Hseq Executive Interview Questions and Answers

Food hazards are potential sources of harm or danger in food that can cause illness or injury when consumed.

• Biological hazards: bacteria, viruses, parasites, fungi

• Chemical hazards: pesticides, food additives, contaminants

• Physical hazards: glass, metal, plastic, bones

• Allergens: nuts, dairy, gluten

• Cross-contamination: from raw to cooked foods

Cross contamination is the transfer of harmful bacteria or other microorganisms from one surface to another.

• Occurs when raw meat touches ready-to-eat food

• Can happen through unwashed hands, utensils, or cutting boards

• Can lead to foodborne illnesses

• Common in food preparation areas

QA focuses on preventing defects while QC focuses on identifying and correcting defects.

• QA involves processes and procedures to ensure that products or services meet specified requirements and standards.

• QC involves testing and inspection of products or services to identify defects and ensure they meet quality standards.

• QA is proactive and preventive, while QC is reactive and corrective.

• Examples of QA include developing quality plans, conducting audits, and implementing proces...read more