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Food Standards Agency Codes

Entry: Sliceable or firm cooked sausages - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A025N
Notation:
A025N

The group includes any type of Sliceable or firm cooked sausages. 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.

State:
Composite food simple
Term type:
Core term

Facets

Part-nature Sausages (as part-nature)
Process Cooking and similar thermal preparation processes | Mincing / chopping / cutting | Seasoning
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Cooked sausages Narrower Mortadella-type sausage | Blood-type sausage | Polish-type cooked sausage | Miscellaneous cooked sausages | Bologna-type sausage
Hierarchy Reporting Broader Cooked sausages Narrower Bologna-type sausage | Mortadella-type sausage | Polish-type cooked sausage | Blood-type sausage | Miscellaneous cooked sausages
Hierarchy Exposure Broader Preserved or partly preserved sausages Narrower Blood-type sausage | Miscellaneous cooked sausages | Polish-type cooked sausage | Mortadella-type sausage | Bologna-type sausage
Hierarchy Bio monitoring Broader Cooked sausages Narrower Miscellaneous cooked sausages | Polish-type cooked sausage | Bologna-type sausage | Mortadella-type sausage | Blood-type sausage
Hierarchy Ingredient Broader Cooked sausages Narrower Polish-type cooked sausage | Blood-type sausage | Miscellaneous cooked sausages | Bologna-type sausage | Mortadella-type sausage

Full Details

allFacets
Part-nature Sausages (as part-nature)
Process Cooking and similar thermal preparation processes | Mincing / chopping / cutting | Seasoning

broader Cooked sausages
broader_biomo Cooked sausages
broader_expo Preserved or partly preserved sausages
broader_ingred Cooked sausages
broader_report Cooked sausages
definition The group includes any type of Sliceable or firm cooked sausages. 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.
hierarchyCode_biomo Z0001.0024.0002.0003.0002.0003.0002
hierarchyCode_expo Z0006.0012.0002.0004
hierarchyCode_ingred Z0012.0006.0001.0003.0002.0003.0002
hierarchyCode_master Z0001.0001.0004.0001.0003.0002.0003.0002
hierarchyCode_report Z0001.0012.0006.0001.0003.0002.0003.0002
in scheme Exposure hierarchy | Reporting hierarchy | Food type Identifiers | Ingredient | Zoonoses hierarchy
lastVersion 01.04.054
narrower Mortadella-type sausage | Blood-type sausage | Polish-type cooked sausage | Miscellaneous cooked sausages | Bologna-type sausage
narrower_biomo Miscellaneous cooked sausages | Polish-type cooked sausage | Bologna-type sausage | Mortadella-type sausage | Blood-type sausage
narrower_expo Blood-type sausage | Miscellaneous cooked sausages | Polish-type cooked sausage | Mortadella-type sausage | Bologna-type sausage
narrower_ingred Polish-type cooked sausage | Blood-type sausage | Miscellaneous cooked sausages | Bologna-type sausage | Mortadella-type sausage
narrower_report Bologna-type sausage | Mortadella-type sausage | Polish-type cooked sausage | Blood-type sausage | Miscellaneous cooked sausages
notation A025N
pref label Sliceable or firm cooked sausages
scope note The group includes any type of Sliceable or firm cooked sausages. 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.
state Composite food simple
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000