FSC 211 FOOD ALLERGEN REGULATORY REQUIREMENTS

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FSC 211 FOOD ALLERGEN REGULATORY REQUIREMENTS

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Are mislabeled food products removed from the market?

Answer:

Yes. A food product that contains an undeclared allergen may be subject to recall. In addition, a food product that is not properly labeled may be misbranded and subject to seizure and removed from the market place.The number of recalls due to undeclared allergens (8 of the most common allergens only) remained steady between 1999 and 2001. In 2002, recall actions nearly doubled, rising from 68 to 116. This rise may be attributed to the increased awareness of food allergies among consumers and manufacturers and increased attention from FDA inspectors to issues related to food allergy in manufacturing plants.

Question 2: What does FDA require in order for a product to be exempt?

Answer:

FALCPA states that any person can petition the Secretary of Health and Human Services for an exemption either through a petition process or a notification process.The petition process requires scientific evidence (including the analytical method used to produce the evidence) that demonstrates that such food ingredient, as derived by the method specified in the petition, does not cause an allergic response that poses a risk to human health.The notification process must include scientific evidence (including the analytical method used) that demonstrates that the food ingredient (as derived by the production method specified in the notification) does not contain allergenic protein.If either the petition or the notification is granted by the Secretary, the result is that the ingredient in question is not considered a "major food allergen" and is not subject to the labeling requirements.

Question 3: Does FALCPA require the use of a "may contain" statement in any circumstance?

Answer:

No. Advisory statements are not required by FALCPA.

Question 4: Why did Congress pass this act?

Answer:

To make it easier for food allergic consumers and their caregivers to identify and avoid foods that contain major food allergens.

Question 5: What has FDA done in response to the FALCPA mandate?

Answer:

FDA held a public meeting in August 2005 to obtain expert comment and consultation from stakeholders to help FDA develop a regulation to define and permit the voluntary use on food labeling of the term "gluten-free" (Public Meeting On: Gluten-Free Food Labeling). The meeting focused on food manufacturing, analytical methods, and consumer issues related to reduced levels of gluten in food.

Question 6: Are there any foods exempt from the new labeling requirements?

Answer:

Yes. Under FALCPA, raw agricultural commodities (generally fresh fruits and vegetables) are exempt as are highly refined oils derived from one of the eight major food allergens and any ingredient derived from such highly refined oil.Question 7: Are flavors, colors, and food additives subject to the allergen labeling requirements?

Answer:

Yes. FALCPA requires that food manufacturers label food products that contain ingredients, including a flavoring, coloring, or incidental additive that are, or contain, a major food allergen using plain English to identify the allergens.Question 8: After January 1, 2006, will I still find products on the supermarket or grocery shelf without the improved labeling?

Answer:

Yes. FALCPA does not require food manufacturers or retailers to remove or relabel products from supermarket shelves that do not reflect the additional allergen labeling so long as the products were labeled before January 1, 2006. Therefore, FDA advises consumers with allergies to always read a product's ingredient statement in conjunction with any "contains" statement.

Question 9: What about food prepared in restaurants? How will I know that the food I ordered does not contain an ingredient to which I am allergic?

Answer:

FALCPA only applies to packaged FDA-regulated foods. However, FDA advises consumers who are allergic to particular foods to ask questions about ingredients and preparation when eating at restaurants or any place outside the consumer's home.

Question 10: How will food labels change as a result of FALCPA?

Answer:

FALCPA requires food manufacturers to label food products that contain an ingredient that is or contains protein from a major food allergen in one of two ways.The first option for food manufacturers is to include the name of the food source in parenthesis following the common or usual name of the major food allergen in the list of ingredients in instances when the name of the food source of the major allergen does not appear elsewhere in the ingredient statement.The second option is to place the word "Contains" followed by the name of the food source from which the major food allergen is derived, immediately after or adjacent to the list of ingredients, in type size that is no smaller than the type size used for the list of ingredients.Question 11: Can food manufacturers ask to have a product exempted from the new labeling requirements?

Answer:

Yes. FALCPA provides mechanisms by which a manufacturer may request that a food ingredient covered by FALCPA may be exempt from FALCPA's labeling requirements. An ingredient may be exempt if it does not cause an allergic response that poses a risk to human health or if it does not contain allergenic protein.Question 12: FDA held public meeting on allergens and gluten; what were the outcomes of those meetings?

Answer:

The first meeting evaluated FDA's draft report, "Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food." This draft report was written to help develop FDA's policy on food allergens and to implement FALCPA.FDA held a second public meeting to obtain expert comment and consultation from stakeholders to help FDA develop a regulation to define and permit the voluntary use on food labeling of the term "gluten-free". The meeting focused on food manufacturing, analytical methods, and consumer issues related to reduced levels of gluten in food. Information presented during and following the meeting provided FDA important and relevant data regarding current industry practices in the production of foods marketed as "gluten-free," challenges faced by manufacturers of "gluten-free" foods, and consumer perceptions and expectations of what "gluten-free" means to them. FDA is using this information to develop its proposal on the use of the term "gluten-free."

Question 13: What is a major food allergen?

Answer:

FALCPA identifies eight foods or food groups as the major food allergens. They are milk, eggs, fish (e.g., bass, flounder, cod), Crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts (e.g., almonds, walnuts, pecans), peanuts, wheat, and soybeans.

Question 14: Why is there a concern about gluten?

Answer:

Gluten describes a group of proteins found in certain grains (wheat, barley, and rye.) It is of concern because people with celiac disease cannot tolerate it. Celiac disease (also known as celiac sprue) is a chronic digestive disease that damages the small intestine and interferes with absorption of nutrients from food. Recent findings estimate that 2 million people in the U.S. have celiac disease or about 1 in 133 people.Question 15: But I don't understand what some of the terms mean. How will I know what they are?

Answer:

FALCPA was designed to improve food labeling information so that consumers who suffer from food allergies - especially children and their caregivers - will be able to recognize the presence of an ingredient that they must avoid. For example, if a product contains the milk-derived protein casein, the product's label would have to use the term "milk" in addition to the term "casein" so that those with milk allergies would clearly understand the presence of an allergen they need to avoid.

Question 16: How can I avoid foods to which I'm allergic?

Answer:

FDA advises consumers to work with health care providers to find out what food(s) can cause an allergic reaction. In addition, consumers who are allergic to major food allergens should read the ingredient statement on food products to determine if products contain a major allergen. A "Contains _______ " statement, if present on a label, can also be used to determine if the food contains a major food allergen.

Question 17: When will consumers see the food labels change?

Answer:

FALCPA applies to food products that are labeled on or after January 1, 2006, so FDA anticipates that consumers will begin to see new labels on or after that date. However, FDA cautions consumers that there will be a transition period of undetermined length after January 1, 2006, during which it is likely that consumers will see packaged food on store shelves and in consumers' homes without the revised allergen labeling.