Empire Spices & Foods Executive Production Interview Questions and Answers

Q1. Diffrence ointment and cream
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Q1. What's ph of water in syrup manufacturing
Ans. 
The pH of water in syrup manufacturing is typically adjusted to be slightly acidic.
• Water used in syrup manufacturing is usually adjusted to a pH of around 4.0-5.5.

• The pH level is important for preserving the syrup and preventing microbial growth.

• Acidic pH levels can also help enhance the flavor and stability of the syrup.

• Common additives like citric acid or tartaric acid are used to adjust the pH of the water.
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Q1. Reason for all leaving all previous company
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Seeking new challenges and growth opportunities.
• Desire for new challenges and growth

• Lack of advancement opportunities in previous company

• Seeking a more dynamic work environment
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Q2. Job role in all previous company
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I have held various job roles in my previous companies, including project manager, team leader, and production supervisor.
• Project Manager - Responsible for overseeing and managing projects from start to finish

• Team Leader - Led a team of employees to achieve goals and meet deadlines

• Production Supervisor - Managed production processes and ensured efficiency and quality

• Example: In my previous company, I was a project mana...read more
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Q3. Give me a example of troubleshooting at one of the previous company
Ans. 
Troubleshooting a production line issue by identifying faulty equipment and implementing a solution
• Identified a malfunctioning machine causing production delays

• Collaborated with maintenance team to diagnose the issue

• Implemented a temporary workaround to keep production running smoothly

• Ordered replacement parts and coordinated repairs to prevent future issues
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Q4. What is your understanding about food safety
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Food safety refers to the practices and procedures that ensure food is safe to eat and free from contamination.
• Understanding and implementing proper hygiene practices in food handling and preparation

• Knowledge of temperature control to prevent bacterial growth

• Awareness of cross-contamination risks and how to prevent them

• Familiarity with food storage guidelines to maintain freshness and prevent spoilage

• Compliance with fo...read more
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Q5. What is your idea about tools in lean
Ans. 
Tools in lean refer to techniques and methods used to streamline processes and eliminate waste.
• Tools in lean help identify and eliminate inefficiencies in production processes

• Examples of tools in lean include value stream mapping, 5S, kanban, and kaizen

• These tools are used to improve productivity, quality, and overall efficiency in production
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Q1. How would you do hazard analysis in food
Ans. 
Hazard analysis in food involves identifying potential hazards in the production process to ensure food safety.
• Identify potential hazards such as biological, chemical, and physical contaminants.

• Evaluate the likelihood of these hazards occurring and the severity of their potential impact on food safety.

• Implement control measures to prevent or eliminate hazards, such as proper sanitation practices and temperature control...read more
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Q1. Tell me about yourself ?
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Q2. Why did you choose this FMCG sector?
Ans. 
I chose the FMCG sector for its dynamic nature, consumer impact, and opportunities for innovation and growth.
• High consumer demand: FMCG products are essential, ensuring consistent market presence.

• Fast-paced environment: The sector's rapid turnover keeps me engaged and challenged.

• Innovation opportunities: Developing new products or improving existing ones can significantly impact consumer satisfaction.

• Global reach: FMCG...read more
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Q3. What ingredients are needed to make Biscuits?
Ans. 
Biscuits are made from a simple mixture of flour, fat, liquid, and leavening agents, creating a delightful baked treat.
• Flour: All-purpose flour is commonly used for structure.

• Fat: Butter or shortening adds richness and tenderness.

• Liquid: Milk or buttermilk hydrates the dough and activates leavening.

• Leavening agents: Baking powder or baking soda helps the biscuits rise.

• Sugar: Optional for sweetness, can be adjusted base
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Q4. What is pH?
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pH is a measure of the acidity or alkalinity of a solution, indicating its hydrogen ion concentration.
• pH scale ranges from 0 (acidic) to 14 (alkaline), with 7 being neutral.

• Examples: Lemon juice has a pH of about 2 (acidic), while baking soda has a pH of about 9 (alkaline).

• pH affects chemical reactions, biological processes, and environmental conditions.

• In agriculture, soil pH influences nutrient availability for plant...read more
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Q5. Tell me 3 strong acids name?
Ans. 
Strong acids are substances that completely dissociate in water, releasing hydrogen ions and exhibiting high reactivity.
• 1. Hydrochloric Acid (HCl) - Commonly used in laboratories and for cleaning metals.

• 2. Sulfuric Acid (H2SO4) - Widely used in batteries and industrial processes.

• 3. Nitric Acid (HNO3) - Used in fertilizers and explosives.
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Q1. Intro about yourself and role
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Q1. Details of work done
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Q1. Skill set should be clear
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Medium

Q1. On experience and some case studies
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Q1. What are your salary expectations?
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Q2. Why are you looking for a change?
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Q3. Where do you see yourself in 5 years?
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Q4. Tell me about yourself.
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