Food Processing Quiz 5

Get me out of here.

What is the purpose for federal food laws?

They are laws that are used to address the needs during a specific time.

• Sanitary processing

• Safe ingredients

• customer info

• Improvement to technology

Pure Food and Drug Act and Federal Meat Inspection Act (1906)

Frist food inspection laws in the US. These acts were implemented because of books like The Jungle which revealed the working conditions and the safety hazards that food products, especially meat had in them. Regulated the way ingredients and products were made.

Federal Food, Drug and Cosmetic Act gave FDA authority to issue food safety standards (1938)

They created standard of identity to make sure the product had specific amount of ingredients for it to be called. Like Ice Cream having to have less then 100% overrun for it to be labeled as ice cream

Food Additive Amendment (Delany Clause) (1958)

This clause inhibits the FDA from approving food additives that can cause cancer in humans or animals. It used to be all food that are toxic then it was later adjusted.

• The Color Additive Amendment - similar to the this clause, although it has a focus on color additive

• This is the reason why some foods are legal in come countries and illegal in others because of the different rules that they have for food regulation.

• Institution of GRAS certification

Wholesome Meat Act and Poultry Act

Made state and federal inspection equal after a lawsuit for selling over state lines.

Infant Formula Act

Most highly regulated food product since babies are involved

Nutritional Labeling and Education Act (NLEA)

Every food product that had more than 1 ingredient needed to have a food label and they have to look the same.

Dietary Supplement and Health Education Act (DSHEA)

Established a regulatory framework for dietary supplement, labeled them as food not drugs, and gave FDA the authority to characterize foods as unsafe or safe.

• Foods that do not meet the FDA standards of GRAS can be sold as supplements

MEGA Reg (Pathogen Reduction and HACCP)

It impacted a way meat was process forever. it includes pathogen reduction like SSOP program and testing of bacteria like E. coli. (checklist and documentation was now required)

Food Safety Modernization Act

This act implemented HARPC (Hazard Analysis and risk based process control) and required recordkeeping of GMPS and SSOPs like MEGA Reg for meat. Personnel

What must the Primary Display Panel (PDP) contain?

• Product name

• Net weight (US volumes and grams)

• Inspection legend and Establishment # (Meat products) (leads back to physical processing facility which is either USDA or state inspection)

• Qualifying Statements (Other sources of protein/ added water)

What must the Secondary Display Panel contain?

• Nutrition facts (nutrition Label Education act)

• Ingredient statement (most to least by weight) (allergens) (spices are just called spices)

• Address/contact line

• Safe handling instructions (Meat)

Aspects of the Product Name

• Must use a fanciful name or be more descriptive of the product does not fit the original name

• Sometimes the fanciful name is more recognized (Band-Aid)

• Customers may assume product name despite label

What are some optional Primary Display Panel categories?

• Health claims like “Lite” (calories reduced by 1/3 of orginal), “Good Source of” (>10% of RDI), “Contains 3 g of carb”

• Cannot claim that it treats or cures

Nutrition Facts Panel

On the secondary display panel

• Carbs and Protein = 4 cal per gram

• Fats = 9 cal per gram

• Alcohol = 7 per gram

Safe Handling instructions

When the product is not fully cooked or not shelf stable

• Keep refrigerated

• Cook thoroughly

Allergens

Sesame, Egg, Milk, Tree nuts, Peanuts, Shellfish, Fish, Wheat, Soy

• Must be called out through bolded or listed in the end (contains)

Ingredients

Must list out ALL ingredients in descending order of prevalence

• Some exceptions: spices, pork and beef, and “contains less then 2% of, processing treatments (citric acid on apples)