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Public Health > Lecture 13: Food Marketing and Regulatory Requirements > Flashcards

Lecture 13: Food Marketing and Regulatory Requirements Flashcards

1
Q

What factors influence the food market

A

Demographics, consumption patterns, food outlets, branding issues, international food markets, government programs

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2
Q

How do lower birth rates in developed countries impact food demand

A

Lower demand for school lunch boxes and baby food

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3
Q

Food outlets, price and convenience

A

Sources of prepared foods broadening, made to order and food is increasingly being consumed outside of home, prices take a back seat to convenience

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4
Q

What happens to price of agricultural products when production increases

A

Price drops

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5
Q

What percentage of price per raw farm product goes to farmer

A

5%

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6
Q

What does organic mean

A

Raw or processed agricultural product sold, labeled or represented as organic must contain not less than 95% organically produced raw or processed agricultural products

Products without: genetic engineering, ionizing radiation, synthetic pesticides, or chemical fertilizer

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7
Q

What is the organic livestock standard in mammals

A

Managed organically from last 3rd of gestation

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8
Q

What is the organic livestock standards for poultry

A

Managed organically from 2nd day of life

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9
Q

What are general organic livestock standards

A

Allowed year round access to outdoors, raised on certified organic land and fed 100% organic feed, no use of drugs to prevent disease/parasites, treatment in illness is allowed but meat, milk, or eggs can’t be marketed as organic

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10
Q

Who enforces products being organic

A

USDA NOP

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11
Q

What does USDA NOP certifiers do

A

Inspect farms, investigate alleged violations, sample for prohibited substances

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12
Q

Is organic better (health and safety wise)

A

No evidence that suggests it is healthier but it may be safer as it reduces exposure to pesticides and antibiotic resistant bacteria

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13
Q

Is organic better for the environment?

A

Soil building practices- crop rotation, cover crops, organic fertilizers, less pollution of ground water with pesticides, contribute to biodiversity, BUT inefficient

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14
Q

Raised “cage free”

A

Poultry raised for meat in U.S. aren’t raised in cages

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15
Q

No hormones or steroids added

A

Federal regulations have prohibited this for decades

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16
Q

Why was the USDA food and nutrition service established

A

Help low income households and increase consumption of agricultural surplus products

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17
Q

How was the food stamp legislation under the Farm Bill originally degraded and what was the solution

A

Originally degraded by purchase of non-nutritive foods but in 2014 Farm Bill was expanded authorized SNAP retailers to provide incentives for purchase of fresh fruits/vegetables

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18
Q

Why do we important foods

A

Some more economical, niche markets in US, perceived to be better

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19
Q

How many federal agencies monitor laws related to food safety

A

15- which can pose challenges to ensuring food safety

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20
Q

What organizations does food safety regulation in the US primarily fall under

A

FDA and USDA-FSIS

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21
Q

What organization creates the food code that provides model provisions for regulating retail and food service entities that most local and county health departments adopt

A

FDA

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22
Q

What are some food safety challenges

A

Increasing fraction of US food is imported, consumers are eating more raw foods, increasing fraction of Americans are immunocomprimised, president assigns multiple agencies to safeguard food supply and none have central authority, food recalls are coordinated by FDA, USDA, and CDC

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23
Q

What are the departments in presidents cabinet for food safety

A

Agriculture, commerce, and health and human services

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24
Q

What are the sub departments of US department of agriculture

A

FSIS and APHIS

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25
Q

USDA food safety and inspection services (FSIS)

A

Protects public from foodborne illness and ensuring meat, poultry and egg products are safe

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26
Q

What does FSIS oversee

A

Domestic and imported meat and poultry, products that contain meat or poultry- stews, pizza, and frozen foods, processed eggs, catfish

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27
Q

Who is the primary food regulatory agency within the USDA

A

FSIS

28
Q

Federal meat inspection act

A

Requires the usda to inspect all food animals when slaughtered and processed, ensures foreign products are processed under equivalent US standards

29
Q

Poultry products inspection act

A

Provides inspection of poultry and poultry products, regulates processing and distribution of poultry to prevent sale of misbranded or adulterated products, ensures foreign products are processed under equivalent US standards

30
Q

Egg products inspection act

A

Provides for the inspection of certain egg products, qualities, and uniform standard for eggs, regulates processing and distribution of egg and egg products

31
Q

USDA-APHIS

A

Responsible for production and transportation (pre-slaughter), border inspection and quarantine, veterinary services, animal health and international services

32
Q

What are the veterinary services provided under USDA-APHIS

A

Chief veterinary office and national animal disease surveillance

33
Q

What are the sub departments under US department of health and human services

A

FDA and CDC

34
Q

FDA food, drug and cosmetic act

A

Tightened controls over food and drugs and enhanced governments ability to enforce the law

Law has been amended 100 times

35
Q

What does FDA have regulatory authority over

A

Shell eggs, bottled water, wine less than 7% alcohol, pet and livestock foods, veterinary drugs, infant formulas, dietary supplements, adulteration and misbranding of food, drugs and cosmetics

36
Q

In what ways does the FDA enforce food safety regulations

A

Production standards, inspections, analysis of samples, monitor animal drugs and feed used in food-producing animals, develop model codes, mandates to recall unsafe food, education and outreach

37
Q

FDA food safety modernization act (FSMA)

A

2011- law to protect public health more effectively by strengthening food safety system by focusing on preventing food safety problems before they occur, foodborne illness and outbreak surveillance systems

38
Q

Who is tasked for foodborne illness and outbreak surveillance system

A

FDA and CDC

39
Q

what is foodnet

A

Collaborative project starting from CDC with FDA and USDA

40
Q

CDC and FSMA

A

Investigates foodborne disease outbreaks, research and education, enforcement authority for cruise ship sanitation

41
Q

National marine fisheries service

A

Part of the department of commerce, management of living marine resources

42
Q

Environmental protection agency (EPA)

A

Regulates authority for pesticides and toxins by deterring safety of new products, setting tolerance levels for residues in food

43
Q

Who establishes safe drinking water standards

A

EPA

44
Q

Who would handle the breeding of hens and producing of eggs on farm

A

USDA:APHIS

45
Q

Who would handle the cleaning and packaging of eggs at processing plants

A

USDA

46
Q

Who would handle transporting eggs to wholesalers and retailers

A

FDA

47
Q

Who would handle the handling and preparing eggs at restaurants, institution and homes

A

State and municipal health departments

48
Q

Who handles shelled eggs

A

FDA

49
Q

Who handles broken eggs

A

FSIS

50
Q

Who regulates pasta

A

FDA

51
Q

Who handles meat sauce

A

USDA

52
Q

Who inspects chicken soup

A

USDA

53
Q

Who regulates egg beaters

A

FDA

54
Q

Who regulates meat on sandwich as long as it contains 50% cooked meat

A

USDA

55
Q

Who regulates sandwich with meat if less than 50% is cooked

A

FDA

56
Q

Who regulates pepperoni pizza

A

USDA

57
Q

Who regulates a cheese pizza

A

FDA

58
Q

What is the food safety working group

A

Organization to promote the collaboration and formation of one food safety agency, but is no longer meeting

59
Q

World trade organization sanitary and phytosanitary organization

A

States that to harmonize sanitary and phytosanitary measures on as wide a basis as possible, members base their measures on international standards

60
Q

WOAH

A

World organization for animal health- guidelines for WTO sanitary and phytosanitary agreement

61
Q

FAO/WHO

A

Standard setting organization for food safety- used in WTO sanitary and phytosanitary agreement

62
Q

Codex alimentarius

A

Aka food code- collection of standards, guidelines and codes of practice relating to food safety and quality

63
Q

Codex alimentarious commission

A

Established in 1963 by FAO and WHO to protect consumer health and promote fair practices in food trade

64
Q

Office international de Epizooties (OIE)

A

Now WOAH
OIE is the intergovernmental organization responsible for improving animal health worldwide

65
Q
A

Public Health (25 decks)

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