Kerala PSC Food Safety Officer Exam Pattern and Syllabus www.previousquestions.in
Kerala PSC is
conducting the Food Safety officer Exam (Category 499/2019 ) on 20.05.2020
Wednesday. In this post, the detailed Syllabus is Explained and the PDF of
Kerala PSC Food Safety Officer Exam Syllabus can be downloaded in the Given
link Below.
Kerala PSC Food Safety Officer Exam Pattern and Syllabus
Exam Language:
English
Maximum Marks:
100
Number of
Questions: 100
Exam Duration:
01 hours 15 minutes
Main Topics for Exams:
Part I – Food
Technology
Part II – Dairy
Technology
Part III – Veterinary
Science
Part IV – Food safety
and allied laws
Part V – Nutritional
Bio-Chemistry and Food Analysis
Part VI – Micro
Biological, Bio Technological & Medicinal Aspects
Part VII – Agricultural
Science
Part VIII – Constitution
of India & Civil Rights
Part IX – Mental
Ability & Test of Reasoning
Part X – General
English
Kerala PSC Food Safety Officer Syllabus:
The Syllabus also
plays an important role in getting selected for this position. The detailed
syllabus is given below;
Kerala PSC Food Safety Officer: 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, pulsed electric fields, high-pressure processing,
irradiation, thermosensation, 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, jelly,
marmalade, health drinks, restructured fruits and vegetables, preparation of
fruits and vegetables, minimally processed products and Individually Quick
Freeze products.
Milling, processing, composition,
structure, product development and byproduct utilization of cereals, pulses,
millets, and oilseeds.
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.
Kerala PSC Food Safety Officer: Dairy Technology
Composition of milk- Physicochemical
properties of milk- milk hygiene- milk microbiology – Market milk: a collection
of milk- cooling and transportation–filtration/ clarification- standardization-
homogenization – pasteurization- UHT – sterilization- packaging.
Tests for milk quality and detection of
adulterants- dairy plant and equipment hygiene and sanitation. Definition,
classification, composition, the outline of manufacture, packaging, storage,
and defects of the following milk products: Cream, Malai, Dahi /Curd, yogurt,
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.
Kerala PSC Food Safety Officer: Veterinary Sciences
§
Standards for
organization and layout of abattoirs, handling, and transport of meat animals
including poultry.§
Antemortem 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.
§
Aging 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 the egg. Processing of Egg and
egg products. Preservation and storage of eggs.
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 offenses 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 to 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.
Nutritional Biochemistry and Food Analysis
Chemical composition of
food: Carbohydrates, lipids, proteins, fiber, vitamins, and minerals –
characteristics, sources, physiological and biochemical functions, daily
requirement, digestion, and absorption.
The biological value of
proteins (BV), the protein efficiency ratio (PER), Digestibility 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 the 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 fiber, crude protein, sodium,potassium, calcium, and
phosphates. Food adulteration: common adulteration, contamination and pesticide
analysis. Oils and Fats – Iodine value and saponification value.
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 non-perishable 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 ( Foodborne intoxications and Foodborne
infections), neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy, Typhoid
fever, Salmonellosis, Staphylococcal intoxication, Botulism, Bacillus cereus
food poisoning, E.coli 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:
a 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.
Microbiological
analysis of food and water- qualitative 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
the food industry, production of food flavor and color. Enzyme immobilization
and applications.Use of amylase,
invertase, protease, pectinase and cellulase in food industries.
Bioreactors.
Single-Cell Proteins. Molecular detection of food contamination. Genetically
modified food and labeling.
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.
Fruits and vegetable
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.
DOWNLOAD
Kerala PSC Food Safety Officer: Constitution and Civil Rights
Constituent Assembly –
Preamble – Fundamental Rights – Directive principles – Fundamental Duties –
Citizenship – Constitutional Amendments – Panchayath Raj – Constitutional
Institutions and their Functions – Emergency- Union List- State List –
Concurrent List.
Kerala PSC Food Safety
Officer: Mental Ability and Test of
Reasoning
Calculation & Logic
– Coding & Decoding- Classification- Synonym- AntonymLetter & Number
Series- Odd Man Out- Analogy- Common Sense Test- Alphabetical Arrangement of
Words- Date and Calendar- Sense of Direction- Etc.
Kerala PSC Food Safety Officer: 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
Books for Preparation is given last
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