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Vm Bakery Products

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CRC Group Interview Questions and Answers

Updated 8 Feb 2025

Q1. Planning about development of product

Ans.

Product development requires thorough planning to ensure success.

  • Conduct market research to identify customer needs and preferences.

  • Analyze competitors' products to identify gaps in the market.

  • Develop a clear product roadmap with specific goals and timelines.

  • Collaborate with cross-functional teams to ensure all aspects of the product are considered.

  • Test and iterate on prototypes to ensure the final product meets customer needs.

  • Consider factors such as pricing, packaging, and ...read more

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Q2. Tax deducted at source

Ans.

Tax deducted at source is a mechanism where tax is deducted by the payer at the time of making payment to the payee.

  • TDS is deducted by the payer at the time of making payment to the payee

  • The deducted amount is then deposited with the government on behalf of the payee

  • TDS is applicable on various types of payments like salary, interest, rent, etc.

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Q3. Rule 42 of GST act

Ans.

Rule 42 of GST act pertains to the manner of determination of value of supply of goods or services or both.

  • Rule 42 provides the guidelines for determining the value of supply of goods or services or both.

  • It specifies the inclusion and exclusion of certain elements while calculating the value of supply.

  • The value of supply includes taxes, duties, fees, and charges levied under any law.

  • The value of supply excludes discounts, subsidies, and incentives provided by the supplier.

  • For...read more

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Q4. What is fssai

Ans.

FSSAI stands for Food Safety and Standards Authority of India. It is a regulatory body that ensures the safety and quality of food products in India.

  • FSSAI was established in 2006 under the Food Safety and Standards Act.

  • It is responsible for setting standards for food products and regulating their manufacture, storage, distribution, sale, and import.

  • FSSAI also conducts food safety awareness programs and enforces penalties for non-compliance.

  • It has introduced various initiative...read more

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Q5. Different types of hazards

Ans.

Hazards can be physical, chemical, biological, or environmental in nature.

  • Physical hazards include slips, trips, falls, and machinery accidents.

  • Chemical hazards include exposure to toxic substances, such as asbestos or lead.

  • Biological hazards include exposure to infectious diseases, such as HIV or hepatitis.

  • Environmental hazards include exposure to extreme temperatures, radiation, or natural disasters.

  • Psychological hazards include workplace violence, stress, and harassment.

  • Er...read more

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Q6. Haccp principles

Ans.

HACCP principles are a systematic approach to food safety that involves identifying and controlling potential hazards.

  • HACCP stands for Hazard Analysis and Critical Control Points

  • It involves seven principles: hazard analysis, identification of critical control points, establishment of critical limits, monitoring procedures, corrective actions, record-keeping, and verification

  • Examples of critical control points include cooking, cooling, and storage

  • HACCP is used in the food indu...read more

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