Exam Supermarket Leave a Comment / By George Athanasiadis / September 2, 2024 First Name Last Name How can food waste be prevented at the retail stage? implement lean manufacturing principles adopt precision agriculture techniques offer discounts on imperfect produce None Which one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs How do smaller product displays and improved air circulation contribute to minimising food waste in supermarkets? By increasing the quantity of products on display, leading to higher sales volumes. By reducing the likelihood of products reaching their expiration date before being sold due to more frequent rotation and better visibility. Creating a less appealing presentation of perishable items, thus discouraging customers from buying them. Maintaining the quality and freshness of perishable items, extending their shelf life, and enhancing their visual appeal to customers. Which stage of the food supply chain involves careful handling and presentation to attract consumers and promote sales? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Cooling, Storage, and Transportation None Food safety practices in supermarkets have no impact on customer satisfaction and product quality. True False 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 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 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 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. What strategies can be implemented at the Ho.Re.Ca. (Hotels, Restaurants, and Catering) within retail stage to prevent and minimize food waste? raise awareness among customers and staff about food waste prevention proper storage and freezing techniques implement portion control measures and optimize inventory management all of the above 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 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 Time's up
