Mahima Chaudhary | Updated: Sep 28, 2022 15:39 IST
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.
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.
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:
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 |
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. |
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 |
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. |
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 |
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 |
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. |
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!
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. |
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 |
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:
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.
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.
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.
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.
The pay scale for the position of Food Safety Officer in Kerala PSC ranges from Rs. 27,800 to Rs. 59,400.
For the general category, the age limit for the post of Food Safety Officer in Kerala PSC is 18 to 36 years.