FOOD.GOV.UK uses cookies to make the site simpler. Find out more about cookies

BETA
This is a new service - your feedback will help us to improve it
Search

Food Standards Agency Codes

Entry: Preserved fat tissues - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0EYN
Notation:
A0EYN

Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing.

State:
RPC Derivatives/ ingredients
Term type:
Aggregation term

Facets

Part-nature Preserved fat tissues (as part-nature)
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Charcuterie meat products Narrower Cured pork fat
Hierarchy Reporting Broader Charcuterie meat products Narrower Cured pork fat
Hierarchy Exposure Broader Meat and meat products Narrower Cured pork fat
Hierarchy Bio monitoring Broader Charcuterie meat products Narrower
Hierarchy Ingredient Broader Charcuterie meat products Narrower Cured pork fat

Full Details

allFacets
Part-nature Preserved fat tissues (as part-nature)

broader Charcuterie meat products
broader_biomo Charcuterie meat products
broader_expo Meat and meat products
broader_ingred Charcuterie meat products
broader_report Charcuterie meat products
definition Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing.
hierarchyCode_biomo Z0001.0024.0002.0002
hierarchyCode_expo Z0006.0011
hierarchyCode_ingred Z0012.0006.0001.0002
hierarchyCode_master Z0001.0001.0004.0001.0002
hierarchyCode_report Z0001.0012.0006.0001.0002
implicitFacets
Part-nature Preserved fat tissues (as part-nature)

in scheme Reporting hierarchy | Ingredient | Zoonoses hierarchy | Exposure hierarchy | Food type Identifiers
lastVersion 01.04.049
narrower Cured pork fat
narrower_expo Cured pork fat
narrower_ingred Cured pork fat
narrower_report Cured pork fat
notation A0EYN
pref label Preserved fat tissues
scope note Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing.
state RPC Derivatives/ ingredients
termType Aggregation term
type Food-type | Concept
validFrom 17 Aug 2014 17:23:37.000