Canning / jarring A0BYP Core term * Facets **

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.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

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, "Canning / jarring".

Canning / jarring has no narrower terms in All Lists.

Associated terms

These terms refer to "Canning / jarring" through a facet — a relationship that cuts across all hierarchies, not just "All Lists".

Process F28

Sibling terms

Other terms sharing the same "Protective packing" 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