MS Office Guide PDF for FSSAI Written Exam: 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.
Objective exam already successfully conducted by FSSAI on various dates. FSSAI declared the prelims exam result on 15th November 2019. You can check your FSSAI Result & Score Here. To start your preparation we are providing FSSAI Written Exam Study Notes 2019 PDF.
FSSAI Written Exam Guide Available
Index of the Book
Chapter: 1- 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.
Chapter: 2- Food Safety Eco System in India: 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.,
Chapter: 3- 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 methods.
Chapter: 4- 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.