Deck 29: Government Food Regulations

Question 1

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

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

Answer 1

C

Question 2

To make sure that manufacturers of canned goods pack the appropriate quantity of food in each can, the FDA established a "content" standard called

A) Standards of Identity.
B) Standards of Minimum Quality.
C) Standards of Fill.
D) all of the above answers are correct
E) none of the above answers is correct

Answer 2

C

Question 3

The eight major allergens identified by the Food Allergen Labeling and Consumer Protection Act account for _____ percent of all food allergies.

A) 50
B) 60
C) 70
D) 80
E) 90 f. 100

Answer 3

E

Question 4

Grading of fruits and vegetables is conducted by the

A) Food and Drug Administration (FDA).
B) Environmental Protection Agency (EPA).
C) U.S. Department of Commerce.
D) United States Department of Agriculture (USDA).

Question 5

The FDA issues a _____ recall when a product is discovered to be dangerous or defective enough to cause serious health problems or death.

A) Class I
B) Class II
C) Class III
D) Class IV

Question 6

Once a product is recalled, the manufacturer has all of the following alternatives except to

A) allow the USDA to dispose of the food product.
B) contest the government's charges in court.
C) request permission of the court to bring the product into compliance under the law.
D) all of the above answers are correct

Question 7

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

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

Question 8

Over _____ products are withdrawn from the marketplace every year, either by recall or court-ordered seizure.

A) 500
B) 1,000
C) 2,000
D) 3,000

Question 9

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

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

Question 10

Food labeling became required for most foods in _____, when the nutrient label on foods changed to Nutrition Facts.

A) 1990
B) 1994
C) 1998
D) 2002

Question 11

The Food and Drug Administration has jurisdiction over production of which products?

A) breads
B) meats
C) poultry
D) eggs

Question 12

Meat, eggs poultry, and dairy are regulated by the

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

Question 13

A large candy bar's label states that it provides 320 kcal per serving and that there are 2 servings per package.This means that the entire bar provides _____ kcal.

A) 320
B) 640
C) 160
D) 960

Question 14

Which of the following organizations is not a federal agency involved in the regulation of the food supply in the United States?

A) Centers for Disease Control and Prevention (CDC)
B) Food and Agriculture Organization (FAO)
C) Environmental Protection Agency (EPA)
D) Food and Drug Administration (FDA)
E) United States Department of Agriculture (USDA)

Question 15

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

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

Question 16

Which of the following items is required on a Nutrition Facts label?

A) serving size and number
B) kilocalories and Daily Values
C) grams/milligrams of total fat, cholesterol, sodium, and protein
D) all of the above answers are correct

Question 17

The Food, Drug, and Cosmetic Act of 1938 is enforced by the

A) USDA.
B) FDA.
C) EPA.
D) CDC.
E) HACCP.

Question 18

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

A) USDA
B) FDA
C) Federal Trade Commission
D) Department of the Treasury

Question 19

The current parent or umbrella legislation being used today is the _____ Act.

A) 1906 Pure Food and Drug
B) 1938 Food, Drug, and Cosmetic
C) 1944 Public Health Services
D) 1958 Food Additives Amendment to 1938
E) 1990 Nutrition Labeling and Nutrition

Question 20

The _____ was the beginning of the government's involvement in food regulation.

A) Pure Food and Drug Act
B) Federal Meat Inspection Act
C) Federal Trade Commission Act
D) Public Health Services Act

Question 21

The USDA maintains inspections for many food commodities under the auspice of numerous legislative acts, but the food must

A) be sold in the state in which it was produced.
B) have been graded first.
C) be inspected if it crosses state lines.
D) be one of the foods on the list passed by Congress.

Question 22

The definition of a quality grade is:

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.

Question 23

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

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

Question 24

The USDA inspects and grades all meats, poultry, and eggs involved in interstate commerce.

Question 25

Nutrient labeling is not required for food products today.

Question 26

Which of the following statements regarding the approval process for food additives is true?

A) An additive that is found to be completely safe after thorough testing is given permanent approval.
B) The process of approving a new additive is time consuming and costly.
C) If 10 mg of the additive causes no harm in laboratory animals, then manufacturers may use up to 1 mg of it in foods for humans.
D) A thousand-fold margin of safety is applied to additives.

Question 27

According to the Food Allergen Labeling and Consumer Protection Act, the word "_____" must appear in the ingredients list if the food contains a protein derived from this food.

A) meat
B) milk
C) oats
D) tomatoes
E) gluten

Question 28

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

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

Question 29

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

Question 30

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

Question 31

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

Question 32

Which of the following is an example of a nutrient content claim?

A) calcium builds strong bones
B) fiber maintains bowel regularity
C) antioxidants maintain cell integrity
D) all of the above answers are nutrient content claims
E) none of the above answers is a nutrient content claim

Question 33

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

Question 34

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

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

Question 35

For which of the following food components are qualified health claims related to diabetes allowed by the Food and Drug Administration (FDA)?

A) B vitamins
B) chromium picolinate
C) calcium
D) 0.8 mg folic acid

Question 36

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

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

Question 37

Which of the following statements regarding food colorings is false?

A) FDA-certified colorings must be included in the ingredients list for foods that contain them other than butter, cheese, and ice cream.
B) Food color additives include Blue No. 1 and No. 2 and Red No. 3 and No. 40.
C) A food coloring that is included in the GRAS list is not considered a food additive.
D) No food colors have tested positive as carcinogens in laboratory animals.
E) All of the above answers are true.

Question 38

Pesticides may be used on raw agricultural commodities if

A) they are not cancer causing.
B) they are used in accordance with the original Delaney Clause.
C) the finished food products are completely pesticide free.
D) the benefit from their use outweighs the risk they pose.

Question 39

Health claims can be made for dietary supplements as long as they are not disease claims, which are only allowable for drugs.

Question 40

The Federal Meat Inspection Act of 1906 states that interstate beef need not be inspected.

Question 41

Matching
Definition choices:
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
product recall

Question 42

Matching
Definition choices:
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
GRAS list

Question 43

The Department of Commerce's National Marine Fisheries Service oversees the inspection of fish and fish products.

Question 44

Matching
Definition choices:
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
Standards of Identity

Question 45

The Federal Trade Commission approves all advertising copy prior to its use by the food industry.

Question 46

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

Question 47

Matching
Definition choices:
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
Standards of Minimum Quality

Question 48

Only food that has passed inspection may be graded for quality.

Question 49

Matching
Definition choices:
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
Standards of Fill

Question 50

Tofu is considered a major allergen as defined by the Food Allergen Labeling and Consumer Protection Act (FALCPA)passed in 2004.