Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Which answer is not part of food safety guidelines out of the following options? Staff Training (Provide comprehensive food safety training for all employees, covering topics such as personal hygiene, cross-contamination prevention, temperature control, cleaning and disinfection procedures and transportation) Personal Hygiene (Emphasize the importance of proper handwashing techniques) Food Storage (Store perishable food, such as meat, poultry, seafood, and dairy products, at appropriate temperatures in refrigerators or freezers to prevent bacterial growth) Pet control (Implement procedures to prevent contact with pets and domestic animals to maintain cleanliness via proper storage and to avoid allergens.) None According to the provided definition, food waste possible for donation includes: surplus of unsold vegetables in a supermarket. excess food prepared at home and not eaten. leftovers discarded after a restaurant meal. raw milk spilled in a dairy factory. None After which od the expiry date food can be donated “use by” “best before” both of them none of them None Which one of listed businesses is not a food surplus producer? Ho.Re.Ca. (Hotels, Restaurants and Catering) Factories that create processed foods and ingredients Supermarkets and large scale food chains Factories that create dietary supplements Fast food chains, fast service restaurants None Which one of claims regarding food surplus is not correct? Food surplus is food that exceeds real demand Food surplus occurs at every point along the food supply chain. Food surplus is food lost in the food supply chain. Food surplus tends to become food waste None What is a key challenge in transitioning to circular food systems? Increased reliance on synthetic inputs Limited economic growth opportunities Significant investments in infrastructure and technology Reduced environmental impact None What were the two major contributors to food waste in the EU? household food waste processing and manufacturing sector primary production restaurants and food services retail and other food distribution sectors Which stage of the food supply chain involves the utilization of locally sourced products to stimulate demand for agricultural products cultivated within the region? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Production Stage None How can food waste be prevented at the retail stage? implement lean manufacturing principles adopt precision agriculture techniques offer discounts on imperfect produce None Choose the right poster: carefully analyze both posters and choose the one that you believe is better suited for presenting to an audience. None Emergency situations, such as foodborne illness never occur. True False None Why is it important to train staff regularly in the HoReCa sector? To maintain high standards To make staff know about some practices To reduce the need for promotions To do the job the easiest way None Time's up
