Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name 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 What strategies can be implemented at the Ho.Re.Ca. (Hotels, Restaurants, and Catering) within retail stage to prevent and minimize food waste? raise awareness among customers and staff about food waste prevention proper storage and freezing techniques implement portion control measures and optimize inventory management all of the above None Which legislation in Greece indirectly supports regenerative practices within agritourism activities and the implementation of the Common Agricultural Policy (CAP)? Law 4276/2014 Law 4235/2014 Law 4217/2015 Law 4250/2016 None What are the main reasons of food surplus in fast food chains? Product expiration dates and visual faults Shifts in consumer demand Inadequate product labeling None Keeping a record of food delivaries’ dates and product instructions is necessary True False 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 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 Select the best slogan by evaluating both options and deciding which one more effectively engages an audience. Nourish the Earth, Nourish Ourselves Grow, Regenerate, Repeat None Prepared dishes should be kept at temperatures below 8°C or above 40°C to prevent bacterial growth. True False None What is the way you can NOT control the portions? Through estimating the number of guests Through using larger plates Through using off-cuts and leftovers in other recipes With clear signs and labelling at buffet setup None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None What is included in Level 2 methodology in the Food Waste Index? level 2 includes disaggregation by destination and differentiation between edible and inedible parts. level 2 uses modeling techniques to estimate food waste. level 2 is conducted directly by national governments. level 2 focuses on extrapolated data None Time's up
