Ananta Spa Resorts Interview Questions and Answers

Harmful bacteria and their limits vary depending on the context and industry.

• Common harmful bacteria include Salmonella, E. coli, and Listeria.

• Limits for harmful bacteria in food are regulated by government agencies.

• In the medical field, harmful bacteria can cause infections and diseases.

• Different industries have specific guidelines for acceptable levels of bacteria.

• Regular testing and quality control measures are essential to ensure safety.

Food should be stored at a temperature below 40°F (4°C) or above 140°F (60°C).

• Cold food should be stored at or below 40°F (4°C) to prevent bacterial growth.

• Hot food should be stored at or above 140°F (60°C) to prevent bacterial growth.

• Refrigerators should be set to a temperature between 34°F (1°C) and 40°F (4°C).

• Freezers should be set to a temperature of 0°F (-18°C) or below.

Temperature is important in food storage to prevent bacterial growth and spoilage.

• High temperatures can cause bacteria to multiply rapidly, leading to foodborne illnesses

• Low temperatures can slow down or stop bacterial growth, preserving the quality and safety of food

• Different types of food require different storage temperatures, such as refrigeration for dairy products and freezing for meat

• Monitoring and controlling temperature is crucial in preventing food spoilage and ensu...read more

CCP stands for Critical Control Points which are the points in food preparation where control can be applied to prevent, eliminate or reduce hazards.

• CCP are the points in the food preparation process where control can be applied to prevent, eliminate or reduce hazards

• They are the most important points in the process where failure to control can result in a food safety hazard

• Examples of CCP include cooking, chilling, and packaging

• CCP are identified through a hazard analysis an...read more

FSSAI stands for Food Safety and Standards Authority of India.

• FSSAI is a regulatory body under the Ministry of Health and Family Welfare.

• It was established in 2006 to ensure food safety and hygiene in India.

• FSSAI sets standards for food products and regulates their manufacture, storage, distribution, sale, and import.

• It also issues licenses and registrations to food businesses.

• FSSAI has been instrumental in promoting food safety awareness and ensuring the availability of safe...read more

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identify, evaluate, and control food safety hazards.

• HACCP is a preventive system used in the food industry to ensure the safety of food products.

• It involves identifying potential hazards, determining critical control points, and implementing control measures.

• HACCP focuses on monitoring and controlling critical points in the production process to prevent hazards.

• Examples of critical co...read more