FSSAI Central Food Safety Officer / Technical Officer CBT Study Materials

This course will cover Complete Study Materials of FSSAI Technical Officer and Central Food Safety Officer Exam Study Materials for Computer Based Test. Study Materials can not be printed and downloaded. You can login in two devices one at a time and try to login in more than two devices may lead immediately blocking of your account.

Beginner 0(0 Ratings)
Created by GradeB Last updated Wed, 29-Apr-2020 English
What will i learn?

Curriculum for this course
16 Lessons 00:00:00 Hours
Indian and International Food Laws (An Overview)
6 Lessons 00:00:00 Hours
  • Food Safety and Standards Act of India, 2006: FSS Rules & 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 CODEX WTO etc
  • Important national and international accreditation bodies
  • Food Laws and Regulations in India
  • Food Safety and Standards Act of India, 2006: FSS Rules & Regulations
  • FSSAI - Role, Functions, Initiatives, Training and capacity building
  • Role of State Food Authorities and Food Safety and Standards Regulations
  • Food Preservation, Processing and Packaging-1
  • Food Preservation, Processing and Packaging-2
  • Food Chemistry-1
  • Food Chemistry-2
  • Food Microbiology and Food Hygiene-1
  • Food Microbiology and Food Hygiene-2
  • Food Analysis and Testing
  • Misc Topics
Requirements
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Description

Functional Knowledge Test:

Indian and International Food Laws (An Overview)

  1.  Food Safety and Standards Act of India, 2006: Provision, definitions and different sections of the Act and implementation.
  2. FSS Rules and Regulations
  3. Overview of other relevant national bodies (e.g. APEDA, BIS EIC, MPEDA, Spice Board etc.)
  4. International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety –Overview of CODEX Alimentarius Commission (History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA JMPR): WTO agreements (SPS/TBT):
  5. Important national and international accreditation bodies


FSSAI - Role, Functions, Initiatives ( A General Understanding):

  1. Genesis and Evolution of FSSAI
  2. Structure and Functions of Food Authority
  3. Overview of systems and processes in Standards, Enforcement, Laboratory ecosystem, Imports, Third Party Audit etc.
  4. Promoting safe and wholesome Food (Eat Right India, Food Fortification, snf, Clean Street Food Hub, RUCO and various other social and behavioural change initiatives)
  5. Training and capacity building
  6. Role of State Food Authorities

Subject Matter Knowledge:

  1. Principles of Food Preservation, Processing and Packaging:
  2. Food Processing Operations, Principles,
  3. Good Manufacturing Practices
  4. Overview of food preservation methods and their underlying principles including novel and emerging methods/principles
  5. Overview of food packaging methods and principles including novel packaging materials/technique

Principles and Basics of Food Chemistry and their role in Human Nutrition 

  1. Structure and functions of macro-and micro nutrients
  2. Role of macro and micro-nutrients in human nutrition
  3. Overview of food additives with respect to their technological functions
  4. Overview of anti-nutritional factors and their removal from foods
  5. Overview of enzymes as food processing aids
  6. Overview of nutraceuticals and functions foods
  7. Overview of food contaminants and adulterants and their effects on human health
  8. Food allergens and allergenicity
  9. Importance of diet in alleviating health risks, especially non-communicable diseases

Food Microbiology & General principles of Food Hygiene 

  1. General principles of food microbiology and overview of food borne pathogens
  2. Overview of sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality of foods
  3. Microbial food spoilage and Food borne diseases
  4. General principles and techniques in microbiological examination of foods
  5. Overview of beneficial microorganisms and their role in food processing and human nutrition
  6. General principles of food safety management systems including traceability and recall – sanitation, HACCP, Good production and processing practices (GMP, GAP, GHP, GLP, BAP, etc)

General concepts of Food Analysis and Testing :

  1. Fundamentals of field level and laboratory sampling with reference to importance of statistical tools.
  2. Overview of basic/classical methods of food analysis
  3. Overview of modern analytical techniques including mass spectrometry and molecular techniques.
  4. Principles of Quality assurance and Quality control with reference to food analysis and testing.


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  • 00:00:00 Hours On demand videos
  • 16 Lessons
  • Validity till exam
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