Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name 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 Please indicate the meaning of “use by” date? date after which food is safe but its quality may be diminished safety date quality date None Which food group(s) produce the largest amounts of food waste in absolute terms, according to the specific food waste percentages in the EU? potatoes cereals fruits and vegetables meat dairy fish and eggs oil crops and sugar beets 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 Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS None Temperature monitoring can avoid endangering food quality. True False None Training for staff about allergen-containing ingredients is not necessary as costumors know them. True False None Which factors should be considered when developing an effective food waste disposal strategy for your workplace? analyzing the types and amounts of waste generated offer discounts on imperfect produce educate consumers about the value of imperfect produce ignoring the workplace's overarching goals and values None What is the main principle of designing a menu? You should include special, single-use ingredients You should include versatile ingredients You can leave out some diatery preferencies Over-preparation is not a problem. None Canned foods, dry goods and soft drinks belong to the category of: Perishable food Non-perishable food Ready-to-eat meals Bakery products 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 What is one opportunity offered by circular food systems? Economic growth through innovation Social inequities Environmental degradation Dependency on external inputs None Time's up
