Food Law

In this Law, the following terms shall have the meanings assigned thereto, unless the context requires otherwise: 1. Law: Food Law. 2. SFDA: Saudi Food and Drug Authority. 3. Board: SFDA Board of Directors. 4. Chairman: SFDA Chief Executive Officer. 5. Regulations: Implementing Regulations of this Law. 6. Food: Any product intended for human consumption, whether raw, fresh, processed, or semi-processed. Food shall also include any substance that is used for manufacturing, preparing, or processing food. 7. Additive: Any substance that is intentionally added to food, but is not an ingredient thereof, in order to preserve or enhance food characteristics, and is added for technical or nutritional purposes, whether during manufacturing, preparation, treatment, packing, packaging, transport, or storage. The additive or its byproducts may directly or indirectly become a component of the food. 8. Food Safety: The assurance that food is safe and free from any hazardous or harmful elements during the stages of the food production chain until it reaches the consumer. 9. Safe Food Practices: Requirements and measures necessary for risk control to ensure the suitability of food for human consumption during all stages of the food production chain, taking into consideration the expected use of the food. 10. Food Quality: Food excellence or the properties necessary to meet consumer needs or to make the food appealing or acceptable to consumers, or the properties which meet the standard specifications or technical rules of quality approved by SFDA. 11. Consumer: Any person who acquires food for personal consumption, but not for commercial purposes. 12. Food Production Chain: The stages through which food passes from initial production until delivery to consumers, including import, export, processing, preparation, treatment, packing, packaging, storage, transport, possession, distribution, display for sale, sale, and free distribution. 13. Food Handling: Processes through which food passes during the food production chain. 14. Licensee: Any natural or corporate person licensed to engage in a food- related activity at any stage of the food production chain. 15. Food Establishment: Any legal entity engaging in a food-handling business during the stages of the food production chain, excluding household kitchens.