Exam: Horeca *Answer at least 12 questions correctly to get a certificate What is a characteristic of circular food systems? Reliance on long supply chains High levels of waste generation Focus on local sourcing and waste reduction Minimal emphasis on environmental sustainability None How can food waste be prevented at the manufacturing stage? raise awareness among customers adopt effective inventory tracking systems offer discounts on imperfect produce 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 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 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 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 were the two major contributors to food waste in the EU? household food waste processing and manufacturing sector primary production restaurants and food services retail and other food distribution sectors 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 Temperature monitoring can avoid endangering food quality. True False None What are the steps of preventing food wastage during storage? Arrange food items in storage areas according to their shelf life and expiration dates. Clean, dry, well-ventilated storage areas provide the optimum conditions for preserving food and preventing spoilage. Regular monitoring and recording of temperature is important also. Adequate air circulation around stored food is important to prevent condensation and the growth of mold and bacteria. Label all food clearly with name, date of storage and expiry/shelf life. (It is recommended to keep a detailed inventory of ingredients to monitor usage and prevent oversupply.) Use a FIFO (first-in, first-out) approach to ensure that older items are used before newer ones. Staff members should be trained in proper food storage practices, including temperature control, labeling, and rotation techniques. All of the above mentioned answers None of the above mentioned answers 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 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 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 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 Which data source is commonly integrated to quantify food waste in European-level studies? ICPP Eurostat and EFSA FDA None Time's up
