Definition Choices: -Standards of Minimum Quality

Definition choices:
-standards of minimum quality

A) minimum quality requirements for tenderness, color, and freedom from defects in canned fruits and vegetables
B) requirements for the type and amount of ingredients a food should contain in order to be labeled as that food
C) a list of compounds that are exempt from the "food additive" definition based on "a reasonable certainty of no harm"
D) requirements for the amount of raw product that must be put into a container before liquid is added
E) civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions