A. PRODUCT TYPE
DIETARY SUPPLEMENT
DIETARY SUPPLEMENT, AMINO ACID OR PROTEIN
DIETARY SUPPLEMENT, COMBINATION
DIETARY SUPPLEMENT, HERBAL OR BOTANICAL
PROBIOTIC OR BACTERIA SUPPLEMENT
YEAST SUPPLEMENT
DIETARY SUPPLEMENT, METABOLITE, CONSTITUENT, EXTRACT OR ISOLATE
DIETARY SUPPLEMENT, MINERAL
DIETARY SUPPLEMENT, NOT SPECIFIED
DIETARY SUPPLEMENT, OTHER
DIETARY SUPPLEMENT, VITAMIN
FOOD ADDITIVES
PRODUCT TYPE, EUROPEAN UNION
CIAA FOOD CLASSIFICATION FOR FOOD ADDITIVES
CLASSIFICATION OF PRODUCTS OF PLANT AND ANIMAL ORIGIN, EUROPEAN COMMUNITY
0100000 - 1. FRUIT FRESH OR FROZEN; NUTS (EC)
0200000 - 2. VEGETABLES FRESH OR FROZEN (EC)
0300000 - 3. PULSES, DRY (EC)
0400000 - 4. OILSEEDS AND OILFRUITS (EC)
0500000 - 5. CEREALS (EC)
0600000 - 6. TEA, COFFEE, HERBAL INFUSIONS AND COCOA (EC)
0700000 - HOPS (DRIED) (EC)
0800000 - SPICES (EC)
0900000 - 9. SUGAR PLANTS (EC)
1000000 - 10. PRODUCTS OF ANIMAL ORIGIN - TERRESTRIAL ANIMALS (EC)
1100000 - 11. FISH, FISH PRODUCTS, SHELL FISH, MOLLUSCS AND OTHER MARINE AND FRESHWATER FOOD PRODUCTS (EC)
1200000 - CROPS EXCLUSIVELY FOR ANIMAL FEED (EC)
EFSA FOOD CLASSIFICATION AND DESCRIPTION SYSTEM FOR EXPOSURE ASSESSMENT (EFSA FOODEX2)
EUROCODE 2 FOOD CLASSIFICATION
EUROFIR FOOD CLASSIFICATION
EUROPEAN FOOD GROUPS (EFG)
PRODUCT TYPE, INTERNATIONAL
PRODUCT TYPE, NOT KNOWN
PRODUCT TYPE, OTHER
PRODUCT TYPE, USA
B. FOOD SOURCE
ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE
ANIMAL USED AS FOOD SOURCE
CHEMICAL FOOD SOURCE
FOOD SOURCE NOT KNOWN
LIQUID AS FOOD SOURCE
PLANT USED AS FOOD SOURCE
C. PART OF PLANT OR ANIMAL
EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL
PART OF ALGAE OR FUNGUS
PART OF ANIMAL
PART OF PLANT
PART OF PLANT OR ANIMAL NOT APPLICABLE
PART OF PLANT OR ANIMAL NOT KNOWN
E. PHYSICAL STATE, SHAPE OR FORM
LIQUID
PHYSICAL STATE, SHAPE OR FORM NOT KNOWN
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
SEMILIQUID
SEMISOLID
SOLID
SUPPLEMENT FORM
F. EXTENT OF HEAT TREATMENT
EXTENT OF HEAT TREATMENT NOT KNOWN
HEAT-TREATED
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
NOT HEAT-TREATED
G. COOKING METHOD
COOKED BY DRY HEAT
COOKED BY MICROWAVE
COOKED BY MOIST HEAT
COOKED WITH FAT OR OIL
COOKED WITH ADDED FAT OR OIL
COOKED WITH INHERENT FAT OR OIL
COOKING METHOD NOT APPLICABLE
COOKING METHOD NOT KNOWN
METHOD OF HEATING CONTAINER
REHEATED
SCALDED OR BLANCHED
H. TREATMENT APPLIED
J. PRESERVATION METHOD
K. PACKING MEDIUM
NO PACKING MEDIUM USED
PACKED IN EDIBLE MEDIUM
PACKED IN GAS OTHER THAN AIR
PACKED WITH AEROSOL PROPELLANT
PACKING MEDIUM NOT KNOWN
PACKING MEDIUM, OTHER
VACUUM-PACKED
M. CONTAINER OR WRAPPING
N. FOOD CONTACT SURFACE
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM
R. GEOGRAPHIC PLACES AND REGIONS
Z. ADJUNCT CHARACTERISTICS OF FOOD
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH
ADJUNCT CHARACTERISTICS OF PLANTS
BIOTECHNOLOGICALLY DERIVED FOOD
FOOD CONTENT RANGE (EUROPE)
FORMULATED MIX
HACCP GUIDE
AMNESIC SHELLFISH POISONING
ANISAKIS INFESTATION
CHIMAEROID POISONING
CHLORINATED BIPHENYL
CIGUATOXIC
CLUPEOTOXIC POISONING
DIARRHETIC SHELLFISH POISONING
DIPHYLLOBOTHRIUM INFESTATION
HAZARD 1
HAZARD 10
HAZARD 2
HAZARD 3
HAZARD 4
HAZARD 5
HAZARD 6
HAZARD 7
HAZARD 8
HAZARD 9
ICHTHYOALLYEINOTOXIC POISONING
ICHTHYOCRINOTOXIC POISONING
ICHTHYOHEPATOTOXIC POISONING
ICHTHYOOTOXIC POISONING
LEAD POISONING
NEMATODE INFESTATION
NEUROTOXIC SHELLFISH POISONING
PARALYTIC SHELLFISH POISONING
SCOMBROTOXIC
SODIUM TRIPOLYPHOSPHATE
TETRODOTOXIC POISONING
MATERIAL OF CONTACT PRIOR TO PACKAGING
PRESENCE OF CASING OR RIND
PRESENCE OF PACKING MEDIUM
PRODUCTION ENVIRONMENT
STATUS OF FOOD NAME
|