Entry: Cooked salami - showing version 1
Notation:
A025V
The group includes any type of Cooked salami (is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated). 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 Miscellaneous cooked sausages | Narrower |
| Hierarchy Reporting | Broader Miscellaneous cooked sausages | Narrower |
| Hierarchy Exposure | Broader Miscellaneous cooked sausages | Narrower |
| Hierarchy Bio monitoring | Broader Miscellaneous cooked sausages | Narrower |
| Hierarchy Ingredient | Broader Miscellaneous cooked sausages | Narrower |
Full Details
| allFacets |
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| broader |
Miscellaneous cooked sausages
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| broader_biomo |
Miscellaneous cooked sausages
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| broader_expo |
Miscellaneous cooked sausages
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| broader_ingred |
Miscellaneous cooked sausages
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| broader_report |
Miscellaneous cooked sausages
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| definition |
The group includes any type of Cooked salami (is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated). 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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| foodExOldCode |
A.01.000849 |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0003.0002.0005.0001 |
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| hierarchyCode_expo |
Z0006.0012.0002.0004.0005.0001 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0003.0002.0005.0001 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0003.0002.0005.0001 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0003.0002.0005.0001 |
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| in scheme |
Food type Identifiers
| Exposure hierarchy
| Ingredient
| Reporting hierarchy
| Zoonoses hierarchy
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| lastVersion |
01.04.048 |
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| notation |
A025V |
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| pref label |
Cooked salami |
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| scope note |
The group includes any type of Cooked salami (is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated). 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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