ORA Lab Manual, Volume IV, Section 10-Food Standards and Additives Page 1 of 30 This document is uncontrolled when printed: 2/11/2010 For the most current and official copy, check the Internet at http:/www.fda.gov/ScienceResearch/FieldScience/default.htm Volume IV Orientation and Training ORA LABORATORY MANUAL FDA Office of Regulatory Affairs Division of Field Science DOCUMENT NO.: IV-10 VERSION NO.: 1.4 FINAL EFFECTIVE DATE: 09-01-05 Revised: 01-26-10 Section 10 ? FOOD STANDARDS therefore the laboratory will have the option of performing the following exercises. 10.1.2.1 Canned Vegetables and Fruits A. Introduction This exercise involves the determination of a canned foods compliance with a defined standard. B. Assignment The trainer will supply one or more of each of the following categories of canned foods: a canned corn or tomato product, canned peas or beans, and a canned fruit. Compliance with the standard should be determined according to applicable sections of the CFR. C. References 1. Code of Federal Regulations. Title 21, Pts. 145-Canned Fruits, 155-Canned Vegetables, and 156-Vegetable Juices. Washington DC: Office of the Federal Register National Archives and Records Administration. Retrieve from http:/www.access.gpo.gov/nara/cfr/waisidx_01/21cfrv2_01.html 2. U.S. Food representing the product as containing a high percentage of expensive nuts, although it actually contains a majority of relatively cheap peanuts; or presenting the product in a large container, labeling the net weight correctly, but substituting packaging material for a large excess volume. The analyst is to be aware of the law in examining any product for standards. B. Assignment The trainer will provide a sample of mixed nuts. Examine a minimum of six units for net weight and compliance with food standards. (Check the CFR for the number of units required to be analyzed to determine compliance with the standard.) C. References 1. Code of Federal Regulation. (2003). Title 21, Pt. 164-Tree Nut and Peanut Products. Washington DC: Office of the Federal Register National Archives and Records Administration. Retrieve from http:/www.access.gpo.gov/nara/cfr/waisidx_01/21cfr164_01.html D. Questions 1. Be prepared to discuss the sections of the Act that apply to the examples of cheating given in the Introduction. 2. Differentiate between misbranding and adulteration in regard to question 1. 3. Why do the standards specify both amount and type of nuts? ORA Lab Manual, Volume IV, Section 10-Food Standards and Additives Page 7 of 30 This document is uncontrolled when printed: 2/11/2010 For the most current and official copy, check the Internet at http:/www.fda.gov/ScienceResearch/FieldScience/default.htm 4. How does the shape of the container affect the net weight determination? 5. What is the maximum amount of peanuts allowed in mixed nuts? 6. What, if any, is the relationship between the vignette and the contents? 10.1.2.5 Egg Noodles A. Introduction Eggs are the most expensive ingredient in egg noodles. If the egg content does not meet the standard, the product cannot be shipped legally in interstate commerce. B. Assignment 1. Prepare a well-mixed composite. 2. Determine total solids and moisture in duplicate. 3. Determine the cholesterol content by the AOAC digitonin and fluorometric methods. Compare the results. C. References 1. Code of Federal Regulations. Title 21, Pt. 139-Milk and Cream. Washington DC: Office of Federal Register National Archives and Records Administration. Retrieve from http:/www.access.gpo.gov/nara/cfr/waisidx_01/21cfr139_01.html 2. Official Methods of Analysis of AOAC International, AOAC International, (current ed.). Gaithersburg MD D. Questions 1. Are eggs the only possible source of cholesterol in this product? 2. Does the label have an ingredient statement? Why? 3. Do all noodle products contain eggs? 4. Compare the two drying methods. Which one is to be used to determine compliance with the standard for total solids? 5. What is accomplished in each step of AOAC 954.03? ORA Lab Manual, Volume IV, Section 10-Food Standards and Additives Page 8 of 30 This document is uncontrolled when printed: 2/11/2010 For the most current and official copy, check the Internet at http:/www.fda.gov/ScienceResearch/FieldScience/default.htm 6. Why is there a precaution in AOAC 954.03 to retain solid material in the separator? 7. How would an analyst cope with an emulsion if it formed? 8. What is the difference between macaroni and noodles? 10.2 Food and Color Additives Food and color additives are defined in the Act in Sections 201(s) and 201(t), respectively. However substances generally recognized as safe (GRAs) under proposed conditions of use, sanctioned prior to the 1958 Food Additives Amendment, or subject to the prov