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I am a dedicated and experienced Production Officer with a strong background in managing production processes and ensuring efficiency.
Over 5 years of experience in production management
Skilled in optimizing production processes to increase efficiency
Strong knowledge of quality control standards and procedures
Proven track record of meeting production targets and deadlines
Excellent communication and leadership skills
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 ...
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
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.
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.
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.
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...
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...
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
The salary for expats varies depending on factors such as location, industry, experience, and qualifications.
Salary for expats can range from $50,000 to $200,000 or more annually.
Factors influencing expat salaries include cost of living in the host country, demand for specific skills, and negotiation skills.
Expats in high-demand industries like technology or finance tend to earn higher salaries.
Experience and qualifica...
I applied via Walk-in and was interviewed in Oct 2021. There were 2 interview rounds.
Lactic acid bacteria are responsible for milk fermentation.
Lactic acid bacteria convert lactose into lactic acid, which causes milk to sour and thicken.
Common examples of lactic acid bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus.
These bacteria are used in the production of yogurt, cheese, and other dairy products.
The fermentation process also helps to preserve the milk and extend its shelf li...
Factors affecting milk spoilage include temperature, pH, bacteria, light exposure, and contamination.
Temperature: higher temperatures accelerate spoilage
pH: acidic conditions promote spoilage
Bacteria: presence of bacteria can cause spoilage
Light exposure: can cause oxidation and spoilage
Contamination: introduction of foreign substances can cause spoilage
Microorganisms like yeast are used in bread making to ferment the dough and produce carbon dioxide gas which causes the bread to rise. Aseptic packaging is a method of packaging food products in a sterile environment to prevent contamination.
Microorganisms like yeast are added to the dough to ferment it and produce carbon dioxide gas.
The carbon dioxide gas causes the bread to rise and gives it a light and fluffy textur...
HACCP stands for Hazard Analysis and Critical Control Points. Food safety refers to the measures taken to ensure that food is safe for consumption.
HACCP is a systematic approach to identifying and controlling hazards in the food production process.
It involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, veri...
I applied via Recruitment Consulltant and was interviewed before Nov 2022. There were 3 interview rounds.
Sharing how to grow company outlets by area basis, how to grow company sales average to up to the mark, sharing about how to create new products ...items varities...etc
After sharing some ideas these as should be maintained properly with rules and regulation
Monginis Foods interview questions for popular designations
I applied via Walk-in and was interviewed in Nov 2020. There was 1 interview round.
Growth requires time and effort to achieve sustainable results.
Growth involves various factors such as market conditions, competition, and customer behavior.
It takes time to analyze and understand these factors before implementing growth strategies.
Building a strong brand reputation and customer base also takes time and consistent effort.
Sustainable growth requires a long-term vision and commitment to continuous improv...
I applied via Referral and was interviewed in Apr 2021. There was 1 interview round.
To handle a branch effectively, a branch manager should focus on leadership, communication, team building, and goal setting.
Develop strong leadership skills to guide and motivate the branch team.
Communicate effectively with staff, customers, and upper management.
Build a cohesive and high-performing team through hiring, training, and fostering a positive work environment.
Set clear goals and objectives for the branch, an...
Top trending discussions
I applied via Recruitment Consultant and was interviewed in Oct 2019. There were 8 interview rounds.
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...
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...
The raw materials used in biscuit preparation include flour, sugar, butter, eggs, and flavorings.
Flour is the main ingredient in biscuits, providing structure and texture.
Sugar adds sweetness and helps with browning.
Butter or margarine adds richness and flavor.
Eggs act as a binding agent and contribute to the texture.
Flavorings such as vanilla extract or spices enhance the taste.
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