Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Canned foods, dry goods and soft drinks belong to the category of: Perishable food Non-perishable food Ready-to-eat meals Bakery products 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 answer is not part of food safety guidelines out of the following options? Staff Training (Provide comprehensive food safety training for all employees, covering topics such as personal hygiene, cross-contamination prevention, temperature control, cleaning and disinfection procedures and transportation) Personal Hygiene (Emphasize the importance of proper handwashing techniques) Food Storage (Store perishable food, such as meat, poultry, seafood, and dairy products, at appropriate temperatures in refrigerators or freezers to prevent bacterial growth) Pet control (Implement procedures to prevent contact with pets and domestic animals to maintain cleanliness via proper storage and to avoid allergens.) None Highlighting menu items or specials that use surplus ingredients can encourage customers to support these initiatives. True False None Why is it important to train staff regularly in the HoReCa sector? To maintain high standards To make staff know about some practices To reduce the need for promotions To do the job the easiest way 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 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 What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective 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 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 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 stage of the food supply chain involves activities such as soil preparation, planting, irrigation, and harvesting? Cleaning and Packaging Harvesting and Sorting Cooling, Storage, and Transportation Production Stage None Time's up
