Changes

A food establishment is a facility / an operation that stores, prepares, packages, serves, sells and/or provides food.

The goal of this project is to establish a list of food establishments, to gather data about those establishments, to map food products to food establishments (using identifying codes and/or company names and street addresses), to use the data in the Open Food Facts applications and to enable other applications.

The goal of this project is to establish a list of food establishments, to gather data about those establishments, to map food products to food establishments (using identifying codes and/or company names and street addresses), to use the data in the Open Food Facts applications and to enable other applications.

It's possible to know the origin of food products thanks to several marks on the tag: health mark (processing company identification) and/or the packager number (packaging company identification) when its full name is not displayed:

*Health marks (estampille sanitaire in French) identify processing facilities that prepare, treat, transform, manipulate or store animal products or products from animal origins. For european countries, this mark is an oval shape on the package. The mark displays the information of the plant that processed the products: two letters for the country (FR for France, UK for United Kingdom, EG for Germany, EB for Latvia ...), two or three letter for the region (department number in France), three digits for the town (INSEE number is used in France, not postal code), and then the last digits identify the plant itself.

*Packager number: it's the identification code for the packaging companies or the importer when its name is not displayed. Under certain circonstances, it can replace the name of the producer when the production is subcontracted.

== Food establishments codes and sources ==

== Food establishments codes and sources ==