FOS Exam 2

Food safety and modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to

preventing the contamination

Which agency sets tolerance on pesticide residues in foods

EPA

The ingredient list on a food label must include the common name and function of any approved preservative in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture?

to prevent caking

Which of the following statements is correct regarding the Food Additives Amendment

Both?

color additives amendment

required to manufacturers to establish the safety of color additives in foods, drugs, cosmetics, and certain medical devices

The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code

FDA

What is the name of a claim made on the label of a food, that characterizes the relationship of any substance to a disease or health-related condition

health claim

Which of the following shows the two main bodies governing the food supply in the United States?

EPA and USDA

Which of the following agencies has the authority to inspect fishing vessels

NMFS or NOAA fisheries

Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False

True

Which of the following is not required to be on the new nutrition Facts Label

Vitamin C

Which processing method is classified as an additive according to the food additives Amendment

Irradiation

What is the compliance date for the new Nutrition Facts Label which became effective in July 2016?

July 2018

Which of the following is not a function of Agricultural Marketing Service of USDA

Establishes standards for food additives used in meat and poultry

Which of the following activities are overseen by the alcohol and Tobacco Tax and Trade Bureau

All of these

Picture of front of saltine box

Principal Display Panel

Nutritional labelling and Education Act of 1990

All of these statement are correct

Which of the following indicates highest quality in beef

Prime

Heat transfer occurs during

all

radiation is a mode of heat transfer which occurs when

Not cold milk is stirred into warm coffee

What is the name of the method used to freeze liquid or semi-liquid foods

NOT fluidized bed freezing

Among the ones listed below, which type of freezer provide the fastest heat transfer?

plate freezer

Which prevention method allows the safe transportation of milk in a lunch-box at room temperature

UHT pasteurization

In canning, the target heat treatment is considered the (blank) reduction of Clostridium botulinum

12-D

Refrigeration is considered

a mild form of food preservation

During what decade was cold preservation commercialized in the United States?

1920’s

Homogenization is an example of

size reduction

Which of the following is an example of mass transfer that would occur as you prepare a cup of tea for yourself?

ALL

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

plate freezer

The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

pasteurization

What microorganism is considered the most heat resistant pathogen found in food?

clostridium botulinum

As it relates to food preservation, the acronym "MAP" stands for

Modified atmosphere packaging

Which of the following is NOT used to transport liquid food during food processing?

homogenizer

Which of the following is NOT an example of separation in food processing?

gelation

In thermal processing, it is a good practice to have an F-value of

3.0 or above

Fruit stored under refrigeration conditions for extended periods of time might undergo

chill injury

Spray drying

atomizes liquids into small solid particles

What causes rigor mortis in poultry?

anaerobic glycolysis

In poultry processing, feathers are removed with

mechanical "fingers" made of rough, molded rubber like material

Which of the following is TRUE regarding drying curves?

bound water is harder to remove compared to free water

When eggs undergo candling

the egg is passed by a light source to check the position of the yolk and size of air cells

Which of the following is an advantage found in the drum drying of foods

NOT it doesn’t change the flavor of the food

Which of the following is a reason to dehydrate food?

food preservation

Which of the following is a factor associated with the drying rate of food?

NOT oxidation

Which of the following is considered a quality downgrade in raw poultry?

broken bones

What is best quality grade given to eggs

grade AA

In poultry, dark meat contains

more fat compared to white meat