360TF Interview Questions and Answers

Flexibility is key in ensuring food safety and quality in non-permanent locations.

• Implement a food safety plan that is adaptable to different locations

• Ensure proper storage and transportation of food and equipment

• Regularly monitor and assess the location for potential hazards

• Train staff on food safety practices specific to the location

• Examples: food trucks, pop-up restaurants, temporary event venues

Establishing HACCP in a new plant requires a systematic approach and thorough understanding of the process.

• Conduct a hazard analysis to identify potential hazards and critical control points

• Develop and implement a HACCP plan based on the analysis

• Train employees on HACCP principles and procedures

• Monitor and verify the effectiveness of the HACCP plan through regular testing and audits

• Continuously review and update the HACCP plan as needed

• Ensure compliance with regulatory requir...read more

Equipment design for low contamination involves careful selection of materials, ease of cleaning, and proper maintenance.

• Use materials that are non-reactive, non-porous, and easy to clean

• Ensure that equipment is designed with minimal crevices or hard-to-reach areas

• Implement proper maintenance and cleaning procedures

• Consider the use of protective barriers or enclosures to prevent contamination

• Examples include stainless steel equipment, smooth surfaces, and air filtration syste...read more

Various methods are used for isolation, including filtration, centrifugation, and plating.

• Filtration involves passing a sample through a filter to separate bacteria from other particles.

• Centrifugation uses high-speed spinning to separate bacteria from other components of a sample.

• Plating involves spreading a sample onto a solid medium and allowing bacteria to grow into colonies.

• Other methods include immunomagnetic separation and PCR-based techniques.

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system.

• HACCP is a preventive approach to food safety that identifies and controls potential hazards in the food production process.

• It involves seven principles: hazard analysis, identification of critical control points, establishment of critical limits, monitoring procedures, corrective actions, record-keeping, and verification.

• HACCP is widely used in the food industry to ensure the ...read more

Agar is a solidifying agent used in microbiology to culture and isolate Salmonella and Shigella bacteria.

• Agar is a gelatinous substance derived from seaweed.

• It is commonly used in microbiology laboratories to grow and isolate bacteria.

• For Salmonella and Shigella, selective agar media are used, such as XLD agar or SS agar.

• These agar media contain specific nutrients and inhibitors to promote the growth of Salmonella and Shigella while inhibiting the growth of other bacteria.

• Aft...read more

We have tested various microorganisms including bacteria, viruses, and fungi.

• Bacteria: E. coli, Salmonella, Listeria, Staphylococcus aureus

• Viruses: Norovirus, Hepatitis A, Rotavirus

• Fungi: Aspergillus, Penicillium