Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name What is a characteristic of circular food systems? Reliance on long supply chains High levels of waste generation Focus on local sourcing and waste reduction Minimal emphasis on environmental sustainability None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS None Which three of the following are indirect methods of food waste data collection? waste composition analysis modelling surveys mass balance use of proxy data observation 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 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. The FIFO method is recommended for stock rotation in supermarkets to ensure older stock is sold before newer stock. True False None How can food waste be prevented at the retail stage? implement lean manufacturing principles adopt precision agriculture techniques offer discounts on imperfect produce None 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 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 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 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 Which one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs Time's up
