FOOD SAFETY
OFFICER,FOOD SAFETY SYLLABUS
PART 1-FOOD TECHNOLOGY
Principles
and methods of food preservation-Heat
processing,pasteurization,canning,dehydration,freezing,freeze
drying,fermentation,microwave,irradiation and chemical
Preservatives-Aseptic
preservation,hurdle technology,hydrostatic pressure technology,microwave
processing,microfiltration,bactofugation,ultra high voltage electric
fields,pulse electric fields,high pressure
processing,irradiation,themosonication,ohmic heating,dielectric
heating,infrared,induction heating,antibacterial and bacteriocins.Food
fortification.Food additives.Classification,composition,manufacture,
packaging,storage and defects of tomato products,other convenience foods from
fruits and vegetables,beverages-tea,cocoa and
coffee-pickles,chutney,sauces,spices,jam,jelley,marmalade,health
drinks,restructured fruits and vegetables,preparation of fruits and
vegetables,minimally processed products and individually Quick Freezed
products.Milling,processing,composition,structure,product development and
byproduct utilization of cereals,pulses,millets and oil seeds.Antinutritional
factors.Instant ready mixes.Packaging-materials and methods.Nutritional
labeling of food.Quality control-systems and tools.Food plant sanitation.Food
hygiene.Environment and waste management.
Total
quality management,good management practices,HACCP and codex alimentarius
commission
PART II-DAIRY TECHNOLOGY
Composition
of milk-physico-chemical properties of milk –milk hygiene-milk
M icrobiology-Market
milk:Collection of milk-cooling and
transportation-filtration/clarification-standardization-homogenization-pasterurization-UHT-sterilizationpackaging.
Tests of
milk quality and detection of adulterants dairy plant and equipment hygine and
sanitation.Definition,classification,composition,outline of
manufacture,packaging,storage and defects of the following milk
products:Cream,Malai,Dahi/Curd,Yoghurt,Channa/Paneer,Cheese,Ice Cream,Frozen
desserts,Evaporated milk,Condensed milk,Milk powder,Butter,Ghee,Chakka and
Shrikhand,Indigenous milk products.Foods for infant nutrition.Whey
products,Edible casein products.
PART III-VETERINARY SCIENCES
Standards for organization and layout of
abattoirs,handling and transport of meat animals including poultry.Ante mortem
and post mortem examination.Scientific slaughtering and dressing of
carcasses.Evaluation,grading and fabrication of dressed carcasses including
poultry .Fraudulent Substitution of meat,preservation of meat and aquatic
foods.Ageing of meat.
Packaging of
meat and meat products.Physico chemical and microbiological quality of meat and
aquatic food and food products.Organic meat food products.Food products of
genetically modified animals and marine origin.Meat as a source of disease
transmission.Physical,chemical nutritional and functional characteristics of
egg.Processing of Egg and egg
products.Preservation and storage of egg.
PART IV-FOOD SAFETY AND ALLIED LAWS
The food safety and Standards
Act,2006:Rules and Regulations:Definitions-Authorities and Officers-Constitution,Functions and
Powers-General Provisions as to Articles of Food,Ch.IV ,SS.19 to 24-Prohibition
Orders-Procedure for investigation and Launching
Prosecutions-Analysis
of Food-Offences and Penalties-Defences-Adjudication.Criminal Procedure
Code,1973:Definitions-Cognizance of offences by Magistrate,S.190-Complaints
to Magistrate,SS.200 to 203- Trial of Sessions cases ,SS.225 to 237 –Trial of
Warrant Cases,SS.238 to 250 –Trial of Summons Cases,SS.251 to 259-Summary
Trial,SS 260-265-Appeal,SS.372 to 394-Bail and Bonds,SS 436 to 450.Indian
Evidence Act,1872:
Definitions-Expert
Evidence,S.45-Documentary Evidence,SS.61 to 78
PART V-NUTRITIONAL BIOCHEMISTRY AND
FOOD ANALYSIS
Chemical
composition of food:Carbohydrates,lipids,Proteins,fiber,vitamins,andminerals-Characteristics,sources,physiological
and biochemical functions,daily requirement,digestion and absorption.Biological
value of proteins(BV),Protein efficiency ratio(PER),Digestability
coefficient,Net protein Utilization,Net Protein Ratio(NPR),Chemical Score,Free
Radicals and Antioxidants.Energy value of foods,Respiratory
Quotient(RQ),Determination of Basal Metabolic Rate(BMR),Determination of energy
metabolism during work,Energy expenditure for various types of
activities,Recommended Daily Allowance(RDA),Specific Dynamic Action(SDA) of
foods,Balanced diet formulation.Analytical techniques used in detection of
adulteration of food:Principle,procedure and detectors of chromatographic
techniques(Column,paper,TLC,HPLC and GC),Spectroscopic techniques(IR,UV,MS and
AAS).Food Analysis-Moisture content,ash,fat,carbohydrate,crude fibre,crude
protein,sodium,potassium,calcium and phosphates.Food adulteration:common
adulteration,contamination and pesticide analysis.Oils and Fats-Iodine value
and saponification value
PART
VI-MICROBIOLOGICAL,BIOTECHNOLOGICAL AND MEDICAL ASPECTS
Microscopy,staining
and culture techniques,sterilization techniques,culture media,factors
influencing microbial growth,growth curve,thermal death time and thermal death points,D-Value,Z-value.Sources
of microorganisms in food,perishable,semi-perishable and nonperishable
foods,intrinsic and extrinsic parameters influencing microbial content of
food,Food spoilage-types,causes and indications.Control of spoilage-pre harvesting
and post harvesting
Food
processing.Food Borne Diseases:Definition,Classification(Food
borne intoxications & Food borne
infections),neurolathyrism,aflatoxins,Ergotism,Epidemic dropsy,Typhoid
fever,Salmonellosis,Staphylococcal intoxication,Boutism,Bacilus cereus food
poisoning ,E-coil diarrhea,Cholera,Shigellosis,Brucellosis,Food Poisoning:Types of food poisoning,method of investigation of
food poisoning,prevention and control-food
sanitation,refrigeration,surveillance.Food
handlers:Medical examination of food handlers,infections transmitted by
food handlers,education of food handlers.Adulteration
of foods:Health hazards.Sanitation
of eating places:Minimum standards,storage of uncooked foodstuffs,waste
disposal,water supply and washing facilities.Fermented foods
types,production,organisms involved,advantages and disadvantages,spoilage of
fermented foods.Microbilogical analysis of foods and watergualitative and
quantitative,indicator organisms,coliforms,detection of pathogens,molecular
techniques for detection of microbes.Microbiological standards of food and
water.Water purification for domestic and municipal purposes.Sewage
treatment.Application of enzymes in food industry,production of food flavor and
colour.Enzyme immobilization and applications.Use of amylase,Inertase,Protease,Pectinase
and cellulose in food industries.Bioreactors.Single-Cell Proteins.Molecular
detection of food contamination.Generally modified food and their labeling.
PART VII-AGRICULTURAL SCIENCES
POST HARVEST HANDLING:Physiology of maturity ,ripening and
senescence in cereals,pulses,fruits and vegetables.Maturity indices and
harvesting of vegetables.Post harvest losses,phases of loss and measures to
reduce the losses,phases of loss and measures to reduce the losses.Fruits and
vegetables-cleaning and grading,methods of grading,equipment for grading of fruits and vegetables.Storage,grain
storage,types of storage structures-traditional,improved and modern storage
structures.Size reduction-Principles and equipment for size reduction.Edible mushrooms.Stored product pests and their management-preventive and curative
methods.Rodent Management:principles
and methods of control;Rodenticides-acute poisons,chronic
poisons,fumigants..Fumigation,baits,baiting and rat proofing.
PART VIII-INDIAN NATIONAL MOVEMENT
& RENAISSANCE IN KERALA
1)INDIAN NATIONAL MOVEMENT-PERIOD
FROM 1857 TO 1947
2)RENAISSANCE IN KERALA
Towards A new Society
Introduction
to English education-various missionary organizations and their
functioning-founding of educational institutions,factories.printing press etc.
Efforts To Reform The Society
A.Socio- Religious reform Movements
SNDP
Yogam,Nair Service Society,Yogakshema Sabha,Sadhu Jana Paripalana Sangham,Vaala
Samudaya ParishkaraniSabha,SamathwaSamajam,Islam Dharma Paripalana Sangham,Prathyaksha
Raksha Daiva Sabha,Sahodara Prasthanam etc.
B.Struggles and Social Revolts
Upper cloth
revolts.Channar agitation,Vaikom Sathyagraha,Guruvayoor Sathyagraha,Paliyam
Sathyagraha.Kuttamkulam Sathyagraha,Temple Entry Proclamation,Temple Entry Act
Malayalee Memorial,Ezhava Memorial etc.
Malabar riots,Civil
Disobedience Movement,Abstention Movement etc.
ROLE OF PRESS IN RENAISSANCE
Malayalee,Swadeshabhimani,Vivekodayam,Mithavadi,Swaraj,Malayala
Manorama,Bhashaposhini,Matnnubhoomi,Kerala Kaumudi,Samadarsi,Kesari,Al-Ameen,Prabhatham,Yukthivadi,etc
AWAKENING THROUGH LITERATURE
Novel,Drama,Poetry,Purogamana
Sahithya Prashtanam,Nataka Prashtanam,Library movement etc
WOMEN AND SOCIAL CHANGE
Parvathi
Nenmenimangalam,Arya Pallam,A V Kuttimalu Amma,Lalitha Prabhu,Akkamma
Cheriyan,Anna Chandi,Lalithambika Antharjanam and others
LEADERS OF RENAISSANCE
Thycaud Ayya
Vaikundar,Sree Narayana Guru,Ayyan Kali.Chattampi Swamikal,Brahmananda
Sivayogi,Vagbhadanada,Poikayil Yohanan(Kumara Guru)Dr.Palpu,Palakkunnath
Abraham Malpan,Mampuram Thangal,Sahodaran Ayyappan,Pandit K P Karuppan,Pampadi
John Joseph,Mannathu Padmanabhan,V.T.Bhattathirippad,Vakkom Abdul Khadar
Maulavi,Makthi Thangal,Blessed Elias Kuriakose Chaavara,Barrister GPPillai,TK
Madhavan,Moorkoth Kumaran,C.Krishnan,KP Kesava Menon
Dr.Ayyathan
Gopalan,C.V.Kunjuraman,Kuroor K P Vellon,P K Chathan Master,K Kelappan,P.Krishna Pillai,A K
Gopalan ,T.R.Krishnaswami Iyer,C Kesavan.Swami Ananda Theerthan,M C
Joseph,Kuttippuzha Krishnapillai and others
LITERARY FIGURES
Kodungallur
Kunhikkuttan Thampuran,Kerala Varma Valiyakoyi Thampuran,Kandathil Varghese
Mappila.Kumaran Asan,Vallathol Narayana Menon,Ulloor S
ParameswaraIyer,GSankaraKurup,Changampuzha Krishna Pillai,Chandu Menon,Vaikom
Muhammad Basheer.Kesav Dev,Thakazhi Sivasankara Pillai,Ponkunnam Varky,S K
Pottakkad and Others
PART IX-MENTAL ABILITY AND TEST OF
REASONING
Calculation
& Logic –Coding & Decoding-Classification –Synonym-Antonym-Letter &
Number Series-Odd Man Out-Analogy-Common Sense Test-Alphabetical Arrangement of
Words-Date and Calendar-Sense of Direction-Etc
PART X-GENERAL ENGLISH
Grammar
–Agreement of Subject and Verb –Confusing Adjectives and Adverbs-Comparison of
Adjectives-Correct usage of Articles –Prepositions-Direct and Indirect Speech-Active
and Passive voice-Correction in Sentences-Etc.
Vocabulary-Gender-Singular
and Plural-Synonyms-Antonyms-One word
Substitutes-Problem
concerning words-Idioms and their meanings-Etc.
NOTE:It may
be noted that apart from the topics detailed above,questions from other topics
prescribed for the educational qualification of the post may also appear in the
question paper.There is no undertaking that all the topics above may be covered
in the question paper.
Working hard is very important.You are not going to get anywhere without working extremely hard.-George Lucas.
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