Question 1

Explain how the following government agencies are involved in oversight and/or regulation of the food supply and/or food safety: USDA, FDA, EPA, and CDC.

Accepted Answer

The USDA (United States Department of Ag

Question 2

Which of the following food label descriptions communicates the amount of a nutrient or dietary substance contained in a food or beverage?

Accepted Answer

A)  unqualified health claim 
B)  nutrient content claim 
C)  health claim 
D)  structure claim 
A)  unqualified health claim 
B)  nutrient content claim 
C)  health claim 
D)  structure claim

Question 3

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

Accepted Answer

A)  allow the FDA 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)  have a group of panelists sample the produce for product acceptance. 
A)  allow the FDA 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)  have a group of panelists sample the produce for product acceptance.

Question 4

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 5

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; 2 
B)  FDA; 2 
C)  USDA; 5 
D)  U.S. Department of Commerce; 5 
A)  CDC; 2 
B)  FDA; 2 
C)  USDA; 5 
D)  U.S. Department of Commerce; 5

Question 6

Food labeling became a requirement for most foods in 1994.

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Which of the following is the given requirements for tenderness, color, and freedom from defects in canned fruits and vegetables?

Accepted Answer

A)  Standards of Identity 
B)  Standards of Minimum Quality 
C)  allowable contaminants 
D)  Standards of Fill 
A)  Standards of Identity 
B)  Standards of Minimum Quality 
C)  allowable contaminants 
D)  Standards of Fill

Question 9

Pesticides may be used on raw agricultural commodities if

Accepted Answer

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. 
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 10

Which of the following is the given requirements for the type and amount of ingredients a food should contain in order to be labeled as that food?

Accepted Answer

A)  Standards of Fill 
B)  Standards of Minimum Quality 
C)  food fraud 
D)  Standards of Identity 
A)  Standards of Fill 
B)  Standards of Minimum Quality 
C)  food fraud 
D)  Standards of Identity

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

It is illegal for foods to bear traces of pesticides in excess of the safe tolerance levels set by the

Accepted Answer

A)  FDA. 
B)  USDA. 
C)  EPA. 
D)  FTC. 
A)  FDA. 
B)  USDA. 
C)  EPA. 
D)  FTC.

Question 14

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

Accepted Answer

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

Exam 29: Government Food Regulations

Explain how the following government agencies are involved in oversight and/or regulation of the food supply and/or food safety: USDA, FDA, EPA, and CDC.

Which of the following food label descriptions communicates the amount of a nutrient or dietary substance contained in a food or beverage?

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

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

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

Food labeling became a requirement for most foods in 1994.

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

Which of the following is the given requirements for tenderness, color, and freedom from defects in canned fruits and vegetables?

Pesticides may be used on raw agricultural commodities if

Which of the following is the given requirements for the type and amount of ingredients a food should contain in order to be labeled as that food?

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

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

It is illegal for foods to bear traces of pesticides in excess of the safe tolerance levels set by the

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

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.