Food laws and regulations

What is the FDA's definition of "safe and suitable ingredients" for use in food products?

(1) Performs an appropriate function in the food in which it is used. (2) Is used at a level no higher than necessary to achieve its intended purpose in that food. (3) Is not a food additive or color additive as defined in section 201 (s) or (t) of the Federal Food, Drug, and Cosmetic Act as used in that food, or is a food additive or color additive as so defined and is used in conformity with regulations established pursuant to section 409 or 721 of the act.

Under the FDA's Food Safety Modernization Act (FSMA), name four of the seven foundational rules established to shift the focus from responding to contamination to preventing it.

(Any four of the following): 1. Preventive Controls for Human Food; 2. Preventive Controls for Food for Animals; 3. Produce Safety Rule; 4. Foreign Supplier Verification Program (FSVP); 5. Third-Party Certification; 6. Sanitary Transportation; 7. Mitigation Strategies to Protect Food Against Intentional Adulteration.

In order to be described as lean, a serving of meat, poultry, seafood, a game meats must contain less than how many grams of fat, saturated fat, and mg of cholesterol?

< 10 g fat, < 4 g saturated fat, < 95 mg cholesterol

The descriptor "free" has been defined by NLEA (listed above in order) with restrictions on specific nutrients. What are the restrictions of the following: calories, sodium, fat, saturated fat, cholesterol, and sugar?

< 5 cal, < 5 mg Na, <0.5 g fat, <0.5 g sat. fat, < 2 mg cholesterol, <0.5 g sugar

Several scientific bodies have established peer groups or named qualified scientists to study and report on the controversies about food in relation to health. Name 3 outstanding groups.

1. IFT's expert panel on food safety and nutrition 2. CAST (Council on Agricultural Science and Technology) 3. AMA's council on food and nutrition

What 5 pieces of information are required by the Fair Packaging and Labeling Act to be included on a package?

1. Name of food 2. Name and place of business 3. Net contents (weight) 4. Number of servings 5. Ingredient declaration.

10 Mandatory nutrients on nutritional label.

1. Total Fat, 2. Saturated Fat, 3. Trans Fat, 4. Cholesterol, 5. Sodium, 6. Total Carbohydrate, 7. Dietary Fiber, 8. Total Sugars, 9. Added Sugars, 10. Protein, 11. Vitamin D, 12. Calcium, 13. Iron, 14. Potassium, 15. Calories

What 5 general provisions were established in the 1958 Food Additives Amendment?

1)Additives were defined; 2)Burden of proof for approval shifted to industry;3)Delaney Clause outlawed carcinogens;4)GRAS list was established;5)GMP's were established

In accordance to the NLEA, what are the general disqualifying levels for fat, saturated fat, cholesterol, and sodium that must not be exceeded in order to make a health claim?

13.0 g fat, 4.0 g Sat. fat, 60 mg cholesterol, 480 mg sodium

What CFR contains regulation on wine, seafood, color additives, food labeling, acidified food?

21 CFR. Wine Part 24, Seafood Part 123, color additives Part 70, Food Labeling 101, Acidified Food 114

Name the six CFR titles pertaining to food and beverages industries, the regulatory agencies they constitute and what they are responsible for.

7: USDA (Agriculture standards, organic certification, grading) 9: USDA FSIS (Meat, poultry, and egg product inspection) 21: FDA (Food safety, labeling, additives, dietary supplements) 27: TTB (Alcohol production, labeling, and taxation) 40: EPA (Pesticide tolerances, chemical residues in food) 50: NOAA (National Oceanic and Atmospheric Administration)/FDA (Seafood safety, fisheries regulation)

What are the six items that must be present on the label of a meat product?

A: Name, net weight, ingredient statement, company, storage instructions, inspection legend.

What organizations or agencies publish the following reference texts? A) bacteriological analytical manual; b) compendium of methods in the microbiological examination of foods; c) standard methods for the examination of dairy products

a) Food and Drug Administration (FDA), b&c) American Public Health Association (APHA)

Name 5 of the 12 USDA-approved GMO food products.

Alfalfa, apple, corn, pineapple, salmon, soybean, squash, sugar beet, potato, tomato

What was the 1st state law against food adulteration and when and where was it enacted?

An act against selling unwholesome provisions Massachusetts 1785

Name five color additives approved by FDA that are exempted from labelling requirement.

Annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron

Name five natural colorants expempted from certification by FDA.

Annatto, Beet juice, Beet powder, Beta-carotene, Grape color extract, Grape skin extract, Fruit juice, Vegetable juice, Paprika, Paprika oleoresin, Saffron, Turmeric, Turmeric oleoresin, Caramel color, Chlorophyll, Chlorophyllin copper complex, Elderberry juice, Spirulina extract, Titanium dioxide, Galdieria extract blue, Butterfly pea flower extract, Calcium phosphate, Gardenia (genipin) blue

What are 4 responsibilities of meat inspectors?

Antemortem Inspection: Checking the live animal before slaughter. Postmortem Inspection: Checking the carcass and organs after slaughter. Sanitation Monitoring: Ensuring the facility follows SSOPs (Sanitation Standard Operating Procedures). Labeling/Wholesomeness: Verifying the product is unadulterated and the label is truthful.

Name one source of each of the following classes of colorants exempt from certification: Anthocyanins, Betalains, Caramel, Canthaxanthin, Chlorophylls, Riboflavin.

Anthocyanins-grape skins, elderberries; Betalains-red beets, cactus fruits; Caramel-modified sugar; Canthaxanthin (carotenoid)-mushrooms, crustaceans, fish, seaweed; Chlorophylls-green vegetables; Riboflavin-milk (Source: Food Technology, 1993)

Give the correct name for the following initials of current or past government agencies: APHIS, C&MS, FSQS, FSIS, EPA.

APHIS-Animal and Plant Health Inspection Service; C&MS-Consumer and Marketing Service; FSQS-Food Safety and Quality Service; FSIS-Food Safety and Inspection Service; EPA-Environmental Protection Agency