Associate Co-Ordinator

Associate Co-Ordinator Interview Questions and Answers

Updated 17 May 2024

Q1. Vendor has received the Less payment as per invoice, what are the possible reasons for the same?

Ans.

Possible reasons for vendor receiving less payment as per invoice

  • Incorrect calculation of payment amount

  • Discounts or deductions not taken into account

  • Payment made for wrong invoice

  • Payment delayed or lost in transit

  • Dispute over goods or services provided

  • Fraudulent activity

  • System or technical error

Q2. How to create payment proposal in sap?

Ans.

Payment proposal in SAP can be created using transaction code F110.

  • Enter the payment run date and identification in the initial screen of F110

  • Select the parameters for the payment proposal such as company code, payment method, vendor/customer details, etc.

  • Execute the proposal run and review the proposal list

  • If necessary, edit the proposal list and simulate the payment run

  • Finally, execute the payment run and post the payment documents

Q3. What is your current process?

Ans.

My current process involves identifying project goals, creating a timeline, delegating tasks, and monitoring progress.

  • Identify project goals and objectives

  • Create a timeline and set deadlines

  • Delegate tasks to team members based on their strengths and expertise

  • Monitor progress and make adjustments as needed

  • Communicate regularly with team members and stakeholders

Q4. How to maintain allergen

Ans.

Maintaining allergen control involves proper labeling, segregation, cleaning, and training.

  • Properly label all allergens in ingredients and finished products

  • Segregate allergen-containing ingredients and products to prevent cross-contamination

  • Implement thorough cleaning procedures to remove allergens from equipment and surfaces

  • Provide training to staff on allergen awareness and handling procedures

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Q5. HACCP PLAN ALONG WITH TACCP AND VACCP

Ans.

HACCP, TACCP, and VACCP are food safety management systems to ensure the safety of food products.

  • HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards.

  • TACCP (Threat Assessment and Critical Control Points) focuses on protecting food products from intentional contamination.

  • VACCP (Vulnerability Assessment and Critical Control Points) is used to identify and mitigate vulnerabilities ...read more

Q6. What is FFA/pv /ov

Ans.

FFA/pv/ov stands for Free Fatty Acids, Plasma Volume, and Ovarian Volume.

  • FFA refers to the level of free fatty acids in the blood, which can be an indicator of metabolic health.

  • PV is the measurement of the volume of plasma in the blood, which can be important in assessing hydration status.

  • OV is the measurement of the volume of the ovaries, which can be relevant in assessing reproductive health.

  • These parameters are often measured in medical tests to evaluate various aspects of...read more

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