Question 1

What would the COOL information on a package of pecans tell you?

Accepted Answer

A)  that pecans are a food allergen 
B)  the serving size for pecans 
C)  that nut intake may reduce cardiovascular disease risk 
D)  what country the pecans were grown in 
E)  none of the above answers is correct 
A)  that pecans are a food allergen 
B)  the serving size for pecans 
C)  that nut intake may reduce cardiovascular disease risk 
D)  what country the pecans were grown in 
E)  none of the above answers is correct D

Question 2

The Food Code is a(n)_____ publication, updated every _____ years, that shows food-service organizations how to prevent foodborne illness while preparing foods.

Accepted Answer

A)  CDC; two 
B)  FDA; two 
C)  USDA; five 
D)  U.S. Department of Commerce; five 
A)  CDC; two 
B)  FDA; two 
C)  USDA; five 
D)  U.S. Department of Commerce; five B

Question 3

Which of the following is not one of the qualities a food must have to be labeled as "healthy"?

Accepted Answer

A)  less than 3 g fat/serving 
B)  less than 1 g saturated fat/serving 
C)  less than or equal to 480 mg sodium/serving 
D)  less than or equal to cholesterol disclosure level 
E)  25 percent less fat/serving than a similar product 
F)all of the above answers are correct 
A)  less than 3 g fat/serving 
B)  less than 1 g saturated fat/serving 
C)  less than or equal to 480 mg sodium/serving 
D)  less than or equal to cholesterol disclosure level 
E)  25 percent less fat/serving than a similar product 
F)all of the above answers are correct E

Question 4

The tool used by the federal government to determine whether food manufacturers are following standards is inspection.

Accepted Answer

A) True 
 B)False

Question 5

Matching
Definition choices:
-Standards of Fill

Accepted Answer

A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions 
A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions

Question 6

Upton Sinclair's novel The Jungle exposed the filthy conditions in Chicago's

Accepted Answer

A)  ethnic bakeries. 
B)  breweries. 
C)  meat packing plants. 
D)  small restaurants and food vendor carts. 
A)  ethnic bakeries. 
B)  breweries. 
C)  meat packing plants. 
D)  small restaurants and food vendor carts.

Question 7

Matching
Definition choices:
-GRAS list

Accepted Answer

A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions 
A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions

Question 8

Voluntary grading is available for fresh fish but not for frozen fish products.

Accepted Answer

A) True 
 B)False

Question 9

Nutrient labeling is not required for food products today.

Accepted Answer

A) True 
 B)False

Question 10

Matching
Definition choices:
-product recall

Accepted Answer

A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions 
A) minimum requirements for tenderness, color, and freedom from defects in canned fruits and vegetables 
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food 
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm" 
D) requirements for the amount of raw product that must be put into a container before liquid is added 
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions

Question 11

Which of the following federal agencies is involved in the regulation of fish?

Accepted Answer

A)  United States Department of Agriculture (USD
A)  
B)  Centers for Disease Control and Prevention (CD
C)  
C)  U.S. Department of Commerce 
D)  Federal Trade Commission 
A)  United States Department of Agriculture (USD
A)  
B)  Centers for Disease Control and Prevention (CD
C)  
C)  U.S. Department of Commerce 
D)  Federal Trade Commission

Question 12

Meat, eggs poultry, and dairy are regulated by the

Accepted Answer

A)  United States Department of Agriculture (USD
A) . 
B)  Environmental Protection Agency (EP
A) . 
C)  U.S. Department of Commerce. 
D)  Food and Drug Administration (FD
A) . 
E)  all of the above answers are correct 
A)  United States Department of Agriculture (USD
A) . 
B)  Environmental Protection Agency (EP
A) . 
C)  U.S. Department of Commerce. 
D)  Food and Drug Administration (FD
A) . 
E)  all of the above answers are correct

Question 13

Labeling, food additives, research, and education are under the auspices of the

Accepted Answer

A)  Centers for Disease Control and Prevention (CD
C) . 
B)  Food and Drug Administration (FD
A) . 
C)  Federal Trade Commission. 
D)  Department of the Treasury. 
E)  Environmental Protection Agency (EP
A) . 
A)  Centers for Disease Control and Prevention (CD
C) . 
B)  Food and Drug Administration (FD
A) . 
C)  Federal Trade Commission. 
D)  Department of the Treasury. 
E)  Environmental Protection Agency (EP
A) .

Question 14

State food inspection standards for food products manufactured in the state in which they are sold must equal or exceed those of the

Accepted Answer

A)  Food and Drug Administration (FD
A) . 
B)  United States Department of Agriculture (USD
A) . 
C)  adjacent states (those that share borders). 
D)  Codex Alimentarius. 
A)  Food and Drug Administration (FD
A) . 
B)  United States Department of Agriculture (USD
A) . 
C)  adjacent states (those that share borders). 
D)  Codex Alimentarius.

Question 15

The current definition of serving size is the "amount of food customarily eaten at one time."

Accepted Answer

A) True 
 B)False

Question 16

The Food and Drug Administration (FDA)allows qualified health claims regarding cancer risk to be made for all of the following food components except

Accepted Answer

A)  green tea. 
B)  selenium. 
C)  omega-3 fatty acids. 
D)  antioxidant vitamins. 
E)  tomato sauce. 
A)  green tea. 
B)  selenium. 
C)  omega-3 fatty acids. 
D)  antioxidant vitamins. 
E)  tomato sauce.

Question 17

The creation of one federal agency to oversee food safety has not been proposed.

Accepted Answer

A) True 
 B)False

Question 18

The passage of federal food legislation in the United States started with the Food and Drug Act of 1938.

Accepted Answer

A) True 
 B)False

Question 19

Grading of fruits and vegetables is conducted by the

Accepted Answer

A)  Food and Drug Administration (FD
A) . 
B)  Environmental Protection Agency (EP
A) . 
C)  U.S. Department of Commerce. 
D)  United States Department of Agriculture (USD
A) . 
A)  Food and Drug Administration (FD
A) . 
B)  Environmental Protection Agency (EP
A) . 
C)  U.S. Department of Commerce. 
D)  United States Department of Agriculture (USD
A) .

Question 20

The definition of a quality grade is:

Accepted Answer

A)  a grade based on the food's appearance, texture, flavor, and other factors. 
B)  a grade that describes the ratio of edible or lean muscle to fat and bone and refuse. 
C)  the grade awarded to a food that meets minimum standards for flavor and color. 
D)  a grade that is established by the manufacturer to assist the government in fixing price supports. 
A)  a grade based on the food's appearance, texture, flavor, and other factors. 
B)  a grade that describes the ratio of edible or lean muscle to fat and bone and refuse. 
C)  the grade awarded to a food that meets minimum standards for flavor and color. 
D)  a grade that is established by the manufacturer to assist the government in fixing price supports.

Exam 29: Government Food Regulations

What would the COOL information on a package of pecans tell you?

The Food Code is a(n)_____ publication, updated every _____ years, that shows food-service organizations how to prevent foodborne illness while preparing foods.

Which of the following is not one of the qualities a food must have to be labeled as "healthy"?

The tool used by the federal government to determine whether food manufacturers are following standards is inspection.

Matching Definition choices: -Standards of Fill

Upton Sinclair's novel The Jungle exposed the filthy conditions in Chicago's

Matching Definition choices: -GRAS list

Voluntary grading is available for fresh fish but not for frozen fish products.

Nutrient labeling is not required for food products today.

Matching Definition choices: -product recall

Which of the following federal agencies is involved in the regulation of fish?

Meat, eggs poultry, and dairy are regulated by the

Labeling, food additives, research, and education are under the auspices of the

State food inspection standards for food products manufactured in the state in which they are sold must equal or exceed those of the

The current definition of serving size is the "amount of food customarily eaten at one time."

The Food and Drug Administration (FDA)allows qualified health claims regarding cancer risk to be made for all of the following food components except

The creation of one federal agency to oversee food safety has not been proposed.

The passage of federal food legislation in the United States started with the Food and Drug Act of 1938.

Grading of fruits and vegetables is conducted by the

The definition of a quality grade is:

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Careers in Food and Nutrition

Filters

The Food Code is a(n)_ publication, updated every _ years, that shows food-service organizations how to prevent foodborne illness while preparing foods.