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Food Standards Agency Codes

Entry: Canning / jarring - showing version 1

Notation:
A0BYP

Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.

State:
Term type:
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Hierarchies

Hierarchy Master Broader Protective packing Narrower
Hierarchy preservation technique Broader Protective packing Narrower
Hierarchy Process Broader Protective packing Narrower

Full Details

broader Protective packing
broader_preserv Protective packing
broader_process Protective packing
definition Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.
foodExOldCode T120A
hierarchyCode_master Z0001.0006.0002.0006.0002
hierarchyCode_preserv Z0004.0002
hierarchyCode_process Z0006.0002
in scheme Preservation-technique | Process | Food type Identifiers
lastVersion 01.01.044
notation A0BYP
pref label Canning / jarring
scope note Process of packing food into rigid container like cans or jars. Depending on the pH, products are then usually pasteurised or sterilised in the closed package, to ensure longer shelf-life (preserves). Alternatively, the products are preserved by salting or other non-thermal preserving methods before canning (semi-preserves). While preserves are stable for long time at room temperature, semi-preserves are usually stored in the cold chain and have a shorter shelf life.
state Facets
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000