Exam Supermarket Leave a Comment / By George Athanasiadis / September 2, 2024 First Name Last Name 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 When is it essential for staff to wash their hands to prevent cross-contamination. (multiple correct answers) Before and after handling raw food, particularly meat, poultry, and seafood. After using the restroom. After touching waste or garbage. After cleaning duties or handling cleaning chemicals. After any activity that contaminates the hands, such as sneezing, coughing, or using a tissue. Before preparing or eating food. After handling money Before and after wearing gloves for food preparation. After touching any surfaces that may be contaminated. Which stage of the food supply chain involves the utilization of locally sourced products to stimulate demand for agricultural products cultivated within the region? Cleaning and Packaging Harvesting and Sorting Delivery, Display, and Purchase Production Stage None Smaller product displays and improved air circulation can contribute to minimising food waste in supermarkets. True False 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 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 Which one of the following belong to the category of perishable foods? cereals fruits and vegetables meat dairy nuts fish eggs Real-time data on sales performance and product condition is not necessary for adjusting pricing and promotions for perishable items. True False None What is a key objective of Regulation (EU) 2021/2115? Minimizing the involvement of consumers in the food system Reducing environmental conservation efforts Fostering environmentally friendly agricultural practices Promoting a linear food production model None 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 Which of the listed food quality and safety assurance systems is mandatory? ISO 22000 HACCP British Retail Consortium IFS 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 Time's up
