Food safety officer study materials available | FOOD SAFETY OFFICER RECRUITMENT – 119 posts



Indian and International Food Laws: An Overview

  1. Food Safety and Standards Act of India, 2006: Provision, definitions, and different sections of the Act and implementation.
  2. FSS Rules and Regulations
  3. Overview of other relevant national bodies (e.g. APEDA, BIS EIC, MPEDA, Spice Board, etc.)
  4. International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety- Overview of CODEX Alimentarius Commission (History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA JMPR): WTO agreements (SPS/TBT)
  5. Important national and international accreditation bodies

FSSAI – Role, Functions, Initiatives: A General Understanding (25 Questions)

  1. Genesis and Evolution of FSSAI
  2. Structure and Functions of Food Authority
  3. Overview of systems and processes in Standards, Enforcement, Laboratory ecosystem, Imports, Third-Party Audit, etc.
  4. Promoting safe and wholesome Food (Eat Right India, Food Fortification, SNF, Clean Street Food Hub, RUCO, and various other social and behavioural change initiatives)
  5. Training and capacity building
  6. Role of State Food Authorities

Food Safety Eco System in India: – ee –
‘ |Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its
Background, The Food Safety and Standards Regulations (FSSR) 2011: Licensing and
Registration, Schedule 4 requirements, Recent advances in Packaging and Labelling
Requirements, Regulations related to Nutraceuticals and Foods for Special Dietary
Uses, Provisions on Organic Food and Non-Specified Food/Food Ingredients, Central
Advisory committee and scientific Committee/ panels, Food Import Clearance system,
Notified labs and adjudications. Initiatives of FSSAI: Eat Right India, FoSTaC, Food
Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG
(Blissful Hygienic Offering to God), Food Safety on Wheels, Food Smart Consumer,
Codex, Diet for Life etc.,

Principles and Basics of Food Chemistry and their role in Human Nutrition

  1. Structure and functions of macro and micronutrients · Role of macro and micronutrients in human nutrition
  2. Overview of food additives with respect to their technological functions
  3. Overview of anti-nutritional factors and their removal from foods
  4. Overview of enzymes as food processing aids
  5. Overview of nutraceuticals and functions foods
  6. Overview of food contaminants and adulterants and their effects on human health
  7. Food allergens and allergenicity
  8. Importance of diet in alleviating health risks, especially non-communicable diseases

Food Microbiology & General Principles of Food Hygiene

  1. General principles of food microbiology and overview of foodborne pathogens
  2. Overview of sources of microorganisms in the food chain (raw materials, water, air, equipment, etc.) and microbiological quality of foods
  3. Microbial food spoilage and Foodborne diseases
  4. General principles and techniques in the microbiological examination of foods
  5. Overview of beneficial microorganisms and their role in food processing and human nutrition
  6. General principles of food safety management systems including traceability and recall – sanitation, HACCP, Good production and processing practices (GMP, GAP, GHP, GLP, BAP, etc)

General concepts of Food Analysis and Testing

  1. Fundamentals of field level and laboratory sampling with reference to the importance of statistical tools.
  2. Overview of basic/classical methods of food analysis
  3. Overview of modern analytical techniques including mass spectrometry and molecular techniques.
  4. Principles of Quality assurance and Quality control with reference to food analysis and testing.

Food Quality:
GMP Auditing and inspections, Food Surveillance, Food Recall, Quality control of food
at all stages processing, Safety issues in food packaging materials, Sampling from a lot
or process line, Non-destructive food quality evaluation methods.

Food Science and Nutrition:
Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP,
HACCP, food allergies, Food Adulteration, Food Nutrition and Food Consciousness,
Supplementation, Fortification, Bio-fortification, Poor Diet and consequences:
Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection

Food Processing and Preservation:
Basic principles and methods of Food Preservation: Heat processing, pasteurization,
canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and
chemical additives.Refrigerated and modified atmosphere storage. Aseptic preservation,
hurdle technology, alternate-thermal technologies and non thermal processing,
New/Novel food additives and preservatives. Safety issues of processed foods available
in market.

Principles of Food Preservation, Processing, and Packaging

  1. Food Processing Operations, Principles, Good Manufacturing Practices
  2. Overview of food preservation methods and their underlying principles including novel and emerging methods/principles
  3. Overview of food packaging methods and principles including novel packaging materials/technique