food product
Enable an AI agent to recognise a food product, assess its suitability and condition from available evidence, and determine appropriate storage, preparation, use or withdrawal actions.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
Researched by: Codex
Bundle → Layer → Finding → Questions Filled
6 bundles · 11 layers · 18 findings · 32 questions
Food identity and boundaries Identifies the edible product and separates its specification from particular physical instances.
Edible product identity
Establishes what is intended to be consumed and in what form.
Food category and intended use
Record the descriptive food identity, edible portion, presentation and intended consumption context.
- What food or drink is this, which portions are intended to be consumed, and in what preparation state? definition
- What evidence distinguishes this product from a supplement, medicinal product, animal feed or food-contact material? boundary
Specifications and instances
Separates stable product descriptions from formulation revisions, lots and individual units.
Product revision and lot linkage
Associate each instance with the formulation and specification that actually apply to it.
- Which specification or formulation revision applies to this lot or unit, and where is that association documented? provenance
- Does a change in flavour, edible form, formulation or preparation requirement identify a variant or a different registered thing? boundary
Ingredients and dietary suitability Describes edible composition and the evidence needed to evaluate dietary compatibility.
Formulation and ingredient origin
Captures ingredients, compound ingredients and relevant changes during production.
Ingredient composition basis
Distinguish declared ingredients, production inputs and measured final composition.
- Which ingredients and compound-ingredient components are present, and what label, specification or formulation record supports that account? provenance
- Where proportions are available, do they describe inputs or the final edible product after water loss, dilution or other processing? measurement
Allergens and dietary constraints
Separates ingredient presence, cross-contact uncertainty and substantiated dietary claims.
Suitability evidence and unknowns
Record the basis and limits of allergen and dietary compatibility assessments.
- Which allergens are declared ingredients, which have precautionary statements, and which have no adequate assessment? provenance
- What evidence supports any vegan, vegetarian, religious or other dietary claim, and does it apply to this formulation and production context? provenance
- Which unresolved ingredient or cross-contact questions prevent an agent from confirming compatibility with a stated constraint? action
Nutrition, portions and claims Makes nutritional descriptions comparable and food claims traceable to evidence.
Nutrient reference basis
Connects nutrient quantities to units, reference portions and preparation state.
Comparable nutrient quantities
Record the basis, method and uncertainty of nutritional quantities before comparing or scaling them.
- Are nutrient and energy values expressed per 100 g, per 100 mL or per portion, and do they describe the product as sold or as prepared? measurement
- Were these values measured, calculated or taken from a label, and what variability or rounding is documented? provenance
Portions and claim support
Relates consumption quantities and declared benefits to their supporting evidence.
Portion yield and claim applicability
Distinguish declared serving quantities from actual edible yield and evaluate the scope of claims.
- What edible mass or volume results from draining, removing inedible parts or following the stated preparation instructions? measurement
- What evidence and applicable market criteria support each nutrition or health claim for the stated serving and preparation? provenance
Preservation and consumption Connects processing, package state and handling history to storage and preparation decisions.
Preservation and storage history
Records the preservation system and whether its required conditions have been maintained.
Preservation conditions and deviations
Associate product-specific preservation evidence with package integrity and observed exposure.
- Which processing and packaging measures support preservation, and what documented storage conditions do they require? provenance
- What temperature-duration history and package-integrity observations are available, and where are there deviations or gaps? measurement
Usable life and preparation
Interprets date markings and handling instructions for the current state of the food.
State-dependent use instructions
Determine which documented limits and preparation steps apply after changes in product state.
- What does each date marking mean, and which storage and unopened-package assumptions support it? definition
- What documented instructions apply after opening, thawing, reconstituting or preparing the product? action
- Which preparation steps are required before consumption, and what product-specific evidence supports any stated time or temperature? action
Safety, traceability and disposition Connects food-specific hazards and traceability evidence to decisions about affected product instances.
Hazard and condition evidence
Records relevant biological, chemical and physical hazards alongside observed condition.
Hazard assessment and evidence limits
Keep sensory observations, analytical results and release decisions distinct, with their evidential limits.
- Which hazards are relevant to this food's ingredients, processing and intended consumption, and what assessment identifies them? provenance
- Which lot was sampled, by what method, with what results, units and detection limits? measurement
- What conclusions can the available observations and tests support, and what remains unknown about unsampled units or untested hazards? boundary
Traceability and product disposition
Links food instances to their supply history and authoritative handling decisions.
Affected lots and permitted actions
Determine which products are affected by an issue and what documented disposition applies.
- Which supplier, production, repacking and distribution records connect this unit or lot to upstream ingredients and downstream recipients? provenance
- Is this instance covered by a release, hold, withdrawal or recall decision, and which identifiers and dates establish that scope? boundary
- What authorised next action applies to affected food, and what evidence is required before its disposition can change? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these check these first hold for the sense of food product this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these kinds and varieties hold for the sense of food product this model covers, and on what evidence? provenance
Identifiers and schemes
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these identifiers and schemes hold for the sense of food product this model covers, and on what evidence? provenance
Standards and regulation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these standards and regulation hold for the sense of food product this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these real-world use hold for the sense of food product this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these failure modes and hazards hold for the sense of food product this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these regional variation hold for the sense of food product this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of food product this model covers, and on what evidence? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.MAT
What it is Filled
A food product is a raw, processed or prepared material intended for human consumption as food or drink, identifiable by its composition, form and intended use.
In scope
- Product identity, food category, presentation and intended consumers
- Ingredients, formulation, allergens and relevant compositional variation
- Nutritional quantities, portions and substantiation of food claims
- Processing state, packaging, storage conditions and usable life
- Lot traceability, safety evidence, preparation requirements and disposition
Out of scope
- Agricultural organisms, crops and livestock as living entities
- Food production processes and facilities as independently managed systems
- Packaging materials and equipment beyond their effects on the food
- Meals, menus and dietary plans as combinations of foods
- Individual medical diagnoses and personalised treatment decisions
- Retail offers, prices and commercial contracts
Why it exists Filled
Enable an AI agent to recognise a food product, assess its suitability and condition from available evidence, and determine appropriate storage, preparation, use or withdrawal actions.
Distinguishing features Filled
- Its intended use includes human consumption as food or drink; food-contact materials and processing equipment support that use without being the food.
- Its identity includes its edible form and preparation state, so a raw ingredient and a ready-to-eat preparation can require different handling even when derived from the same source.
- A product specification describes expected composition and handling, while lot and unit evidence determine whether a particular instance conforms or remains usable.
- A food product may be a single ingredient or a mixture, packaged or unpackaged; a brand, recipe or retail listing alone does not constitute the physical food.
- Food status depends on intended use and applicable classification, so borderline supplements, medicinal products and animal feeds require explicit boundary decisions.
What robots and AI may and may not do Filled
Must not
- Sell or serve food that is recalled, spoiled or past its use-by date.
- Misrepresent ingredients, origin, nutritional content or health benefits.
- Hide allergens from a person who has declared an allergy.
- Alter labels or dates.
Only with a human decision
- Decisions to recall or destroy food stock.
May
- Report ingredients, allergens, nutrition and dates from labels.
- Store and handle food following hygiene and temperature rules.
- Flag recalled products using official recall notices.
Moral aspects Filled
- Food safety and honesty protect health.
- Food waste and food poverty sit side by side.
Who is affected
- Consumers
- People with allergies
- Food producers
Owners Filled
Steward
The food business that produces or sells it; food safety authorities regulate it.
Master systems
- Food business registration records
Links to other meta-models Filled
parent
- Q26902699 - registry parent class
- Q8195619 - registry parent class
- Q868404 - registry parent class
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.food-product
- Wikidata: Q951964 (https://www.wikidata.org/wiki/Q951964)
Direct properties required Filled
- Food identity and presentation: Food category; descriptive name; whole, cut, powdered, liquid or other specified form
- Product-to-lot-to-unit identity: Product specification and revision linked to lot identifiers and, where available, individual units
- Ingredient composition: Ingredients and compound ingredients, with proportions where known and distinctions between added and final-product composition
- Allergen evidence: Per allergen: declared ingredient, precautionary declaration, assessed absence or unknown; evidence and applicable market recorded
- Nutrient and energy content: Nutrients in g, mg or µg and energy in kJ or kcal per stated mass, volume or portion; as-sold or prepared basis
- Consumption readiness: Ready to eat, requires cooking, requires reconstitution or other evidenced preparation state
- Preservation and package state: Preservation method; sealed, opened, damaged, unpackaged or unknown package state
- Storage exposure: Temperature in °C and duration in minutes, hours or days; humidity or light exposure where relevant
- Date marking and conditional usable life: Date value and declared meaning; unopened, opened, thawed or prepared applicability; supporting conditions
- Release and withdrawal disposition: Released, held, withdrawn, recalled, rejected or unknown, with responsible authority and affected scope
Recognition required Filled
- Packaged or prepared food with a label naming ingredients and dates.
Capabilities and actions required Filled
- Compare products for ingredient, nutritional and preparation compatibility while exposing unknowns.
- Screen a product against stated dietary constraints using ingredient and allergen evidence.
- Determine applicable storage and preparation instructions for its current package and processing state.
- Identify lots and units potentially affected by a supplier issue, withdrawal or recall.
- Flag handling deviations or insufficient evidence for review before distribution or consumption.
- Recalculate declared nutritional quantities for a specified portion or documented preparation.
Hazards and failure modes required Filled
- Contamination causes foodborne illness.
- Undeclared allergens cause severe reactions.
Standards and interfaces required Filled
- Codex Alimentarius, FAO and WHO Codex Alimentarius Commission.
Context of use required Filled
- Food products are encountered in shops, food service premises, households and food distribution systems.
- They provide food or drink for human consumption, with suitability depending on ingredients, condition, storage history and intended preparation.
Sources Filled
- Wikidata item Q951964: food product - identity and sense of the item
- Wikipedia (de): Nahrungsmittel - general description of the item
Open questions
- Does the registry intend food product to include unpackaged raw commodities, drinking water, prepared dishes and food supplements, or are any owned by neighbouring entries?
- Which existing world model, if any, already owns this concept and should be linked instead of creating a second publication?
- Which jurisdictions and markets must be supported for food classification, allergen declarations, date meanings and claim evaluation?
- What authoritative evidence will be available for formulations, preservation limits, preparation instructions and lot-specific condition?
- Which changes in formulation, processing or presentation require a new product identity rather than a revision, and how should incomplete traceability be represented?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q951964/spec.json