Exam: Supermarkets *Answer at least 80% of the questions correctly to receive your certificate First Name Last Name 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 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 Which food group(s) produce the largest amounts of food waste in absolute terms, according to the specific food waste percentages in the EU? potatoes cereals fruits and vegetables meat dairy fish and eggs oil crops and sugar beets None Food safety practices in supermarkets have no impact on customer satisfaction and product quality. True False 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 can food waste be prevented at the retail stage? implement lean manufacturing principles adopt precision agriculture techniques offer discounts on imperfect produce 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 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 How long is the minimum duration for handwashing as per food safety guidelines? 5 seconds 10 seconds 20 seconds 30 seconds None How do smaller product displays and improved air circulation contribute to minimising food waste in supermarkets? By increasing the quantity of products on display, leading to higher sales volumes. By reducing the likelihood of products reaching their expiration date before being sold due to more frequent rotation and better visibility. Creating a less appealing presentation of perishable items, thus discouraging customers from buying them. Maintaining the quality and freshness of perishable items, extending their shelf life, and enhancing their visual appeal to customers. What is a key challenge in transitioning to circular food systems? Increased reliance on synthetic inputs Limited economic growth opportunities Significant investments in infrastructure and technology Reduced environmental impact None What is one aim of the EU's legislative framework for sustainable agriculture? To increase greenhouse gas emissions To promote unsustainable management of natural resources To discourage rural development initiatives To foster environmentally friendly agricultural practices None Time's up
