Teknolojik kapsamlar
P1 Sterilisation (e.g. cans)
P2 Thermal pasteurisation, UHT/aseptic filling, hot filling, Other pasteurisation techniques e.g. high pressure pasteurisation, microwave
P3 Irradiation of food
P4 Preserving: Salting, marinating, sugaring, acidifying/pickling, curing, smoking, fermenting, etc.
P5 Evaporation/dehydration, vacuum filtration, freeze drying, microfiltration (less than 10 µ mesh size)
P6 Freezing (at least –18 °C/0 °F) including storage quick freezing, cooling, chilling processes and respective cool storing
P7 Antimicrobial dipping/spraying, fumigation
P8 Packing MAP, packing under vacuum
P9 Processes to prevent product contamination especially microbiological contamination, by means of high hygiene control and specific infrastructure during handling, treatment and/ or processing e.g. clean room technology, „white room“, controlled working room temperature for food safety purpose, disinfection after cleaning, positive air pressure systems (e.g. filtration below 10 µ)
P10 Specific separation techniques: e.g. filtration like reverse osmoses, use of active charcoal
P11 Cooking, baking, bottling, brewing, fermentation (e.g. wine), drying, frying, roasting, extrusion, churning
P12 Coating, breading, battering, cutting, slicing, dicing, dismembering, mixing/ blending, stuffing, slaughtering, sorting, manipulation, packaging, storing under controlled conditions (atmosphere) except temperature, labelling
P13 Distillation, purification, steaming, damping, hydrogenating, milling
