Exam Supermarket Leave a Comment / By George Athanasiadis / September 2, 2024 First Name Last Name Which of the listed are characteristic for surplus ingredients? Food items that are overstocked Excess raw materials and food supplies utilized in cooking and food preparation Food items that almost expired but are still safe to eat None Which food group(s) produce the largest amounts of food waste in absolute terms, according to the specific food waste percentages in the EU? potatoes cereals fruits and vegetables meat dairy fish and eggs oil crops and sugar beets None What is the benefit of regular stock rotation using the FIFO method? It helps to increase the stock of perishable items It ensures older stock is sold first, reducing waste It is only beneficial for non-perishable items It allows for random stock placement None When is it essential for staff to wash their hands to prevent cross-contamination. (multiple correct answers) Before and after handling raw food, particularly meat, poultry, and seafood. After using the restroom. After touching waste or garbage. After cleaning duties or handling cleaning chemicals. After any activity that contaminates the hands, such as sneezing, coughing, or using a tissue. Before preparing or eating food. After handling money Before and after wearing gloves for food preparation. After touching any surfaces that may be contaminated. After which od the expiry date food can be donated “use by” “best before” both of them none of them None What standardized methodology is employed by EU Member States to quantify food waste across all stages of the food supply chain? EU statistics from national surveys Waste Framework Directive (2008/98/EC) Commission implementing decision (EU) 2019/2000 Annex III of Commission delegated decision (EU) 2019/1597 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 is included in Level 3 methodology in the Food Waste Index? level 3 includes disaggregation by destination and differentiation between edible and inedible parts. level 3 uses modelling techniques to estimate food waste. level 3 is conducted directly by national governments. level 3 focuses on extrapolated data 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 How long is the minimum duration for handwashing as per food safety guidelines? 5 seconds 10 seconds 20 seconds 30 seconds 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 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 Time's up
