Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate 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 After which od the expiry date food can be donated “use by” “best before” both of them none of them 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 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 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 What is the primary goal of implementing dynamic pricing models for near-expiry products? To increase overall store prices To stimulate sales and reduce food waste To confuse the competition To create a complex pricing structure None What is included in Level 1 methodology in the Food Waste Index? level 1 includes disaggregation by destination and differentiation between edible and inedible parts. level 1 uses differentiation techniques to estimate food waste. level 1 is conducted directly by national governments. level 1 focuses on extrapolated data None 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? advertising stage processing and manufacturing stage packaging stage consumer stage transportation stage retail stage primary production stage disposal stage Food safety practices in supermarkets have no impact on customer satisfaction and product quality. True False 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. 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 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 Time's up
