Hygiene Auditor

Hygiene Auditor Interview Questions and Answers

Updated 21 Jun 2024

Q1. What are the 7 Principles of HACCP

Ans.

The 7 Principles of HACCP are a systematic approach to food safety that focuses on hazard analysis and critical control points.

1. Conduct Hazard Analysis: Identify potential hazards in the food production process.
2. Determine Critical Control Points (CCPs): Establish points in the process where control measures can be applied to prevent, eliminate, or reduce hazards.
3. Establish Critical Limits: Set limits to ensure the CCPs are under control.
4. Monitor CCPs: Regularly monito...read more

Ans.

Full form of FIFI is Fire Fighting Equipment

FIFI stands for Fire Fighting Equipment
It is commonly used in the maritime industry to refer to specialized equipment on board ships for firefighting purposes

Hygiene Auditor Interview Questions and Answers for Freshers

Ans.

GMP stands for Good Manufacturing Practice.

GMP is a system for ensuring that products are consistently produced and controlled according to quality standards.
It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.
Examples of GMP guidelines include proper sanitation, documentation, and quality control measures.
GMP is essential in industries such as pharmaceuticals, food manufacturing, and cosme...read more

Ans.

Personal hygiene refers to the practices that individuals perform to maintain cleanliness and promote overall health.

Personal hygiene includes practices such as regular bathing, brushing teeth, washing hands, and wearing clean clothes.
It also involves grooming activities like cutting nails, brushing hair, and shaving.
Maintaining personal hygiene helps prevent the spread of germs and infections.
Examples of personal hygiene products include soap, toothpaste, shampoo, and deodor...read more

Are these interview questions helpful?

Ans.

FIFO stands for First In, First Out and FEFO stands for First Expired, First Out.

FIFO is a method of inventory management where the oldest stock is used or sold first.
FEFO is a method of inventory management where the stock with the earliest expiration date is used or sold first.
FIFO is commonly used in industries like food and beverage, while FEFO is crucial in industries like pharmaceuticals.
Both FIFO and FEFO help in reducing waste and ensuring product quality.

Ans.

HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.

HACCP stands for Hazard Analysis and Critical Control Points
Steps include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping
Example: Identifying potential hazards in raw meat processing, determining the critical c...read more

Share interview questions and help millions of jobseekers 🌟