Allanasons Production Planning Executive Interview Questions and Answers

Q1. Tell me about yourself?
Add your answer
Q2. Previous company experience?
Add your answer
Q3. What is fermentation
Ans. 
Fermentation is a metabolic process that converts sugars into acids, gases, or alcohol using microorganisms like yeast or bacteria.
• Fermentation is a anaerobic process, meaning it occurs without the presence of oxygen

• Common examples include the fermentation of sugars to produce alcohol in beer, wine, and spirits

• Yeast is a common microorganism used in fermentation to produce bread, beer, and wine

• Lactic acid fermentation ...read more
Answered by AI
Add your answer
Q4. Difference between Aerobic and Anaerobic fermentation
Ans. 
Aerobic fermentation requires oxygen, while anaerobic fermentation does not.
• Aerobic fermentation produces more ATP than anaerobic fermentation.

• Anaerobic fermentation is used in the production of alcohol, while aerobic fermentation is used in the production of vinegar.

• Aerobic fermentation is more efficient in terms of energy production.

• Anaerobic fermentation can occur in the absence of oxygen, such as in muscle cells du
Answered by AI
Add your answer
Q5. Fat percentage of Tonned, skimmed and full cream milk?
Ans. 
Toned milk has around 3% fat, skimmed milk has less than 0.5% fat, and full cream milk has around 6-8% fat.
• Toned milk typically has around 3% fat content.

• Skimmed milk has less than 0.5% fat content.

• Full cream milk usually contains around 6-8% fat.

• Fat percentage can vary slightly based on the brand and processing methods.
Answered by AI
Add your answer
Q6. Which bacteria responsible for milk spoilage?
Ans. 
The bacteria responsible for milk spoilage include psychrotrophic bacteria, coliform bacteria, and lactic acid bacteria.
• Psychrotrophic bacteria can grow at refrigeration temperatures and are commonly found in raw milk.

• Coliform bacteria, such as Escherichia coli, can indicate poor hygiene during milk production.

• Lactic acid bacteria can produce off-flavors and cause milk to sour.
Answered by AI
Add your answer
Q7. Pasteurisation temperature of milk?
Ans. 
Pasteurisation temperature of milk is typically around 72°C for 15 seconds.
• Pasteurisation is a process of heating food to a specific temperature for a set amount of time to kill harmful bacteria.

• The standard pasteurisation temperature for milk is around 72°C (161.6°F) for 15 seconds.

• This process helps to extend the shelf life of milk and make it safer for consumption.
Answered by AI
Add your answer
Q8. Biological Food hazards?
Ans. 
Biological food hazards are risks to food safety caused by living organisms such as bacteria, viruses, parasites, and fungi.
• Biological food hazards can lead to foodborne illnesses and outbreaks.

• Common biological hazards include Salmonella, E. coli, Listeria, and Norovirus.

• Proper food handling, storage, and cooking practices are essential to prevent biological food hazards.

• Regular cleaning and sanitation of food prepara...read more
Answered by AI
Add your answer
Q9. What is HACCP ?
Ans. 
HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.
• HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

• It involves identifying potential hazards i...read more
Answered by AI
Add your answer
Q10. FSSAI FULL FORM?
Ans. 
Food Safety and Standards Authority of India
• FSSAI is a government body responsible for ensuring food safety and regulating the food industry in India

• It sets standards for food products and ensures their quality and safety

• FSSAI issues licenses to food businesses to ensure compliance with regulations

• Example: FSSAI registration is mandatory for all food businesses in India
Answered by AI
Add your answer

Q1. Production Engineer quality engineer AutoCAD designing
Add your answer
Q2. Quality engineer AutoCAD designing
Add your answer
Q3. Production Engineer
Add your answer
Q4. Quality engineer
Add your answer
Q5. AutoCAD designing
Add your answer
Q6. Please request your sir interview
Ans. 
🙏🙏 please check my resume sir
Answered Anonymously
Add your answer

Q1. What is yeild point?
Ans. 
Yield point is the stress at which a material begins to deform plastically.
• Yield point is the point on a stress-strain curve where the material transitions from elastic to plastic deformation.

• It is the stress level at which a material no longer returns to its original shape after the stress is removed.

• Yield point is an important parameter in material testing and design calculations.

• For example, in a tensile test, the y...read more
Answered by AI
Add your answer
Q2. Please describe TPM process?
Ans. 
TPM (Total Productive Maintenance) is a proactive approach to maintenance that aims to maximize equipment effectiveness and minimize downtime.
• TPM involves all employees in the maintenance process, focusing on prevention rather than reactive maintenance.

• It includes activities such as autonomous maintenance, planned maintenance, and focused improvement.

• TPM aims to improve overall equipment effectiveness (OEE) by reducing...read more
Answered by AI
Add your answer

Q1. About process and ingredients
Add your answer
Q2. About safety and work permit
Add your answer

Q1. Conversation cost
Ans. 
Conversation cost refers to the expenses incurred during communication between parties.
• Conversation cost includes expenses such as phone bills, travel costs, and time spent in meetings.

• It is important for production executives to consider conversation costs when budgeting for projects.

• For example, a production executive may need to factor in the cost of international calls when working with overseas partners.
Answered by AI
Add your answer
Q2. Material variance , energy consumption
Add your answer

Q1. Personal and family details
Add your answer

Verbal ability, mental ability,basic

Q1. Any questions ask
Add your answer
Q2. Tell me about your self What to do in after 5 years
Add your answer

Q1. Self Introduction
Add your answer
Q2. About company products
Add your answer

Q1. Tell me about yourself.
Add your answer
Q2. What are your salary expectations
Add your answer
Q3. What is your family background?
Add your answer
Q4. Why should we hire you?
Add your answer
Q5. Why should we hire you
Ans. Iam very hardworking and fully disciplined.
Answered Anonymously
Add your answer
Q6. What is your family background
Add your answer
Q7. Share details of your previous job
Ans. Good but saleary is very low
Answered Anonymously
Add your answer
Q8. What are your strengths and weakness?
Add your answer
Q9. Why are you looking for a change?
Add your answer