Exam Horeca Leave a Comment / By Tourniss / August 2, 2024 First Name Last Name 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 What does the concept of food systems encompass? Only the production of food Only the consumption of food An intricate web of interconnected activities related to food Only the distribution of food None Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS 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 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 Training for staff about allergen-containing ingredients is not necessary as costumors know them. True False None What is the key feature of the Food Waste Index? food balance sheets single-stakeholder engagement standardized methodology national perspective 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 Choose the right poster: carefully analyze both posters and choose the one that you believe is better suited for presenting to an audience. None Prepared dishes should be kept at temperatures below 8°C or above 40°C to prevent bacterial growth. True False None Select the best slogan by evaluating both options and deciding which one more effectively engages an audience. Nourish the Earth, Nourish Ourselves Grow, Regenerate, Repeat None Time's up