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 Cross-using ingredients and utilizing food surplus are forbidden. 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 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 Which data source is commonly integrated to quantify food waste in European-level studies? ICPP Eurostat and EFSA FDA 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 How can you maximize efficiency and sustainability in your food waste disposal strategy? implementing an integrated approach by combining multiple disposal methods continuously improving the disposal strategy based on feedback and lessons learned educating staff and customers about food waste reduction all of the above None What is the aim of the Sustainability Labelling Framework? To increase consumer confusion about sustainable food choices To decrease transparency throughout the food supply chain To empower consumers with information to make sustainable food choices To standardize unsustainable labeling practices None Who are the most important stakeholders in redistribution of food surplus? Food donor Food collector Charity Volunteers Decision makers – Rules and Regulations None of them All of them 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 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 Canned foods, dry goods and soft drinks belong to the category of: Perishable food Non-perishable food Ready-to-eat meals Bakery products None Time's up
