Top 10 Questions for Prep Person Interview

1. Are you familiar with the Food Safety Modernization Act (FSMA)?

The Food Safety Modernization Act (FSMA) is a comprehensive set of regulations created by the U.S. Food and Drug Administration (FDA) to ensure the safety of the nation’s food supply.

• I am familiar with FSMA and its requirements for food safety and sanitation.
• I have experience implementing and maintaining FSMA compliance programs.

2. Describe the different types of foodborne illnesses.

Bacteria

• Salmonella
• E. coli

Viruses

• Norovirus
• Hepatitis A

Parasites

• Toxoplasma gondii
• Giardia lamblia

Prions

• Creutzfeldt-Jakob disease
• Mad cow disease

3. What are the critical control points (CCPs) in a food preparation process?

Critical control points (CCPs) are the specific points in a food preparation process where food safety hazards can be controlled or eliminated.

• Receiving and storage of food
• Cooking and cooling
• Holding and serving

4. Explain the importance of sanitizing food contact surfaces.

Sanitizing food contact surfaces helps to prevent the transfer of bacteria, viruses, and other contaminants to food.

• Improperly sanitized surfaces can contaminate food and lead to foodborne illness.
• Regularly sanitizing food contact surfaces is essential to maintaining a safe food environment.

5. What is the proper way to calibrate a thermometer?

To properly calibrate a thermometer, you will need a reference thermometer and a calibration solution.

• Insert the reference thermometer and the thermometer to be calibrated into the calibration solution.
• Heat or cool the solution until the reference thermometer reaches the desired temperature.
• Adjust the thermometer to be calibrated until it reads the same temperature as the reference thermometer.

6. Explain the difference between a chemical sanitizer and a quaternary ammonium sanitizer.

Chemical Sanitizer

• Examples: Chlorine, iodine, and bromine
• Corrosive and can be harmful to humans if not used properly

Quaternary Ammonium Sanitizer

• Less corrosive and less harmful to humans
• Not as effective against certain types of bacteria

7. What are the warning signs of food decomposition?

The warning signs of food decomposition include:

• Changes in color
• Changes in texture
• Unpleasant odors
• Growth of mold or bacteria

8. How would you handle a customer complaint about food safety?

To handle a customer complaint about food safety, you should:

• Apologize to the customer and express concern.
• Investigate the complaint thoroughly.
• Take corrective action to prevent the problem from happening again.
• Follow up with the customer to ensure their satisfaction.

9. What is your experience with food safety training and certification?

I have completed several food safety training courses, including ServSafe Food Handler and HACCP.

• I am certified in Food Safety Management by the National Restaurant Association.
• I am committed to staying up-to-date on the latest food safety regulations and best practices.

10. Why are you interested in working as a Prep Person in our organization?

I am interested in working as a Prep Person in your organization because I am passionate about food safety and I am committed to providing safe and high-quality food to your customers.

• I believe that my experience and skills would be a valuable asset to your team.
• I am eager to learn more about your food safety program and contribute to its success.

11. What is your understanding of the role of a Prep Person in a foodservice operation?

The Prep Person is responsible for preparing food items according to standardized recipes and procedures.

• This includes tasks such as cutting, chopping, and portioning ingredients.
• The Prep Person must also maintain a clean and organized work area and follow all food safety regulations.

12. How do you ensure that all food items are prepared safely and to the correct specifications?

I follow all established food safety protocols and procedures.

• I always wash my hands thoroughly before handling food.
• I use clean and sanitized equipment and utensils.
• I follow the correct cooking temperatures and times.
• I properly label and store all food items.

13. What do you do if you notice any food safety concerns?

If I notice any food safety concerns, I immediately report them to my supervisor.

• I do not prepare or serve any food that I believe is unsafe.
• I follow all corrective action procedures to ensure that the food safety issue is resolved.

14. How do you handle high-volume periods?

During high-volume periods, I remain calm and focused.

• I prioritize my tasks and delegate when necessary.
• I communicate effectively with my team to ensure that all orders are prepared and served correctly.
• I maintain a clean and organized work area, even during busy times.

15. What is your availability?

I am available to work flexible hours, including weekends and holidays.

• I am also willing to work overtime to meet the needs of the business.

A Prep Person is responsible for assisting cooks and chefs in preparing and assembling food. They work in a fast-paced environment, often during peak hours. The key responsibilities of a Prep Person include:

1. Food Preparation

• Chopping, slicing, dicing, and peeling vegetables, fruits, and meat

• Preparing salads, dressings, sauces, and marinades

• Portioning and plating food

2. Kitchen Maintenance

• Cleaning and sanitizing work surfaces, equipment, and utensils

• Maintaining a clean and organized work area

• Assisting with inventory and ordering supplies

3. Assisting Cooks and Chefs

• Assisting cooks and chefs with food preparation and cooking tasks

• Running food to tables and clearing dishes

• Providing excellent customer service

4. Other Duties

• Following all safety and sanitation regulations

• Working as part of a team in a fast-paced environment

• Performing other duties as assigned

Preparing for an interview for a Prep Person position can help you increase your chances of success. Here are some tips to help you:

1. Research the Company and Position

Take the time to learn about the company you are interviewing with, as well as the specific Prep Person position. This will help you understand the company’s culture, values, and expectations.

2. Practice Your Answers to Common Interview Questions

There are a number of common interview questions that you are likely to be asked, such as “Tell me about yourself” and “Why are you interested in this position?” Practice your answers to these questions in advance to ensure that you are able to articulate your skills and experience in a clear and concise way.

3. Be Prepared to Talk About Your Experience

The interviewer will likely ask you about your previous experience as a Prep Person. Be prepared to discuss your responsibilities, accomplishments, and any skills or knowledge that you have gained. If you do not have any direct experience as a Prep Person, you can highlight transferable skills from other roles, such as your ability to work in a fast-paced environment or your attention to detail.

4. Show Your Enthusiasm for the Position

It is important to show the interviewer that you are genuinely interested in the Prep Person position. Be enthusiastic about the opportunity to work in the food industry and share your passion for food preparation. Explain why you believe you are the right person for the job and how you can contribute to the team.

5. Be Professional and Courteous

First impressions matter, so it is important to be professional and courteous throughout the interview. Dress appropriately, arrive on time, and be respectful of the interviewer’s time. Thank the interviewer for their time and consideration, and follow up with a thank-you note after the interview.