Hindustan Coca Cola Beverages Executive Quality Assurance Interview Questions and Answers

Q1. What is vaccp taccp?
Ans. 
VACCP TACCP is a risk assessment tool used in food safety management systems.
• VACCP stands for Vulnerability Assessment Critical Control Point.

• TACCP stands for Threat Assessment Critical Control Point.

• These tools are used to identify and mitigate potential risks in the food supply chain.

• VACCP focuses on intentional adulteration of food products, such as deliberate contamination.

• TACCP focuses on threats to the food suppl
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Q1. 1.why Carbon filter used in WTP?
Ans. 
Carbon filters are used in WTP to remove organic compounds, chlorine, and other impurities from water.
• Carbon filters are effective in removing organic compounds, chlorine, and other impurities from water.

• They are commonly used in water treatment plants (WTP) to improve the taste and odor of water.

• Carbon filters can also remove certain heavy metals and volatile organic compounds (VOCs) from water.

• They are often used as ...read more
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Q2. 2.what are the leagl bodies need for PDW manufacturing?
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Q3. 3.what are the difference in ozonation and chlorination?
Ans. 
Ozonation is a chemical process that uses ozone gas to disinfect water while chlorination uses chlorine gas.
• Ozonation is more effective in removing certain contaminants like pesticides and pharmaceuticals.

• Chlorination can produce harmful byproducts like trihalomethanes.

• Ozonation is more expensive than chlorination.

• Chlorination is more commonly used in water treatment plants.

• Ozonation is a faster process than chlorinati
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Q4. 4.legal parameters need to check in bottle label
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Q5. 5.whatbare the CCP and oprp in PDW line
Ans. 
CCP and OPRP are critical control points and operational prerequisite programs respectively in PDW line.
• CCP is a point in the process where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.

• OPRP is a prerequisite program that controls a significant hazard that is not controlled by the CCP.

• Examples of CCP in PDW line are pasteurization, filtration, and bottling.

• Examples of OPRP in P...read more
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Q6. 6.how can you reduce customer complaints in market return jars?
Ans. 
To reduce customer complaints in market return jars, we can improve the quality control process and implement better packaging.
• Conduct thorough quality checks before packaging and shipping the jars

• Use high-quality packaging materials to prevent breakage and contamination

• Implement a system for tracking and addressing customer complaints

• Regularly review and improve the manufacturing process to prevent defects

• Provide clea...read more
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Q1. 1.why you want to change
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Q2. 2.what is you expected ctc
Ans. 
I am open to discussing a competitive salary based on my experience and the responsibilities of the role.
• I am looking for a fair and reasonable compensation package

• I am open to negotiation based on the job requirements and my experience

• I am looking for a salary that reflects the market value for this position

• I am willing to consider other benefits such as health insurance, retirement plans, and vacation time
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Was asked about the pasteurisation process

Q1. My personal details
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Q2. Salary expected
Ans. 
Negotiable based on job responsibilities, industry standards, and company benefits.
• Consider the job responsibilities and required skills

• Research industry standards for similar positions

• Factor in company benefits and perks

• Provide a salary range if possible

• Express willingness to negotiate
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Q1. Basic Details of last company
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Q1. Technical questions department related
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Asking for specialization, merits and demerits

Q1. Regarding job profile
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Q2. Knowledge about food safety , HACCP , CIP , testing
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Q1. Sallery discussion
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Q1. What is vaccp taccp?
Ans. 
VACCP TACCP is a risk assessment tool used in food safety management systems.
• VACCP stands for Vulnerability Assessment Critical Control Point.

• TACCP stands for Threat Assessment Critical Control Point.

• These tools are used to identify and mitigate potential risks in the food supply chain.

• VACCP focuses on intentional adulteration of food products, such as deliberate contamination.

• TACCP focuses on threats to the food suppl
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