Kangaro Industries Quality Engineer Interview Questions and Answers

Numericals, easy , profit and loss

Q1. What is your name
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Q1. Revised our resume
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Q1. Self intro? Questions about our courses? HACCP?
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Q1. Tell HACCP 7 PRINCIPLES
Ans. 
HACCP 7 principles are a systematic approach to food safety management.
• Conduct a hazard analysis

• Determine critical control points

• Establish critical limits

• Implement monitoring procedures

• Establish corrective actions

• Implement verification procedures

• Establish record-keeping and documentation procedures
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Q2. What is Validation
Ans. 
Validation is the process of ensuring that a product or service meets the specified requirements and standards.
• Validation is a quality assurance process

• It involves checking if a product or service meets the specified requirements and standards

• Validation ensures that the product or service is fit for its intended use

• Examples include software validation, equipment validation, and process validation
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Q3. What is Risk analysis Matrix
Ans. 
Risk analysis matrix is a tool used to identify, assess and prioritize risks based on their likelihood and impact.
• It helps in identifying potential risks and their impact on the project or organization

• It assesses the likelihood of the risk occurring and the severity of its impact

• It prioritizes risks based on their level of severity and helps in developing a risk management plan

• It is often represented in a matrix format...read more
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Q4. What is food safety hazards
Ans. 
Food safety hazards are biological, chemical, or physical agents that can cause harm to consumers.
• Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illnesses.

• Chemical hazards include toxins, pesticides, and other harmful substances that can contaminate food.

• Physical hazards include foreign objects such as glass, metal, or plastic that can cause injury or harm.

• Examples of food s...read more
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Q5. What are food safety Hazards
Ans. 
Food safety hazards are biological, chemical, or physical agents that can cause harm to consumers.
• Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illnesses.

• Chemical hazards include toxins, pesticides, and other harmful substances that can contaminate food.

• Physical hazards include foreign objects such as glass, metal, or plastic that can cause injury or harm.

• Examples of food s...read more
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