Food Laws and Regulations MCQs

1. Which U.S. agency is responsible for overseeing the safety of most of the food supply, including seafood, dairy, and produce?

a) USDA
b) FDA
c) CDC
d) EPA
Answer: b) FDA

2. The USDA is responsible for regulating which of the following?

a) Dairy products
b) Seafood
c) Poultry
d) Processed foods
Answer: c) Poultry

3. Which act requires that food labels include information on nutritional content and ingredient lists?

a) Pure Food and Drug Act
b) Nutrition Labeling and Education Act
c) Food Quality Protection Act
d) Food Safety Modernization Act
Answer: b) Nutrition Labeling and Education Act

4. What is the primary purpose of the Food Safety Modernization Act (FSMA)?

a) To regulate food imports
b) To shift the focus from responding to food contamination to preventing it
c) To oversee dietary supplements
d) To manage agricultural pesticides
Answer: b) To shift the focus from responding to food contamination to preventing it

5. HACCP stands for:

a) Hazard Analysis and Critical Control Points
b) Hazardous and Critical Control Procedures
c) Health and Analysis of Critical Points
d) Health and Critical Control Protocol
Answer: a) Hazard Analysis and Critical Control Points

6. Which of the following is not a principle of HACCP?

a) Conduct a hazard analysis
b) Establish critical control points
c) Conduct a cost analysis
d) Establish corrective actions
Answer: c) Conduct a cost analysis

7. The term “GRAS” stands for:

a) Generally Recognized as Safe
b) Government Recognized as Safe
c) Generally Regulated and Safe
d) Government Registered and Safe
Answer: a) Generally Recognized as Safe

8. The Delaney Clause relates to:

a) Pesticide use in agriculture
b) Food additives causing cancer
c) Nutritional labeling requirements
d) Importation of foreign foods
Answer: b) Food additives causing cancer

9. Which international organization is responsible for developing food standards, guidelines, and codes of practice under the Joint FAO/WHO Food Standards Programme?

a) Codex Alimentarius Commission
b) International Food Standards Organization
c) World Health Organization
d) Food and Agriculture Organization
Answer: a) Codex Alimentarius Commission

10. Which regulation establishes the criteria for foodborne pathogens and sanitation requirements in the production of ready-to-eat foods?

a) Food Safety Modernization Act
b) Pathogen Reduction/HACCP Systems Final Rule
c) Food Quality Protection Act
d) Safe Food for Americans Act
Answer: b) Pathogen Reduction/HACCP Systems Final Rule

11. The Federal Meat Inspection Act requires inspection of meat products for:

a) Quality and freshness
b) Safety and wholesomeness
c) Organic certification
d) Nutritional content
Answer: b) Safety and wholesomeness

12. Which agency is responsible for monitoring pesticide residues in foods?

a) EPA
b) USDA
c) FDA
d) CDC
Answer: a) EPA

13. The term “adulterated food” refers to food that:

a) Has added vitamins and minerals
b) Is contaminated or impure
c) Is processed for longer shelf life
d) Has no nutritional value
Answer: b) Is contaminated or impure

14. Which U.S. Act primarily deals with the regulation of pesticide usage and safety?

a) Federal Food, Drug, and Cosmetic Act
b) Food Quality Protection Act
c) Food Safety Modernization Act
d) Pure Food and Drug Act
Answer: b) Food Quality Protection Act

15. What does the Bioterrorism Act of 2002 require from food facilities?

a) To label genetically modified ingredients
b) To register with the FDA and maintain records of food sources
c) To implement HACCP plans
d) To certify organic production
Answer: b) To register with the FDA and maintain records of food sources

16. The Food, Drug, and Cosmetic Act of 1938 was established to:

a) Set national dietary guidelines
b) Regulate all food additives
c) Ensure the safety of food, drugs, and cosmetics
d) Promote organic farming
Answer: c) Ensure the safety of food, drugs, and cosmetics

17. Which document is used internationally to ensure the safety and quality of food products traded between countries?

a) Codex Alimentarius
b) ISO 9001
c) HACCP Manual
d) FSMA Guidelines
Answer: a) Codex Alimentarius

18. What is the primary focus of the Safe Drinking Water Act (SDWA)?

a) To regulate bottled water
b) To ensure the safety of the public drinking water supply
c) To control water pollution from industrial sources
d) To promote the use of recycled water
Answer: b) To ensure the safety of the public drinking water supply

19. The Dietary Supplement Health and Education Act (DSHEA) of 1994 primarily governs:

a) Food labeling requirements
b) Safety of food additives
c) Regulation of dietary supplements
d) Standards for organic foods
Answer: c) Regulation of dietary supplements

20. Which regulation aims to prevent food contamination during production, processing, and packaging through hygiene practices?

a) Good Manufacturing Practices (GMP)
b) Organic Foods Production Act
c) Food Allergen Labeling and Consumer Protection Act
d) Food Safety Modernization Act
Answer: a) Good Manufacturing Practices (GMP)

21. The primary goal of the Food Allergen Labeling and Consumer Protection Act (FALCPA) is to:

a) Reduce foodborne illnesses
b) Ensure accurate labeling of allergens in foods
c) Promote organic food production
d) Regulate food imports
Answer: b) Ensure accurate labeling of allergens in foods

22. Which U.S. agency is responsible for ensuring the safety and effectiveness of veterinary drugs and animal feed?

a) USDA
b) EPA
c) FDA
d) CDC
Answer: c) FDA

23. The Organic Foods Production Act establishes standards for:

a) Food labeling
b) Organic farming and production
c) Food safety inspections
d) Nutritional content of food
Answer: b) Organic farming and production

24. Which of the following is a critical component of a food recall process?

a) Label redesign
b) Consumer survey
c) Traceability system
d) Marketing campaign
Answer: c) Traceability system

25. The Food Code is published by:

a) USDA
b) CDC
c) FDA
d) EPA
Answer: c) FDA

26. Which act requires that nutrition labels on packaged food contain information about calories, fats, sodium, and other nutrients?

a) Federal Food, Drug, and Cosmetic Act
b) Nutrition Labeling and Education Act
c) Food Safety Modernization Act
d) Food Allergen Labeling and Consumer Protection Act
Answer: b) Nutrition Labeling and Education Act

27. The primary purpose of the Federal Food, Drug, and Cosmetic Act (FD&C Act) is to:

a) Control the advertising of food products
b) Ensure the safety and efficacy of food, drugs, and cosmetics
c) Regulate organic food standards
d) Oversee the export of food products
Answer: b) Ensure the safety and efficacy of food, drugs, and cosmetics

28. Which program focuses on the safety of imported foods to the United States?

a) Imported Food Safety Program
b) Foreign Supplier Verification Program (FSVP)
c) International Food Safety Program
d) Global Food Safety Initiative
Answer: b) Foreign Supplier Verification Program (FSVP)

29. The Food Safety and Inspection Service (FSIS) is a public health agency in which department?

a) FDA
b) USDA
c) EPA
d) CDC
Answer: b) USDA

30. Which legislation aims to protect consumers from foods that are unsafe, mislabeled, or deceptively packaged?

a) Pure Food and Drug Act
b) Federal Food, Drug, and Cosmetic Act
c) Food Safety Modernization Act
d) Organic Foods Production Act
Answer: b) Federal Food, Drug, and Cosmetic Act

31. Under which regulation must food producers establish and follow written sanitation standard operating procedures (SSOPs)?

a) HACCP
b) FSMA
c) GMP
d) SSOP
Answer: a) HACCP

32. Which of the following is NOT regulated by the FDA?

a) Meat and poultry
b) Dairy products
c) Seafood
d) Dietary supplements
Answer: a) Meat and poultry

33. The Egg Products Inspection Act requires:

a) Pasteurization of egg products
b) Labeling of egg cartons
c) Inspection of egg-laying facilities
d) Nutritional labeling on egg products
Answer: a) Pasteurization of egg products

34. What is the main objective of Good Agricultural Practices (GAP)?

a) Increase crop yields
b) Improve food safety at the farm level
c) Standardize food processing techniques
d) Enhance nutritional quality of crops
Answer: b) Improve food safety at the farm level

35. Which of the following laws introduced the requirement for country-of-origin labeling (COOL) for certain foods?

a) Farm Security and Rural Investment Act
b) Agricultural Adjustment Act
c) Food, Conservation, and Energy Act
d) Farm Bill
Answer: d) Farm Bill

36. What does the acronym FDA stand for?

a) Food and Drug Administration
b) Federal Department of Agriculture
c) Food Distribution Agency
d) Federal Drug Association
Answer: a) Food and Drug Administration

37. The Food Safety and Inspection Service (FSIS) is responsible for which of the following?

a) Inspecting meat and poultry
b) Regulating dietary supplements
c) Ensuring the safety of bottled water
d) Monitoring pesticide residues
Answer: a) Inspecting meat and poultry

38. The Food Quality Protection Act focuses on:

a) Nutrition labeling
b) Pesticide safety and risk assessment
c) Food allergen labeling
d) Organic food certification
Answer: b) Pesticide safety and risk assessment

39. Which act introduced regulations for the safety of dietary supplements and established dietary supplement labels?

a) Federal Food, Drug, and Cosmetic Act
b) Nutrition Labeling and Education Act
c) Dietary Supplement Health and Education Act
d) Food Safety Modernization Act
Answer: c) Dietary Supplement Health and Education Act

40. The term “foodborne illness” refers to:

a) Illness caused by bacteria, viruses, or parasites in food
b) Allergic reactions to food
c) Nutritional deficiencies
d) Food poisoning from improper storage
Answer: a) Illness caused by bacteria, viruses, or parasites in food

41. Which of the following is NOT a primary food safety concern?

a) Bacterial contamination
b) Nutritional imbalance
c) Chemical residues
d) Physical contaminants
Answer: b) Nutritional imbalance

42. The term “food recall” refers to:

a) Retrieving defective food products from the market
b) Updating food safety regulations
c) Reinventing food packaging
d) Reclassifying food additives
Answer: a) Retrieving defective food products from the market

43. The primary function of the FDA’s Center for Food Safety and Applied Nutrition (CFSAN) is to:

a) Regulate meat and poultry
b) Oversee food safety and nutrition standards
c) Monitor pesticide use
d) Manage dietary supplement safety
Answer: b) Oversee food safety and nutrition standards

44. Which agency is responsible for regulating the labeling and safety of bottled water?

a) USDA
b) FDA
c) EPA
d) CDC
Answer: b) FDA

45. The term “shelf life” refers to:

a) The duration a food product remains safe and wholesome
b) The time a food product takes to spoil
c) The period food can be stored in the refrigerator
d) The age of the food product
Answer: a) The duration a food product remains safe and wholesome

46. Which act governs the standards for organic food production and labeling?

a) Organic Foods Production Act
b) Food Safety Modernization Act
c) Food Quality Protection Act
d) Federal Food, Drug, and Cosmetic Act
Answer: a) Organic Foods Production Act

47. The primary purpose of food safety regulations is to:

a) Promote food industry profitability
b) Ensure the safety and quality of food products for consumers
c) Enhance food marketing strategies
d) Regulate food advertising
Answer: b) Ensure the safety and quality of food products for consumers

48. The Hazard Analysis and Critical Control Points (HACCP) system is designed to:

a) Improve food marketing
b) Ensure food safety through preventive measures
c) Monitor food nutritional content
d) Regulate food packaging
Answer: b) Ensure food safety through preventive measures

49. Which of the following agencies is NOT involved in food safety regulation?

a) FDA
b) USDA
c) EPA
d) OSHA
Answer: d) OSHA

50. The “food chain” concept includes:

a) Only the food production phase
b) All stages from production to consumption
c) Just the food processing phase
d) The food retail phase only
Answer: b) All stages from production to consumption

51. The main goal of Good Manufacturing Practices (GMP) is to:

a) Increase food production efficiency
b) Ensure that food is produced in a sanitary and controlled environment
c) Improve food marketing strategies
d) Regulate food imports
Answer: b) Ensure that food is produced in a sanitary and controlled environment

52. The role of the FDA’s Center for Veterinary Medicine (CVM) is to:

a) Regulate dietary supplements
b) Monitor foodborne diseases
c) Oversee veterinary drugs and animal feed
d) Manage food labeling regulations
Answer: c) Oversee veterinary drugs and animal feed

53. The term “food allergen” refers to:

a) Any ingredient that causes foodborne illness
b) Substances in food that cause allergic reactions
c) Contaminants that affect food safety
d) Additives that enhance food flavor
Answer: b) Substances in food that cause allergic reactions

54. Which of the following is a requirement of the Food Safety Modernization Act (FSMA)?

a) Mandatory food labeling for all food products
b) Enhanced import safety measures
c) Expanded regulations for organic farming
d) Standardized food packaging
Answer: b) Enhanced import safety measures

55. Which U.S. law regulates the safety of seafood products?

a) Federal Meat Inspection Act
b) Poultry Products Inspection Act
c) Seafood Inspection Act
d) Food, Drug, and Cosmetic Act
Answer: d) Food, Drug, and Cosmetic Act

56. The term “foodborne outbreak” refers to:

a) A sudden increase in food prices
b) An incident where two or more people get sick from the same contaminated food
c) The spread of foodborne illnesses through international trade
d) An increase in food production due to high demand
Answer: b) An incident where two or more people get sick from the same contaminated food

57. The main objective of the Food Safety Inspection Service (FSIS) is to:

a) Regulate dietary supplements
b) Inspect and ensure the safety of meat, poultry, and egg products
c) Monitor food allergen labeling
d) Oversee the safety of bottled water
Answer: b) Inspect and ensure the safety of meat, poultry, and egg products

58. The role of the Codex Alimentarius Commission is to:

a) Enforce food safety laws in individual countries
b) Develop international food safety standards and guidelines
c) Regulate food imports and exports
d) Provide food safety training
Answer: b) Develop international food safety standards and guidelines

59. Which act requires that food manufacturers disclose the presence of major allergens on food labels?

a) Food Allergen Labeling and Consumer Protection Act
b) Nutrition Labeling and Education Act
c) Food Safety Modernization Act
d) Dietary Supplement Health and Education Act
Answer: a) Food Allergen Labeling and Consumer Protection Act

60. The “food safety culture” concept emphasizes:

a) Improving food packaging
b) Creating a shared commitment to food safety among all employees
c) Enhancing food marketing techniques
d) Increasing food production efficiency
Answer: b) Creating a shared commitment to food safety among all employees

Food Laws and Regulations MCQs

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