Food Regulation & Labeling Flashcards
US Federal Regulations Affecting Food Composition
Inform about nutritional composition of food
Dictate ingredients that foods must contain
What must be tested
Procedures to analyze foods
Federal food, drug, and cosmetic act
Authorize food definitions and standards of identity
Standards of identity
Establish what ingredients a food must contain
Limit levels of ingredients
Recommended method of analysis
SOI Includes
Description
Optional ingredients
Method of analysis
Nomenclature
Label declaration
Grade Standards
USDA
Substandard to excellent quality
Voluntary but widely used
Must comply with specifications if stated
Seafood Inspection Service
NOAA
Ensure safety and quality of seafood
Alcoholic beverages
Termed food
US bureau of alcohol, tobacco, firearms, explosives
TTB
EPA
Allowable limits or tolerances for pesticides
Limits are less than the level that would produce health effects
Food labeling voluntary for
Raw produce
Fish
Food served for immediate consumption
Ready-to-eat foods not for immediate consumption but prepared on-site
Foods shipped in bulk
Unit containers in a multi-unit retail food packaging
Plain tea and coffee
Shell eggs in a carton
Packaged single-ingredient products
Nutrition label (include)
Serving size
Servings per container
Quantitative amount per serving (of each nutrient)
Amount of each as % daily value
Serving size
Amount of food customarily consumed per eating occasion which is expressed in a common household measure appropriate for the food
Dietary Supplements
Intended to supplement the diet that contain one or more of the following ingredients:
Vitamin
Mineral
Herb
Amino acid
Concentrate, metabolite, extract
