clean seawater — natural, artificial or purified seawater or brackish water that does not contain micro-organisms, harmful substances or toxic marine plankton in quantities capable of directly or indirectly affecting the health quality of food (h)

clean water — clean seawater and fresh water of a similar quality (i)

competent authority — the central authority of a Member State competent to ensure compliance with the requirements of this Regulation or any other authority to which that central authority has delegated that competence; it shall also include, where appropriate, the corresponding authority of a third country (d)

contamination — the presence or introduction of a hazard (f)

equivalent — in respect of different systems, capable of meeting the same objectives (e)

establishment — any unit of a food business (c)

hermetically sealed container — a container that is designed and intended to be secure against the entry of hazards (1)

packaging — the placing of one or more wrapped foodstuffs in a second container, and the latter container itself (k)

potable water — water meeting the minimum requirements laid down in Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption OJ L 330, 5.12.1998, p. 32. Directive as modified by Regulation (EC) No 1882/2003. (g)

primary products — products of primary production including products of the soil, of stock fanning, of hunting and fishing (b)

processed products — foodstuffs resulting from the processing of unprocessed products. These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics (o)

processing — any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes (m)

sufficient — respectively where necessary, where appropriate, adequate or sufficient to achieve the objectives of this Regulation 3.

unprocessed products — foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed (n)

wrapping — the placing of a foodstuff in a wrapper or container in direct contact with the foodstuff concerned, and the wrapper or container itself (j)