National Dairy Development Board Interview Questions and Answers

Seeking new challenges and growth opportunities in a different work environment.

• Desire for career advancement

• Seeking new challenges and learning opportunities

• Looking for a better work-life balance

• Interested in exploring different industry or company culture

I would address unionized workforce conflicts by promoting open communication, listening to concerns, finding common ground, and seeking solutions together.

• Promote open communication between management and union representatives

• Listen to concerns and grievances from both sides

• Find common ground and areas of agreement to build upon

• Seek solutions together through negotiation and compromise

• Implement conflict resolution str

Addressing productivity loss due to personal conflicts among team members involves open communication, conflict resolution strategies, team building activities, and setting clear expectations.

• Encourage open communication among team members to address conflicts early on

• Implement conflict resolution strategies such as mediation or team building exercises

• Set clear expectations for behavior and performance to prevent futur...read more

Marketing is the process of promoting, selling, and distributing a product or service to attract and retain customers.

• Identifying target customers and their needs

• Creating and communicating value propositions

• Developing pricing and distribution strategies

• Implementing promotional activities

• Analyzing market trends and competition

Sales plays a crucial role in generating revenue and driving growth for a business.

• Sales is responsible for identifying and acquiring new customers.

• Sales helps in building relationships with existing customers to encourage repeat business.

• Sales is essential for meeting revenue targets and achieving business objectives.

• Sales teams often collaborate with marketing to create effective strategies for lead generation and co...read more

I have a proven track record of driving business growth through strategic partnerships and innovative solutions.

• Proven track record of driving business growth

• Strong ability to form strategic partnerships

• Innovative problem-solving skills

• Excellent communication and negotiation skills

I started working in 2010 after completing my degree in Business Administration.

• Started working in 2010 after graduating

• Began my career in sales at XYZ Company

• Have been in the sales field for over 10 years

The amount of secondary sales generated from one outlet varies depending on factors such as location, customer base, and product demand.

• Secondary sales from one outlet can range from a few hundred dollars to several thousand dollars per month.

• Factors such as the outlet's location in a high-traffic area, the size of its customer base, and the demand for the products being sold can all impact the amount of secondary sale...read more

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 ...read more

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...read more

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...read more

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