Temple Packaging QC Executive Interview Questions and Answers

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.

• Identify potential hazards in the food production process

• Determine critical control points where hazards can be prevented, eliminated, or reduced to safe levels

• Establish critical limits for each control point

• Monitor and maintain control of the critical control ...read more

Food safety management system ensures food products are safe for consumption by implementing procedures and controls.

• Establishing and maintaining a food safety plan based on HACCP principles

• Implementing Good Manufacturing Practices (GMP) to ensure safe food handling

• Conducting regular inspections and audits to identify and address potential hazards

• Training employees on food safety protocols and procedures

• Maintaining pro