Technology Scope(s)
| Class | Code | Processing step | Select |
|---|
| A | P1 | Sterilisation (e.g. cans) | |
| B | P2 | Thermal pasteurisation, UHT/aseptic filling, hot filling, high pressure pasteurisation | |
| C | P3 | Irradiation of food | |
| C | P4 | Preserving: salting, marinating, sugaring, acidifying/pickling, curing, smoking, fermentation | |
| C | P5 | Evaporation/dehydration, vacuum filtration, freeze drying, microfiltration | |
| D | P6 | Freezing, quick freezing, cooling/chilling and cold storage | |
| D | P7 | Antimicrobial dipping/spraying, fumigation | |
| E | P8 | MAP packing or vacuum packing | |
| E | P9 | High hygiene processes/infrastructure preventing microbiological contamination | |
| E | P10 | Specific separation techniques, e.g. reverse osmosis or active charcoal | |
| F | P11 | Cooking, baking, bottling, brewing, drying, frying, roasting, extrusion, churning | |
| F | P12 | Other manipulation: coating, cutting, slicing, mixing, slaughtering, sorting, packaging, labelling | |
| F | P13 | Distillation, purification, steaming, damping, hydrogenating, milling | |
