A. PRODUCT TYPE
DIETARY SUPPLEMENT
FOOD ADDITIVES
PRODUCT TYPE, EUROPEAN UNION
PRODUCT TYPE, INTERNATIONAL
CLASSIFICATION OF FOOD AND FEED COMMODITIES (CODEX ALIMENTARIUS)
FOOD CLASSIFICATION FOR FOOD ADDITIVES (CODEX ALIMENTARIUS)
GENERAL STANDARD FOR CHEESE (CODEX ALIMENTARIUS)
GLOBAL PRODUCT CLASSIFICATION (GS1 GPC)
50100000 - FRUITS/VEGETABLES/NUTS/SEEDS PREPARED/PROCESSED (GS1 GPC)
50120000 - SEAFOOD (GS1 GPC)
50130000 - MILK/BUTTER/CREAM/YOGHURTS/CHEESE/EGGS/SUBSTITUTES (GS1 GPC)
50150000 - OILS/FATS EDIBLE (GS1 GPC)
50160000 - CONFECTIONERY/SUGAR SWEETENING PRODUCTS (GS1 GPC)
50170000 - SEASONINGS/PRESERVATIVES/EXTRACTS (GS1 GPC)
50180000 - BREAD/BAKERY PRODUCTS (GS1 GPC)
50190000 - PREPARED/PRESERVED FOODS (GS1 GPC)
50200000 - BEVERAGES (GS1 GPC)
50220000 - CEREAL/GRAIN/PULSE PRODUCTS (GS1 GPC)
50240000 - MEAT/POULTRY/OTHER ANIMALS (GS1 GPC)
50270000 - FRUITS - UNPREPARED/UNPROCESSED (FROZEN) (GS1 GPC)
50290000 - VEGETABLES - UNPREPARED/UNPROCESSED (FROZEN) (GS1 GPC)
50310000 - FRUITS - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC)
50320000 - VEGETABLES - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC)
50330000 - NUTS/SEEDS - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC)
50340000 - NUTS/SEEDS - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC)
50350000 - LEAF VEGETABLES - UNPREPARED/UNPROCESSED (FRESH) (GS1 GPC)
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
FRUIT-PRODUCING PLANT
GRAIN OR SEED-PRODUCING PLANT
PLANT ACCORDING TO FAMILY
PLANT FOR MEDICINAL USE
PLANT USED AS FODDER
PLANT USED FOR DIETARY SUPPLEMENTS
PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE
SPICE OR FLAVOR-PRODUCING PLANT
VEGETABLE-PRODUCING PLANT
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
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
COOKING METHOD NOT APPLICABLE
COOKING METHOD NOT KNOWN
METHOD OF HEATING CONTAINER
REHEATED
SCALDED OR BLANCHED
H. TREATMENT APPLIED
COMPONENT REMOVED
COMPONENT SUBSTITUTED
FAT SUBSTITUTED
PROTEIN SUBSTITUTED
FOOD MODIFIED
INGREDIENT ADDED
NO TREATMENT APPLIED
TREATMENT APPLIED NOT KNOWN
WATER ADDED OR REMOVED
J. PRESERVATION METHOD
NO PRESERVATION METHOD USED
PRESERVATION METHOD NOT KNOWN
PRESERVED BY ADDING SPICES OR EXTRACTS
PRESERVED BY CHEMICALS
PRESERVED BY CHILLING OR FREEZING
PRESERVED BY FERMENTATION
PRESERVED BY FILTRATION
PRESERVED BY HEAT TREATMENT
PRESERVED BY IRRADIATION
PRESERVED BY OTHER METHOD
PRESERVED BY REDUCING WATER ACTIVITY
PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE
STERILIZED BY ULTRA HIGH PRESSURE
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
CLIMATIC ZONE
CONTINENTS, REGIONS AND COUNTRIES
FISHING AREAS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GEOPOLITICAL DESIGNATION
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
AGRICULTURAL PRODUCTION ENVIRONMENT
GROWING CONDITION
ORGANIC PRODUCTION
PREPARATION ESTABLISHMENT
PRODUCTION ENVIRONMENT NOT KNOWN
PRODUCTION ENVIRONMENT OTHER
STATUS OF FOOD NAME
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