Food Standards Agency Codes

Entry: FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates - showing version 1

URI:

http://data.food.gov.uk/codes/foodtype/id/A0C3F

Notation:

A0C3F

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	Broader	Narrower
Hierarchy Master	Broader FA-08.3 Meat products	Narrower FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) \| FA-08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) \| 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).
Hierarchy legislative classes	Broader FA-08.3 Meat products	Narrower FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) \| FA-08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) \| 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).

Full Details

broader	FA-08.3 Meat products
broader_legis	FA-08.3 Meat products
definition	Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
hierarchyCode_legis	Z0001.0009.0002.0004
hierarchyCode_master	Z0001.0006.0022.0001.0009.0003.0004
in scheme	Legislative-classes \| Food type Identifiers
langualCode	FA-08.3.4
lastVersion	02.00.003
narrower	FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) \| FA-08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) \| 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).
narrower_legis	FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) \| FA-08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) \| 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).
notation	A0C3F
pref label	FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
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
validFrom	1 Jan 2010 00:00:00.000