Superhouse Quality Manager Interview Questions and Answers

Q1. Family background
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Q2. Experience overall
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Q1. Experience overall
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Q2. Team lead how many
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Q1. Discuss about your project?
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Q1. Discuss about subject related like disease and drugs
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Q2. Discuss about Quality management system and Data integrity
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Q1. Tell HACCP 7 PRINCIPLES
Ans. 
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
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Q2. What is Validation
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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
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Q3. What is Risk analysis Matrix
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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
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Q4. What is food safety hazards
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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
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Q5. What are food safety Hazards
Ans. 
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
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Q1. Regarding Wps & mechanical lab test
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Line process & petroling process

Q1. Why why, problem solving techniques, msa, SPC?
Ans. 
These are essential tools for a Senior Quality Engineer to ensure quality control and continuous improvement.
• Why-Why analysis helps to identify the root cause of a problem and develop effective solutions.

• Problem-solving techniques like DMAIC, PDCA, and 8D are used to systematically solve problems and improve processes.

• MSA (Measurement System Analysis) is used to evaluate the measurement system's accuracy, precision, an...read more
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Q2. Ppap, severity in pfmea, roles & responsibility in previous organisation?
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Q1. Different between QA and QC
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QA focuses on preventing defects in the process, while QC focuses on identifying defects in the product.
• QA is process oriented, focusing on preventing defects by establishing processes and standards.

• QC is product oriented, focusing on identifying defects through testing and inspection.

• QA involves activities like process audits, training, and documentation.

• QC involves activities like product testing, inspections, and sa...read more
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Q2. Types of defect
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Types of defects include functional, performance, cosmetic, and compatibility issues.
• Functional defects affect the core functionality of the product or system.

• Performance defects impact the speed, response time, or resource usage.

• Cosmetic defects are related to the appearance or aesthetics of the product.

• Compatibility defects arise when the product does not work well with other systems or devices.
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Standard of coding and defect of coding