Food Safety Food Safety 229 Questions Ask question Search Order By: ActiveClear Filter 0 Votes 1 Ans Can I use Brix values to calculate the added sugars declaration for a product containing fruit juice concentrates? 1.19K viewsFood Safety 0 Votes 1 Ans I add 100% fruit juice to my product, but water is removed from the product during processing. Therefore, the fruit juice is concentrated during processing of my product. How do I determine the amount of added sugars in the finished product? 1.18K viewsFood Safety 0 Votes 1 Ans The definition of added sugars excludes the “fruit component of fruit spreads.” What constitutes the “fruit component” of a non-standardized fruit spread? 1.05K viewsFood Safety 0 Votes 1 Ans Some ingredients contain mono- and disaccharides (DP1 and DP2 (one and two degrees of polymerization)) that are created through processes such as hydrolysis. Do the mono and disaccharide portions of ingredients that are created through hydrolysis need to be declared as added sugars on the label? 956 viewsFood Safety 0 Votes 1 Ans The regulation says in 21 CFR 101.9(c)(6)(iii) that added sugars are a “statement of the number of grams of added sugars in a serving, except that label declaration of added sugars content is not required for products that contain less than 1 gram of added sugars in a serving if no claims are made about sweeteners, sugars, added sugars, or sugar alcohol content.” What does FDA consider to be a “sweetener?” Do sweeteners include sugar alcohols and other low-calorie sweeteners? 1.24K viewsFood Safety 0 Votes 1 Ans If sugars are added to a food that already contains inherent sugars (e.g. to cranberries, tart cherries, or yogurt), does that make “added sugars” a Class I nutrient for purposes of compliance under 21 CFR 101.9(g)? If so, does that mean that the composite must be formulated to be at least equal to the value for the added nutrient (added sugars) declared on the label per 21 CFR 101.9(g)(4)(i), or is 21 CFR 101.9(g)(5) allowing up to 20% in excess of the value declared applicable? 1.10K viewsFood Safety 0 Votes 1 Ans Where should label statements be placed on containers and packages? 1.23K viewsFood Safety 0 Votes 1 Ans What are Pathogen Control Programs? 985 viewsFood Safety 0 Votes 1 Ans Who Can Use ISO 22000? 1.22K viewsFood Safety 0 Votes 1 Ans How to be Compliant with ISO 22000? 949 viewsFood Safety 0 Votes 1 Ans What is Hazard Analysis and Critical Control Points (HACCP)? 1.11K viewsFood Safety 0 Votes 1 Ans What Are The Hazards of (HACCP)? 1.11K viewsFood Safety 0 Votes 1 Ans What are the principles of HACCP? 1.05K viewsFood Safety 0 Votes 1 Ans How to Implement HACCP? 1.03K viewsFood Safety 0 Votes 1 Ans What are the ISO 22000 international standard requirements for a food safety & HACCP? 1.22K viewsFood Safety 0 Votes 1 Ans Is an FDA food inspection the same as a food safety system’s audit? 1.23K viewsFood Safety 0 Votes 1 Ans What systems does FDA have in place to protect the U.S. food supply? 1.23K viewsFood Safety 0 Votes 1 Ans What is FDA doing to ensure the safety of products imported from Japan? 1.35K viewsFood Safety 0 Votes 1 Ans What specific tests is FDA using? 1.19K viewsFood Safety 0 Votes 1 Ans What are the standards FDA uses to determine the amounts of specific radioactive materials in foods and whether they may cause a safety concern? 960 viewsFood Safety « Previous 1 2 … 9 10 11 12 Next » Question and answer is powered by anspress.net
