Res-Food

Exam: Supermarkets

*Answer at least 80% of the questions correctly to receive your certificate
Which of the listed are characteristic for surplus ingredients?

After which od the expiry date food can be donated

Which stage of the food supply chain involves the utilization of locally sourced products to stimulate demand for agricultural products cultivated within the region?

What standardized methodology is employed by EU Member States to quantify food waste across all stages of the food supply chain?

Which legislative framework establishes overarching principles, objectives, and minimum standards for food production, distribution, and consumption in the EU?

What is the primary goal of implementing dynamic pricing models for near-expiry products?

What is included in Level 1 methodology in the Food Waste Index?

Which four stages of the food supply chain are identified as important in the generation of food loss and waste, and how does its significance vary globally?

Food safety practices in supermarkets have no impact on customer satisfaction and product quality.

When is it essential for staff to wash their hands to prevent cross-contamination. (multiple correct answers)

Which one of claims regarding food surplus is not correct?

What does the transition to circular food systems aim to address?

Skip to content