LanguaL™ - an international framework for food description

FTC

M0100

Descriptor

M. CONTAINER OR WRAPPING

Scope note

This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term.

Description

Type of container or wrapping defined by the main container material, the container form, and the material of the liner lids or ends. Also type of container or wrapping by form; prefer description by material first, then by form. [FDA CFSAN 1995]

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

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

REHYDRATED

WATER ADDED

DILUTED TO 15-49% OF SINGLE STRENGTH

DILUTED TO 50-99% OF SINGLE STRENGTH

WATER REMOVED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

CONTAINER OR WRAPPING BY FORM

CONTAINER OR WRAPPING BY MATERIAL

CONTAINER OR WRAPPING NOT KNOWN

CONTAINER OR WRAPPING, OTHER

NO CONTAINER OR WRAPPING USED

SEALING/CLOSING ELEMENT

N. FOOD CONTACT SURFACE

FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL

FOOD CONTACT SURFACE FROM NATURAL MATERIAL

FOOD CONTACT SURFACE NOT KNOWN

FOOD CONTACT SURFACE, OTHER

NO FOOD CONTACT SURFACE PRESENT

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

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	Updated 2018-06-12


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