RPSC FSO Study Notes: Rajasthan Public Service Commission (RPSC) has released advertisement for the post 98 posts of Food Safety Officer. The eligible candidates can apply to the post through the prescribed format on or before 08 September 2019. You can buy RPSC FSO Study Notes (in eBook Form) from the link given below.
Rajasthan Public Service Commission (RPSC) is the premier commission of the government of Rajasthan, for organizing recruitment exams, procedures for recruiting employees, officers to various departments of the government.
This includes the recruitment of Clerical cadre(Now handed over to RSMSSB) in minimum and the recruitment in Rajasthan Administrative Service (R.A.S) & Rajasthan Police Service (R.P.S)in maximum extent. The recruitment to RAS, RPS, RTS and Rajasthan Sub-ordinate Services is made through an exam RAS/RTS Competitive Exam organized by the RPSC.
Before buying the eBook, you have to understand the Exam Pattern & Exam Syllabus of Rajasthan Public Service Commission (RPSC) Food Safety Officer (FSO) exam.
RPSC FSO Exam Pattern :
Objective Type Paper.
Maximum Marks : 150
Number of Questions : 150
Duration of Paper : Three Hours
All Questions carry equal marks.
There will be Negative Marking.
RPSC FSO eBook Index
Chapter 1: Salient features of agriculture with special reference to Rajasthan. Soil Fertility and Management of Problematic Soils in Rajasthan. Introduction to Dry land Farming and Agro-forestry. Introductory knowledge about Production Techniques of important field crops (Wheat, Mustard, Groundnut, Pulses, Bajra, Maize). Horticultural crops (Citrus, Mango, Guava, Ber, Onion, Tomato, Cucurbits, Chilli, Rose etc.) Spices and Medicinal crops (Cumin, Fenugreek, Fennel, Coriander, Isabgol, Aloevera, etc.) Important diseases and Pests of major Crops and their Management. Importance of agriculture marketing. General awareness about Seed science and Crop Physiology.
Chapter 2: Importance of Livestock in Economy of Rajasthan. Fundamentals of Livestock and Poultry Production. Artificial insemination and Pregnant animal management. Laboratory diagnostics, Important diseases of livestock and their management. Present status of Milk and Milk products. Milk production and quality of milk. Milk processing and packaging. Dairy equipments and utilities. Introduction to livestock products.
Chapter 3: Economy of Rajasthan : Major Minerals-Metallic & Non- Metallic; Power Resources- Renewable and Non Renewable; Major agro based industries-Textile, Sugar, Paper & Vegetable oil; Poverty and Unemployment; Agro food parks.
Chapter 4: Important Persons, Places and Current events of the State. National and International events of importance. National and International Organisations- (BIS, ICMR, ICAR, Council for Social Welfare, APEDA, Export inspection Council, FAO,WHO,ISO,WTO).
Chapter 5: Visual Art of Rajasthan – Architecture of forts and temples of Rajasthan; Sculpture traditions of Rajasthan and various schools of painting of Rajasthan. Performing Art of Rajasthan – Folk music and musical instruments of Rajasthan; folk dance and folk drama of Rajasthan.
Chapter 6: Various religious cults, saints and folk deities of Rajasthan. Various dialects and its distribution in Rajasthan; literature of Rajasthani language.
Chapter 7: Pre & Early history of Rajasthan. Age of Rajput: Major dynasties of Rajasthan and the achievements of prominent rulers. Emergence of Modern Rajasthan: factors of Socio-Political awakening of 19th century; Peasants and tribal movements of 20th century; Political struggle of 20th century and the integration of Rajasthan.
Chapter 8: Geography of Rajasthan: Broad physical features- Mountains, Plateaus, Plains & Desert; Major rivers and lakes; Climate and Agro-climatic regions; Major soil types and distribution; Major forest types and distribution; Demographic characteristics; Desertification, Droughts & Floods, Deforestation, Environmental Pollution and Ecological Concerns.
Chapter 9: Present status of Food Technology in India and Rajasthan. General methods of food preservation and food processing. Importance of Post harvest technology of fruits and vegetables. Technology for processed products like Squash, Jelly, Sauce, Pickles etc. Post harvest Physiology and handling of fruits and vegetables. Types and functions of Packaging materials used in fresh and processed food. Food laws – brief review of regulatory status in India (FPO, Prevention of Food adulteration Act, Food Safety and Standard Act, Testing Food for its Safety, AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices etc.)
Chapter 10: 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
Chapter 11: 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
Chapter 12: 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
Chapter 13: 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 allergen city, Importance of diet in alleviating health risks, especially non-communicable diseases
Chapter 14: 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)
Chapter 15: 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.
Chapter 16: 1500 MCQs