What standard of identity issue was contested in this court case?

please work on the following questions.
the worksheet is attached
the reading that is uploaded is only for question number 2

Question 1. The FD&C Act 402(a)(3) states a food article is adulterated …if it [food article] consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food… (Emphasis added). If this regulatory definition of adulteration were enforced literally and fully, what practical implications would this mean to the food industry? (Point Value: 3 points)

Question 2. Attachment 2. Module 5. Cheese Case StudyDownload Attachment 2. Module 5. Cheese Case Study is a reprint of the landmark standard of identity legal case involving the name of Mozzarella cheese. Read this legal case and answer the following three questions:

(A) What standard of identity issue was contested in this court case? (Point Value: 3 points)

(B) How did the appeals court rule? (Point Value: 3 points)

(C) What legal/regulatory basis did the court use to explain its ruling? (Point Value: 3 points)

Question 3. From your understanding of the regulatory aspects of standards of identity, do you think such standards should be maintained and regulated? Why or why not? (Point Value: 3 points)

Question 4. Instead of taking legal action that relates to aesthetic adulteration, mandatory labeling of the filth content of a food article by instituting food grades or by requiring explicit label/labeling detail of such filth would allow consumers to decide how much to pay for extra sanitation. What would be both the pros and cons to this idea? (Point Value: 3 points)

Question 5. (Two-part question.) The USDA/Food Safety and Inspection Service (FSIS) has codified standards of identity of products under its regulatory authority. The standards for meat products are found in 9 CFR Part 319. The standards for poultry products are found in 9 CFR Part 381 Subpart P. Answer the following questions using the information you find in these two CFR sections:

(A) Chopped fresh and/or chopped frozen beef can be used to manufacture both hamburger and beef patties as defined in two standards of identity. Review these two standards of identity and write a concise (and in your own words) the similarities and differences of these two product types. (Point Value: 3 points)

(B) Poultry meat content standards (9 CFR 381.156) require very specific labeling terminology. Locate these labeling standards to answer the subquestions below: (Point Value: 3 points)
Subquestion B1. What label is required on a poultry meat product that contains 40% light meat and 60% dark meat?
Subquestion B2. What label is required on a poultry meat product that contains 68% light meat?
Subquestion B3. What label is required on a poultry meat product that contains one-half light meat and one-half dark meat (weight/weight basis)?

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