Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name Food safety practices in supermarkets have no impact on customer satisfaction and product quality. True False None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS 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 Why is it important to train staff to communicate the value of near-expiry products effectively? To ensure they can answer customer concerns about product freshness To make staff feel more knowledgeable To reduce the need for promotions To increase the complexity of transactions None Customised product tips should only focus on recipes and ignore storage recommendations. True False None Which stage of the food supply chain involves careful handling and presentation to attract consumers and promote sales? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Cooling, Storage, and Transportation 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 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 a characteristic of linear food systems? Closed-loop production Extensive resource extraction and waste generation Focus on waste reduction Promotion of regenerative agriculture 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 According to the provided definition, food waste possible for donation includes: surplus of unsold vegetables in a supermarket. excess food prepared at home and not eaten. leftovers discarded after a restaurant meal. raw milk spilled in a dairy factory. None Time's up
