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? 1.75K 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? 1.73K 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? 1.59K 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? 1.50K 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? 1.80K 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? 1.67K viewsFood Safety 0 Votes 1 Ans Where should label statements be placed on containers and packages? 1.81K viewsFood Safety 0 Votes 1 Ans What are Pathogen Control Programs? 1.55K viewsFood Safety 0 Votes 1 Ans Who Can Use ISO 22000? 1.84K viewsFood Safety 0 Votes 1 Ans How to be Compliant with ISO 22000? 1.52K viewsFood Safety 0 Votes 1 Ans What is Hazard Analysis and Critical Control Points (HACCP)? 1.67K viewsFood Safety 0 Votes 1 Ans What Are The Hazards of (HACCP)? 1.66K viewsFood Safety 0 Votes 1 Ans What are the principles of HACCP? 1.59K viewsFood Safety 0 Votes 1 Ans How to Implement HACCP? 1.58K viewsFood Safety 0 Votes 1 Ans What are the ISO 22000 international standard requirements for a food safety & HACCP? 1.79K viewsFood Safety 0 Votes 1 Ans Is an FDA food inspection the same as a food safety system’s audit? 1.80K viewsFood Safety 0 Votes 1 Ans What systems does FDA have in place to protect the U.S. food supply? 1.87K viewsFood Safety 0 Votes 1 Ans What is FDA doing to ensure the safety of products imported from Japan? 1.95K viewsFood Safety 0 Votes 1 Ans What specific tests is FDA using? 1.79K 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? 1.53K viewsFood Safety « Previous 1 2 … 9 10 11 12 Next » Question and answer is powered by anspress.net
