TSPSC Food Safety Officer Exam Syllabus 2020: Telangana State Public Service Commission has released a notification of Exam Syllabus & Exam Pattern for Food Safety Officer Posts. The last date for apply online through tspsc.gov.in on or before 25.01.2020. The candidates who are going to apply for the TSPSC FSO Recruitment 2020 can get all details of TSPSC Food Safety Officer Exam Syllabus & Exam Pattern on this page.
Download TSPSC FSO Exam Pattern & Syllabus 2020 – TSPSC FSO Syllabus pdf
Organisation Name: Telangana State Public Service Commission, Hyderabad
Official Website: tspsc.gov.in
Name of the Posts: Food Safety Officer
Total No. of Posts: 36
Notice for: Exam Syllabus & Exam Pattern
Last date of apply: 25.01.2020
>> Download TSPSC Food Safety Officer Exam Pattern 2020<<
Paper I – General Studies & General Abilities
Paper II – Concerned Subject (Degree Level) Common for all
No. of Questions: 300
Total Marks: 300 marks
language of Examination: English & Telegu
Download TSPSC Food Safety Officer Exam Syllabus 2020
>>Paper I: General Studies and General Abilities<<
1. Current Affairs – Regional, National and International
2. International Relations and Events.
3. General Science; India’s achievements in Science and Technology
4. Environmental issues and Disaster Management
5. Economy of India and Telangana
6. Geography of India with a focus on Telangana
7. Indian Constitution and Polity with a focus on local self Government
8. Society, Culture, Heritage, Arts and Literature of Telangana
9. Policies of Telangana State
10. History of Modern India with a focus on Indian National Movement
11. History of Telangana with special emphasis on Movement for Telangana
Statehood
12. Logical Reasoning, Analytical Ability and Data Interpretation
13. Basic English.
>>Paper II: Concerned Subject (Common for All)<<
1. Food Chemistry: Carbohydrates -Structure and functional properties of mono, di & oligopolysaccharides including starch, cellulose, pectic substances and dietary fiber; Proteins – Classification and structure of proteins in food. Lipids-Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments-Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin; Food flavours-Terpenes, esters, ketones and quinones; Enzymes-Enzymatic and non-enzymatic browning in different foods.
2. Food Microbiology, Hygiene & Sanitation: Characteristics of microorganisms – Morphology, structure and detection of bacteria, yeast and mold in food, Spores and vegetative cells; Microbial growth in food- Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage- Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Food borne disease-Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria, Pseudomonas, Candida, Escherichia coli, Shigella, Campylobacter; Food Hazards of natural origin – sea food toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors and phytates. Types of hazards, biological, chemical, physical hazards, importance of safe foods. Priniciples and methods of food preservation. Hygiene and sanitation in food sector – pest control measures, Garbage and Sewage disposal, Water – Sources, purification, Hazards Analysis & Critical Control Point (HACCP), Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good laboratory Practices (GLP).
3. Food Processing Technology: Food processing- structure, composition, nutritional significance and types of processing methods for various categories of foods: Cereals (Rice-milling, parboiling, Barley- Pearling, malting, brewing, Corn- wet and dry milling, Wheat-milling, pulses (milling, germination, cooking, roasting, frying, canning and fermentation), and oil seeds (extraction and refining), Fruits & vegetables ( canning, drying and dehydration, concentration, freezing, IQF, thawing and fermentation); plantation crops (primary and secondary processing of Tea, Coffee and Cocoa), Spices (Oleoresin and essential oil extraction), Meat, fish and poultry (ante mortem inspection, slaughtering and dressing, post mortem examination, canning, curing, smoking, freezing, dehydration and fermentation), eggs (quality inspection and dehydration) milk (receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, UHT and fermentation).
Unit operations of food processing – grading, sorting, peeling and size reduction.
Product development – Consumer trends and their impact on new product development; stages- to conceive ideas, evaluation of ideas, developing ideas into products, test marketing and commercialization; criteria for selection of raw materials, sensory evaluation, objective evaluation, standardization.
4. Food Laws and Organizations: Laws and Regulations – Brief review of regulatory status in India before the advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act, Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act 2006, Food Safety Standards Rules & Regulations, 2011 (Licensing and registration of food businesses, Food product standards & Additives, Packaging & labelling, Contaminants, toxins and residues, Laboratory and sample analysis, Prohibition and restriction on sales), Organizational hierarchy, Powers and duties of Food business Operator, Food Safety Officer, Designated Officer, Food Analyst; Food recall and Traceability, Other Acts: Essential commodities Act, Legal Metrology Act, AGMARK Codex Alimentarius – development and issue of standards, Committees under Codex, role in maintaining harmony in food standards. National Organizations – Bureau of Indian Standards, ICMR, ICAR, NABL, Council for social welfare, Ministry of Health & Family Welfare – delivery Health Services in India. Export and Quality Control through Export Inspection Council (EIC), APEDA and MPEDA. International Organizations FAO (Food & Agriculture Organization), WHO (World Health Organization), ISO, WTO, APLAC, ILAC.
5. Public & Occupational Health and Nutrition: Public Health: Definition of Public Health and Associated Terms, Current Concerns in Public Health : Global and Local, Core functions and scope of public health, History of public health and evolution of Public Health, Concept of health and disease, Natural history of disease, Levels of prevention, Concept of health and disease, Natural history of disease, Determinants of health, Infectious Disease and Germ Theory, Introduction to public health ethics, Globalization and Health, Governance in Health, International Health Regulations, Indian Health Systems. Occupational Health – health of workers in industries safety measures, occupational diseases. Nutrition- Assessment of nutritional status, Balanced diet, food sources of nutrients, essential vitamins, amino acids and fatty acids, their deficiency diseases and toxicity, PER, Recommended dietary allowances for various nutrients, Antinutrients, clinical and diet surveys. Programmes on Nutrition in India (mid-day meals at schools, anganwadi systems, ICDS, NIDDCP, NNAPP, WIFS, National Food Security Mission, SABLA, FSSAI initiatives on food fortification, FFRC, FFWP, NPPNB due to VAD, NGCP).
Important Link:
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Memorandum:
Candidates who are planning to prepare for the Telangana State Public Service Commission FSO Exam they need to know TSPSC FSO Exam Syllabus. For more details about TSPSC Food Safety Officer Exam Syllabus 2020 candidates must follow the official website or notification.