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

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?

Accepted Answer

Sunflower Seeds

Answer

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)?

Accepted Answer

10-19%

Answer

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)?

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 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?

Accepted Answer

Vegetable oil

Answer

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.

CRC - Certified Research Chef Practice Test

CRC - Certified Research Chef Practice Test

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