CFS Regulatory Affairs and Labeling — Questions and Answers
Question 1: What federal agency primarily regulates food labeling requirements in the United States?
- USDA exclusively
- FDA under the Federal Food, Drug, and Cosmetic Act (Correct answer)
- EPA
- CDC
Correct 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.
Question 2: What information is required on a Nutrition Facts label per FDA regulations?
- Only calories and fat
- Serving size, calories, nutrients, percent daily values, and ingredient list (Correct answer)
- Just the ingredient list
- Only allergen information
Correct 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.
Question 3: What is the purpose of GRAS (Generally Recognized As Safe) status for food ingredients?
- Marketing advantage only
- Exemption from premarket approval for substances with established safety through scientific consensus (Correct answer)
- A voluntary certification program
- An organic food designation
Correct 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.
Question 4: How must major food allergens be declared on food labels under FALCPA?
- Only if present above 1% of the product
- In plain language either in the ingredient list or a separate 'Contains' statement (Correct answer)
- Only on the back panel
- Declaration is voluntary
Correct 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.
Question 5: What is the role of food scientists in HACCP plan development?
- They are not involved in HACCP
- Conducting hazard analysis, identifying CCPs, establishing critical limits, and validating the plan (Correct answer)
- Only recording temperatures
- Reviewing plans after they are written by others
Correct 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.
Question 6: What does the term 'adulteration' mean under U.S. food law?
- Adding extra ingredients for flavor
- A food that is contaminated, prepared under unsanitary conditions, or contains unsafe substances (Correct answer)
- A food that exceeds its shelf life
- A food with incorrect packaging color
Correct 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.
CFS Regulatory Affairs and Labeling
What federal agency primarily regulates food labeling requirements in the United States?