Msc Cruises Interview Questions, Process, and Tips

Q1. What is tha AHCCP
Ans. 
AHCCP stands for Australian Hazard Analysis Critical Control Point. It is a food safety system designed to identify and prevent hazards in the food production process.
• AHCCP is similar to HACCP (Hazard Analysis Critical Control Point) but specific to Australian food safety regulations.

• It involves identifying potential hazards in the food production process and implementing control measures to prevent them.

• Examples of ha...read more
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Q2. Three baskets system
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Q3. What is the Beef welington
Ans. 
Beef Wellington is a classic British dish consisting of beef tenderloin coated with pâté and duxelles, then wrapped in puff pastry and baked.
• Beef Wellington is made with beef tenderloin as the main ingredient

• It is coated with pâté (often fois gras) and duxelles (a mixture of finely chopped mushrooms, onions, and herbs)

• The beef is then wrapped in puff pastry and baked until the pastry is golden brown and the beef is coo
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Q4. What is the 100 PPM
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PPM stands for parts per million, a unit of measurement used to express very dilute concentrations of substances.
• PPM is used to measure the concentration of a substance in a solution or mixture.

• It is calculated as the ratio of the mass of the solute to the total mass of the solution, multiplied by one million.

• For example, if a solution contains 100 parts of a substance per million parts of solution, it is said to have
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Q5. How you can handle blast cheelee
Ans. 
Handling blast chiller involves quick cooling of food to prevent bacterial growth and maintain quality.
• Ensure food is properly wrapped or covered before placing in blast chiller

• Monitor temperature to ensure food reaches safe cooling temperature quickly

• Rotate food items to ensure even cooling throughout

• Follow proper guidelines for blast chiller operation and maintenance

• Example: When cooling a large batch of soup, divide
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Q1. Ship management
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They will ask you how to handle mad guest?

Q1. Just ask about your previous work. And how to handle mad customer.
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Q2. How to handle mad guest
Ans. 
Stay calm and listen to the guest's complaint. Apologize and offer a solution to resolve the issue.
• Remain calm and composed

• Listen attentively to the guest's complaint

• Apologize for the inconvenience caused

• Offer a solution to resolve the issue

• If necessary, involve a manager or supervisor to assist in resolving the issue

• Ensure that the guest leaves satisfied with the resolution
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