Food laws and regulations

The FDA action level for mercury in shark and swordfish is: A) zero B) 20 ppb C) 1 ppm D) 10 ppm

C) 1 ppm

The Food and Drug Administration categorizes recalls into three categories, Class I, Class II, and Class III. Which of these classes describes the routine recall of a product which is not likely to cause adverse health consequences?

Class III

What does AAFCO stand for? a. All Animal Food Control Officials B. All Animal Food Coalition in Ontario C. American Animal Feed Control Organization D. Association of Animal Feed Control Officials

D

In what year was the Bioterrorism Act passed: A.1999, B.2000, C.2001, or D.2002?

D. 2002

Of the following four choices, which is the purpose of food laws and regulations? a. Ensure the safety and wholesomeness of the food supply, b. Prevent economic fraud or deception in food labeling, c. Inform consumers about the nutritional content and healthfulness of foods, d. All of the above

d. All of the above

Standards of identity include which of the following: a) ingredients that must be used; b) ingredients that may be used; C) Ingredients that may not be used D) All of the above

D) All (a, b, c)

Which of the following does not have an official regulatory definition under FDA regulations?Dietary supplement, food, functional food, all of the above

functional food

Which of the following allergens does Canada require to be labeled but the United States does not? Shellfish, Celery, Sesame, Egg

Sesame

Although the usage levels of antioxidants are generally defined on the basis of the fat content of the recipient food, what is the maximum antioxidant content, as a percentage of the total food weight, allowed in any food?

0.0002

According to the Codex Alimentarius, what is the minimum percentage fat that required for cream and prepare creams

0.1

What percentage of total milk solids is required in milk chocolate?

0.12

If a wet pet food is named 'chicken dinner', how percentage of chicken must be present in final product?

0.25

The "Standard of Identity" for mayonnaise specifies that this product contain at least what percentage of vegetable oil?

0.65

The "Standard of Identity" for margarine specifies that it contain at least what percentage animal or vegetable fat?

0.8

In order to be lablled USDA organic, what is the minimum percentage of product weight should be from organic ingredients?

0.95

The Massachusetts Unwholesome Food Act prohibiting sale of unwholesome or adulterated food was enacted in which year?

1785

When did the Pure Food and Drug Act come into US law?

1906

In which year was the Federal Meat Inspection Act enacted?

1906

Which year was the first Federal Food Standards Issues implemented?

1939

Which year was the Pesticide Chemical Amendment (Miller Act) enacted?

1954