Certified C.L.E.A.N.® and Certified R.A.W.®

1. Both the C.L.E.A.N. and R.A.W. standards organize their certification criteria around three core concepts. What are they? *

A. Organic, Non-GMO, and Sustainable

B. Safety, Minimally Processed, and Bioavailable Nutrients

C. Traceability, Freshness, and Purity

D. HARPC, GMP, and FDA Registration

2. Under the Safety criteria (Section 4.0), what does a HARPC plan require a food processor to do? *

A. Conduct a hazard analysis, identify critical control points, and establish monitoring procedures, corrective actions, verification procedures, and record-keeping — with reanalysis of the system every three years

B. Submit a Certificate of Analysis only once, at the time of initial registration

C. Test only for GMO content in the top 10 ingredients

D. Obtain ANDI scoring for every ingredient before processing begins

3. Which of the following best explains why the standards impose maximum heat-treatment guidelines (for example, no more than 165°F for 15 seconds)? *

A. To comply with FDA packaging regulations unrelated to nutrient content

B. To help ensure enzymes and other bioactive molecules are not denatured, so the product can retain a viable Bioavailability score

C. To meet USDA Non-GMO Project testing requirements

D. To extend shelf life by killing all microorganisms, regardless of nutrient impact

4. A manufacturer wants to confirm that an ingredient's temperature/time combination is compliant. Which heat guideline is CORRECT per Section 6.2 of both standards? *

A. Heated to 200°F for no more than 2 seconds

B. Heated to 200°F for no more than 30 seconds

C. Heated to 118°F for no more than 5 seconds

D. Heated to 161°F for no more than 2 minutes

5. How is a product's Bioavailability score generated under both standards? *

A. A panel of nutritionists visually inspects the product and assigns a subjective score

B. Up to the top 10 non-water, non-National-List ingredients are identified; the top three molecules by weight per ingredient (up to 30 molecules total) are submitted for CytoSolve® (CS® Tested) analysis, yielding an enzymatic activity score from 0 to 20

C. The ANDI score is multiplied by the percentage of organic ingredients

D. The FDA assigns the score during the GMP inspection

6. Under the Minimally Processed criteria, if a product is certified under an equivalent program rather than the USDA National Organic Program (NOP) itself, what minimum percentage of ingredients must be organic? *

A. At least 50%

B. At least 70%

C. At least 90%

D. 100%, with no exceptions permitted

7. What is a key structural difference between the Minimally Processed criteria of the C.L.E.A.N. standard and those of the R.A.W. standard? *

A. C.L.E.A.N. requires Organic and Non-GMO only, while R.A.W. adds a third explicit requirement that the completed food and its ingredients not be heated to 212°F or higher (with limited regulatory exceptions)

B. R.A.W. does not require Non-GMO certification, while C.L.E.A.N. does

C. C.L.E.A.N. permits irradiation for safety, while R.A.W. prohibits it

D. There is no difference; both standards use identical Minimally Processed criteria

8. In the C.L.E.A.N. scoring model (Section 8.0), which set of aspect scores would result in a product being Certified C.L.E.A.N.? *

A. Conscious 25, Live 15, Ethical 25, Active 10, Nourishing 5

B. Conscious 0, Live 20, Ethical 25, Active 20, Nourishing 10

C. Conscious 25, Live 10, Ethical 0, Active 15, Nourishing 10

D. Conscious 25, Live 12, Ethical 25, Active 8, Nourishing 6

9. In the R.A.W. scoring model (Section 8.1), the "Real" aspect can contribute up to how many points, and what determines it? *

A. Up to 25 points, based solely on the ANDI nutrient-density score

B. Up to 50 points, composed of a 0-or-25 Safety sub-score (100% safe) plus a 0-or-25 Non-GMO sub-score (100% non-GMO)

C. Up to 20 points, based on CytoSolve® enzymatic activity testing

D. Up to 30 points, based on the percentage of organic ingredients by weight

10. According to Section 11.0 (Guide to Auditing Process), which body makes the FINAL decision on whether a product achieves Certified C.L.E.A.N. or Certified R.A.W. status? *

A. The individual third-party auditor who conducted the on-site audit

B. The ANSI-ASQ National Accreditation Board (ANAB)

C. CleanFoodCertified.Org / RawFoodCertified.Org (ICIS), after reviewing the evidence submitted by the auditor and the Bioavailability model results

D. The FDA, based on the facility’s GMP inspection results