Food Safety Officer and Technical Officer FSSAI Guide 2019 PDF: Food Safety and Standards Authority of India (FSSAI), hereinafter referred to as ‘Food Authority’ is a statutory Body under M/o Health and Family Welfare. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption to 130 crore citizens of the country. For further strengthening its core competencies, FSSAI invites applications on direct recruitment basis from dynamic, proficient and motivated candidates looking for exciting career opportunities in Food Regulatory System and wanted to be a part of our growth journey. Interested and eligible candidates can apply for the vacancies ONLINE, through FSSAI website.
As per the examination pattern of FSSAI, there is a section of Functional Knowledge Test (In which FSSAI related questions will be asked. Total Marks for these questions are 300). So here in this post we are providing Food Safety Officer and Technical Officer FSSAI Guide 2019 PDF.
Contents of this book (Functional Knowledge Test)
Indian and International Food Laws (An Overview)
Food Safety and Standards Act of India, 2006: Provision, definitions and different sections of the Act and implementation.
FSS Rules and Regulations
Overview of other relevant national bodies (e.g. APEDA, BIS EIC, MPEDA,Spice Board etc.)
International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety – (i) Overview of CODEX Alimentarius Commission (History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA JMPR): WTO agreements (SPS/TBT):
Important national and international accreditation bodies
FSSAI – Role, Functions, Initiatives ( A General Understanding)
Genesis and Evolution of FSSAI
Structure and Functions of Food Authority
Overview of systems and processes in Standards, Enforcement, Laboratory ecosystem, Imports, Third Party Audit etc.
Promoting safe and wholesome Food (Eat Right India, Food Fortification, snf, Clean Street Food Hub, RUCO and various other social and behavioural change initiatives)
Training and capacity building
Role of State Food Authorities
Subject Matter Knowledge
Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Overview of food preservation methods and their underlying principles including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micro nutrients
Role of macro and micronutrients in human nutrition
Overview of food additives with respect to their technological functions
Overview of anti-nutritional factors and their removal from foods
Overview of enzymes as food processing aids
Overview of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on human health
Food allergens and allergenicity
Importance of diet in alleviating health risks, especially non-communicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and overview of food borne pathogens
Overview of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
Overview of beneficial microorganisms and their role in food processing and human nutrition
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
Fundamentals of field level and laboratory sampling with reference to importance of statistical tools.
Overview of basic/classical methods of food analysis
Overview of modern analytical techniques including mass spectrometry and molecular techniques.
Principles of Quality assurance and Quality control with reference to food analysis and testing.
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