Swiggy Commis Chef Interview Questions and Answers

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety management.

• HACCP is a food safety management system

• It identifies, evaluates, and controls hazards that can cause foodborne illnesses

• It focuses on critical control points (CCPs) where hazards can be prevented, eliminated, or reduced

• HACCP involves seven principles: hazard analysis, CCP identification, establishing cri...read more

The three types of hazards are physical hazards, chemical hazards, and biological hazards.

• Physical hazards include slips, trips, and falls, as well as cuts and burns.

• Chemical hazards involve exposure to harmful substances like cleaning agents or pesticides.

• Biological hazards refer to the risk of infection from bacteria, viruses, or parasites.