Equivalence: The process of recognition that enables the sanitary and phytosanitary measures employed in one country to be deemed equivalent to those of a second country trading in the same product although different control measures are being practiced.
Excipient: A pharmacologically inactive substance used as a carrier for the active ingredients of a medication.
Farm-to-Table: Includes all steps involved in the production, storage, handling, distribution, and preparation of a food product.
Food contaminant: Any biological or chemical agent, foreign matter, or other substance not intentionally added to food that may compromise food safety or suitability.
Food control: A mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing and distribution are safe, wholesome, and fit for human consumption; conform to quality and safety requirements; and are honestly and accurately labeled as prescribed by law.
Food hygiene: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Food inspection: The examination, by an agency empowered to perform regulatory and/or enforcement functions, of food products or systems for the control of raw materials, processing, and distribution. This includes in-process and finished product testing to verify that they conform to regulatory requirements.
Food Safety Modernization Act: Signed into law by President Obama on January 4, 2011. The Act aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it.
Food surveillance: The continuous monitoring of the food supply to ensure consumers are not exposed to components in foods, such as chemical contaminants or biological hazards, which pose a risk to health.
Food safety risk: The likelihood of harm to health resulting from exposure to hazardous agents in the food supply.