Metro Cash & Carry Interview Questions, Process, and Tips

Create a pivot table with the given dataset

• Open the dataset in a spreadsheet program like Excel or Google Sheets

• Select the dataset

• Go to the 'Data' or 'Insert' tab and click on 'Pivot Table'

• Choose the rows, columns, and values for the pivot table

• Customize the pivot table layout and format as needed

I am a detail-oriented Accounts Assistant & Cashier with strong numerical skills and experience in handling financial transactions.

• Experienced in processing invoices, reconciling accounts, and managing cash transactions

• Proficient in using accounting software and spreadsheets

• Strong attention to detail and accuracy in financial record-keeping

• Excellent communication skills and ability to work well in a team environmen

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

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

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

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

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