MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment A164J Facet descriptor * Facets **

2.2.2 Cheeses made from milk or whey that has undergone heat treatment, as defined in Chapter 2.' Process hygiene criteria' of EC Regulation No. 2073/2005 (Escherichia coli criterion)

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, "MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment".

MC-2.2.2 Cheeses made from milk or whey that has undergone heat treatment has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Microbiological criteria - classes (2073/2005)" parent term.

Record metadata

Status
APPROVED
Version
8.11
Valid from
16 Mar 2015, 23:19
Valid to
-
Last update
09 Aug 2017, 11:04