ABCDEFGHIJKLMNOPQRSTUVWX
1
"food x (characteristic)" IDAssignee / contributorOntology IDparentcharacterisic or material label
(FoodOn or PATO) 		FoodOn DefinitionDefinition sourceClass EquivalencyCommentDiagramProcess / verb notesaxiomsfda labelSynonomy - broader / exact / narrowerFDA definitionFDA codeUSDA label (NDB ?)FSIS (comments)FoodEx2 labelFoodEx2 definition
(= scope note)		FoodEx2 IDTransformOn LabelTransformOn DefinitionLangual code
2
Magalie/Anoosharaw (unprocessed)A characteristic of food material ...Issue with short characteristic labels in english arises when they could be applied to more than just food, yet we can't qualify their labels by what they are describing without turning the label into a noun!!! "unprocessed -> unprocessed food"!EFSA Classes considered not to modify domain specific characteristics of a food:
e.g. irradiation for milk.		Raw Product - Intact: FSIS considers raw products to be intact unless they have undergone any of the processes associated with the Raw Product -Non-Intact process category.UnprocessedThe raw food has not been subject to treatments, or has been subject to such a treatment that the domain specific characteristics are expected to be unchanged. A0C0SH0003
3
Magalie/Anoosha[Processed]Raw Product - Non-Intact: This process category applies to establishments that further process by using processing steps such as grinding, comminuting, injecting product with solutions, or mechanical tenderization by needling, cubing, pounding devices or other means of creating non-intact product. Examples of finished products in this category include raw products reconstructed into formed entrees, mechanically separated species, and advanced meat recovery product. If the establishment produces bench trim or pieces of meat produced from non-intact meat, then the bench trim or pieces are also considered non-intact.ProcessedThe raw food has been subject to such a treatment that the domain specific characteristics are expected to be changed and prompt for use of processing factors. It should be noted that this term is a generic vocabulary term for which the meaning in terms of what is included and what is excluded is not pre-defined, but is established by the domain-specific regulations depending on the type of data reported.A0C0RH0111
4
raw material (ME)A material which has not had planned processes applied to it that affect its biochemical composition, other than storage or ageing.Anoosha notes EFSA "unprocessed" defn: "The raw food has not been subject to treatments, or has been subject to such a treatment that the domain specific characteristics are expected to be unchanged. "This is intended to cover organic matter, and chemicals (minerals) like mined salt, evaporated salt, and purified material that has not changed its chemical composition, but not mixtures or refined or preserved materials. The raw material may still be in situ, e.g. in the environment, unharvested.
5
food materialraw foodRaw material which is food material.
6
FOODON:03311126Damion/Magaliefood material characteristicraw [organism or organism part]A characteristic of an organism or organism part which has not had planned processes applied to it (aside from storage or aging) that affect its biochemical composition (natural state).A narrow synonym for "raw" is "uncooked" i.e. not subject to heat treatment. Something can be raw and also spoiled or fresh or dried, or aged (like apples stored over winter). What about cured? Or dried?FoodOn Biosample, raw tab, bottomThe definition allows:
- harvesting, cleaning, irradiation, waxing, polishing
- some kinds of material separation
- in the case of seeds, drying
- in the case of meat, freezing ???		RawProduct is in its natural state, (e.g., fresh, raw and/or natural product). The product is NOT stored or transported refrigerated or frozen, but held in ambient temperatures (e.g., grains, nuts, or seeds, etc.)Raw, no heat treatmentNo heat treatment has been applied. Common name is "uncooked"A07HSF0003
7
FOODON:00002457Damion/MagalierawfreshA raw characteristic pertaining to an organism or organism part which has not undergone a decay or dehydration process.see unprocessed on row 2
8
FOODON:00002642Damiondecreased temperaturechilledA characteristic pertaining to a material entity indicating that its internal temperature is below ambient temperature, but not frozen.Any kind of food - cooked or raw or dried for example - can be chilled.chillingChilling

(See 'food (chilling)' in the process tab)
9
Damionchilledfoodsafe chilledA characteristic of chilled food material that has a temperature which meets safe food storage standards.Not all refrigeration temperatures meet food safe standards. Also, this term covers both cooked, reheated and uncooked (possibly fresh) food.
10
Damionfresh|chilledfresh chilledA characteristic pertaining to an organism or organism part indicating that it is both fresh and chilled.has characteristic' some 'fresh' and 'has characteristic' some 'chilled' This doesn't necessarily imply that a food product is foodsafe chilled.Raw, Fresh RefrigeratedProduct is in its natural state (e.g., fresh, raw and/or natural product). Includes such functions as waxing, polishing, etc. that make a raw product appear better (e.g., fresh product). The product may be fresh packaged and refrigerated or on wet ice. Includes de-headed "shell on" shrimp de-headed and/or gutted whole fish, etc. See also PIC "T."PIC:Csee "lowering temperature"
11
12
FOODON:03302148AnooshaPATO:0001985frozenFreezing

(See 'food freezing' in the process tab)
13
Damionfrozenfresh frozenA frozen characteristic of an organism or organism part which was frozen while fresh.Includes both meat, fish, and kinds of fruit and vegetable that freeze well.freezingRaw, Fresh FrozenProduct is in natural state (e.g., fresh, raw and/or natural product). The product may be fresh packaged and frozen. Includes frozen de-headed "shell-on" shrimp, de-headed and/or gutted whole fish, etc. See also PIC "T."Note: Filleted. Skinned, fresh fish or peeled/deveined shrimp is a processed food and will be in PIC Code "T".
For de-headed raw "shell-on" shrimp; gutted and/or de-headed whole fish, etc., use the following PIC codes as applicable: "raw, fresh, refrigerated" use code "C", "raw, fresh frozen" use code "D.".		PIC:D
14
- /AnooshaIqf freezing (flash/blast freezing)

(See 'food quick freezing' in the process tab)		J0132
15
- /AnooshaFOODON:03530051rawunripeA fruit ripeness characteristic in which a fruit has not achieved full maturity and is not slightly ripe.Unripe / immatureThe vegetable product must have not reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area (for vegetables) or the degree of possible ripening (for ripened foods).A07XMZ0051
16
-/AnooshaFOODON:00003347rawslightly ripeA fruit ripeness characteristic in which a fruit has some ripe part(s) or is about to achieve full ripeness.semi ripeThe vegetable product has reached a limited degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area (for vegetables) or the degree of possible ripening (for ripened foods).A0F5G
17
- /AnooshaFOODON:03530052rawripeA fruit ripeness characteristic in which a fruit has achieved full maturity and is ready for utilization.Ripe / matureThe vegetable product must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area (for vegetables) or the degree of possible ripening (for ripened foods).A07XLZ0052
18
FOODON:00003346rawoverripeA fruit ripeness characteristic in which a fruit has surpassed ripeness and is undergoing decomposition.
19
Commercially SterilePacked in hermetically sealed containers; then heated to achieve commercial sterility. Product is shelf stable.Examples of commercially sterile products include canned vegetables and canned fish products.
Note: canned fruit, most tomato products, and pickled vegetable products do not fall within this process because they are not heated to achieve commercial sterility.		PIC:EThermally processed, commercially sterile: This process category applies to establishments that use a thermal processing step. Thermally processed, commercially sterile finished products are products in cans or flexible containers such as pouches, or semi-rigid, as in lunch bowls. Thermally processed, commercially sterile products are addressed in 9 CFR 431.see "protective packing" or "thermal treatment"
20
- /AnooshaAseptic PackHeated to achieve commercial sterility and packed using pre-sterilized containers and closures and then hermetically sealed.Examples of products that may be aseptically packed include single serving milk based drink products and single serving pudding products.PIC:FAseptic packaging is the process by which microorganisms are prevented from entering a package during and after packaging. During aseptic processing, a sterilized package is filled with a commercially sterile food product and sealed within the confines of a hygienic environment.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food 		Aseptic filling

(See 'aseptic filling and sealing of food' in the process tab)
21
FOODON:03307539- /AnooshadriedDried Natural Or ArtificialThe product is either dried naturally or by using heat, cold and/ or chemicals.Examples include raisins, dried fruit mixes, nonfat dry milk, etc.PIC:HDrying (dehydration)

(See 'dehydration or drying' in the process tab)		J0116
22
driednaturally dried
23
driedartificially dried
24
FOODON:03301625-/Anoosha[Acidified]- FDAAcidifiedskos:exactPacked in hermetically sealed containers; acids or acid foods added to low-acid food(s). May be heat treated or pasteurized. Product is shelf stable.Vegetables such as peppers, pickles and relish are acidified.PIC:IAcidifying

(See 'acidification process' in the process tab)		J0149
25
FOODON:03316043- /AnooshaFOODON:03440022extent of food heat treatmentheat treatedHeat TreatedProduct or concentrate is fully or partially heated (e.g., baked, blanche, cooked, fried, boiled, etc.). The product is not commercially sterile but may be hermetically sealed. Product is not shelf stable (e.g., requires refrigeration or freezing).PIC:NHeat Treated - Shelf Stable: This process category applies to establishments that further process by using a heat treatment processing step to achieve food safety in combination with curing, drying, or fermenting processing step to achieve food safety. The finished products produced under this process category are shelf stable. FSIS does not require shelf stable products to be frozen or refrigerated for food safety purposes. If the establishment produces using the processing steps applicable under this process category and the product is not shelf stable, then establishment is producing product under the process category Fully Cooked -Not Shelf Stable.
Fully Cooked - Not Shelf Stable: This process category applies to establishments that further process products by using primarily a full lethality heat process step (e.g. cooking) to achieve food safety. The finished products that establishments produce under this process category are not shelf stable. FSIS requires the products to be frozen or refrigerated for food safety purposes. These products also meet the definition of Ready to Eat (RTE) as defined in 9 CFR 430.l.		Thermal treatment (heating for preservation)

(See 'heat treatment food preservation' in the process tab)		J0120
26
N/A- /AnooshaFOODON:03440014heat treatedfully heat-treatedFully Cooked - Not Shelf Stable:? This process category applies to establishments that further process products by using primarily a full lethality heat process step (e.g. cooking) to achieve food safety. The finished products that establishments produce under this process category are not shelf stable. FSIS requires the products to be frozen or refrigerated for food safety purposes. These products also meet the definition of Ready to Eat (RTE) as defined in 9 CFR 430.l.
27
N/A- /AnooshaFOODON:03440018heat treatedpartially-heat treatedHeat Treated but Not Fully Cooked - Not Shelf Stable: This process category applies to an establishment that further processes products that are (1) not ready-to-eat products (NRTE) or (2) raw otherwise processed products that are refrigerated or frozen throughout the product's shelf life. Meat and poultry products are produced using a heat process that meets one of the following criteria:
a. The heat-processing step is not adequate to achieve food safety. Products may be partially cooked or heated to set batter on a raw product.
b. The heat processing step applied to meat or poultry component was adequate to achieve food safety, however product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non- ready to-eat product ingredients. In this case, the final product is in a form that is not edible without additional preparing to achieve food safety. An example of this product is pot pie product that contains cooked chicken and raw dough.
NOTE: This category may also include products that receive a full lethality treatment but there is no standard of identity defining them as fully cooked (e.g., hotdogs or barbecue) or a common or usual name that consumers understand to refer to RTE product (e.g., pates).		half-cookedRaw foods that have been subject to only partial cooking. In most cases they are intended to be cooked again before consumption.
Common name: pre-cooked, semi-cooked		A0CQX
28
N/A- /AnooshaFOODON:03440003extent of food heat treatmentnot heat-treatedNot Heat Treated - Shelf Stable: This process category applies to establishments that further process by curing, drying, or fermenting processing step as the sole means by which product achieves food safety. Establishments in this process category may apply a low-level heat treatment as long as the heat treatment is not used as means to achieve food safety. The finished products produced under this Process Categories are shelf stable. FSIS does not require shelf stable products to be frozen or refrigerated for food safety purposes.

[Finished] Product Category -> RTE dried meat, RTE salt-cured meat etc."
29
FOODON:00002654- /Anoosha; Rhi; Magalie[Pasteurized] - FDCPasteurizedProduct or concentrate is heated at a temperature of 145°F for 30 minutes or 161°F for 15 seconds. The process will destroy certain disease-producing organisms; destroy or reduce the number of spoilage organisms in certain foods. The product is not commercially sterile but may be hermetically sealed. Product is not shelf stable (e.g., requires refrigeration or freezing). Product labeling in most cases will reflect this process (e.g. crabmeat, apple cider, orange juice, egg nog, etc.).PIC:OPasteurisation

(See 'pasteurization by heating' in the process tab)
30
Rhi; Magalie[Ultrapasteurized] - FDCUltrapasteurizedProduct or concentrate is heated between 190-120°F or greater with exposure time from 1 second or greater. The process will destroy certain disease-producing organisms; destroy or reduce the number of spoilage organisms in certain foods. The product is not commercially sterile but may be hermetically sealed. Product is not shelf stable (e.g., requires refrigeration or freezing). Product labeling in most cases will reflect this process (e.g., coffee creamer, shelf-stable milk, etc.).PIC:SUHT

(See 'ultra-high temperature (UHT) pasteurization' in the process tab)		UHT milk is milk that has been treated at ultra-high temperature (UHT). To sterilize it, the milk must be rapidly heated to a temperature of at least 135°C, held at this temperature for a few seconds, then quickly cooled to room temperature.
31
Rhi; Magalie[Cultured Or Cured] - FDCCultured Or CuredThe product is cultured, fermented, salted (brined), (pickled), smoked cured, sugar cured or has an enzymatic reaction which may be the result of naturally occurring enzymes or chemicals.Examples of cultured or cured products include sauerkraut, wine, aged cheese (hard or soft) and naturally fermented pickles. Note that this does not include products that have been processed by direct acidification (adding an acid ingredient, such as vinegar, directly to the product). Those products are coded as Acidified.PIC:PCuring

(See 'curing or aging' in the process tab)		H0253
32
- /AnooshaPATO:0001744quality of a substance[Irradiated] - FDCIrradiatedProduct is irradiated. Irradiated products receive treatment with radiation as a method of preservation. This process is used infrequently. Without information from the manufacturer it is difficult to determine whether a product has been irradiated.Examples of products that may be processed in this manner are spices.PIC:RIrradiation

(See 'sterilization by irradiation' in the process tab)		H0121/J0138
33
[Packaged Food (Not commercially sterile)] - FDC
Packaged Food (Not commercially sterile)These products are not commercially sterile but may be hermetically sealed (e.g., shelf stable fruit drink in cans, tomato juice, and pineapple juice). The product may or may not be shelf-stable (e.g., may be held ambient, refrigerated, or frozen). Processing of the finished product may include any of the following processes:Addition of sauces, breading, etc.
Milling, grinding, or mixing of dry ingredients
Filleting, skinning fresh fish, shucking shellfish
Peeling, deveining raw shrimp		PIC:T
34
[Aseptic Lab Analysis-Not For Use As Food] - FDC
Aseptic Lab Analysis-Not For Use As FoodIntended for food samples for analysis that will not be consumed as foodPIC:U
35
[LACF Lab Analysis Only-Not For Use As Food] -FDC
LACF Lab Analysis Only-Not For Use As FoodIntended for food samples for analysis that will not be consumed as foodPIC:W
36
[Acidified Lab Analysis-Not For Use As Food] - FDC
Acidified Lab Analysis-Not For Use As FoodIntended for food samples for analysis that will not be consumed as foodPIC:X
37
N.E.C.Not Elsewhere Classified.This classification is for products that receive a new or unusual process that does not fit any of the other PICsPIC:Y
38
Magalie[Batch processed]Batch processedThe food has been subject to processing in batch (defined amounts processed in one shot), as opposite to processing in a continuous system. To be preferably used together with specific process descriptors, when the process may have both solutions and is important to distinguish between the two types of process.A0CHR
39
Magalie[Continuous process]Continuous processThe food has been subject to processing in a continuous system, as opposite to batch processing. To be preferably used together with specific process descriptors, when the process may have both solutions and is important to distinguish between the two types of process.A0CHS
40
Magalie[Preserved (unspecified method)]Preserved (unspecified method)Facet descriptor to flag an unspecified preservation treatment (mainly for use in the microbiological domain). To be used if not better information is available.A0CHV
41
Magalie
[Semi-preserved (unspecified method)]
Semi-preserved (unspecified method)Facet descriptor to flag an unspecified preservation treatment suitable to extend the shelf life significantly with respect to the unpreserved food, but needing cold storage and ensuring a shorter shelf life than the 'regular' preservation.A066E
42
-/Anoosha[fortified]fortifiedFortifying agents have been addedA0F6C
43
-/Anoosha[Not fortified]Not fortifiedNo fortifying agent has been added to the product (this descriptor does not refer to the natural content)A0F6D
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100