Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name 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 does the transition to circular food systems aim to address? Only economic challenges Environmental, social, and economic challenges Only social challenges Only environmental challenges 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 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 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 Why is it important to train staff to communicate the value of near-expiry products effectively? To ensure they can answer customer concerns about product freshness To make staff feel more knowledgeable To reduce the need for promotions To increase the complexity of transactions None 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. How does food waste contribute to environmental problems, and what are some of the environmental impacts of food waste? food waste contributes to sulphur dioxide emissions and emission of heavy metals in water resources food waste leads to the production of methane in landfills, which contributes to climate change. food waste does not lead to deforestation and biodiversity loss. food waste is generated in quantities which cannot affect environment resources. 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 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 Which data source is commonly integrated to quantify food waste in European-level studies? ICPP Eurostat and EFSA FDA None What is a characteristic of linear food systems? Closed-loop production Extensive resource extraction and waste generation Focus on waste reduction Promotion of regenerative agriculture None Time's up
