Exam Horeca Leave a Comment / By Tourniss / August 2, 2024 First Name Last Name Prepared dishes should be kept at temperatures below 8°C or above 40°C to prevent bacterial growth. True False None Which of the following is NOT considered food waste under EU legislation? surplus of unsold vegetables in a supermarket. raw milk spilled in a dairy factory. food that is lost before it becomes food, such as pre-harvest losses. excess food prepared at home and not eaten. 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 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 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 included in Level 2 methodology in the Food Waste Index? level 2 includes disaggregation by destination and differentiation between edible and inedible parts. level 2 uses modeling techniques to estimate food waste. level 2 is conducted directly by national governments. level 2 focuses on extrapolated data 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 one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs Which answer is not part of food safety guidelines out of the following options? Staff Training (Provide comprehensive food safety training for all employees, covering topics such as personal hygiene, cross-contamination prevention, temperature control, cleaning and disinfection procedures and transportation) Personal Hygiene (Emphasize the importance of proper handwashing techniques) Food Storage (Store perishable food, such as meat, poultry, seafood, and dairy products, at appropriate temperatures in refrigerators or freezers to prevent bacterial growth) Pet control (Implement procedures to prevent contact with pets and domestic animals to maintain cleanliness via proper storage and to avoid allergens.) None It is not important to arrange food items in storage areas according to their shelf life and expiration dates. True False None What is one opportunity offered by circular food systems? Economic growth through innovation Social inequities Environmental degradation Dependency on external inputs None Time's up
