Syllabus Technical Assistant Grade 2 Food Safety|194/2024, 482/2024 Kerala PSC Syllabus

Syllabus Technical Assistant Grade 2 Food Safety: DETAILED SYLLABUS FOR THE POST OF TECHNICAL ASSISTANT GR.II IN FOOD SAFETY DEPARTMENT (CAT.NO. : 194/2024, 482/2024), (Total Marks- 100)

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Main Topics

1 Food Chemistry 10
2 Food Microbiology 10
3 Food Technology 10
4 Food Engineering 10
5 Food safety and standards 25
6 Laboratory ecosystem of FSSAI 10
7 Food quality Analysis 15
8 General aptitude and general knowledge 10

Objective Food Science And Safety Standards

Food chemistry

 Chemical composition of food, structure and functions of macro and micronutrients, roles of
macro and micronutrients in human nutrition – carbohydrates, protein, lipids, vitamins,
minerals and pigments, RDA
 Molecular biology, an overview of enzymes in food processing
 Food analysis – moisture content, fat, ash, carbohydrates, protein, lipids, crude fibre and
minerals
 Food adulteration – common adulterants, analytical techniques used to check adulteration –
spectroscopy (IR, MS and AAS), chromatography (column, paper, TLC, HPLC, and GC)
 Food Additives: Definition, types and their technological functions, INS number, Food
Colours, Antioxidants, Sweeteners, preservatives, emulsifiers, thickeners, etc.
 Overview of anti-nutritional factors and their removal
 Food fortification

Food microbiology

 General microbiology – microscopy, staining, culture techniques, microbial growth curve
 Microbial spoilage of different commodities
 Food borne diseases – food intoxication, food infection and food poisoning
 Over view of beneficial microorganisms and their role in food processing and human nutrition

Food Technology

 Principles and techniques of food preservation – thermal processing. Pasteurization, canning,
chemical preservatives, dehydration, drying, freezing, cooling, irradiation, HPP and other nonthermal techniques
 Food packaging – types of packaging, packaging material, and novel methods of packaging
 Food additives
 Cereals and pulse processing – cleaning, grading, milling, parboiling, processing of paddy,
wheat, corn and pulses
 Fruits and vegetable processing – jam, jelly, marmalade, squash, pickles, RTS, minimal
processing and other value-addedproducts
 Basic aspects of meat, poultry, and fish processing
 Dairy technology
 Beverages

Food engineering

 Basic food processing unit operations – cleaning, grading, size reduction, mixing, filtration,
evaporation, centrifugation, membrane separation and sedimentation
 Heat and mass transfer in food processing

Food safety and standards

 Food Safety and Standards Act of India, 2006: Provision, definitions, and different sections of
the Act and implementation.
 FSS Rules and Regulation
 Genesis and Evolution of FSSAI
 Structure, Role, Functions, and initiatives of FSSAI
 Salient features of a) Food or Health supplements, Nutraceuticals, Foods for special dietary
uses, Foods for Special Medical purposes, Functional Foodsand Novel food Regulations, 2016
b) Food Safety and Standards (Food Recall Procedure) Regulations, 2017, c) Food Safety and
Standards (Import) Regulations, 2017, (d) Food Safety and Standards (Organic Food)
Regulations 2017, (e) Food Safety And Standards (Fortification of Foods) Regulations 2018, (f)
Food Safety and Standards (Alcoholic Beverages) Regulations 2018

 Salient features of a) Standards of Quality and Safety of Food & Food products laid down in
the FSS regulations, 2011, (b) Food Safety and Standards (Packaging and Labelling)
Regulations, 2011, (c) Food Safety and Standards (Packaging) Regulations, 2018, (d)Food
Safety and Standards (Labelling and Display) Regulations, 2020, (e) Regulations for Food
Additives, (f) Regulations for contaminants, Toxins, and Residues; Prohibition and Restriction
for sales.

 Overview of national and international regulations, and standard bodies (APEDA, BIS,
MPEDA, CODEX Alimentarius, ISO, HACCP, GMP, GAP, GHP. AGMARK, JECFA, JEMRA
and JMPRA,etc.)
 Overview of national laws and standards related to Food Safety and Standards (a) Prevention of
Food Adulteration Act, 1954, (b) Essential Commodities Act, 1955 (c) Agricultural Produce
Act, 1937 (Grading and Marketing) (d) Fruit Products Order, 1955, (e) Vegetable and Oil
(Control) Order, 1947, (f) Export (Quality control& Inspection) Act 1963, (g) Milk and Milk
Products, 1992, etc.

Laboratory ecosystem of FSSAI

 Laboratory ecosystem of FSSAI; classification of laboratories, the role of Primary, Referral and
national Reference laboratories, FSSAI notified laboratories, State Food laboratories,and
functions
 Setting up a Basic Food Testing and Analysis Laboratory, site selection, ideal storage structure
design, environment, layout for chemical and microbiological testing, air handling,
accreditation bodies (NABL,APLAC,ILAC), Requirements for ISO/IEC 17025,
Documentation, pre-requisites for accreditation, management requirements, technical
requirements, measurement of traceability
 Laboratory organization structure, Analytical process for regulatory compliance, receiving
legal sample, sample custody, sample custodian, storage of sample, required documentation and
registration, analysis of sample, Food Import Clearance System (FICS) implemented by FSSAI
 Laboratory safety: personnel and laboratory hygiene, emergency planning, general hazards in
food laboratory, safety equipment, storage of chemicals, acids flammables etc. handling of
compressed gases and chemicals, waste disposal

Food quality Analysis

 Sampling and sample preparation, types of sample, sampling plan, designing a sampling plan,
concept of sample size, particle size, homogeneity, dissolution technology and decomposition,
storage of samples.
 Law of mass action, Le chateliers principle, Stoichiometry, Volumetric and gravimetric
analysis, concepts of percentage, molar, molal, normal, ppm and ppb, proximate analysis,
physical methods of food analysis
 Classical methods of food analysis: Gravimetry, Titrimetry, Refractometry and Polarimetry.
Spectroscopic methods for food analysis: Visible, UV and Fluorescence spectrometry, Beer
Lamberts Law, Raman spectroscopy
 Chromatographic techniques: The plate theory, Paper Chromatography, Thin Layer
chromatography, Ion exchange chromatography, High-Performance Liquid Chromatography,
Gas Chromatography, Chromatograms, mobile phase, stationary phase
 Hyphenated Techniques: Mass spectrometry, Electrophoresis, Atomic Absorption Spectroscopy,
Atomic Emission Spectroscopy etc.
 Measurement of Rheological Properties: instrumental measurement of texture of food, Types
of viscometers, Rheometer, Texture analyzer
 Biological techniques: Polymerase Chain reaction (PCR), Enzyme-Linked Immunosorbent
Assay (ELISA), RadioImmuno Assay (RID) etc.

General aptitude and general knowledge

GK

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Books for Food Safety

• Objective Food Science and Safety Standards for Food Safety Officer Exam
• Shorts Notes on Food Safety Officer Examination
• Objective Food Science And Safety Standards
• Food Science (MULTI COLOUR EDITION)

Read Also: Kerala PSC Food Safety Officer Exam Pattern and Syllabus