A. PRODUCT TYPE
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
ALCOHOL
HUMAN AS MILK SOURCE
WATER
PLANT USED AS FOOD SOURCE
C. PART OF PLANT OR ANIMAL
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
H. TREATMENT APPLIED
COMPONENT REMOVED
COMPONENT SUBSTITUTED
FOOD MODIFIED
INSTANTIZED
MICROBIALLY/ENZYMATICALLY MODIFIED
PHYSICALLY/CHEMICALLY MODIFIED
RENDERED
INGREDIENT ADDED
NO TREATMENT APPLIED
TREATMENT APPLIED NOT KNOWN
WATER ADDED OR REMOVED
J. PRESERVATION METHOD
K. PACKING MEDIUM
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