Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name 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 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 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 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 After which od the expiry date food can be donated “use by” “best before” both of them none of them 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 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 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 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 is the purpose of organising the storage? To complicate the allocation of rows To arrange food items according to their expiration dates To add value and increase the appeal of the products To increase the workload of staff None Which data source is commonly integrated to quantify food waste in European-level studies? ICPP Eurostat and EFSA FDA None What consumer preference plays an important role in food producers' behavior and the generation of food waste? dietary restrictions brand loyalty demand for perfect produce None Time's up
