Lecture 30 10/23/24

Question 1

What are the purposes of the label control program?

Answer 1

-require informative labeling
-prohibit use of false/misleading labeling
-prevent adulteration of product
-prevent unfair trade practices

Question 2

What are the essential features of labels?

Answer 2

-product names
-ingredients
-identity of manufacturer
-net weight
-inspection legend
-warnings

Question 3

What is important about product name?

Answer 3

each name represents an individual product with a standard of composition

Question 4

What are the characteristics of standard of composition for bacon?

Answer 4

-the term bacon is used to describe the cured belly of a swine carcass
-“certified” indicates treatment of products for Trichinella spp.
-if meat from other portions of the carcass are used, it must be included in the product name

Question 5

What are the characteristics of standard of composition for ground beef?

Answer 5

-shall not contain added fat and no more than 30% fat max.
-cheek meat is permitted up to 25% but must be included in ingredients
-if cheek meat is more than 25%, it must be included in the name in the same size font as ground beef
-ground beef must be skeletal muscle, diaphragm, and/or esophagus
-heart and tongue may not be included in ground beef

Question 6

What are the characteristics of standard of composition for hamburger?

Answer 6

-category of ground beef
-chopped fresh/frozen beef with/without beef fat and/or seasoning
-shall not contain more than 30% fat
-shall not contain added water, phosphates, binders, or extenders

Question 7

What are the characteristics of standard of composition for cooked/smoked sausages?

Answer 7

-chopped or ground
-seasoned
-cooked or smoked
-added water is limited to 10% of finished product
-meat byproducts may be used if permitted by standard

Question 8

What is the importance of meat byproducts?

Answer 8

they must be individually declared by species and specific name in the ingredients segment

Question 9

What are the characteristics of “meat” derived by advanced meat/bone separation and meat recovery systems?

Answer 9

-“meat” obtained in this way may be defined as meat if it is comparable in appearance, texture, and composition to meat trimmings and similar to meat products derived by hand
-machinery cannot grind, crush, or pulverize bones to remove edible meat tissue
-meat cannot contain more than 150 mg of calcium per 100 g of product

Question 10

What are the characteristics of the ingredients statement?

Answer 10

-required on most products with more than one component
-must list ingredients in descending order of prominence

Question 11

What must be included as part of the manufacturer identity?

Answer 11

-firm’s name
-address and zip code of manufacturer or distributor

Question 12

How is net weight displayed for various products?

Answer 12

-if product is less than one pound, net weight is displayed in ounces
-if product is between one and four pounds, net weight is displayed in ounces and pounds with fraction or decimal equivalent
-if product is greater than 4 pounds, net weight is displayed in pounds with a fraction or decimal equivalent

Question 13

What is the inspection legend?

Answer 13

statement that provides the establishment’s unique number and indicates that the product has been inspected and passed for human food

Question 14

Which warnings can appear on food?

Answer 14

-keep refrigerated
-keep frozen
-fully cooked
-ready to eat

Question 15

What are examples of misleading labeling in bacon?

Answer 15

-use of the statement “high protein”
-having red lines in a transparent wrapper; prevents consumer from judging food color

Question 16

What is the importance of the statement “chemical free?”

Answer 16

it is not allowed to be used on a food label

Question 17

What is the importance of free range or free roaming?

Answer 17

producers must demonstrate to the inspection agency that the poultry have outside access if they wish to use these labels

Question 18

What is halal/zabiha halal?

Answer 18

food that is handled according to Islamic law and under Islamic authority

Question 19

What is kosher?

Answer 19

food that has been prepared under Rabbinical supervison

Question 20

What are the characteristics of a “no hormones added” label on pork or poultry?

Answer 20

-hormones are not allowed to be used in pork or poultry
-“no hormones added” cannot be used on pork or poultry packaging unless followed by the statement “federal regulations prohibit the use of hormones”

Question 21

What are the characteristics of a “no hormones administered” label in beef?

Answer 21

-label may be approved for use on beef product labels
-sufficient documentation must be provided to the inspection agency

Question 22

What are the characteristics of a “no antibiotics added” label in red meat and poultry?

Answer 22

-label may be approved for meat and poultry products
-sufficient documentation must be provided to the inspection agency

Question 23

What are the characteristics of a “natural” label?

Answer 23

-product containing no artificial ingredients or added color
-product that is minimally processed
-label must explain the use of the term natural

Question 24

What is the importance of organic foods?

Answer 24

USDA Agricultural Marketing Service oversees the National Organic Program