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I applied via Recruitment Consultant and was interviewed before May 2018. There were 3 interview rounds.
HACCP is a systematic approach to food safety, GMP and GHP are quality management systems, CCP is a critical control point.
HACCP stands for Hazard Analysis and Critical Control Points, it is a preventive system to identify and control food safety hazards.
GMP stands for Good Manufacturing Practices, it ensures that products are consistently produced and controlled according to quality standards.
GHP stands for Good Hygie...
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I applied via Approached by Company and was interviewed before Jan 2023. There were 2 interview rounds.
I was interviewed in Oct 2024.
posted on 20 Jan 2025
I applied via Referral and was interviewed in Jul 2024. There was 1 interview round.
I applied via Approached by Company and was interviewed before Jan 2023. There were 2 interview rounds.
posted on 4 Aug 2022
TDS is total dissolved solids while DS is dissolved solids. Inversion is a chemical reaction. HACCP is a food safety management system.
TDS measures all dissolved solids in water while DS measures only the solids that can pass through a filter
Inversion is a chemical reaction where sucrose is broken down into glucose and fructose
HACCP is a food safety management system that identifies and controls potential hazards in fo...
I applied via Campus Placement and was interviewed before Jul 2022. There were 5 interview rounds.
Basic Physics ,mathematics & chemistry questions were asked
posted on 21 Oct 2020
I applied via Referral and was interviewed in Oct 2020. There were 4 interview rounds.
HACCP CCP and OPRP are food safety management systems. CCP is a critical control point while OPRP is an operational prerequisite program.
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies and controls potential hazards in food production.
CCP (Critical Control Point) is a step in the production process where a hazard can be prevented, eliminated, or reduced to an accep...
Fortification of blend refers to the addition of vitamins and minerals to food products to enhance their nutritional value.
Fortification is done to address nutrient deficiencies in the population.
Commonly fortified foods include milk, cereal, and flour.
Fortification can help prevent diseases like anemia and neural tube defects.
Fortification levels are regulated by government agencies to ensure safety and efficacy.
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