A. PRODUCT TYPE
B. FOOD SOURCE
C. PART OF PLANT OR ANIMAL
E. PHYSICAL STATE, SHAPE OR FORM
F. EXTENT OF HEAT TREATMENT
G. COOKING METHOD
H. TREATMENT APPLIED
J. PRESERVATION METHOD
K. PACKING MEDIUM
NO PACKING MEDIUM USED
PACKED IN EDIBLE MEDIUM
PACKED IN GAS OTHER THAN AIR
PACKED WITH AEROSOL PROPELLANT
PACKING MEDIUM NOT KNOWN
PACKING MEDIUM, OTHER
VACUUM-PACKED
M. CONTAINER OR WRAPPING
N. FOOD CONTACT SURFACE
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM
CONSUMER GROUP
CONSUMER GROUP NOT APPLICABLE
CONSUMER GROUP NOT KNOWN
DIETARY CLAIM OR USE
ARTIFICIAL INGREDIENT-RELATED CLAIM OR USE
COLOR-RELATED CLAIM OR USE
FLAVOR- OR TASTE-RELATED CLAIM OR USE
GENERAL LABEL CLAIM
HEALTH-RELATED CLAIM OR USE
NO DIETARY CLAIM OR USE
NUTRITION-RELATED CLAIM OR USE
ORGANIC FOOD CLAIM OR USE
OTHER INGREDIENT- OR CONSTITUENT-RELATED CLAIM OR USE
OTHER SPECIAL CLAIM OR USE
PRESERVATIVE-RELATED CLAIM OR USE
PROCESSING-RELATED CLAIM OR USE
RELIGION- OR CUSTOMS-RELATED CLAIM OR USE
SWEETENER-RELATED CLAIM OR USE
FOOD ALLERGEN LABELLING
CARROT AND PRODUCTS THEREOF
CELERY AND PRODUCTS THEREOF
CEREALS CONTAINING GLUTEN AND PRODUCTS THEREOF
COCOA AND PRODUCTS THEREOF
CORIANDER AND PRODUCTS THEREOF
CORN AND PRODUCTS THEREOF
CRUSTACEANS AND PRODUCTS THEREOF
EGGS AND PRODUCTS THEREOF
FISH AND PRODUCTS THEREOF
LUPINE AND PRODUCTS THEREOF
MILK AND PRODUCTS THEREOF (INCLUDING LACTOSE)
MOLLUSCS AND PRODUCTS THEREOF
MUSTARD AND PRODUCTS THEREOF
NUTS AND PRODUCTS THEREOF
PEANUTS AND PRODUCTS THEREOF
POD FRUITS AND PRODUCTS THEREOF
SESAME SEEDS AND PRODUCTS THEREOF
SOYBEANS AND PRODUCTS THEREOF
SULPHUR DIOXIDE AND SULPHITES
LABEL OR LABELING CLAIM
R. GEOGRAPHIC PLACES AND REGIONS
CLIMATIC ZONE
CONTINENTAL CLIMATIC ZONE
DRY CLIMATIC ZONE
HIGH ELEVATIONS CLIMATIC ZONE
MILD CLIMATIC ZONE
POLAR CLIMATIC ZONE
TROPICAL CLIMATIC ZONE
CONTINENTS, REGIONS AND COUNTRIES
FISHING AREAS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GEOPOLITICAL DESIGNATION
Z. ADJUNCT CHARACTERISTICS OF FOOD
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH
COLOR OF FISH FLESH
COLOR OF POULTRY MEAT
CUT OF MEAT
EXTENT OF FAT TRIM
GRADE OF MEAT
PARTICLE SIZE IN SOLID FORMED PRODUCTS
ADJUNCT CHARACTERISTICS OF PLANTS
BIOTECHNOLOGICALLY DERIVED FOOD
FOOD CONTENT RANGE (EUROPE)
FOOD CONTENT RANGE (EUROCODE2)
FOOD CONTENT RANGE, OTHER
FORMULATED MIX
BEVERAGE BASE
DRY MIX
HACCP GUIDE
AMNESIC SHELLFISH POISONING
ANISAKIS INFESTATION
CHIMAEROID POISONING
CHLORINATED BIPHENYL
CIGUATOXIC
CLUPEOTOXIC POISONING
DIARRHETIC SHELLFISH POISONING
DIPHYLLOBOTHRIUM INFESTATION
HAZARD 1
HAZARD 10
HAZARD 2
HAZARD 3
HAZARD 4
HAZARD 5
HAZARD 6
HAZARD 7
HAZARD 8
HAZARD 9
ICHTHYOALLYEINOTOXIC POISONING
ICHTHYOCRINOTOXIC POISONING
ICHTHYOHEPATOTOXIC POISONING
ICHTHYOOTOXIC POISONING
LEAD POISONING
NEMATODE INFESTATION
NEUROTOXIC SHELLFISH POISONING
PARALYTIC SHELLFISH POISONING
SCOMBROTOXIC
SODIUM TRIPOLYPHOSPHATE
TETRODOTOXIC POISONING
MATERIAL OF CONTACT PRIOR TO PACKAGING
PROCESSED IN GLASS CONTAINER
PROCESSED IN METAL CONTAINER
PROCESSED IN PLASTIC CONTAINER
PROCESSED IN STONE CONTAINER
PROCESSED IN TEFLON-COATED CONTAINER
PROCESSED IN WOOD CONTAINER
PRESENCE OF CASING OR RIND
PRESENCE OF PACKING MEDIUM
PRODUCTION ENVIRONMENT
STATUS OF FOOD NAME
CONTROLLED DESIGNATION OF ORIGIN (AOC)
CONTROLLED ORIGIN DENOMINATION (DOC)
PROTECTED GEOGRAPHICAL STATUS (PGS)
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