FOOD LABELING QUIZOnline version Test your knowledge about food labelling by Afiqah 1 Brand is one of mandatory elements required on food labels a Yes b No 2 What is the primary ingredients in this food product? a Sugar b Potatoes c Chicken d Salt 3 Which of the following ingredients is typically listed first on a food label? a The ingredient present in the smallest amount b The ingredient present in the largest amount c The most expensive ingredient d The most allergenic ingredient 4 Are there any allergens listed on the label? a Yes b No 5 Why is net weight important on food packaging? a Net weight is important because it includes the weight of the packaging material b Essential on food packaging as it shows the actual food amount, excluding packaging, allowing consumers to make informed choices c Net weight remains the same under all conditions d All of the above 6 What the WRONG statement about "Use By" ? a Dates indicate the last date on which a food product is guaranteed to be at its best quality. b Can safely eat a product after the "Use By" date as long as it looks and smells fine c Date to ensure consumer protection and transparency d Resealing or repackaging food can extend its "Use By" date 7 Can you consume canned or dry goods past their "Best Before" date? a Yes , but the packaging must undamaged b No, the food was already contaminate 8 Food is no longer safe to eat after date, may cause food poisoning and use for meat, dairy a Use by b Best Before 9 What is the serving size for this product? a 80 g b 50 g c 100 g d 35 g 10 How many calories are in one serving (30g)? a 164 Kcal b 536 Kcal c 161 Kcal d 534 Kcal 11 Based on the picture, how much protein in grams is there in one serving ? a 26.0 kg b 15.6 kg c 4.6 kg d 7.7 kg 12 Which of the following nutritional facts is the highest in the product shown in the image? a Protein b Fat c Carbohydate d Cholesterol 13 The food was high in.... a Fat b Sodium c Protein d Carbohydrate 14 If Salma consumes 40 g servings of the product, what will be the total amount of Carbohydrate? a 16.9 g b 33.8 g c 84.4 g d 32.6 g 15 What is the purpose of including the manufacturer's contact information on a food label? a To provide consumers with a means to report adverse reactions or quality concerns b To advertise the manufacturer's other products c To comply with international trade regulations d To enhance the product's aesthetic appeal Feedback 3 In food labeling, ingredients are listed in descending order of their weight or volume. This means the ingredient present in the largest amount is listed first, followed by those in decreasing amounts. This practice helps consumers understand the composition of the product and make informed choices. 6 Dangerous bacteria (like Listeria or Salmonella) can grow without noticeable changes in smell, taste, or appearance after the "Use By" date. 7 The "Best Before" date refers to the period when the product is at its peak quality, not its safety. Canned goods (e.g., vegetables, soups) and dry goods (e.g., pasta, rice) often remain safe to eat long after this date, provided they have been stored properly and the packaging is intact. 8 "Use By" focuses on food safety and indicates the last date the product is safe to consume while "Best Before" emphasizes quality, referring to when the product is at its best in terms of taste and texture, though it may still be safe after this date.
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