Questions and Answers
What is the role of the AMS (Agricultural Marketing Service)?
Quality, not safety.
What does the EPA (Environmental Protection Agency) regulate in relation to food crops?
Ensures that chemicals used do not endanger public health.
Which agency regulates bottled water?
The FDA.
What program does the FDA operate for seafood safety?
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What department is the NMFS part of?
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Which organizations regulate eggs and egg products?
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What is the main responsibility of the CDC?
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When was the Food Safety Modernization Act (FSMA) signed into law?
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What are the key goals identified by the FDA under FSMA?
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What is the HACCP system?
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What does the FSMA allow the FDA to do regarding food recalls?
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What must the FDA establish to protect against intentional threats to food?
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What areas must food service worker training cover in Florida?
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What is required of licensed food service establishments regarding certified food managers?
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What must be included on a food label? (Select all that apply)
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Labeling for raw fruits and vegetables is mandatory.
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Which agency regulates most packaged foods?
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What two acts does the FDA enforce regarding food labeling?
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Which of the following conditions must foods follow according to the FD&C? (Select all that apply)
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What act requires the identification of food to prevent consumer deception?
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What must be declared on the labels for products containing phenylalanine?
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What does the term 'misbranded foods' refer to?
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The Food Allergen Labeling and Consumer Protection Act helps consumers avoid exposure to the eight leading causes of food allergies, including ______.
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All food recalls are mandatory.
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What are the three classes of food recalls?
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What does HACCP stand for?
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Which principle of HACCP focuses on identifying critical control points?
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What is the role of the FDA in food safety?
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Most food recalls are due to ______.
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Municipal water supplies are regulated by the FDA.
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Which agency enforces standards for the wholesomeness of meat and poultry?
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What does 'adulterated foods' refer to?
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What is defined by the term 'grieving' in food safety?
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Study Notes
Food Labeling Requirements
- Mandatory information on food labels includes the product name, net quantity, ingredient list, nutrition facts, and optional health claims.
- Certain items like raw fruits, vegetables, and fish have voluntary labeling regulations.
Regulatory Agencies for Food Labeling
- FDA: Oversees most packaged foods.
- FSIS (USDA): Responsible for meat, poultry, and some eggs.
FDA and Food Labeling Acts
- Enforces the Federal Food Drug and Cosmetic Act (FD&C), ensuring foods are safe, pure, and produced under sanitary conditions.
- Enforces the Fair Packaging and Labeling Act (FPLA), which requires clear identification of food to prevent consumer deception.
Misbranding and Adulteration
- Misbranded Foods: Include misleading labeling, incomplete ingredient lists, unlisted allergens, or false nutrition claims.
- Adulterated Foods: Involves the intentional addition of inferior materials or prohibited substances for profit.
Allergen Labeling
- The Food Allergen Labeling and Consumer Protection Act mandates labeling for eight primary allergens (e.g., milk, eggs, peanuts).
- Most recalls stem from undeclared allergens, with bakery products frequently cited.
HACCP Overview
- HACCP: A system for preventing potential food hazards by monitoring food processes during storage, preparation, and service.
- Key principles include hazard analysis, identifying critical control points (CCPs), setting critical limits, and establishing monitoring procedures.
Product Dating Labels
- Federal regulations mandate "use-by" dates only for infant formula; other products commonly use open dating without standardized meanings.
- In Florida, additional state-specific dating requirements exist for dairy and shellfish.
Food Safety Inspections
- Inspections follow a risk-based approach, prioritizing facilities based on meal quantities, food types, and critical violations.
- Inspections consist of pre-inspection reviews, on-site evaluations, and post-inspection discussions.
FDA and USDA Roles
- FDA: Regulates most foods except specific meats and poultry; oversees recalls and food safety laws.
- USDA: Through FSIS, ensures safety in the meat, poultry, and egg sectors with strict inspection protocols.
Hazard Analysis and Control
- HARPC: An extension of HACCP, required for nearly all food facilities to identify and minimize food safety risks effectively.
- Documentation and verification are critical components of complying with safety standards.
Water Safety Regulations
- EPA: Regulates municipal water supplies, ensures chemical safety in food crops, and oversees safe drinking water guidelines.
- Bottled Water: Managed by the FDA under the same regulations as food products, requiring laboratory analysis.
Disease Monitoring
- The CDC tracks foodborne illnesses, collaborating with various agencies to evaluate and improve food safety practices.### Food Safety Modernization Act (FSMA)
- Enacted in January 2011 as the first comprehensive food safety legislation.
- Aims to prevent food contamination by shifting the focus to risk-based food safety standards.
- Addresses specific microorganisms, physical hazards, and chemical hazards associated with various food groups.
FDA's Mandates
- Key goals established under the FSMA include:
- Prevention of foodborne illnesses.
- Inspection and compliance to ensure adherence to safety standards.
- Response measures for handling food safety issues.
- Regulation and oversight of food imports.
- Enhanced partnerships with stakeholders in the food industry.
FDA Mandate: Prevention
- The FDA has a new legislative mandate to enforce comprehensive, science-based preventive controls across the food supply.
- Preventive measures encompass:
- Controls for food facilities to ensure safety.
- Standards for produce safety.
- Prevention strategies against intentional food contamination.
- The updated FSMA guidelines align with the HACCP system but focus on science-based, risk-based analyses for effective food safety management.
FSMA - Prevention - Intentional Threats
- The FDA is required to issue regulations to guard against intentional food alterations.
- Development of science-based mitigation strategies is necessary to protect food supply at identified vulnerable points.
FDA Mandate: Inspection and Compliance
- Compliance is essential for the effectiveness of food safety standards.
- Tools provided to the FDA include:
- Mandatory inspections to assess adherence.
- Access to records from food producers and processors.
- Testing conducted by accredited laboratories.
FSMA - Response - Mandatory Recall
- The FDA has the authority to mandate recalls if a company fails to voluntarily remove unsafe food from the market after being prompted.
FSMA - Response - Suspension of Registration
- The FDA can suspend a facility's registration if there are indications that produced food could cause severe health repercussions or death.
- A suspended facility is prohibited from distributing any food products.
FSMA - Imports - Third Party Certification
- A program is established for qualified third parties to certify that foreign food facilities comply with U.S. safety standards.
- This certification will streamline the import process and allow multiple importers to utilize a single certifier.
Educating the Home Cook
- Various strategies aim to improve food safety awareness among home cooks, including:
- Clear safe handling instructions on food packaging.
- Food safety tips in cookbooks and recipes.
- Media campaigns featuring stories and advertisements.
- Educational resources on websites.
Food Service Worker Education
- Different states may have specific training requirements for food service workers.
- In Florida, food safety training encompasses:
- Personal hygiene practices.
- Techniques to prevent cross-contamination.
- Proper control of time and temperature during food handling.
- Cleaning and sanitizing protocols.
- Awareness of major foodborne illnesses and their effects.
- Vermin control strategies.
- Mandatory training required every three years for food handlers.
Certified Food Manager
- Licensed food service establishments must employ a certified food manager.
- Responsibilities include:
- Oversight of food storage, preparation, display, and service.
- A certified food manager must be present when four or more employees are engaged in food-related activities.
- Certification requires passing an examination on food safety and sanitation practices.
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Description
Test your knowledge on the various agencies that regulate food safety in the United States. This quiz covers the roles of the AMS, EPA, FDA, and NMFS, as well as the organizations overseeing eggs and egg products. See how well you understand the regulations surrounding our food supply.
