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7. Glossary
adulteration; adulteration
Fraudulent process involving the substitution, dilution, concealment and/or addition of prohibited substances.
dilution; dilution
The process of mixing a high-value ingredient with a lower-value one.
dissimulation; concealment
The process of concealing the low quality of ingredients or food products.
food fraud; food fraud
Any deliberate action by companies or individuals to deceive others regarding the integrity of food in order to gain an unfair advantage. Types of food fraud include, but are not limited to: adulteration, substitution, dilution, simulation, counterfeiting and misrepresentation (Codex Alimentarius).
prerequisite program (PRP); prerequisite programmes...
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Glossary
Acronyms
Bibliography
Bibliography
Standards and norms
- Food safety management systems – Exigences pour tout organisme appartenant à la chaîne alimentaire, Paris, Afnor, 42 p. - NF EN ISO 22 000 - 06-18
- BRC 8 – Global Standards for Food Safety, London, BRC – TSO (the stationery office), 8th edition - BRITISH RETAIL CONSORTIUM (BRC) - 2018
- Référentiel d'audit de la qualité et de la sécurité des produits alimentaires, Berlin, IFS Management GmbH, version 6.1 -...
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Law no. 2013-316 of April 16, 2013 on the independence of health and environmental expertise and the protection of whistleblowers. This law protects...
Directory
ANSES – Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (French Agency for Food, Environmental and Occupational Health and Safety) https://www.anses.fr/fr
JRC – Monthly Summary of Articles on Food Fraud and Adulteration – Knowledge Centre for Food Fraud and Quality
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