product integrity
The product safety, quality and other properties or criteria that are defined by the company or customer
Product tampering
Type of food fraud which includes the deliberate changing of food product characteristics so that they no longer match the implicit or explicit claims associated with the product
R
Record tampering
Type of food fraud which includes the deliberate changing of explicit food product claims so that they no longer match the known characteristics
Reference samples
Reference samples are samples that are sampled in a defined and controlled way in order to compare testing values and characteristics of control samples with them.
Removal
Intentionally removing naturally occurring ingredients from a food product without declaration
S
Substitution
Intentionally replacing a declared ingredient in a food product with another ingredient
T
Traceability
Ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed, through all stages of production and distribution
U
Unapproved enhancements
The process of adding unknown and undeclared materials to food products in order to enhance their quality attributes.
