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Food Standards Agency Codes

Entry: Microbiological criteria - classes (2073/2005) - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A163S
Notation:
A163S

Classes defined for the microbiological food safety and technological criteria in Reg 2073/2005.

Hierarchy term only, do not use in coding.

State:
Facets
Term type:
Hierarchy term

Hierarchies
Hierarchy Master Broader Legislative-classes Narrower MC-1.27a Fish sauce produced by fermentation of fishery products | MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment | MC-1.12 Milk powder and whey powder | MC-2.1.3 Carcases of cattle, sheep, goats and horses (Salmonella) | MC-2.1.7 Mechanically separated meat (MSM) | MC-1.29 Sprouts | MC-1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.9 Meat products made from poultry meat intended to be eaten cooked | MC-2.3.1 Egg products | MC-1.7 Mechanically separated meat (MSM) | MC-1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked | MC-2.2.7 Milk powder and whey powder | MC-1.23 Dried follow-on formulae | MC-1.19 Precut fruit and vegetables (ready-to-eat) | MC-2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.27 Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine | MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.26 Fishery products from fish species associated with a high amount of histidine | MC-1.4 Minced meat and meat preparations intended to be eaten raw | MC-1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.2 Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.3 Cheeses made from raw milk | MC-2.1.2 Carcases of pigs | MC-2.1.6 Minced meat | MC-1.16 Cooked crustaceans and molluscan shellfish | MC-1.13 Ice cream, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.1 Pasteurised milk and other pasteurised liquid dairy products | MC-2.5.1 Precut fruit and vegetables (ready-to-eat) | MC-2.1.5 Poultry carcases of broilers and turkeys | MC-2.1.1 Carcases of cattle, sheep, goats and horses | MC-2.2.10 Dried follow-on formulae | MC-1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.25 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex | MC-1.28 Fresh poultry meat | MC-2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes | MC-1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked | MC-2.1.4 Carcases of pigs (Salmonella) | MC-2.1.8 Meat preparations | MC-2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.18 Sprouted seeds (ready-to-eat) | MC-1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.10 Gelatine and collagen | MC-2.4.1 Shelled and shucked products of cooked crustaceans and molluscan shellfish | MC-1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.8 Ice cream and frozen dairy desserts | ...
Hierarchy legislative classes Broader Narrower MC-2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.23 Dried follow-on formulae | MC-2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.29 Sprouts | MC-2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-2.1.3 Carcases of cattle, sheep, goats and horses (Salmonella) | MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.4 Minced meat and meat preparations intended to be eaten raw | MC-1.27a Fish sauce produced by fermentation of fishery products | MC-2.1.8 Meat preparations | MC-1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.10 Gelatine and collagen | MC-1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex | MC-2.2.7 Milk powder and whey powder | MC-1.25 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-2.1.1 Carcases of cattle, sheep, goats and horses | MC-1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked | MC-2.1.5 Poultry carcases of broilers and turkeys | MC-2.1.2 Carcases of pigs | MC-1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked | MC-1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.13 Ice cream, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.1 Pasteurised milk and other pasteurised liquid dairy products | MC-2.5.1 Precut fruit and vegetables (ready-to-eat) | MC-1.16 Cooked crustaceans and molluscan shellfish | MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment | MC-1.2 Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.8 Ice cream and frozen dairy desserts | MC-1.27 Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine | MC-2.1.7 Mechanically separated meat (MSM) | MC-2.4.1 Shelled and shucked products of cooked crustaceans and molluscan shellfish | MC-1.7 Mechanically separated meat (MSM) | MC-2.1.4 Carcases of pigs (Salmonella) | MC-1.9 Meat products made from poultry meat intended to be eaten cooked | MC-1.20 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-1.24 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-2.2.10 Dried follow-on formulae | MC-1.12 Milk powder and whey powder | MC-1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.18 Sprouted seeds (ready-to-eat) | MC-2.2.3 Cheeses made from raw milk | MC-1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes | MC-1.28 Fresh poultry meat | MC-2.1.6 Minced meat | MC-2.3.1 Egg products | MC-1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | ...

Full Details

broader Legislative-classes
definition Classes defined for the microbiological food safety and technological criteria in Reg 2073/2005.
hierarchyCode_legis Z0002
hierarchyCode_master Z0001.0006.0022.0002
in scheme Food type Identifiers | Legislative-classes
lastVersion 01.00.001
narrower MC-1.27a Fish sauce produced by fermentation of fishery products | MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment | MC-1.12 Milk powder and whey powder | MC-2.1.3 Carcases of cattle, sheep, goats and horses (Salmonella) | MC-2.1.7 Mechanically separated meat (MSM) | MC-1.29 Sprouts | MC-1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.9 Meat products made from poultry meat intended to be eaten cooked | MC-2.3.1 Egg products | MC-1.7 Mechanically separated meat (MSM) | MC-1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked | MC-2.2.7 Milk powder and whey powder | MC-1.23 Dried follow-on formulae | MC-1.19 Precut fruit and vegetables (ready-to-eat) | MC-2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.27 Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine | MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.26 Fishery products from fish species associated with a high amount of histidine | MC-1.4 Minced meat and meat preparations intended to be eaten raw | MC-1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.2 Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.3 Cheeses made from raw milk | MC-2.1.2 Carcases of pigs | MC-2.1.6 Minced meat | MC-1.16 Cooked crustaceans and molluscan shellfish | MC-1.13 Ice cream, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.1 Pasteurised milk and other pasteurised liquid dairy products | MC-2.5.1 Precut fruit and vegetables (ready-to-eat) | MC-2.1.5 Poultry carcases of broilers and turkeys | MC-2.1.1 Carcases of cattle, sheep, goats and horses | MC-2.2.10 Dried follow-on formulae | MC-1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.25 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex | MC-1.28 Fresh poultry meat | MC-2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes | MC-1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked | MC-2.1.4 Carcases of pigs (Salmonella) | MC-2.1.8 Meat preparations | MC-2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.18 Sprouted seeds (ready-to-eat) | MC-1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.10 Gelatine and collagen | MC-2.4.1 Shelled and shucked products of cooked crustaceans and molluscan shellfish | MC-1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.8 Ice cream and frozen dairy desserts | MC-1.24 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.20 Unpasteurised fruit and vegetable juices (ready-to-eat)
narrower_legis MC-2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.23 Dried follow-on formulae | MC-2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.29 Sprouts | MC-2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-2.1.3 Carcases of cattle, sheep, goats and horses (Salmonella) | MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment | MC-1.4 Minced meat and meat preparations intended to be eaten raw | MC-1.27a Fish sauce produced by fermentation of fishery products | MC-2.1.8 Meat preparations | MC-1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-1.10 Gelatine and collagen | MC-1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex | MC-2.2.7 Milk powder and whey powder | MC-1.25 Live bivalve molluscs and live echinoderms, tunicates and gastropods | MC-2.1.1 Carcases of cattle, sheep, goats and horses | MC-1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked | MC-2.1.5 Poultry carcases of broilers and turkeys | MC-2.1.2 Carcases of pigs | MC-1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked | MC-1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.13 Ice cream, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-2.2.1 Pasteurised milk and other pasteurised liquid dairy products | MC-2.5.1 Precut fruit and vegetables (ready-to-eat) | MC-1.16 Cooked crustaceans and molluscan shellfish | MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment | MC-1.2 Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes | MC-2.2.8 Ice cream and frozen dairy desserts | MC-1.27 Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine | MC-2.1.7 Mechanically separated meat (MSM) | MC-2.4.1 Shelled and shucked products of cooked crustaceans and molluscan shellfish | MC-1.7 Mechanically separated meat (MSM) | MC-2.1.4 Carcases of pigs (Salmonella) | MC-1.9 Meat products made from poultry meat intended to be eaten cooked | MC-1.20 Unpasteurised fruit and vegetable juices (ready-to-eat) | MC-2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-1.24 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-2.2.10 Dried follow-on formulae | MC-1.12 Milk powder and whey powder | MC-1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.18 Sprouted seeds (ready-to-eat) | MC-2.2.3 Cheeses made from raw milk | MC-1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes | MC-1.28 Fresh poultry meat | MC-2.1.6 Minced meat | MC-2.3.1 Egg products | MC-1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | MC-1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | MC-1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | MC-1.19 Precut fruit and vegetables (ready-to-eat) | MC-1.26 Fishery products from fish species associated with a high amount of histidine
notation A163S
pref label Microbiological criteria - classes (2073/2005)
scope note Classes defined for the microbiological food safety and technological criteria in Reg 2073/2005.
state Facets
termType Hierarchy term
top concept of Legislative-classes
type Concept | Food-type
validFrom 12 Feb 2015 11:39:18.000