Chapter 2 Practice Questions

1. Which aspect of the food industry does this describe? A vast global transportation network is required
by the food industry to connect its numerous parts. This network includes suppliers, manufacturers,
warehousing, retailers, and the end consumers.
(a) Retail
(b) Wholesale and Distribution
(c) Food Industry Technologies

2. Which aspect of the food industry does this describe? The smooth flow of international trade is critical
to the functioning of the modern food industry. Government regulations have to be synchronized to some
greater degree to allow efficient functioning of the system.
(a) Marketing
(b) Regulation
(c) Research and development

3. True or False: Food industry sectors classify the various commodities and specific foodstuffs that
Americans consume.
(a) True (b) False

4. True or False: The following accurately represent three sectors of the food industry: (1) sugar and
sweeteners; (2) snack foods; (3) sauces and condiments.
(a) True (b) False

5. True or False: The USDA is part of the Department of Health and Human Services (HHS) and was
established in 1906 under the Federal Food and Drugs Act, an act of Congress passed to address growing
consumer concern about the safety of foods in America.
(a) True (b) False

6. True or False: In the early years of the FDA, a number of flaws within the organization were revealed,
and as a result the FDA was overhauled in 1938 with the Pure Food, Drug, and Cosmetics Act.
(a) True (b) False

7. What is FALSE regarding a specific food ingredient, HVP (hydrolyzed vegetable protein)?
(a) It is a flavor enhancer
(b) It has been tainted with salmonella in the past
(c) It is an amino acid
(d) It has been used in products ranging from gravy mixes to soups, salad dressings, prepared salad
products, and snacks and stuffings
(e) It has never been involved in an FDA recall
8. True or False: The main goals of the USDA in terms of regulating meat, poultry, and egg products
include (1) creating and maintaining a model for food disposal, (2) addressing farmer concerns, and (3)
ensuring a safe and happy food supply.
(a) True (b) False

9. Which branch of the USDA creates and supervises domestic agriculture programs, humanitarian relief,
and expanding global markets? (a) FNS (b) FSIS (c) FSA (d) FAS (e) EPA

10. Which federal entity inspects milk, poultry, and eggs, and also uses science to develop regulations for
proper food production? (a) FNS (b) CDC (c) FSA (d) FSIS (e) FDA

11. Which food law requires that any new food additive (such as a sweetener or processing aid) must
obtain FDA approval prior to use in the food industry?
(a) The Food Additives Amendment (FAA) of 1958 (d) The Delaney Clause
(b) The 1938 Federal Food, Drug, and Cosmetic Act (FFDCA) (e) The Food Safety Modernization
(c) The 1960 Color Additives Amendment (CAA) to the FFDCA Act

12. In the packaging of beef jerky strips or pieces, specific packaging strategies/methods are employed to
prevent spoilage/quality loss due to _________.
(a) The action of microorganisms (d) The action of H2O
(b) The action of oxygen (e) The action of CO2
(c) The action of spoilage enzymes

13. Which is NOT a specific function of the curing solution used in beef jerky processing?
(a) Contribute to flavor (d) Antimicrobial action
(b) Contribute to oxidation (e) Stabilize the meat color
(c) Extend shelf life

14. True or False: Jerky is any type of meat that has been cured with a salt solution and has had the
moisture reduced to less than 10 percent of the total.
(a) True (b) False

15. True or False: The production of beef jerky from muscle tissue involves dehydration processing/water
removal, and as a general rule, more than 10 pounds of meat (beef) are needed to produce 1 pound of
jerky.
(a) True (b) False

16. True or False: A major problem regarding acrylamide is that it is used as a food additive in many
products, including coffee, chocolate, almonds, French fries, crackers, potato chips, cereal, bread, and
even some fruits and vegetables.
(a) True (b) False

17. True or False: The WHO has concluded that there is not enough evidence about the amounts of
acrylamide in different types of food to recommend avoiding any particular food product.
(a) True (b) False

18. True or False: The primary mechanism for asparagine formation in foods is the reaction of reducing
sugars (such as glucose) with protein, specifically the amino acid acrylamide, which is found in many
foods.
(a) True (b) False
19. True or False: Since the formation of acrylamide in cooked foods is still being studied, all leading
government food safety authorities around the world advise consumers to eliminate cooked and fried
potato products in order to safeguard health.
(a) True (b) False

20. True or False: Normal food browning reactions that typically contribute to a foods flavor, color, and
texture development may also be linked to acrylamide formation, since both involve the reaction of sugars
with amino acids.
(a) True(b) False

21. _______________ is any additive that was in use before the 1958 FAA that had been previously
determined safe by the FDA or USDA.
(a) Exempted food additive (d) CAA substance
(b) Prior-sanctioned substance (e) Zero-risk substance
(c) GRAS substance

22. True or False: Consider two hypothetical food additives: Substance A, which is present in foods at a
level of 100 ppb (parts per billion), and is found to be a moderate cancer risk; and Substance B, found in
foods at a level of 0.1 ppb, which represents a exceedingly low/negligible cancer risk. However,
according to the Delaney Clause, neither can be used because both moderate risk and negligible risk
are greater than zero risk.
(a) True(b) False

23. True or False: FSMA, the Food Safety Modernization Act gives the CDC (Centers for Disease
Control and Prevention) improved ability to ensure that imported foods are as safe for consumers as foods
produced in the United States.
(a) True (b) False
24. The Pathogen Reduction Act of 1996
(a) Addresses the 30 million cases of foodborne illness-related deaths each year in the USA
(b) Requires that all meat and poultry slaughter and processing plants write, maintain, and comply with
sSOPs and implement and comply with HACCP
(c) Simply increases the number of inspections in an attempt to improve food safety
(d) Mandates compliance with FDA meat and poultry food safety guidelines
(e) Was a bill that was signed into law by President Bush on August 3, 1996

25. Which is FALSE regarding saccharin?

(a) The alternative sweetener to sucrose known as saccharin was originally published in the FDAs GRAS
list
(b) The Saccharin Study and Labeling Act of 1977 imposed a permanent ban on saccharin use
(c) The FDA proposed on April 15, 1977, to revoke its 1972 sanction for the sweeteners continued use in
foods and beverages
(d) A saccharin contaminant or impurity called orthotoluenesulfonamide (OTS) was once thought to be
causing tumors in rat studies
(e) Since 1977, Congress has repeatedly extended the original moratorium on the saccharin ban

26. CFR 21 refers to

(a) Page 21 of the Code of Federal Rules
(b) Title 21 of the Code of Federal Regulations
(c) Title 21 of the Country of Origin Labeling Regulation
(d) Title 21 of the Federal Register
(e) The 21st anniversary of the Codex Alimentarius Commission
27. Which best describes the Chemogastric Revolution?
(a) The fact that people consume many chemicals that enter the gastro-intestinal tract
(b) The impact of chemistry upon daily life, including food processing
(c) The science that studies the stomach and the amount of food it can hold
(d) The increase in gastric bypass surgery to treat extreme obesity
(e) The revolt of the Colonists in 1776, including the slogan the army marches on its stomach!

28. Based on the slide we looked at in class, select the INCORRECT pairing:
(a) COOL/ country of origin labeling
(b) COOL/ a USDA law applying only to processed foods
(c) Improved sanitation/ increased food safety
(d) SSOPs/ written plans to help implement GMPs
(e) GMPs/ guidelines

29. True or False: The FDA maintains a list of foods generally regarded as safe, called the GRAS list.
(a) True (b) False

30. Which is NOT a mission area of the FDA?

(a) Marketing and Regulatory Programs (d) Office of Regulatory Affairs
(b) CFSAN (e) Center for Veterinary Medicine
(c) Center for Tobacco Products

31. Ideally, any treatment proposed to be a solution to the acrylamide problem should not negatively
affect
(a) Product flavor
(b) Product color
(c) Product texture
(d) Product nutrients
(e) All of these

32. True or False: A main purpose of the Codex Alimentarius Commission is the preparation of food
standards and their publication in the Codex Alimentarius.
(a) True (b) False