GSFA
食品添加剂法典通用标准(CX/STAN 192-1995)
INS编号
按照食品添加剂法典分类名称和国际编码系统（INS）(CAC/GL 36-1989)分配给食品添加剂的编码。
JECFA
FAO/WHO联合食品添加剂专家委员会。近期JECFA会议的概要和结论及其他相关信息（如征集下届会议资料）可查询 FAO的JECFA网站和 WHO的JECFA网站. JECFA报告和毒理学专著可查询此网站. JECFA雷竞技百科 规格标准可查询 此网站.
功能类别
指明按照食品添加剂法典分类名称和国际编码系统（INS）(CAC/GL 36-1989)决定的一种添加剂的功能用途。功能类别用于标签目的并为消费者提供信息。N.B.请注意食品添加剂和污染物法典委员会目前正在审议法典“分类名称和国际编码系统，以使食典委和JECFA使用的食品添加剂功能作用术语（类别和技术功能）协调一致，并更新与INS列出的每个食品添加剂相关的食品添加剂功能类别。预计此项工作将使与GSFA中所列的食品添加剂规定相关的食品添加剂功能作用得以澄清。
良好生产规范
食品添加剂法典通用标准的前言第3.3部分对食品添加剂良好生产规范（GMP）描述如下：

“本标准规定的所有食品添加剂将在良好生产规范的条件下使用，包括以下内容：

添加到食品中的添加剂的量应限制到达到预期作用所需的尽可能低的剂量；
在食品生产、加工或包装中，使用食品添加剂而使其成为食品的组成部分，但食品本身并不受到任何物理或其他技术的影响，添加剂的用量须尽可能减少至最合理的水平；及
添加剂应按作为食品配料的相同方式进行加工处理。
表3
为法典GSFA表3中的食品添加剂名单提供了链接（即，除非另有规定，允许按照GMP原则在食品中使用的食品添加剂）。
食品分类
如前言的第5部分“食品分类系统”和法典GSFA的附件B描述的食品类别。
食品分类编码
每个食品类别（如，“原味乳”）对应一个编码（如，"01.1.1.1"），其反映了法典GSFA食品分类系统的分级结构。
食品添加剂
“无论有无营养价值，其本身通常不作为食品食用，也不作为食品中常见配料的任何物质，在食品中添加该物质的原因是出于生产、加工、制作、处理、打包、包装、运输或盛放过程中技术（包括感官上）原因，或希望它（直接或间接）合理地成为食品的一部分，或其副产品成为食品的一部分，或影响食品的特性。本术语不包括“污染物”或为保持或提高营养品质所添加的物质。”（法典程序手册，第15版）
食品添加剂同义词
对具体食品添加剂可使用的替代名称。

在此数据库中，用星号(*)标识。
食品添加剂组
FAO/WHO食品添加剂联合专家委员会按组评价的食品添加剂。对于某组食品添加剂的最大使用量适用于该组中所有添加剂的单独或联合使用。

在数据库中，食品添加剂组用下划线表示。
食品添加剂规定
法典GFSA中规定了食品添加剂的使用条件。这些条件包括：食品添加剂使用通用原则的应用（第3部分）、良好生产规范（第3.3部分）、最大使用量、食品类别及在“注释”中描述的任何具体规定。鼓励使用者在使用数据库时参考此前言。

Food Additive
"Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities." (Codex Procedural Manual, 15th edition).
Food Additive Group
Food additives that have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a group. The maximum level of use for a food additive group applies singly or in combination to all members of the group.

In the database, food additive groups are indicated in UPPERCASE.
Food Additive Provision
The conditions of use for a food additive are specified in the Codex GSFA. These include: the application of the General Principles for the Use of Food Additives (Section 3), Good Manufacturing Practices (Section 3.3), the maximum level of use, the food category and any special conditions as described in the "notes". Users are encouraged to consult the Preamble when using the database.
Food Additive Synonym
An alternative name used for a specific food additive.

In the database "synonyms" are identified by an asterisk (*).
Food Category
A class of foods as described in Section 5 "Food Category System" of the Preamble and in Annex B of the Codex GSFA.
Food Category Number
Each food category (e.g., "Milk plain") is associated with a number (e.g., "01.1.1.1") that reflects the hierarchical structure of the Food Category System of the Codex GSFA.
Functional Class
Denotes the functional use of an additive as determined by the Codex Class Names and the International Numbering System (INS) for Food Additives (CAC/GL 36-1989). Functional classes are intended for labelling purposes and to be informative to consumers. N.B. Please note that the Codex Committee on Food Additives and Contaminants is currently reviewing the Codex "Class Name and International Numbering System" to harmonise the food additive functional effect terms (classes and technological function) used by Codex and JECFA and to update the food additive functional classes associated with each food additive listed in the INS. It is expected that this work will result in clarification of the food additive functional effects associated with the food additive provisions listed in the GSFA.
GMP
Good Manufacturing Practices (GMP) for food additives are described in Section 3.3 of the Preamble of the Codex General Standard for Food Additives as follows:

"All food additives subject to the provisions of this Standard shall be used under conditions of good manufacturing practice, which include the following:

the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
the quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the food itself, is reduced to the extent reasonably possible; and,
the additive is prepared and handled in the same way as a food ingredient.