Vm Bakery Products
CRC Group Interview Questions and Answers
Q1. Planning about development of product
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
Q2. Tax deducted at source
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.
Q3. Rule 42 of GST act
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
Q4. What is fssai
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
Q5. Different types of hazards
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
Q6. Haccp principles
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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