CFRR Electronic Registration User Manual

Risk Classification of Food Products

LOW RISK FOOD PRODUCTS
CATEGORY FOOD STUFF DESCRIPTORS/DEFINITION EXAMPLES

J. BEVERAGES, 1. Non-alcoholic This major category is divided into the broad Includes ready-to-
excluding dairy (“soft”) beverages: categories of non-alcoholic and alcoholic drink products (e.g.
products Coffee, coffee beverages: Coffee, coffee substitutes, tea, canned), and their
substitutes, tea, herbal infusions, and other hot cereal and mixes and concentrates
herbal infusions, grain beverages
and other hot Chicory-based hot
cereal and grain beverages (postum),
beverages rice tea, mate tea, and
mixes for hot coffee
and tea beverages (e.g.
Coffee instant coffee, powder
AO No. 136-A & for hot cappuccino
beverages)
136-B s. 1985
Treated coffee beans
for the manufacture of
coffee products are
also included

2. Alcoholic The alcohol-free and low-alcoholic

beverages, counterparts are included in the same
including alcohol- category as the alcoholic beverage.
free and low-
alcoholic a. Beer and malt beverages – Alcoholic Ale, brown beer, weiss
counterparts beverages brewed from germinated barley beer, pilsner, lager
(malt), hops, yeast, and water. beer, oud bruin beer,
Obergariges
Alcoholic Einfachbier, light beer,
MC No. 13 s. 1989 table beer, malt liquor,
porter, stout, and
barleywine
Standard
Administrative
Orders (SAOs) for b. Cider and perry - Fr uit wines made Cider bouche
DISTILLED from apples (cider) and pears (perry).
SPIRITS
c. Grape wines - Alcoholic bever age Spumante, and
obtained exclusively from the partial or “cold duck” wine
Brandy complete alcoholic fermentation of fresh
SAO # 358 s. 1978 grapes, whether crushed or not, or of grape
must (juice).
Rum
SAO # 257 s. 1976 Still grape wine - Gr ape wine (white,
red, rosé, or blush, dry or sweet) that may
contain up to a maximum 0.4g/100 ml
Vodka (4000 mg/kg) carbon dioxide at 20oC.
SAO # 258 s. 1976
Sparkling and semi-sparkling grape
Whiskey wines - Gr ape wines in which
SAO # 259 s. 1976 carbonation is produced during the
fermentation process, either by bottle
Wines fermentation or closed tank fermentation.
Also includes carbonated wine whose
Standards carbon dioxide is partially or totally of
Administrative exogenous origin.
Order No. 357 s.
1978

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