Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Fundamentals 2 > CFIA and Food Labelling > Flashcards

CFIA and Food Labelling Flashcards

1
Q

Who are the players in food labelling?

A
  • Canadian Government
  • Food Companies
  • Consumers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does CFIA stand for?

A

Canadian Food inspection Agency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the CFIA mandate?

A

Dedicated to safeguarding food, plant and enamels, which enhances the well being of Canada’s people, environment and economy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the CFIA a key science based regulator for the Government of Canada?

A
  • Food safety
  • Animal health
  • Plant protection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

When was the CFIA created ?

A

1997

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What 4 departments does the CFIA provide federal enforcement and compliance activities?

A
  • Agriculture and Agri-food Canada
  • Fisheries and Oceans Canada
  • Health Canada
  • Industry Canada
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Where are most of the regional offices and laboratories for the CFIA located in Canada? Where are there none?

A

Mostly located in eastern Ontario, Quebec and Maritimes.

No offices in the territories.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are some Acts of CFIA’s Legislative Authority?

A 
Food and Drugs Act
Seeds Act
Feeds Act
Health of Animals Act
Plant Protection Act
Meat Protection Act
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are some sectors regulated by CFIA?

A 
Slaughterhouse + Meat packing
Dairy Establishment
Seed producers
Honey and Maple products processors
Fresh fruit and vegetable growers and importers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are some examples of CFIA professionals?

A 
Inspectors (Dietitian)
Veterinarians
Agronomists
Biologists
Chemists
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Are Computer specialists, Financial officers, clerks and managers considered CFIA professionals?

A

Yes!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the 4 priorities of the CFIA?

A

1) Investigating consumer and industry complaints
2) taking appropriate compliance and enforcement actions related to food safety, labelling and deceptive practices
3) Recall of unsafe
4) Undertaking preventive measures buying a risk based approach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are some activities performed by the CFIA?

A
  • Managing food safety risk
  • Helping consumers make healthy choices
  • Coordinating food recalls
  • Promoting science-based regulation
  • Certifying exports
  • Regulating biotechnology
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

is the CFIA involved in border control?

A

Yes!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Food labels and their regulations are always ____

A

evolving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the two federal departments which are based with the federal responsibility of developing Canadian food label requirement ?

A

Health Canada

CFIA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What does Health Canada establish ?

A
  • Ingredients list
  • Nutrition Facts table
  • Instruction for safe use/consumption
  • storage and handling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What other complimentary information does health canada provide to consumers ?

A
  • Education and awareness
  • Information updates
  • Publications
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the main role of the CFIA ?

A

Enforcing the policies and regulations that a re developed by health canada

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How does the CFIA enforce the policies and regulations developed by health canada?

A
  • enforce regulations related to:
  • misrepresentation
  • labelling
  • advertising
  • grade
  • packaging
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is Canada’s primary food legislation?

A

Food and Drugs Act And Regulations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What does the Food and Drugs Act apply to?

A

Applies to all foods in Canada

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What does the FDA focus on?

A

Focuses on standards of identity, composition, grade etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the Industry Labelling tool? What does it replace?Who uses it?

A
  • Labelling reference for all food inspectors and stakeholders in Canada.
  • Replaces the Guide to Food Labelling and Advertising
  • Used by the FDA
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What core labelling requirements are included in the Industry labelling tool?

A
  • Bilingual labelling
  • Common Name/Country of Origin
  • List of Ingredients + Allergens
  • Nutrition Labelling
  • Sweeteners and Food Additives
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are some other core labelling requirement ?

A
  • Legibility and Location
  • Data Markings
  • Storage Instructions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the 7 basic labelling requirements?

A
  • Bilingual
  • Best before date
  • Nutrition Information
  • Common Name
  • Net Quantity
  • List of Ingredients
  • Name and Address of Company
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Whats is a common name ? What are some examples ?When do we name foods that are “like” other food?

A

A common name is the name prescribed by a regulation, such as orange juice, milk, jam, bread.
When a food is “like”another food - like chocolate cake or orange drink, the name is not prescribed by a regulation and is named y which the product is commonly known.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What must jam be obtained from to bear the common name “jam” ?

A

1) Must be obtained by processing fruit, fruit pulp or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What must jam contain NO LESS than to bear the common name, “jam”?

A

2) Must contain NO LESS than: 45% of the names fruit

66% water soluble solids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What can jam MAY contain to bear the common name, “jam”?

A 
3) MAY CONTAIN:
pectin, pectinous preparation, acid ingredient
-class II pervasive
-pH adjusting agent
-antifoaming agent
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What must jam NOT contain to bear the common name “jam”?

A

4) CANNOT CONTAIN:

- apple or rhubarb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

If a “jam” like product does not meet the criteria, what is it called instead?

A

Fruit spread

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is the criteria for apple juice?

A

Juice form an apple and no sweetener added

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the criteria for an apple drink ?

A

Sweetener is added

Sweetener can include an ingredient like “grape juice”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is the criteria for and apple juice drink ?

A

Apple drink (contained sweeter) but contains AT LEAST 25% apple juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What is the criteria for a drink label to bear “Made with XX% Fruit Juice” ?

A

When the % of juice in the drink is LESS THAN 25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the criteria for a drink label bear “Has the Taste of freshly Made Apple Juice”?

A

Most likely contains no real juice, and all flavourings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is the modified food of Maple Syrup? Ice Cream ? Chocolate? Apple Sauce? Mayonnaise? processed Cheese?

A
  • Maple-flavoured syrup
  • Frozen dairy dessert
  • Chocolatey, Chocolate flavoured
  • Apple Snack
  • Dressing Sauce
  • Processed Cheese Product
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

what is a zoonotic disease?

A

disease form animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

If a product is not prepackaged at a retail location, their “best before date” must _____ (2)

A
  • Appear on food with a durable life of 90 days or less

- be accompanied by storage instructions, if different form normal room temps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What si the best before date prescribed format?

A

Best Before/Meilleur Avant: 2015 Feb 21

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What are the 3 requirements for the Name and Address found on a label?

A
  • can been in either official language
  • may have country of origin requirements
  • may indicate the plan where product was manufactured
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What measurements must be present on the net quantity declaration on label? What units? What products should carry only a count? Will the amount allow consumers to calculate nutrition info of a full package?

A
  • volume or weight
  • metric units
  • buns, dinner rolls should be presented in count
  • yes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What are the 2 requirements for the ingredients list? What are some exceptions ?

A

1) Must appear in decreasing order by WEIGHT
2) Components of an ingredient must be showed (i.e chocolate chips: chocolate liquor, butter, sugar, soya lecithin …)
EXCEPTION: spices, seasonings, fine herbs, flavourings, flavour enhancers, food additives, vitamin and minerals (EXCEPT SALT) … can appear in any order at the end!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Can salt be listed in any order at the end of the ingredients list ?

A

No!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What are some new regulations for the new lost of ingredients ?

A

1) Format
2) Sugar
3) Colours, Allergens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is not required to be bilingual of the package ?

A

Company name

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What are some changes being made to the format of the ingredients list?

A
  • Black font; upper and lower case
  • Grouping of sugar based ingredients
  • Bullets or comma to operate ingredients
  • Food colours listen by name
  • White or neutral background
  • “Ingredients” and “Contains: in bold
  • Minimum type height requirements
50
Q

What is the example of listing food colours by name ?

A

Allura Red instead of Red Colouring

51
Q

Components of ingredients must be shown in ____ and mist use ____ case letters separated by ____

A

parentheses, lower, commas

52
Q

can food additives be listed as an acronym ?

A

Yes

53
Q

What is an alpha descriptor?

A

Forms path of the common name for the additive, vitamin or microorganism (i,e Vitamin B3)

54
Q

What re some hated being made to the colour and allergens of the ingredients list ?

A
  • “Allergen”in bold
  • Individual colours named
  • “Contains”, followed by “May Contain” in bold, listed on the same line.
55
Q

What is a precautionary declaration?

A

“May contain”

56
Q

What is the biggest change made to listing sugar on the list of ingredients ?

A

Sugars must be listed together, and not dispersed further down the list,
I.e Sugars (fancy molasses, brown sugar, sugar)

57
Q

What are the 3 requirements for an ingredient to be sugar-based?

A

1) An ingredient that is a monosaccharide, disaccharide ar a both
2) An ingredient that is a sweetening agent
3) Any ingredient the contains one or more sugar that is aded to the products as a functional substitute for a sweetening agent

58
Q

What does a “functional substitute” for a sweetening agent mean?

A

Replace a sweeting agent, and has one or more of the functions of a sweetening agent.

59
Q

What are some functions of a sweetening agent ?

A
  • Sweetening
  • Thickening
  • Texturing
  • Caramelization
60
Q

What is an example of a functional substitute ? how would it be listed with the new regulations?

A

Concentrated white grape juice
Would be listed with all the other sugars
i.e Sugars (concentrated white grape juice)

61
Q

What are some exemptions form sugar groupie in the list of ingredients

A

For PREPACKAGED products containing:

  • Sweetening agents packed AS IS (Honey)
  • Fruit or vegetable juices or blends (Concentrated orange juice)
  • fruit or vegetable purees or blend (unsweetened Applesauce)
  • Pre packaged products that contain only one sugar based ingredient that contains the word “sugar: in its common name (Iced sugar)
  • Human milk substitutes and formulated liquid diets
62
Q

When wil grouping not be required for?

A

Components, when they are declared in parentheses following the ingredient common name ins descending order of proportion by weight in the ingredient

63
Q

What are the most common causes of undeclared allergens ?

A
  • Incomplete cleaning (ingredient cross over )
  • labelling error (omitted ingredient)
  • rework with allergen included
  • ingredient changed/substitutions/additions
64
Q

What are some other causes of undeclared allergens ?

A
  • Wrong product in wrong packages
  • unknown ingredient in raw material
  • use on incorrect name
65
Q

Which items must be declared, along with their protein derivatives when present in a food item?

A

-Peanuts
-Tree Nuts
-Milk products
-eggs
-Soy
-Seafood
-Sesame
–Wheat or triticale
-Mustard Seed
Sulphites

66
Q

What are some examples of tree nuts?

A
  • Almonds
  • brazil nuts
  • cashews
  • hazelnuts (filberts)
  • Macadamia nuts
  • Pecans
  • Walnuts
67
Q

What is a food additive ?

A

Chemical substance added to food during preparation or storage

68
Q

Food additives are most commonly part of the food, what else is it a out off ?

A

-Affects its characteristics for the purpose of achieving a particular technical effect (i.e anti caking agents, dough conditioners, colouring agents)

69
Q

Are food additives regulated ?

A

Yes, under the Food and Drug regulations

70
Q

Are Food Additives approved by Health Canada?

A

Yes

71
Q

When is food considered to be adulterated?

A

When non-nutritive sweeteners, such as cyclamate and saccharin are present.

72
Q

What are the labelling requirements for artificial sweeteners?

A

-indication on the label that there are artificial sweeteners AND
Indication on the ingredients list

73
Q

What are mandalona nuts ?

A

another name for peanuts

74
Q

What are some example of nutrient enrichment ?

A

Vit C and apple juice
Fluoride and water
Vit D and milk
Folic Acid and flour

75
Q

What are some reasons that we have nutrition labelling regulations ?

A

Assist Canadians in:

  • making informed food choices
  • planning healthy eating
  • managing certain dietary needs of diseases
76
Q

What are the 3 parts of Labelling Regulations ?

A

1) Diet Related health claims (not mandatory)
2) Nutrient Content Claims
3) Nutrition Labelling (requirements for availability, content and format)

77
Q

When can you NOT enrich foods with nutrients?

A

Unhealthy foods, such as ice cream, cakes, cookies etc.

78
Q

Nutritional labelling is ____

A

mandatory on prepackaged foods with a few exemptions

79
Q

what are some exemptions to nutritional labelling?

A
  • foods with insignificant amounts of alcove nutrients (coffee and spices)
  • beverages with more that 0.5% alcohol
  • Fresh fruit or vegetables
  • Raw, single ingredient meat, poultry or fish EXCEP ground met and poultry
  • One bite infections
  • food prepared at store (i.e bakery items)
80
Q

When are the nutrition labels exemptions voided? (i.e now have to put nutritional label)

A
  • make a health claim
  • add artificial sweeteners
  • adding vitamin or minerals
81
Q

What are some general changes to the nutrition facts TABLE?

A
  • Serving size stands out more, and is similar on similar foods
  • Calories stand out with a bold line below
  • daily value updated
  • mg amounts of potassium, calcium and iron
  • Vitamin A and Vitamin c are not mandatory
  • New 5 values for total sugars
82
Q

5% is a __

A

little

83
Q

15% is a ____

A

lot

84
Q

What are some of the minerals included in the updated nutrition facts table ? Why are they included ?

A

-pottasium
-calcium
-iron
currently the nutrients of public health concern

85
Q

What is the new daily value of Fat? Calcium? Iron? Sugars?

A 
Fat = 75g
calcium = 1300mg
Iron = 18 mg
Sugars = 100g
86
Q

What optional nutrients must be listed when a health claim is made?

A

-fatty acids
(omega 3 and 6 must be declared together) if “polyunsaturated” fats is claimed.
-must list vitamins,mineral nutrients or sugar alcohols that are added.

87
Q

What are some changes to the serving size of the nutrition facts table ?

A

Separated into single servings and multiple servings

88
Q

How will single servings be presented ?

Whats an example?

A

calories and nutrients must be declared for the entire package if the new quality of food is within 200% of the reference amount (i.e 2 servings)
i.e Milk RA = 250 ml
500 mL of milk will have nutrition facts presented as ENTIRE carton

89
Q

How will multiple servings be presented?

A

Serving sized become based on the normal, regulated reference amount

90
Q

How are serving sizes based on ?

A
  • Foods that can be measures
  • Foods that come in pieced or are divided
  • Amounts of food that are typically eaten
91
Q

What are the 3 parts of labelling regulations?

A

HealthCl Claims
Nutrient Content Claims
Nutrition Labelling

92
Q

What is a nutrient content claim?

A

Describes level of nutrient in food

Ex: Low in Fat

93
Q

What is the composition criteria in nutrient content claims?

A

Based on regulated reference amount

Servings of stated size

94
Q

What does “Low in __” mean?

A

If the food has a reference amount of 30 g or 30 mLles, a density criterion of 50g is used instead of the reference standard.

95
Q

Why do we need regulated reference amounts?

A

A big muffin may claim to be high in fibre (high fat) and the same muffin in small size can be claimed as low in fat (low in fibre)

96
Q

His a muffin is 130 g and its declared fibre content is 4g and the reference amount for muffins is 55 g, can the company claim “high fibre”?

A

NO
High source of fibre criteria: 4g
BUT
Muffin reference amount = 55 g

97
Q

If a muffin is 25 g with 2 g of fat, where the reference amount of a muffin is 55 g, can the company claim “low fat” ?

A

NO
Low in fat criteria: 3 g
BUT
Muffin reference amount: 55 g

98
Q

What does the nutrient content claim “free of” mean?

A

Non or hardly any of this nutrient

99
Q

What does the nutrient content claim “low in” mean?

A

a small amount

100
Q

What does the nutrient content claim “reduced” mean?

A

at least 25% less of the nutrient compared with a similar product

101
Q

What does the nutrient content claim “light” mean?

A

can be used on foods that are reduced in fat or reduced in calories

102
Q

What does the nutrient content claim “source” mean?

A

contain a significant amount of the nutrient

103
Q

How much fibre must be present for a nutrient content claim to list “source of fibre”?

A

Must be >/= to 2 g of fibre/ref amount

104
Q

What does the nutrient content claim “high or good source” mean? how much fibre would be needed to make this claim?

A

contains a high amount of the nutrient

>/= to 4 g fibre/ref amount

105
Q

What does the nutrient content claim “very high or excellent source” mean? how much fibre would be needed to make this claim?

A

contains a very high amount of this nutrient

>/= to 6 g fibre / ref amount

106
Q

what is prohibited advertising?

A

Restricts people and companies to advertise and food, drug, cosmetic or device to the public as a treatment orprevewntative cure to any disease, disorders or abnormal physical states.

107
Q

What are some disease risk reduction claim regulations?

A
  • selected permitted claims on labels
  • specify the conditions a food has to meet to qualify for the claim
  • specify the exact wording for the claim
  • prohibit the use of claims for food under 2 years of age
108
Q

What are some permitted disease risk reduction rclaims

A

Sodium/potassium and hypertension
Calcium/vit D and osteoporosis
Sat/trans fat and heart disease
Vegetables/fruit and cancer
Fermentable carbohydrate and tooth decay
Beta gluten of at fibre and heart disease
momo and poly unstafat and lowering blood cholesterol

109
Q

What is the compositional criteria to qualify for sodium and hypertension claim?

A

Listing the risk reduction caused by limiting or increasing the amount of nutrient, then listing that the product has or does not have this nutrient
** cannot directly say the product will reduce the risk**

110
Q

What are functional claims? (2) Give an example.

A
  • Based on the role that food or the food constitute plays when consumed at levels consistent with normal dietary patterns
    (i. e >3.5 g of fibre form psyllium seeds promotes laxation)
  • Nutrient/Biological function claims
    (i. e proteins helps build and repair body tissue)
111
Q

What are some labelling issues?

A
  • Organic claims

- Organic logos

112
Q

What does the the Organic Products Regulations do?

A

Protects consumers against false organic claims
Governs the use of the Canada Organic Logo
Promotes national and international market access for the Canadian organic sector

113
Q

What are some characteristics of the organic logo? Who is permitted to use it ? How about imported products?

A

Logo can be in black and white or colour
Permitted for foods that meet the revised standard for organic production
Imported products require an attestation from country of origin to make sure the product meets Canadian organic requirements.

114
Q

What are the 3 types of organic labelling requirements? What are the based on ?

A

Based on PERCENTAGE

1) 95% organice
2) 70 - < 95% organic
3) Products not certified organic but contain some organic bacteria

115
Q

What are some other labelling requirements for organic products ?

A

Must comply with the labelling requirements of FDAR and CPLAR

116
Q

What amount of organic ingredients allows the product to bear the organic logo?

A

> /= to 95%

117
Q

What can products with 70-95% organic ingredients claim?What can they not claim? What must appear on the label?

A

May claim “x% of organic ingredients
May not claim “organic” or bear the logo
The name of the certification body must appear on the label

118
Q

What can products containing less than 70% organic ingredients declare? What can they not bear? Does the product require certification?

A

May declare organic ingredients in the ingredients list
May not bear the logo
the product does don’t require certification, however organic ingredients must be certified.

119
Q

The guideline on “Product of Canada: and :Made in Canada Claims” are _______ and _____

A

voluntary

apply to food products only

120
Q

When did Product of Canada /Made in Canada claims come into effect? Do these products destined for export need to be identified by the importing country?

A

2008

must be identified in the manner required by the importing country

121
Q

What is the criteria for “Product of Canada” label?

A
  • Manufacturing and manpower must be of Canadian origin
  • Product must contain at least 98% Canadian ingredients
  • May contain 2% or less of imported ingredients
  • voluntary!!

Food Fundamentals 2 (26 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions