Community legislation — all Community Regulations, Directives and Decisions 3.

feed — any substance or product, including additives, whether processed, partially processed or unprocessed, intended to be used for oral feeding to animals 4.

feed business — any undertaking whether for profit or not and whether public or private, carrying out any operation of production, manufacture, processing, storage, transport or distribution of feed including any producer producing, processing or storing feed for feeding to animals on his own holding 5.

feed business operator — the natural or legal persons responsible for ensuring that the requirements of food law are met within the feed business under their control 6.

final consumer — the ultimate consumer of a foodstuff who will not use the food as part of any food business operation or activity. CHAPTER II GENERAL FOOD LAW 18.

food — any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. "Food" includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment. It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC. "Food" shall not include: art_2__para

food business — any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food 2.

food business operator — the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control 3.

food law — the laws, regulations and administrative provisions governing food in general, and food safety in particular, whether at Community or national level; it covers any stage of production, processing and distribution of food, and also of feed produced for, or fed to, food-producing animals 1.

hazard — a biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect 14.

placing on the market — the holding of food or feed for the purpose of sale, including offering for sale or any other form of transfer, whether free of charge or not, and the sale, distribution, and other forms of transfer themselves 8.

primary production — the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter. It also includes hunting and fishing and the harvesting of wild products 17.

retail — the handling and/or processing of food and its storage at the point of sale or delivery to the final consumer, and includes distribution terminals, catering operations, factory canteens, institutional catering, restaurants and other similar food service operations, shops, supermarket distribution centres and wholesale outlets 7.

risk — a function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard 9.

risk analysis — a process consisting of three interconnected components: risk assessment, risk management and risk communication 10.

risk assessment — a scientifically based process consisting of four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation 11.

risk communication — the interactive exchange of information and opinions throughout the risk analysis process as regards hazards and risks, risk-related factors and risk perceptions, among risk assessors, risk managers, consumers, feed and food businesses, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions 13.

risk management — the process, distinct from risk assessment, of weighing policy alternatives in consultation with interested parties, considering risk assessment and other legitimate factors, and, if need be, selecting appropriate prevention and control options 12.

stages of production, processing and distribution — any stage, including import, from and including the primary production of a food, up to and including its storage, transport, sale or supply to the final consumer and, where relevant, the importation, production, manufacture, storage, transport, distribution, sale and supply of feed 16.

traceability — the 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, processing and distribution 15.