Histamine Testing
Histamine Testing is a crucial quality control process in seafood processing. It involves checking fish products for levels of histamine, a substance that can cause food poisoning if present in high amounts. This testing is especially important for certain types of fish like tuna, mackerel, and sardines. Quality control technicians use testing kits or laboratory equipment to ensure seafood products are safe for consumption. This testing is required by food safety regulations in many countries and is a key responsibility in seafood processing facilities.
Examples in Resumes
Conducted daily Histamine Testing on incoming fish deliveries to ensure food safety compliance
Supervised team of 5 technicians performing Histamine Analysis in seafood processing facility
Implemented new Histamine Testing protocols that reduced testing time by 30%
Typical job title: "Quality Control Technicians"
Also try searching for:
Where to Find Quality Control Technicians
Professional Organizations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you implement a new histamine testing program in a seafood processing facility?
Expected Answer: Should discuss creating standard operating procedures, training staff, choosing appropriate testing methods, establishing documentation systems, and ensuring compliance with regulations.
Q: What would you do if you found consistently high histamine levels in incoming fish supplies?
Expected Answer: Should explain supplier evaluation process, corrective actions, documentation requirements, and when to reject shipments or change suppliers.
Mid Level Questions
Q: What are the critical control points for histamine testing in a seafood facility?
Expected Answer: Should identify key testing points like receiving, processing, and final product stages, and explain why each point is important.
Q: How do you ensure accuracy in histamine testing results?
Expected Answer: Should discuss proper sample collection, testing procedures, equipment calibration, and quality control measures.
Junior Level Questions
Q: What are the basic steps in performing a histamine test?
Expected Answer: Should be able to describe sample preparation, using test kits or equipment, recording results, and basic safety procedures.
Q: Why is temperature control important in preventing histamine formation?
Expected Answer: Should explain how temperature affects histamine development in fish and basic cold chain management.
Experience Level Indicators
Junior (0-2 years)
- Basic testing procedures
- Sample collection and preparation
- Record keeping
- Understanding of food safety basics
Mid (2-5 years)
- Advanced testing methods
- Quality control procedures
- Equipment maintenance
- Staff training
Senior (5+ years)
- Program development and management
- Regulatory compliance oversight
- Quality system implementation
- Team supervision
Red Flags to Watch For
- No knowledge of basic food safety principles
- Unfamiliarity with proper sample handling procedures
- Poor understanding of documentation requirements
- Lack of experience with quality control methods
Related Terms
Need more hiring wisdom? Check these out...
Cutting HR Costs Without Sacrificing Quality: A How-To for Savvy Executives
Who’s Really Running Your Interviews? How to Reduce Bias in Remote Hiring
Cracking the Code: How to Source Talent in APAC and EMEA with Cultural Sensitivity
