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Kerala PSC Food Safety Officer syllabus: The Kerala Public Service Commission holds the Food Safety Officer Exam to select qualified candidates for the position of Food Safety Officer. The Kerala PSC Food Safety Officer Exam Pattern will be followed for the written/OMR exam. To be eligible for the next round of selection, they must pass the respective written exam cut-offs.Candidates can prepare for the Kerala PSC Food Safety Officer Syllabus 2022 by downloading it from the Kerala PSC website.

  • Candidates with a degree in Food Technology, Dairy Technology, or Biotechnology who were under the age of 36 were eligible for these positions.
  • Selected candidates will be assigned to the state service Food Safety department with a salary range of Rs.27800 – Rs.59400.

Continue reading to learn more about the Kerala Public Service Commission Food Safety Officer Syllabus 2022 and the Kerala Public Service Commission Food Safety Officer Exam Pattern.

Download the Kerala PSC Food Safety Officer Syllabus PDF Here!

Kerala PSC Food Safety Officer Syllabus 2022

Candidates interested in this position must pass a written/OMR-based examination to be considered. The Kerala PSC official website has a well-organized Kerala PSC Food Safety Officer Syllabus 2022 to help you prepare for the exam.

The Kerala PSC Food Safety Officer Syllabus is broken down into ten sections. The following are the major sections:

  • Food Technology
  • Food Safety and Allied Laws
  • Agricultural Science
  • Dairy Technology
  • Micro Biological, Bio Technological & Medicinal Aspects
  • Veterinary Science
  • Nutritional Biochemistry and Food Analysis
  • Constitution of India & Civil Rights
  • Mental Ability & Test of Reasoning
  • General English

Food Technology

Check out the Food Technology Kerala PSC Food safety officer syllabus from the table given below:

Food Technology
Food fortification
Food additives
Classification, composition, and packaging of food.
Principles and methods of Food Preservation- Heat processing, pasteurization, canning, dehydration, freezing, freeze-drying, fermentation, microwave, irradiation, and chemical preservatives
Milling
Aseptic preservation
Processing
Hurdle technology
Hydrostatic Pressure Technology
Microwave Processing
Microfiltration
Bactofugation
Ultra-High Voltage Electric Fields
Pulse Electric Fields
High-Pressure Processing
Thermosonication
Ohmic Heating
Dielectric Heating
Infrared
Induction Heating
Antibacterial and Bacteriocins
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
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
Codex Alimentarius commission.
Anti-nutritional Factors
Nutritional Labelling

Food Safety and Allied Laws

Check out the Food Safety and Allied Laws syllabus from the table given below:

Food Safety and Allied Laws
Study of 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
Study of Criminal Procedure Code, 1973- Cognizance of offence 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.
Study of Indian Evidence Act, 1872- Definitions- Expert Evidence, S.45 – Documentary Evidence, SS. 61 to 78.

Agricultural Science

Check out the Agricultural Science syllabus from the table given below:

Agricultural Science
Study of Post-Harvest Handling of Food Materials-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.
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.
Edible Mushrooms

Dairy Technology

Check out the Dairy Technology syllabus from the table given below:

Dairy Technology
Chemical properties of milk
Adulterant Detection
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.

Micro Biological, Bio Technological & Medicinal Aspects

Check out the Micro Biological, Bio Technological & Medicinal Aspects syllabus from the table given below:

Micro Biological, Bio Technological & Medicinal Aspects
Sterilization Techniques
Staining and Culture Techniques
D-value and Z-value
Sources of Microorganisms
Spoilage Control
Study of Food-borne diseases
Food Handlers
Study of Food Poisoning
Food Adulteration
Food Fermentation
Properties of microbiology in Food and Water
Water Purification Purposes
Use of Enzymes in the Food Industry
Study of Bioreactors
Food Borne Diseases: Definition, Classification ( Foodborne intoxications & 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

Veterinary Science

Check out the Veterinary Science Kerala PSC Food safety officer syllabus from the table given below:

Veterinary Science
Standards for the handling of Meat Animals
Study of Meat Aging
The scientific study of carcasses.
Ante-mortem Examination
Post-mortem Examination
Study of genetically modified animal’s food products
Study of Marine Food
The scientific study of Egg

Nutritional Biochemistry and Food Analysis

Check out the Nutritional Biochemistry and Food Analysis syllabus from the table given below:

Nutritional Biochemistry and Food Analysis
Study of Chemicals in Food- Carbohydrates, lipids, proteins, fiber, vitamins, and minerals – characteristics, sources, physiological and biochemical functions, daily requirement, digestion, and absorption.
Study of Protein in Food- Biological value of proteins (BV), Protein efficiency ratio (PER), Digestibility coefficient, Net protein Utilization, Net Protein Ratio(NPR), Chemical Score, Free Radicals and Antioxidants.
Study of Energy Levels in Food- 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
Study of detecting adulterants in food-common adulteration, contamination, and pesticide analysis. Oils and Fats – Iodine value and saponification value
Analysis 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.

Constitution of India & Civil Rights

Check out the Constitution of India & Civil Rights syllabus from the table given below:

Constitution of India & Civil Rights
A detailed study of the Constituent Assembly
Preamble
Fundamental Rights
Directive Principles
Constitutional Amendments

Check out Kerala PSC Results 2022 here!

Mental Ability & Test of Reasoning

Check out the Food Technology syllabus from the table given below:

Mental Ability & Test of Reasoning
Fundamentals of Logical Reasoning: Coding and Decoding, Arrangements, Calendar, Direction, and Number Series.

General English

Check out the General English syllabus from the table given below:

General English
Grammar: Verbs, Adjectives, Articles, Prepositions, Direct and Indirect Speech, Active and Passive Voice and Sentence Correction
Vocabulary: Gender, Singular, and Plural, Synonyms and Antonyms, One-word substitutes, Idioms

Kerala PSC Food Safety Officer Exam Pattern 2022

The Food Safety Officer Kerala PSC Exam Pattern 2022 will assist interested candidates in determining the types of questions that will be asked. It assists them in understanding the questions and the time allotted to the questions. This will eventually assist them in developing a strategy for tackling the exam.

The Kerala PSC Food Safety Officer Exam Pattern is as follows:

  • The total number of questions is 100 of 1 mark each.
  • Examination time: 1 hour 15 minutes
  • Negative marking: 0.33 for each incorrect answer

For the exam pattern, candidates can refer to the table below:

Subject

Total number of questions

Total marks

Time duration

Food Technology

100

100

1hr 15 mins

Food Safety and Allied Laws

Agricultural Science

Dairy Technology

Micro Biological, Bio Technological & Medicinal Aspects

Veterinary Science

Nutritional Biochemistry and Food Analysis

Constitution of India & Civil Rights

Mental Ability & Test of Reasoning

General English

Hope you found this article on Kerala PSC Food Safety Officer syllabus 2022 informative.

Kerala PSC Food Safety Officer Syllabus FAQs

Where will candidates learn about the Kerala PSC Food Safety Officer Syllabus 2022?

The Kerala PSC Food Safety Officer Syllabus 2022 PDF is now available on the Kerala PSC’s official website. It contains all of the syllabi for all of the subjects.

How many marks are there for each question in the Kerala PSC Food Safety Officer Exam?

Each question is worth one mark, as stated in the Food Safety Officer Kerala PSC Exam Pattern. If you get the answer right, you get a +1, but if you get it wrong, you get a -.33 as a negative marking.

Will the Kerala PSC Food Safety Officer Syllabus 2022 be altered?

The Kerala PSC Food Safety Officer Syllabus 2022 is usually released in its entirety and final form by the authorities. If this is not the case, they will notify you via the Kerala PSC website.

What is the salary of a candidate chosen for the Kerala PSC Food Safety Officer position?

The pay scale for the position of Food Safety Officer in Kerala PSC ranges from Rs. 27,800 to Rs. 59,400.

What is the minimum age for applying for the position of Kerala PSC food safety officer?

For the general category, the age limit for the post of Food Safety Officer in Kerala PSC is 18 to 36 years.

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