Chapter 2
Which is NOT a mission area of the FDA? (a) Marketing and Regulatory Programs (d) Office of Regulatory Affairs (b) CFSAN (e) Center for Veterinary Medicine (c) Center for Tobacco Products
(a) Marketing and Regulatory
Which food law requires that any new food additive (such as a sweetener or processing aid) must obtain FDA approval prior to use in the food industry? (a) The Food Additives Amendment (FAA) of 1958 (b) The 1938 Federal Food, Drug, and Cosmetic Act (FFDCA) (c) The 1960 Color Additives Amendment (CAA) to the FFDCA (d) The Delaney Clause (e) The Food Safety Modernization Act
(a) The Food Additives Amendment (FAA) of 1958
Based on the slide we looked at in class, select the INCORRECT pairing: (a) COOL/ country of origin labeling (b) COOL/ a USDA law applying only to processed foods (c) Improved sanitation/ increased food safety (d) SSOPs/ written plans to help implement GMPs (e) GMPs/ guidelines
(b) COOL/ a USDA law applying only to processed foods
Which is NOT a specific function of the curing solution used in beef jerky processing? (a) Contribute to flavor (d) Antimicrobial action (b) Contribute to oxidation (e) Stabilize the meat color (c) Extend shelf life
(b) Contribute to oxidation
_______________ is any additive that was in use before the 1958 FAA that had been previously determined safe by the FDA or USDA. (a) Exempted food additive (d) CAA substance (b) Prior-sanctioned substance (e) "Zero-risk substance" (c) GRAS substance
(b) Prior-sanctioned substance
Which aspect of the food industry does this describe? "The smooth flow of international trade is critical to the functioning of the modern food industry. Government regulations have to be synchronized to some greater degree to allow efficient functioning of the system." (a) Marketing (b) Regulation (c) Research and development
(b) Regulation
The Pathogen Reduction Act of 1996 (a) Addresses the 30 million cases of foodborne illness-related deaths each year in the USA (b) Requires that all meat and poultry slaughter and processing plants write, maintain, and comply with sSOPs and implement and comply with HACCP (c) Simply increases the number of inspections in an attempt to improve food safety (d) Mandates compliance with FDA meat and poultry food safety guidelines (e) Was a bill that was signed into law by President Bush on August 3, 1996
(b) Requires that all meat and poultry slaughter and processing plants write, maintain, and comply with sSOPs and implement and comply with HACCP
Which is FALSE regarding saccharin? (a) The alternative sweetener to sucrose known as saccharin was originally published in the FDA's GRAS list (b) The Saccharin Study and Labeling Act of 1977 imposed a permanent ban on saccharin use (c) The FDA proposed on April 15, 1977, to revoke its 1972 sanction for the sweetener's continued use in foods and beverages (d) A saccharin contaminant or impurity called orthotoluenesulfonamide (OTS) was once thought to be causing tumors in rat studies (e) Since 1977, Congress has repeatedly extended the original moratorium on the saccharin ban
(b) The Saccharin Study and Labeling Act of 1977 imposed a permanent ban on saccharin use
In the packaging of beef jerky strips or pieces, specific packaging strategies/methods are employed to prevent spoilage/quality loss due to _________. (a) The action of microorganisms (d) The action of H2O (b) The action of oxygen (e) The action of CO2 (c) The action of spoilage enzymes
(b) The action of oxygen
Which best describes the Chemogastric Revolution? (a) The fact that people consume many chemicals that enter the gastro-intestinal tract (b) The impact of chemistry upon daily life, including food processing (c) The science that studies the stomach and the amount of food it can hold (d) The increase in gastric bypass surgery to treat extreme obesity (e) The revolt of the Colonists in 1776, including the slogan "the army marches on its stomach!"
(b) The impact of chemistry upon daily life, including food processing
"CFR 21" refers to (a) Page 21 of the Code of Federal Rules (b) Title 21 of the Code of Federal Regulations (c) Title 21 of the Country of Origin Labeling Regulation (d) Title 21 of the Federal Register (e) The 21st anniversary of the Codex Alimentarius Commission
(b) Title 21 of the Code of Federal Regulations
Which aspect of the food industry does this describe? "A vast global transportation network is required by the food industry to connect its numerous parts. This network includes suppliers, manufacturers, warehousing, retailers, and the end consumers." (a) Retail (b) Wholesale and Distribution (c) Food Industry Technologies
(b) Wholesale and Distribution
Which branch of the USDA creates and supervises domestic agriculture programs, humanitarian relief, and expanding global markets? (a) FNS (b) FSIS (c) FSA (d) FAS (e) EPA
(d) FAS
Which federal entity inspects milk, poultry, and eggs, and also uses science to develop regulations for proper food production? (a) FNS (b) CDC (c) FSA (d) FSIS (e) FDA
(d) FSIS
Ideally, any treatment proposed to be a solution to the acrylamide problem should not negatively affect (a) Product flavor (b) Product color (c) Product texture (d) Product nutrients (e) All of these
(e) All of these
What is FALSE regarding a specific food ingredient, HVP (hydrolyzed vegetable protein)? (a) It is a flavor enhancer (b) It has been tainted with salmonella in the past (c) It is an amino acid (d) It has been used in products ranging from gravy mixes to soups, salad dressings, prepared salad products, and snacks and stuffings (e) It has never been involved in an FDA recall
(e) It has never been involved in an FDA recall
List three facts that you learned about the concern regarding E. coli and ground beef. What food processing sector is this connected with, and which regulatory authority oversees ground beef safety?
1. E.coli bacteria is killed if meat is cooked to an internal temperature of 160°F. 2. E.coli are able to grow at refrigerator and freezer temperatures the bacteria is able grow in temperatures as low as 44°F. 3. E.coli O157H7 can cause severe intestinal damage and can lead to hemorrhagic colitis. This is part of the Meat Products sector and is regulated by the FDA which oversees ground beef safety.
Name 9 components that impact the food industry as per Figure 2.1
1. Food Processing 2. Whole Sale and Distribution 3. Retail 4. Technologies 5. Marketing 6. Regulation 7. Labor and Education 8. Research and Development 9. Agriculture
What is the problem with acrylamide?
Acrylamide is a chemical compound that forms in various foods that are cooked particularly foods with a high starch contents such as potatoes used for French fries. As acrylamide has been studied it has been found to cause cancer in lab rats but both the WHO and FDA have not found a link between acrylamide causing any human health disease.
What is "COOL" and what is "FQPA"?
COOL(country of origin labeling) is a law by the USDA mandating that any meat (whole or ground beef, pork, lamb, (not turkey), goat meat,), poultry (chicken), and produce (fresh and frozen fruits and vegetables, pecans, peanuts, macadamia nuts, and ginseng.) needs that label that states the country of origin and that the specific product meet all the standards set by the FDA and the USDA. The FQPA set a standard for the pesticides used by the farming industry, setting standards that protects infants and children from pesticide use, and monitoring pesticide use while keeping up to date on scientific data that supports safe use of pesticides.
True or False: A major problem regarding acrylamide is that it is used as a food additive in many products, including coffee, chocolate, almonds, French fries, crackers, potato chips, cereal, bread, and even some fruits and vegetables.
False
True or False: Since the formation of acrylamide in cooked foods is still being studied, all leading government food safety authorities around the world advise consumers to eliminate cooked and fried potato products in order to safeguard health.
False
True or False: The USDA is part of the Department of Health and Human Services (HHS) and was established in 1906 under the Federal Food and Drugs Act, an act of Congress passed to address growing consumer concern about the safety of foods in America.
False
True or False: The main goals of the USDA in terms of regulating meat, poultry, and egg products include (1) creating and maintaining a model for food disposal, (2) addressing farmer concerns, and (3) ensuring a safe and happy food supply.
False
True or False: The production of beef jerky from muscle tissue involves dehydration processing/water removal, and as a general rule, more than 10 pounds of meat (beef) are needed to produce 1 pound of jerky.
False
What is one strategy to address the acrylamide problem?
One strategy that was suggested by the FDA and the WHO was to maintain and eat a well-balanced meal and reduce the amount of fried and fatty foods. This way people are consuming less of the potential foods that when cooked have high levels of acrylamide. Also it would be to add an enzyme that could stunt the production of the acrylamide or develop gene modified foods that don't express acrylamide.
What is the difference between a "prior sanctioned substance" and a "GRAS substance"?
The "GRAS" substance means that is Generally Regarded as Safe substances in this category have historical and well-documented data and research leading up to 1958 that regards these substances as safe for consumers. The FDA still monitors this list based on new research found. On the other hand "prior sanctioned substance" is an food additive that was in use before 1958 and is regarded as safe by the FDA.
What is the difference between a GMP and an SSOP?
The SSOP are Standard Sanitation Operating Procedures and are required by the 1996 pathogen reducing act for any meat, poultry slaughter and any meat processing plant. The GMP is the Good Manufacturing Practice that products produced for the pharmaceutical setting are produced safely and by the standards set.
What are the main steps in the processing of fresh meat to produce jerky?
The meat is first trimmed off the bones, then any visible fat is removed from the meat. Afterwards the meat is either immersed or injected with a curing agent which usually is a mixture of water, salt, sodium nitrite. The meat is then cured, flavored and tenderized it is then cooled to temperatures that are below freezing. Once the meat has been cooled it is then cut and goes through the cooking step which involves drying the cut pieces in the oven. Once the cooking process is complete the meat is packaged either using vacuum packaging or modified gas packaging.
What is the purpose of the 1938 FFDCA and the 1958 FAA?
The purpose of the 1958 FAA is for any new food additives to require approval by the FDA to be regarded as safe for consumer consumption to be added to any food products. The purpose of the 1938 FFDCA was to give the authority over monitoring food and food ingredients to the FDA. This act also implemented standard of identity and specific methods to produce and process for several foods such as milk, eggs and cheese. These standards have provided uniformity in food safety for all products beings produced for consumer consumption.
Identify and discuss 2 international food agencies and 2 domestic.
The two domestic agencies are the Food and Drug Administration (FDA) and the U. S. department of Agriculture (USDA). The FDA was established in 1906 under the Federal Food and Drug Act it is part of the Department of Health and Human Services. It is an organization dedicated to human protections by overseeing food safety, cosmetics, medications, and medial and veterinary products and monitoring products on the market. The USDA is a government agency established President Lincoln dedicated to overseeing education, production, and research related to food, its environment and mainly the farming industry providing consumer products. The USDA is also responsible for monitoring processing of meat, poultry and eggs. The USDA has mission areas that oversee particular projects such areas like the FAS, natural resources and environment, FNCS, FNS, CNPP, FSIS, MRP, AMS, REE, ARS, ERS and rural development. Such mission areas are dedicated to a particular project FNCS which oversees the WIC program that is dedicated to providing health and food services to women, infants and children as well as reduced or free or cost school lunches. The two international food agencies are the CFIA which is the Canadian Food Inspection agency and is dedicated to establishing policies and standards set for the safe production and processing of food. The next international food agency is the ENVI which is the Committee on the Environment, Public Health and Food Safety their responsibilities include overseeing environment policies, public health and food safety issues. Food safety issues include product labeling, manufacturing, producing, and product quality and safety.
True or False: A main purpose of the Codex Alimentarius Commission is the preparation of food standards and their publication in the Codex Alimentarius.
True
True or False: Consider two hypothetical food additives: Substance A, which is present in foods at a level of 100 ppb (parts per billion), and is found to be a moderate cancer risk; and Substance B, found in foods at a level of 0.1 ppb, which represents a exceedingly low/negligible cancer risk. However, according to the Delaney Clause, neither can be used because both "moderate risk" and "negligible risk" are greater than zero risk.
True
True or False: FSMA, the Food Safety Modernization Act gives the CDC (Centers for Disease Control and Prevention) improved ability to ensure that imported foods are as safe for consumers as foods produced in the United States.
True
True or False: Food industry sectors classify the various commodities and specific foodstuffs that Americans consume.
True
True or False: In the early years of the FDA, a number of flaws within the organization were revealed, and as a result the FDA was overhauled in 1938 with the Pure Food, Drug, and Cosmetics Act.
True
True or False: Jerky is any type of meat that has been cured with a salt solution and has had the moisture reduced to less than 10 percent of the total.
True
True or False: Normal food browning reactions that typically contribute to a food's flavor, color, and texture development may also be linked to acrylamide formation, since both involve the reaction of sugars with amino acids.
True
True or False: The FDA maintains a list of foods "generally regarded as safe", called the GRAS list.
True
True or False: The WHO has concluded that there is not enough evidence about the amounts of acrylamide in different types of food to recommend avoiding any particular food product.
True
True or False: The following accurately represent three sectors of the food industry: (1) sugar and sweeteners; (2) snack foods; (3) sauces and condiments.
True
True or False: The primary mechanism for asparagine formation in foods is the reaction of reducing sugars (such as glucose) with protein, specifically the amino acid acrylamide, which is found in many foods.
True
