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Food Standards Agency Codes

Entry: FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).

URI:
http://data.food.gov.uk/codes/foodtype/id/A0C3D
Notation:
A0C3D

Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)

State:
Facets
Term type:
Facet descriptor
Create code:
Code editor

Hierarchies
Hierarchy legislative classes Broader FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates Narrower

Full Details

broader_legis FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
definition Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
hierarchyCode_legis Z0001.0009.0002.0004.0002
in scheme Legislative-classes
notation A0C3D
pref label FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
scope note Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
state Facets
termType Facet descriptor
type Concept | Food-type