The following words and phrases when used in this subchapter shall have the meanings given to them in this section unless the context clearly indicates otherwise:

“Color additive.” A material which is a dye, pigment or other substance made by a process of synthesis or similar artifice or extracted, isolated or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, mineral or other source and when added or applied to a food is capable, alone or through reaction with other substances, of imparting color thereto. The term includes black, white and intermediate grays. The term does not include:

“Federal acts.” The Wholesome Meat Act (Public Law 90-201, 21 U.S.C. § 601 et seq.), the Federal Food, Drug, and Cosmetic Act (52 Stat. 1040, 21 U.S.C. § 301 et seq.), the Poultry Products Inspection Act (Public Law 85-172, 21 U.S.C. § 451 et seq.), the Fair Packaging and Labeling Act (Public Law 89-755, 15 U.S.C. § 1451 et seq.), the Federal Insecticide, Fungicide, and Rodenticide Act (61 Stat. 163, 7 U.S.C. § 136 et seq.) and the Nutrition Labeling and Education Act of 1990 (Public Law 101-535, 104 Stat. 2353).¹

“Food.” An article used for food or drink by humans, including chewing gum and articles used for components of any article. The term does not include medicines and drugs.

“Food additive.” A substance, the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food if the substance is not generally recognized among experts qualified by scientific training and expertise to evaluate its safety, as having been adequately shown through scientific procedures or, in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food to be safe under the conditions of its intended use. The term does not include the following:

As used in this definition, the term “substance” includes any substance intended for use in producing, manufacturing, packaging, processing, preparing, treating, transporting or holding food and any source of radiation intended for any use.

“Food establishment.” A room, building or place or portion thereof or vehicle maintained, used or operated for the purpose of commercially storing, packaging, making, cooking, mixing, processing, bottling, baking, canning, freezing, packing or otherwise preparing, transporting or handling food. The term excludes retail food facilities, retail food establishments and public eating or drinking places and those portions of establishments operating exclusively under milk or milk products permits.

“Imitation food.” A food that is a substitute for and resembles another food but is nutritionally inferior to that food.

“Label.” A display of written, printed or graphic matter upon the immediate container of any food. The term “immediate container” does not include package liners.

“Labeling.” All labels and other written, printed or graphic matter upon a food or any of its containers or wrappings.

“Package.” Any container or wrapping in which food is enclosed for delivery or display to retail purchasers. The term does not include the following:

“Pesticide chemical.” A substance used in the production, storage or transportation of raw agricultural commodities which, alone or in chemical combination or formulation with one or more other substances, is a pesticide within the meaning of the act of March 1, 1974 (P. L. 90, No. 24),² known as the Pennsylvania Pesticide Control Act of 1973.

“Potentially hazardous food.” As defined in section 5702 (relating to definitions).

“Principal display panel.” A part of a label that is most likely to be displayed, presented, shown or examined under normal and customary conditions of display for retail sale and is large enough to accommodate all the mandatory information required to be placed on the label.

“Public eating or drinking place.” As defined in section 5702 (relating to definitions).

“Raw agricultural commodity.” A food in its raw or natural state, including all fruits which are washed, colored or otherwise treated in their unpeeled, natural form prior to marketing.

“Retail food establishment.” As defined in section 5702 (relating to definitions).

“Retail food facility.” As defined in section 5702 (relating to definitions).

“Secretary.” Includes an authorized representative, employee or agent of the Department of Agriculture.