FOOD 2010 Chapter Notes - Chapter 2: Polyunsaturated Fat, Monounsaturated Fat, Sugar Alcohol
7 Jun 2018
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Chapter 27: Regulation and Labeling
Federal Food, Drug, and Cosmetic Act
•The FDA regulates the labeling of all foods other than meat and poultry
•Meat Inspection Act: meat and poultry products regulated by the USDA
Additional Food Laws
•Federal Trade Commission Act: amended for food in 1938 to protect the public and the food
industry from false advertising
•Infant Health Formula Act: 1980, manufactured formulas must contain the known essential
nutrients at the correct levels
•Nutrition Labeling and Education Act: 1990, protects consumers against partial truths,
mixed messages, and fraud regarding nutrition info
•Federal grade standards: quality standards that help in the purchasing of food; standards
come from the Department of Agriculture
•Many cities and provinces also have their own food laws
Legal Categories of Food Substances
•GRAS: generally recognized as safe products (i.e., spices, baking powder, citric, phosphoric &
malic acid, etc)
•Food additives (regulated by FDA) fall into one of the following categories:
•Preservatives
•Antioxidants
•Flavouring agents
•Sweeteners
•Emulsifiers, stabilizers, and thickeners
•Leavening agents
•Anticaking agents
•Humectants
•Colouring agents
•Bleaches
•Acids, bases, and buffers
•Nutrients
•***Small residues of pesticides don’t present a significant risk to human health
Testing for Safety
•Microbiological quality is the main concern in food safety
•Tiny, rapidly reproducing
•Many produce toxins and can cause infections
•Escherichia coli is commonly used as an indicator microorganism
•Coliform: bacterium, such as E. coli, common to the intestinal tract of humans and animals
•Standard plate count (SPC): the total counts of microorganisms; acts as an indication of
the sanitary quality of a food
•Reflects the handling history, state of decomposition, or degree of freshness of a food
•A low SPC does not always represent a safe product
Quality Assurance
•Quality assurance (QA): requires more diverse skills than most jobs
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