CRC - Certified Research Chef Food Laws and Regulations Questions and Answers

Question 1

A research chef is developing a new line of frozen pepperoni pizzas. Which federal agency will have primary jurisdiction over the labeling and safety of this product?

Accepted Answer

U.S. Department of Agriculture (USDA)

Answer

Federal Trade Commission (FTC)

Answer

Food and Drug Administration (FDA)

Answer

Environmental Protection Agency (EPA)

Question 2

According to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) and its subsequent amendments, which of the following is NOT considered one of the major food allergens requiring specific declaration on a food label?

Accepted Answer

Sunflower Seeds

Answer

Soybeans

Answer

Sesame

Answer

Tree Nuts

Question 3

A product development team wants to label their new yogurt product as a 'Good Source of Calcium.' To make this nutrient content claim, the product must contain what percentage of the Daily Value (DV) for calcium per Reference Amount Customarily Consumed (RACC)?

Accepted Answer

10-19%

Answer

20% or more

Answer

5-9%

Answer

At least 25%

Question 4

Which of the following best describes the status of a food ingredient that is 'Generally Recognized as Safe' (GRAS)?

Accepted Answer

The ingredient's safety for its intended use is widely accepted by qualified experts, exempting it from the pre-market approval requirements for food additives.

Answer

The ingredient has been explicitly approved by the FDA through a formal food additive petition process.

Answer

The ingredient can only be used in dietary supplements and not in conventional foods.

Answer

The ingredient is exempt from all safety testing because it is a naturally occurring substance.

Question 5

A research chef is developing a product to be marketed as 'mayonnaise.' According to the FDA's Standard of Identity (21 CFR 169.140), which component is required to be present at a minimum level of 65% by weight?

Accepted Answer

Vegetable oil

Answer

Egg yolk-containing ingredients

Answer

Vinegar or lemon juice

Answer

Water and spices

Question 6

The FDA Food Safety Modernization Act (FSMA) shifted the focus of food safety from reaction to prevention. A key component of the required Food Safety Plan under this act is the implementation of:

Accepted Answer

Preventive Controls

Answer

Critical Control Points (CCPs)

Answer

Hazard Analysis and Sensory Evaluation

Answer

Standard Operating Procedures (SOPs)