Practice Test GeeksCFS - Certified Food Scientist Practice Test
← All CFS Flashcard Decks

Regulatory Affairs and Labeling Flashcards

6 cards from real CFS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Regulatory Affairs and Labeling flashcards as text

  1. What federal agency primarily regulates food labeling requirements in the United States?

    Answer: FDA under the Federal Food, Drug, and Cosmetic Act

    The FDA regulates food labeling under the FD&C Act for most foods, while USDA regulates meat, poultry, and egg products.

  2. What information is required on a Nutrition Facts label per FDA regulations?

    Answer: Serving size, calories, nutrients, percent daily values, and ingredient list

    FDA requires comprehensive nutrition labeling including serving size, calories, specific nutrients, %DV, and a complete ingredient list in descending order of predominance.

  3. What is the purpose of GRAS (Generally Recognized As Safe) status for food ingredients?

    Answer: Exemption from premarket approval for substances with established safety through scientific consensus

    GRAS status exempts substances from the formal premarket approval process because they have a long history of safe use or established scientific consensus of safety.

  4. How must major food allergens be declared on food labels under FALCPA?

    Answer: In plain language either in the ingredient list or a separate 'Contains' statement

    FALCPA requires the 9 major allergens (including sesame since 2023) to be declared in plain, common language either within the ingredient list or in a separate 'Contains' statement.

  5. What is the role of food scientists in HACCP plan development?

    Answer: Conducting hazard analysis, identifying CCPs, establishing critical limits, and validating the plan

    Food scientists play a central role in HACCP by applying their knowledge of food chemistry, microbiology, and processing to identify hazards and establish effective controls.

  6. What does the term 'adulteration' mean under U.S. food law?

    Answer: A food that is contaminated, prepared under unsanitary conditions, or contains unsafe substances

    Under the FD&C Act, adulteration encompasses contamination, unsanitary processing conditions, presence of unsafe additives, and other conditions making food unfit.