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Monginis Foods Production Officer Interview Questions and Answers
12 Interview questions
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
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.
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.
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 cel...
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 fermenta...
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 haza...
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
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 she...
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,...
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 t...
Monginis Foods Production Officer Interview Experiences
2 interviews found
(10 Questions)
- Q1. Tell me about yourself?
- Ans.
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
- Q2. Previous company experience?
- 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 ...
- Q4. Difference between Aerobic and Anaerobic fermentation
- Ans.
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...
- 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.
- 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.
- 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.
- Q8. Biological Food hazards?
- Ans.
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...
- 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...
- 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
Interview Preparation Tips
Thank you
I applied via Walk-in and was interviewed in Oct 2021. There were 2 interview rounds.
(4 Questions)
- Q1. Q. Microorganisms responsible for milk fermentation?
- Ans.
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...
- Q2. Q Factors affecting milk spoilage?
- Ans.
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
- Q3. Q. Microorganisms use for bread making? Q. Aseptic Packaging?
- Ans.
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...
- Q4. Q. HACCP full form? Q. Food safety defination?
- Ans.
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...
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Safety stock is extra inventory held to protect against stockouts due to variability in demand or supply.
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- Q6. Please request your sir interview
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🙏🙏 please check my resume sir
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Divyani Girase
Selected
I appeared for an interview before Mar 2024, where I was asked the following questions.
- Q1. What is ur dream?
- Ans.
My dream is to lead a team in creating innovative production processes that enhance efficiency and sustainability in manufacturing.
To develop cutting-edge production techniques, like lean manufacturing.
To foster a collaborative team environment, ensuring every voice is heard.
To implement sustainable practices, reducing waste and energy consumption.
To mentor and inspire new talent in the production field, sharing knowle...
- Q2. How was ur last experience
- Ans.
My last experience involved optimizing production processes, enhancing efficiency, and leading a dedicated team to meet targets.
Implemented a new inventory management system that reduced waste by 15%.
Led a team of 10 in a project that improved production speed by 20%.
Conducted regular training sessions to enhance team skills and knowledge.
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- Q1. What is yeild point?
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Yield point is the stress at which a material begins to deform plastically.
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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...
- Q2. Please describe TPM process?
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TPM (Total Productive Maintenance) is a proactive approach to maintenance that aims to maximize equipment effectiveness and minimize downtime.
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- Q1. Procedure for Scrap handling
- Ans.
Effective scrap handling ensures safety, compliance, and resource recovery in production processes.
Identify and categorize scrap materials (e.g., metal, plastic, paper).
Implement a designated area for scrap collection to avoid contamination.
Train employees on proper scrap segregation and handling procedures.
Establish partnerships with recycling companies for efficient disposal.
Regularly audit scrap handling processes t...
- Q2. Procedure for ETP handling
- Ans.
ETP handling involves systematic procedures for efficient wastewater treatment and management.
Conduct regular monitoring of effluent quality to ensure compliance with regulations.
Implement preventive maintenance schedules for ETP equipment to minimize downtime.
Train staff on safety protocols and emergency response related to ETP operations.
Maintain accurate records of inflow and outflow to track treatment efficiency.
Us...
- Q3. Handling of production
I applied via Campus Placement and was interviewed before Jun 2020. There were 4 interview rounds.
Interview Questionnaire
1 Question
- Q1. I was asked about programming, SQL, Machine Learning algorithms and some case studies.
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