CRC - Certified Research Chef Food Laws and Regulations Questions and Answers — 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?
- Federal Trade Commission (FTC)
- Food and Drug Administration (FDA)
- U.S. Department of Agriculture (USDA) (Correct answer)
- Environmental Protection Agency (EPA)
Correct answer: U.S. Department of Agriculture (USDA)
The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has primary jurisdiction over products containing more than 2% cooked meat, such as a pepperoni pizza. A cheese pizza would fall under FDA jurisdiction, but the addition of a meat topping shifts the oversight to the USDA.
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?
- Soybeans
- Sesame
- Tree Nuts
- Sunflower Seeds (Correct answer)
Correct answer: Sunflower Seeds
The Food Allergen Labeling and Consumer Protection Act (FALCPA), as amended by the FASTER Act of 2021, identifies nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Sunflower seeds are not on this list and are not subject to the same mandatory allergen labeling requirements.
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)?
- 20% or more
- 10-19% (Correct answer)
- 5-9%
- At least 25%
Correct answer: 10-19%
The FDA defines a 'Good Source' nutrient content claim as a food that contains 10% to 19% of the Daily Value (DV) for a particular nutrient per RACC. A claim of 'High' or 'Excellent Source' requires 20% or more of the DV.
Question 4: Which of the following best describes the status of a food ingredient that is 'Generally Recognized as Safe' (GRAS)?
- The ingredient has been explicitly approved by the FDA through a formal food additive petition process.
- 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. (Correct answer)
- The ingredient can only be used in dietary supplements and not in conventional foods.
- The ingredient is exempt from all safety testing because it is a naturally occurring substance.
Correct 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.
The GRAS designation signifies a consensus among qualified experts that a substance is safe for its intended use in food, based on either a history of common use before 1958 or on scientific procedures. Unlike food additives, GRAS substances are exempt from the mandatory pre-market review and approval process by the FDA.
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?
- Vegetable oil (Correct answer)
- Egg yolk-containing ingredients
- Vinegar or lemon juice
- Water and spices
Correct answer: Vegetable oil
The FDA's Standard of Identity for mayonnaise, found in 21 CFR 169.140, explicitly states that mayonnaise is an emulsified semisolid food that must contain not less than 65 percent by weight of vegetable oil.
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:
- Critical Control Points (CCPs)
- Preventive Controls (Correct answer)
- Hazard Analysis and Sensory Evaluation
- Standard Operating Procedures (SOPs)
Correct answer: Preventive Controls
The cornerstone of a FSMA-compliant Food Safety Plan is the establishment and implementation of risk-based Preventive Controls. While the plan includes a hazard analysis (similar to HACCP), its focus is on a broader set of controls—including process, allergen, and sanitation controls—designed to prevent hazards from occurring in the first place, rather than just controlling them at specific points.
CRC - Certified Research Chef Food Laws and Regulations Questions and Answers
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?