A. PRODUCT TYPE
DIETARY SUPPLEMENT
FOOD ADDITIVES
PRODUCT TYPE, EUROPEAN UNION
CIAA FOOD CLASSIFICATION FOR FOOD ADDITIVES
CLASSIFICATION OF PRODUCTS OF PLANT AND ANIMAL ORIGIN, EUROPEAN COMMUNITY
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
PRODUCT TYPE, U.S. CODE OF FEDERAL REGULATIONS, TITLE 21
PRODUCT TYPE, USDA STANDARD REFERENCE
0100 DAIRY AND EGG PRODUCTS (USDA SR)
0200 SPICES AND HERBS (USDA SR)
0300 BABY FOODS (USDA SR)
0400 FATS AND OILS (USDA SR)
0500 POULTRY PRODUCTS (USDA SR)
0600 SOUPS, SAUCES, AND GRAVIES (USDA SR)
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)
0800 BREAKFAST CEREALS (USDA SR)
0900 FRUITS AND FRUIT JUICES (USDA SR)
1000 PORK PRODUCTS (USDA SR)
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
1200 NUT AND SEED PRODUCTS (USDA SR)
1300 BEEF PRODUCTS (USDA SR)
1400 BEVERAGES (USDA SR)
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
1800 BAKED PRODUCTS (USDA SR)
1900 SWEETS (USDA SR)
2000 CEREAL GRAINS AND PASTA (USDA SR)
2100 FAST FOODS (USDA SR)
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)
2500 SNACKS (USDA SR)
3500 ETHNIC FOODS (USDA SR)
3600 RESTAURANT FOODS (USDA SR)
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
AFRAMOMUM
AJOWAN
ALLSPICE
ANGELICA
ANGOSTURA (TREE)
ANISE
ANISEED MYRTLE
ASAFETIDA
AZTEC SWEETHERB
BALM, LEMON
BASIL, BUSH
BASIL, HOLY
BASIL, SWEET
BAY
BEEFSTEAK PLANT
BITTERSWEET, EUROPEAN
BORAGE
BURNET
BURNING-BUSH
CACAO
CALAMUS
CANDLENUT
CAPERBUSH
CARAWAY
CARDAMOM
CAROB BEAN
CATNIP
CELERY
CHAMELEON-PLANT
CHAMOMILE
CHAPARRAL
CHERVIL
CHIVES
CINNAMON
CLOVE
COCA
COCKLEBUR
COFFEE OR TEA
COLA
COLTSFOOT
COPPER LAUREL
CORIANDER
CORNFLOWER
CUBEB
CUMIN
CUMIN, BLACK
CUPUAÇU
CURRYLEAF
DAMIANA
DEVIL'S CLAW
DILL
ELECAMPANE
EUCALYPTUS
EVENING PRIMROSE
FENNEL
FENUGREEK
GALANGAL
GARLIC
GINGER
GINSENG
GREAT PIGNUT
HEDGE MUSTARD
HONEYBUSH
HOPS
HOREHOUND
HORSERADISH
HYSSOP
INDIAN LONG PEPPER
JASMINE
JUNIPER
KAFFIR LIME
LAVENDER
LEMON GRASS
LEMON MYRTLE
LESSER CALAMINT
LICORICE
LINDEN
LOVAGE
MARIGOLD
MARJORAM, POT
MARJORAM, SWEET
MATE
MEXICAN TEA
MINT
MISTLETOE
MUSTARD
MYRTLE
NATIVE GINGER
NEVADA JOINTFIR
NUTMEG
OREGANO
OREGANO, MEXICAN
OREGANO, SYRIAN
PARSLEY
PEPPER LEAVES
PEPPER, BLACK OR WHITE
PEPPER, GREEN OR RED
PEPPERTREE
POPPY
POT MARIGOLD
PRICKLY ASH
QUEENSLAND NUTMEG
RAMSONS
RANDHUNI
RED GINGER
RICE PADDY HERB
ROOIBOS
ROSE
ROSEMARY
RUE
SAFFRON
SAGE
SANTOLINA
SARSAPARILLA
SASSAFRAS
SAVORY
SCHISANDRA
SENNA
SPANISH THYME
SPIRITWEED
STAR ANISE
SUMAC
SWEET CICELY
SWEET CLOVER
SWEET OSMANTHUS
SWEET VIOLET
TANSY
TARRAGON
TEALEAF WILLOW
TEMULAWAK
THYME
TONKA BEAN
TUMBLE MUSTARD
TURMERIC
VANILLA
VERBENA
VIETNAMESE CORIANDER
WASABI
WEST AFRICAN PEPPER
WHITE GINGER
WINTER CRESS
WINTERGREEN
WOODRUFF
WORMWOOD
ZEDOARY
VEGETABLE-PRODUCING PLANT
C. PART OF PLANT OR ANIMAL
E. PHYSICAL STATE, SHAPE OR FORM
F. EXTENT OF HEAT TREATMENT
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
FOOD MODIFIED
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
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