Name________________________ NetID ________________________ FORM A FSHN 101: Introduction to Food Science and Human Nutrition Hour Exam IV:

Food Laws, Quality, and the Consumer Fall Semester 2011, Wednesday, December 7, 2011 Description: This is an exam over what you have learned during the fourth section of the course. The results of this test will aid you in clarifying any points of difficulty and thus, help you complete the course successfully. Instructions: Please use the computer answer form provided to record your answers to the questions below. The multiple-choice questions should be answered using the first four bubbles per row (A, B, C and D). The TrueFalse questions should be answered using the first two bubbles per row (A or B). Please use only a No. 2 pencil to record your answers and be certain to completely fill the bubble with the pencil mark. Each of the 40 questions is worth 2.5 points for a total of 100 points. A 1. True/False One of the purposes of food laws and regulations is to prevent economic fraud or deception in food labeling and advertising in the mass media. In the rule making process, both regulations (rules) and guidelines have the full force of the law. The 1938 Federal Food, Drug, and Cosmetic Act is the foundation for our current food laws. The 1994 Dietary Supplement Health and Education Act required that dietary supplements be categorized as drugs and be subjected to the drug approval process. The 2004 Food Allergy Labeling and Consumer Protection Act resulted to ensure clear labeling of all potentially harmful allergenic components in foods. Section 402(a)(4) of the FFDCA states that a food is adulterated if it has been prepared, packed, or held under unsanitary conditions only if there are definite signs (e.g. visible mold, foreign matter, etc) that it has become contaminated with filth. Topics such as personal hygiene, property maintenance, equipment design, raw materials handling, and defect action levels are all covered under the umbrella GMPs that all companies in the food industry must abide by. The Codex Alimentarius Commission is an international food standard-setting organization that adopted HACCP as the international standard for food safety. The statistically based approach to simultaneous quality and productivity improvement developed by Dr. W. Edwards Deming was readily accepted by the United States. Statistical Process Control (SPC) is used to detect and eliminate the sources of variation in the process that cannot be attributed to the routine operation of the process.

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When using statistical process control charts to monitor a step in your manufacturing process you can use either the X-bar chart or the R-chart. We utilize all of our senses when we consume a food. Nutrition has recently become the number one purchase criteria for head of household grocery shoppers. Luckily for food scientists, there is equipment available to determine individual taste preferences. The major obstacle for solving famine problems is finding enough food to feed the hungry. Extreme imbalance in the food/population ratio in different regions of the world is the only factor that results in a chronic food shortage. One important activity the U.S. can do to help combat the long term global hunger problem is to help develop and use sustainable agricultural practices.

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Multiple Choice How do we as consumers have a voice in the making of food LAWS: A. by contacting the U. S. Department of Justice B. by voting for our Congressional Representatives C. through the Rule Making and Petition Processes D. through the hiring of FDA and USDA personnel

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Which of the following is NOT a purpose of food laws and regulations? A. To ensure the safety and wholesomeness of the food supply B. To prevent economic fraud or deception in food labeling and advertising in the mass media C. To inform consumers about the nutritional content and healthfulness of foods D. To provide a regulated process for large food companies to control the food supply

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A food manufacturer removes a more valuable material from their food product without informing the consumer. This is an example of: A. economic adulteration B. misbranding of foods C. addition of foreign material D. food-value tampering

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During which of the following steps of the rule making process is the agency presenting the proposed rule required by law to consider and respond to every comment filed in reference to the proposed rule? A. B. C. D. The proposed rule The comment period Final rules and regulations Force of the law

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Upton Sinclair's novel, The Jungle, prompted the creation of which of the following: A. 1906 Pure Food and Drug Act B. 1938 Federal Food, Drug, and Cosmetic Act C. 1990 Nutrition Labeling and Education Act D. 1996 Food Quality Protection Act

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Which of the following food products partially falls under the administrative enforcement powers of the United States Department of Agriculture (USDA): A. Wonder white bread B. Lucky Charms breakfast cereal C. Lays Potato chips D. Chicken, broccoli, and cheese Hot Pocket frozen sandwich

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Which of the following Acts uses "a reasonable certainty of no harm" as the general safety standard, replacing the safety standard introduced by the Delaney Clause: A. 1906 Pure Food and Drug Act B. 1938 Federal Food, Drug, and Cosmetic Act C. 1990 Nutrition Labeling and Education Act D. 1996 Food Quality Protection Act

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Which of the following items is not required for affirmative labeling: A. B. C. D. Name of the food Net quantity of the contents Nutrient declaration Name and address of manufacturer, packer or distributor

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The 1938 Federal Food, Drug and Cosmetic Act is the legal basis for both the GMP regulations and HACCP regulations/guidelines since the focus of the Act is to ensure that the US food supply is ________. A. nutritious B. filled with variety C. inexpensive D. safe and wholesome

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Which of the following is not one of the three industries that must adhere to specific GMPs in addition to the umbrella GMP: A. meat and poultry B. thermally processed low-acid canned foods C. acidified foods D. bottled drinking water

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What food manufacturing company contributed to the development of HACCP, originally created for the space program? A. B. C. D. Kelloggs Kraft Foods ConAgra Foods The Pillsbury Company

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Which of the following steps is the most important step in a successful HACCP program: A. Monitoring critical control points B. Verification of testing equipment C. Establish limits for critical control points D. None all are equally important

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A HACCP program is not a regulation for which of the following food industries: A. Seafood industry B. Fruit and vegetable processing industry C. Meat and poultry industry D. Juice industry

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The following characteristics are part of the new philosophy of quality assurance in the food industry, EXCEPT: A. B. C. D. Control of product Company-wide activity Productivity and quality Design-in and continually improve quality

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Which of the following individuals was/were first to utilize a statistical approach to predict lot character based on sampling results: A. Frederick W. Taylor B. Walter Shewart C. Dodge and Romig D. W. Edwards Deming

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While plotting the data points for a process, you notice that the points on the x-bar chart all fall between the lower control limit (LCL) and upper control limit (UCL), but the points on the range chart are above the UCL. What does this indicate about the process? A. Since the points on the x-bar chart are between the LCL and UCL, the process is considered to be in control. B. Data points above the UCL on the range chart indicate that there is quite a bit of variation in the process. C. The variation that is present can be attributed to the routine operation of the process. D. None of the above

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Sweet taste compounds can be perceived: A. B. C. D. at the front of the tongue. on the sides of the tongue. at the back of the tongue. from all regions of the tongue.

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All of the following are characteristics of analytical sensory tests EXCEPT: A. They are used for product identification. B. They are used for attribute quantification. C. They use general consumers for evaluation. D. They use a relatively small number of panelists.

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Capsaicin, a major flavor component in red chili pepper which provides a spicy sensation is perceived by the: A. B. C. D. sense of taste sense of smell common chemical sense sense of touch

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Which of the following is not an example of an affective sensory test: A. Descriptive test B. Focus groups C. Central location tests D. Test market evaluation

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Sensory science uses formal______________ to evaluate the perception of foods and materials by the senses. A. Experimental design B. Statistical methods C. Computer models D. Both a and b are correct

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Of the following, which is considered the most common cause of long-term undernutrition? A. over population B. poverty C. insufficient free food infusion D. chronic infections and diseases

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Which of the following is the most difficult global hunger issue to solve? A. food spoilage during distribution B. famine C. short-term food shortage D. long-term undernutrition (or malnutrition)

To those of you who will not be taking the final, best of luck to you in your futures! COPYRIGHT 2011 Dawn M. Bohn and Shelly J. Schmidt. All rights reserved. The contents of the syllabus, class materials (including multimedia) and lectures for this course are copyrighted or re-used with permission from the creators. They are intended for the students' private use and may not be reproduced without the permission of the authors of this document.