Production-method A0B9A Facet descriptor * Facets **

This facet describes the method used to produce the food. It is mainly applicable for foods from plant or animal origin. This facet should only be used in case of raw foods and ingredients (not for composite foods). More than one descriptor of this facet might be chosen per food (for instance: an outdoor and organic production), but only for those descriptors that are not contradictory (e.g. domesticated and wild are not compatible).

Facet descriptor (Level of detail)

A characteristic that defines an essential characteristic of the food: how it was processed, packaged, what it was made from, etcetera. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Production-method".

Sibling terms

Other terms sharing the same "Facets" parent term.

Record metadata

Status
APPROVED
Version
3.0
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
16 Mar 2015, 23:19