Regulatory agencies are responsible for inspection of foods

1) Which regulatory agencies are responsible for inspection of foods traded between Canada
and USA. (2 marks)
2) Briefly discuss the international food rules and why the rules are important to Canada.
(7 marks)
3) Describe how your academic program can give you skills that would be useful for a career in
a food sector business. (2 marks)
4) Using the following list of ingredients for a prepackaged product to be sold in Canada,
a. Create the ingredient and allergen list using proper order and formatting (12 marks)
b. Specify one claim or statement that may be used on the package (1 mark)
c. Calculate the amount of each ingredient needed for a 25 kg batch (2 marks)
Ingredients for Ginger Cookies % g/25 kg Constituents
Allura red 0.13 100% allura red powder
Brown sugar 9.9 100% brown sugar
Butter 14.9 100% Standardized unsalted butter
Cinnamon 0.33 100% cinnamon powder
Flour 46.1 100% wheat
Ginger 1.6 100% ginger powder
Liquid whole egg 8.2 100% whole egg
Molasses 11.5 100% molasses
Salt 0.46 100% sodium chloride
Sodium bicarbonate 0.33 100% sodium bicarbonate
Sugar 6.6 100% sugar
100
5) To make a powdered cheese sauce 15,000 kg of liquid sauce is spray dried to concentrate it
and make it shelf stable. If the solids content of the sauce is 34% before drying, how much
water needs to be evaporated if the final dried powder is 4% moisture? Show your work for
full marks (3 marks)
6) International food companies must ensure their products and labels meet the requirements of
the countries in which they are sold. Compare and contrast the markings and labelling (front
package, Nutrition Facts and ingredients) on the packages provided below. One set of
markings is for product sold in Canada, the second is for product sold in the United States of
America (see images below).
a. You may use a table to help organize your response. (12 marks)
b. From the four types of additives used in the Canadian product, identify the natural
preservative(s) and indicate how they function to preserve the product. (4 marks)