Exam: Horeca *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Which one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs What is a key objective of Regulation (EU) 2021/2115? Minimizing the involvement of consumers in the food system Reducing environmental conservation efforts Fostering environmentally friendly agricultural practices Promoting a linear food production model None Emergency situations, such as foodborne illness never occur. True False 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 What is not among the main steps of planning the catering? Design a menu Control the portions Clear signs and labelling Donation Welcoming the guests Feedback from guests and staff None What is one opportunity offered by circular food systems? Economic growth through innovation Social inequities Environmental degradation Dependency on external inputs 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 legislative framework establishes overarching principles, objectives, and minimum standards for food production, distribution, and consumption in the EU? Sustainability Labelling Framework Common Agricultural Policy (CAP) Sustainability Food Systems (SFS) framework Regulation (EU) 2021/2115 None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None Which three of the following are direct methods of food waste data collection? waste composition analysis modelling surveys mass balance use of proxy data observation 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 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 Time's up
