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FSO Old Syllabus

FSO syllabus guidelines

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123 views2 pages

FSO Old Syllabus

FSO syllabus guidelines

Uploaded by

venkatchemical3
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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sYLLABUS FOR THE RECRUITMENT OF FOOD SAFETY OFFICER

Subject and Syllabus


Indian and Internat ional Food Laws (An Overview)
Food Safety ard Sandards Act of India, 2006: Provision, deinitions and diffCreni
sections of the Aet and iplementation,
FSS Rules and iRegulations
Overview of otiher reievart national bodies (e.g. APEDA, BIS EIC, MPEDA,Spice
Board cte)
lnternational Food Contro! Systems/Laws, Regulations and
Standards/ Guideines with regard to Food Safety - (i) Overview of CODEX
Alimentarius Commission (History, Members, Standard setting and Advisory
mechanisms: JECFA,JEMRA JMPR): WTOagreements (SPS/TBT):
Impertant national and irternaional accreditation bodies.
FSSAI - Role, unctions, Initiatives ( A General Understanding)
Genc sis and Evolu ion of FSSAI
Strueturc and Funcions of Food Authority.
Overvicw of systems and procCsses in Standards, Enforeement, Laboratory,
eCOSVStern, Imrts, Third Party Audit etc,
Promoting sat: and wholesome Fod (Eat Right India, Food Fortification, snf,
Clcan Strcet Fooi Hub, RUCO and various other social and behavioural chang
initiatives)
Trairning and capacity building
Role of Sate Food Authorities
Food safety Eco Syse ii in inäia:
Indian Scenario of Pood Safety: Food Safety and Sandards Act, 2006 and its
Background, The Food Satety end Standards Regulations (FSSR) 201l: Licensing and
Registration, Schedule 4 rcquirernenls, Reccnt advances in Packaging and Labclling
Requirernents, Regulaions related to Nutraceuticals and Foods for Special Dietary
Uses, Provisions on Organic Food and Norn Specified Food/ Food Ingredients, Central
Advisory committee and scientifie Comnmittee/ panels, Food Import Clcarance system,
Notiicd labs and adjudications. Initiatives of FSSAI: Eat Right India, FoSTaC, Food
Fortification, Dctect Adulteration with Rapid Test (DART), Clean Street Focd, BHOG
(Blissful Hygicnic Ciring to (God), Fo0c Safety on Whecls, Food Smart Consumer,
Codex, Diet for Life <t.,
Principies and Basics of Food Chemistry and their role in Human Nutrition
Structure and hnctions of macro-and micro nutrients
Role of macro and micronutricnts ir human nutrition
Overview of fod additives with respect to their technological functions
Overview of ar:ti nutriional factors and their removal from foods
Overview of erzymes as food processing aids
Overview of nutraccuticals and funcions foods
Overview of food contaminanis and adulterants and their effects on human
healh.
Food alergens aind aliergenicity.
Importance odiet in alleviating health risks, cspecially non communicable
cdiseasCs.
F'oodMicrobioiogy & General principles cf Food Hygiene
General principics of food microbiology end overviw of food borne pathogens
Overview of sources of microorganisms in food chain (taw materials, water, air.,
cquipment etc.) and microbiological quality of foocis
Microbial food spoilage and Food borne discases
(ieneral principles and techniques in microbiological examination of foods
Overview of beneficial miroorganis1s and their roie in food processing and
human nutrition
General principles of food salety management sys.ems including traccabilityanc
recall - sanitation, HACCP, Good production and proc:ssing practices (GMP,
GAP, GHP, GLP, BAP, ctc)
Food Science and Nutrition:
Undersianding food hazard, food borne illnesses, water and sanitation, GHP, GAP,
HACCP, food allerzies,Food Adulteraticn, Food Nutrition ar.Food Consciousnest,
Supplementation, Fortification, Bio- fortification, Poor Dict end corsequences:
$iunting, wasting &anaemia, Life style discases, Food testing and rapid detection
nehods.
Food Quality:
GMP Auditing anc inspec<ions, Food Surveillance, Food Reatl, Quality control of foo
at all stages processing, Safety issucs in focd packaging naterials. Sarnpling from a lot
or jprocess line, Non-destructie food quality cvaluation nethods.
Ceneral concepts of Food Analysis and Testing.
Fundamentals of field level andlaboratory sampling vith reference to
importance of statistical too!s.
Overview of basic/classical rmethods of food analysis.
Overview of modern analytical t:chniques including mass spectrometry and
molecular techriques.
Principles of Quality assurance and Quality contro! with reference to food
analysis and testing.
Food Processing and Preservation:
Basic principles and methods of Food I'reservation: Heal proessing, pasteurization,
canning, dehydration, frcczing, frccze drying, fermentation, rnicrowave, irradiation and
chemical additives. Refrigerated and mcdificd atuosphere siorage. Aseptic preservation
hurile technology, alternate thermal technglogies and nonthermal processing,
New/Novel food additives and preservatives. Safcty issucs of processed foods avaiabi
!n markct.

Principles of Food Preservation, Processing and Packaging


Food Processing Operations, Prirciples, Good Manufacturing Practices
Overview of food preservation methods and their undelying principles includir!
novel ardemerging methods/Principles.
Overview of food packagig mcthods and principies includirng novel packaging
materials/techrnicqucs.

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