Dairy Technologist Interview Questions and Answers

HACCP is a food safety management system that identifies and controls hazards throughout the food production process.

• HACCP stands for Hazard Analysis and Critical Control Points

• It involves identifying potential hazards in the food production process

• Critical control points are identified and monitored to prevent hazards from occurring

• Examples of critical control points include cooking temperature and storage conditions

• HACCP is a preventative system rather than a reactive one

Setting up a lab for a small dairy plant requires careful planning and consideration of equipment and resources.

• Determine the scope and purpose of the lab

• Identify necessary equipment and resources

• Ensure proper ventilation and lighting

• Establish protocols for testing and analysis

• Train staff on lab procedures and safety measures

Our current plant capacity is 10,000 liters per day.

• Our plant has the capability to process 10,000 liters of dairy products per day.

• We have invested in equipment and infrastructure to handle a daily production capacity of 10,000 liters.

• Our plant is designed to efficiently process large volumes of milk, allowing us to produce up to 10,000 liters per day.

The current milk average is 4.2% fat content.

• The current milk average is 4.2% fat content.

• The fat content of the milk is measured to determine the average.

• The milk samples from various sources are analyzed to calculate the average fat content.