Entry: Polish-type cooked sausage
Notation:
A025P
The group includes any type of Polish-type cooked sausage (Polish Smoked Sausage usually consists of pork, salt, pepper, garlic and optional marjoram). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
Facets
| Part-nature |
Sausages (as part-nature)
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| Process |
Cooking and similar thermal preparation processes
| Mincing / chopping / cutting
| Seasoning
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Create code:
Hierarchies
| Hierarchy Master | Broader Sliceable or firm cooked sausages | Narrower |
| Hierarchy Reporting | Broader Sliceable or firm cooked sausages | Narrower |
| Hierarchy Exposure | Broader Sliceable or firm cooked sausages | Narrower |
| Hierarchy Bio monitoring | Broader Sliceable or firm cooked sausages | Narrower |
| Hierarchy Ingredient | Broader Sliceable or firm cooked sausages | Narrower |
Full Details
| allFacets |
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| broader |
Sliceable or firm cooked sausages
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| broader_biomo |
Sliceable or firm cooked sausages
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| broader_expo |
Sliceable or firm cooked sausages
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| broader_ingred |
Sliceable or firm cooked sausages
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| broader_report |
Sliceable or firm cooked sausages
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| definition |
The group includes any type of Polish-type cooked sausage (Polish Smoked Sausage usually consists of pork, salt, pepper, garlic and optional marjoram). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0003.0002.0001 |
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| hierarchyCode_expo |
Z0006.0012.0002.0004.0001 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0003.0002.0001 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0003.0002.0001 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0003.0002.0001 |
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| in scheme |
Exposure hierarchy
| Zoonoses hierarchy
| Reporting hierarchy
| Food type Identifiers
| Ingredient
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| lastVersion |
01.04.048 |
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| notation |
A025P |
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| pref label |
Polish-type cooked sausage |
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| scope note |
The group includes any type of Polish-type cooked sausage (Polish Smoked Sausage usually consists of pork, salt, pepper, garlic and optional marjoram). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| state |
Composite food simple
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| termType |
Extended term
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| type |
Food-type
| Concept
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| validFrom |
1 Jan 2010 00:00:00.000
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