Production Quality Controller Interview Questions and Answers for Freshers

Food spoilage microorganisms are bacteria, fungi, and viruses that can cause food to spoil and become unsafe for consumption.

• Bacteria: Salmonella, E. coli, Listeria, Clostridium botulinum

• Fungi: Aspergillus, Penicillium, Rhizopus

• Viruses: Norovirus, Hepatitis A

• Other microorganisms: Yeasts, molds, and parasites

• Spoilage can be caused by factors such as temperature, pH, water activity, and oxygen levels

Dairy products must be handled with care to ensure quality and safety.

• Store dairy products at the correct temperature (between 1-4°C)

• Check expiration dates and discard any expired products

• Avoid cross-contamination by keeping dairy products separate from raw meat and poultry

• Clean and sanitize all equipment and surfaces used for handling dairy products

• Use pasteurized dairy products to reduce the risk of foodborne illness

Food controls and techniques involve monitoring and managing the quality and safety of food products.

• Implementing HACCP (Hazard Analysis and Critical Control Points) system

• Regular inspections and audits of food processing facilities

• Testing for contaminants and pathogens

• Proper labeling and packaging

• Training employees on food safety and hygiene practices