Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Keeping a record of food delivaries’ dates and product instructions is necessary True False None Which legislation in Greece indirectly supports regenerative practices within agritourism activities and the implementation of the Common Agricultural Policy (CAP)? Law 4276/2014 Law 4235/2014 Law 4217/2015 Law 4250/2016 None Which legislative framework establishes overarching principles, objectives, and minimum standards for food production, distribution, and consumption in the EU? Sustainability Labelling Framework Common Agricultural Policy (CAP) Sustainability Food Systems (SFS) framework Regulation (EU) 2021/2115 None What are the main reasons of food surplus in fast food chains? Product expiration dates and visual faults Shifts in consumer demand Inadequate product labeling None What are the steps of preventing food wastage during storage? Arrange food items in storage areas according to their shelf life and expiration dates. Clean, dry, well-ventilated storage areas provide the optimum conditions for preserving food and preventing spoilage. Regular monitoring and recording of temperature is important also. Adequate air circulation around stored food is important to prevent condensation and the growth of mold and bacteria. Label all food clearly with name, date of storage and expiry/shelf life. (It is recommended to keep a detailed inventory of ingredients to monitor usage and prevent oversupply.) Use a FIFO (first-in, first-out) approach to ensure that older items are used before newer ones. Staff members should be trained in proper food storage practices, including temperature control, labeling, and rotation techniques. All of the above mentioned answers None of the above mentioned answers None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS None Who are the most important stakeholders in redistribution of food surplus? Food donor Food collector Charity Volunteers Decision makers – Rules and Regulations None of them All of them None What is included in Level 2 methodology in the Food Waste Index? level 2 includes disaggregation by destination and differentiation between edible and inedible parts. level 2 uses modeling techniques to estimate food waste. level 2 is conducted directly by national governments. level 2 focuses on extrapolated data None How can food waste be prevented at the manufacturing stage? raise awareness among customers adopt effective inventory tracking systems offer discounts on imperfect produce None Training for staff about allergen-containing ingredients is not necessary as costumors know them. True False None What is a characteristic of circular food systems? Reliance on long supply chains High levels of waste generation Focus on local sourcing and waste reduction Minimal emphasis on environmental sustainability None Time's up
