Frigorifico Allana Production Supervisor Interview Questions and Answers

Analytical and reasoning, numerical ability

Q1. Questions about transformers and electrical devices. And your electrical projects
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Q1. Family background and work dedication related
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Q1. Tell me about yourself?
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Q2. Previous company experience?
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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
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Q4. Difference between Aerobic and Anaerobic fermentation
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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
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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.
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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.
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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.
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Q8. Biological Food hazards?
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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
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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
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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
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Q1. Production Engineer quality engineer AutoCAD designing
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Q2. Quality engineer AutoCAD designing
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Q3. Production Engineer
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Q4. Quality engineer
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Q5. AutoCAD designing
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Q6. Please request your sir interview
Ans. 
🙏🙏 please check my resume sir
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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
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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
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Verbal ability, mental ability,basic

Q1. Any questions ask
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Q2. Tell me about your self What to do in after 5 years
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Q1. Tell me about yourself.
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Q2. What are your salary expectations
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Q3. What is your family background?
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Q4. Why should we hire you?
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Q5. Why should we hire you
Ans. Iam very hardworking and fully disciplined.
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Q6. What is your family background
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Q7. Share details of your previous job
Ans. Good but saleary is very low
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Q8. What are your strengths and weakness?
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Q9. Why are you looking for a change?
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Manufacturing production line operating line packing line

Root and cost ko kam karne ke liye samuh mein charcha