Deck 27: Regulation and Labeling

Question 1

In _____,the Food and Drug Administration established nutrition labeling or guidelines for labeling the nutrient and caloric content of food products.

A)1960
B)1973
C)1987
D)2002

Answer 1

B

Question 2

A typical QA department may have a chemistry lab and _____.

A)a microbiology lab
B)a raw materials inspection lab
C)a sensory lab
D)all of the above

Answer 2

D

Question 3

Meat and poultry products are regulated by _____.

A)PETA
B)federal consumer advocate groups
C)the FDA
D)the USDA

Answer 3

D

Question 4

Of all functions in the food industry,quality assurance (QA)requires more diverse technical and analytical skills than most jobs.

Question 5

A low SPC indicates a safe product.

Question 6

Food labels have ingredients listed in descending order based on their weight.

Question 7

_____ have standards or limits for total counts of SPCs​.

A)Only meat and poultry
B)Only dairy products
C)Most foods
D)All foods

Question 8

The Federal Meat Inspection Act of _____ mandated inspection of all meat animals,slaughtering conditions,and meat-processing facilities.

A)1906
B)1954
C)1986
D)1995

Question 9

No foods are exempt from nutrition labeling.

Question 10

_____ put stickers with the USDA grade shield on individual packages of meat.

A)Retailers
B)Wholesalers
C)Production facilities
D)Inspectors

Question 11

Product formulation is a calculation to control the _____ of the final product.

A)quality
B)cost
C)safety
D)palatability

Question 12

As required by NLEA,beverages that claim to contain juice now must declare _____.

A)the orchard from which the fruit was purchased
B)whether the fruits were exposed to pesticides
C)the total percentage of juice on the information panel
D)all pesticides used to treat the fruits used to make the juice

Question 13

Ingredient declaration is now required on all foods that _____.

A)have more than one ingredient
B)are packaged in cellophane
C)are listed as produce items
D)have been packaged for wholesale

Question 14

The packaging process must ensure that the product stays in a(n)_____ state from packaging until consumption.

A)edible
B)attractive
C)safe
D)all of the above

Question 15

Recent changes in food labeling provide the consumer with even less complete information than before.

Question 16

When meat is graded,a shield-shaped purple mark is stamped on the carcass.

Question 17

The Nutrition Labeling and Education Act protects consumers against partial truths,mixed messages,and fraud regarding nutrition information.

Question 18

The FDA,operating under the federal Food,Drug,and Cosmetic Act,regulates the labeling of all foods other than meat and poultry.

Question 19

The microbiological quality of the food we eat is scrutinized closely.

Question 20

The FDA enforces The Federal Meat Inspection Act.