JPSC Food Safety Officer Syllabus 2023 PDF (Updated) FSO Exam Pattern Download

JPSC Food Safety Officer Syllabus & Exam Pattern PDF: Candidates are you looking for Jharkhand PSC FSO Syllabus: Then this is the Correct place for you to get the Jharkhand Public Service Commission Syllabus for FSO Jobs 2023. Here we have uploaded the Latest Updated JPSC Food Safety Officer Syllabus PDF for the Aspirants who had applied for the JPSC Food Safety Officer Jobs 2023 and Preparing for Food Safety Officer written exam. The Applicants should have a minimum Idea about the Syllabus and Exam Structure before starting the Exam Preparation.

Jharkhand PSC FSO Syllabus & Exam Pattern 2023

JPSC Food Safety Officer Exam Pattern 2023 Details

Download JPSC (Food Safety Officer) FSO Syllabus 2023 PDF

To help the Contenders we have uploaded the Updated Exam Pattern in the below section and JPSC Food Safety Officer Syllabus PDF at the end of our webpage Questionpapersonline.com. So check out this entire article and download the JPSC Food Safety Officer Syllabus PDF free of charge.

PAPER-I GENERAL STUDIES AND MENTAL ABILITY

Events of national and international importance.
2. Current affairs- international, national and regional.
3. General Science and it applications to the day to day life Contemporary
developments in Science & Technology and information Technology.
4. Social- economic and political history of modern India with emphasis on Andhra
Pradesh.
5. Indian polity and governance: constitutional issues, public policy, reforms and e-governance initiatives with specific reference to Andhra Pradesh.
6. Economic development in India since independence with emphasis on Andhra
Pradesh.
7. Physical geography of Indian sub-continent and Andhra Pradesh.
8. Disaster management: vulnerability profile, prevention and mitigation strategies,
Application of Remote Sensing and GIS in the Assessment of Disaster.
9. Sustainable Development and Environmental Protection
10. Logical reasoning, analytical ability and data interpretation.
11. Data Analysis:
a) Tabulation of data
b) Visual representation of data
c) Basic data analysis (Summary Statistics such as mean, median, mode, variance and
coefficient of variation) and Interpretation
12. Bifurcation of Andhra Pradesh and its Administrative, Economic, Social, Cultural,
Political, and Legal implications/problems.

PAPER-2: Food Technology

Food Chemistry
Carbohydrates -Structure and functional properties of mono, di&oligo-polysaccharides
including starch, cellulose, pectic substances and dietary fibre; 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
Characteristics of microorganisms-Morphology, structure and detection of bacteria,
yeast and mold in food, Spores and vegetative cells; Microbial growth in food-
18
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, 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 factors affecting safety,
importance of safe foods.
General methods of food preservation and food processing preservation of food
spoilage
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 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), milk (receiving,
separation, clarification, pasteurization, standardization, homogenization, sterilization,
UHT).
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.
Types & functions of packaging materials used in foods.
Packaging material as a threat, impact on health and controlling measures.
Surveys – types, sampling procedures for conducting surveys and for quality control.
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. Hygiene & Sanitation
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).
19
6. 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)

JPSC Food Safety Officer Syllabus 2023 PDF 

JPSC Food Safety Officer Syllabus – Frequently Asked Questions(FAQ)