For the purposes of this Decision, the following definitions shall apply:
‘ready-to-eat food’ means ready-to-eat food as defined in Article 2(g) of Regulation (EC) No 2073/2005.
‘shelf-life’ means shelf-life as defined in Article 2(f) of Regulation (EC) No 2073/2005.
‘batch’ means batch as defined in Article 2(e) of Regulation (EC) No 2073/2005.
‘retail’ means retail as defined in Article 3(7) of Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 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(1); however, for the purposes of this Decision, retail covers only shops, supermarkets and other similar outlets that sell directly to the final consumer; it does not include distribution terminals or centres, catering operations, institutional catering, factory canteens, restaurants and other similar food service operations and wholesale outlets.
‘processing’ means processing as defined in Article 2(1)(m) of Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs(2).
‘meat products’ means meat products as defined in point 7.1 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin(3).
‘country of production’ means the country indicated on the identification mark as provided for in point 6 of part B of Section I of Annex II to Regulation (EC) No 853/2004.
‘packaged food’ means food that has its entire surface covered in order to prevent direct contact of the food with the environment, either by permeable or impermeable wrapping.
‘modified atmosphere packaged food’ means food that was packaged and hermetically sealed after the removal of air from the package and the replacement of that air with a strictly controlled gaseous mixture of carbon dioxide, oxygen, and/or nitrogen.
‘vacuum packaged food’ means food that was packaged and hermetically sealed after the removal of the air from the package.
‘smoked fish’ means fish cured by smoking.
‘gravad fish’ means fish that has been cured in salt and sugar without thermal treatment.
‘ripened cheeses’ means cheeses which are not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question.
‘soft cheeses’ means cheeses that have a percentage moisture, on a fat-free basis, higher than 67 %.
‘semi-soft cheeses’ means cheeses that have a texture which is only slighter harder than the soft cheese category. These cheeses have a percentage moisture, on a fat-free basis, ranging from 62 to 67 %. Semi-soft cheeses are characterized by their firm but elastic feel.
‘mould ripened cheeses’ means cheeses in which the ripening has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese.
‘smear-ripened cheeses’ means cheeses in which during or after ripening, the cheese rind is treated or naturally colonized with desired cultures of microorganisms, for instance Penicillium candidum or Brevibacterium linens. The resulting layer or smear forms a part of the rind.
‘brine matured cheeses’ means cheeses matured and stored in brine until they are sold or packed.
‘fresh cheeses’ means curd-style cheeses which do not undergo any ripening, for example cottage cheese, mozzarella, ricotta and quark. Fresh cheeses are not included in this coordinated monitoring programme.