Question 1

No foods are exempt from nutrition labeling.

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

The FDA enforces The Federal Meat Inspection Act.

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

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

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Ingredient declaration is now required on all foods that _____.

Accepted Answer

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

Question 9

A low SPC indicates a safe product.

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False  True

Question 11

Meat and poultry products are regulated by _____.

Accepted Answer

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

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

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

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

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

Question 19

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

Accepted Answer

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 20

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

Accepted Answer

A) True 
 B)False

Exam 27: Regulation and Labeling

No foods are exempt from nutrition labeling.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The FDA enforces The Federal Meat Inspection Act.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Ingredient declaration is now required on all foods that _____.

Correct AnswerverifiedA

A low SPC indicates a safe product.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedTrue

Meat and poultry products are regulated by _____.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedA

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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_____ have standards or limits for total counts of SPCs.

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A

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