FSSAI Central Food Safety Officer / Technical Officer Written Exam Study Materials

Printed notes will be sent to your registered address covering all these topics:

This course will cover following topics:

Part A: General Ability:

Reading comprehension, Smart Working with MS Office, Mental agility based on case studies/ situational analysis

Part B: Food Safety Eco System in India:

Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its Background,

The Food Safety and Standards Regulations (FSSR) 2011: Licensing and Registration, Schedule 4 requirements,

Recent advances in Packaging and Labelling Requirements,

Regulations related to Nutraceuticals and Foods for Special Dietary Uses,

Provisions on Organic Food and Non-Specified Food/Food Ingredients,

Central Advisory committee and scientific Committee/ panels,

Food Import Clearance system,

Notified labs and adjudications.

Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life etc.,

Part C: 

Food Science and Nutrition: Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food Consciousness, Supplementation, Fortification, Bio-fortification, Poor Diet and consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection methods. 

Food Quality: GMP Auditing and inspections, Food Surveillance, Food Recall, Quality control of food at all stages processing, Safety issues in food packaging materials, Sampling from a lot or process line, Non-destructive food quality evaluation methods. 

Food Processing and Preservation: Basic principles and methods of Food Preservation: Heat processing, pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and chemical additives.Refrigerated and modified atmosphere storage. Aseptic preservation, hurdle technology, alternate-thermal technologies and non thermal processing, New/Novel food additives and preservatives. Safety issues of processed foods available in market.