Kerala PSC Food Safety Officer Exam Date 2022

Kerala Public Service Commission is planning to conduct recruitment for Food Safety Officer. Candidates who submitted the applications will be called for Written/ OMR/ Online Test first. The exam will be held for 100 marks. Aspirants who want to know the detail Kerala PSC Food Safety Officer Exam date and Syllabus 2022 can scroll and read till the end of this article.

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Kerala PSC Food Safety Officer Exam Date 2022

The Kerala PSC Food Safety Officer exam date: 20 May 2020

 KPSC Food Safety Officer Exam Pattern

The Kerala PSC Food Safety Officer Exam pattern 2022 is discussed below. The examination will have objective type multiple choices only, with duration 1 hour 15-minute A total of 100 questions will be in a question paper and each question will carry one mark each. The medium of questions shall be in English only.

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KPSC Food Safety Officer Syllabus

The Kerala PSC Food Safety Officer examination contains 10 main topics. Food Safety Officer Detailed Syllabus such as Maine Topics and the subtopics is as follows.

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, thermosonication
• Induction heating, dielectric heating, ohmic heating, infrared, antibacterial and bacteriocins
• Food fortification, Food additives
• Classification, defects of tomato products, composition, manufacture, packaging, and storage
• Other convenience foods from fruits and vegetables, beverages – tea, cocoa, and coffee
• Pickles, health drinks, chutney, jelly,  sauces, spices, jam, marmalade, restructured vegetables, and restructured fruits
• Preparation of fruits and vegetables
• Minimally processed products and Individually Quick Freeze products
• Milling, processing, composition, structure, product development
• 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

Dairy Technology

• Composition of milk- Physicochemical properties of milk- milk hygiene- milk microbiology
• Milk market: Collection of milk, filtration/clarification, cooling, transportation, and standardization
• Homogenization – pasteurization- UHT – sterilization packaging
• Tests for milk quality and detection of adulterants
• Dairy plant and equipment hygiene and sanitation
• Definition, classification, composition, an outline of manufacture, packaging
• Indigenous milk products
• Foods for infant nutrition
• Whey products, Edible casein products
• Storage and defects of Cream, Malai, Dahi/Curd/yogurt, Paneer, Cheese, Ice cream, Frozen desserts, Evaporated milk, Condensed milk, Milk powder, Butter, Chakka, Ghee and Shrikhand

Veterinary Sciences

• Standards for organization and layout of abattoirs
• Transportation and handling 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 and preservation of meat and aquatic foods
• Aging of meat, Packaging of meat and meat products
• Microbiological, physicochemical and 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 egg
• Processing of Egg and egg products
• Preservation and storage of egg

Food Safety and Allied Laws

• The Food Safety and Standards Act, 2006, Rules and Regulations along with Definitions
• Authorities and Officers – Constitution, Functions, and Powers
• General Provisions as to Food, Ch. IV, SS.19 to 24
• Prohibition Orders- Procedure for Investigation and Launching Prosecutions
• Analysis of Food: Adjudication, Offences, and Penalties, Defences, etc.
• Criminal Procedure Code, 1973
• 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: Vitamins, Carbohydrates, minerals, proteins, fiber, and lipids
• BV or Biological value of proteins, PER or Protein efficiency ratio
• Net Protein Ratio or NPR, Digestibility coefficient, Chemical Score, Net protein Utilization, 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 detection of adulteration of food
• Detectors of chromatographic & Spectroscopic techniques
• Food Analysis: carbohydrate, crude fiber, moisture content, ash, fat, crude protein
• Food adulteration: common adulteration, contamination, and pesticide analysis
• Oils and Fats – Iodine value and saponification value

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Microbiological, Biotechnological and Medical Aspects

• Staining and culture techniques, sterilization techniques, culture media, and microscopy
• Factors influencing microbial growth, growth curve
• Thermal death time and points, D & Z- value
• Sources of microorganisms in 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, neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy
• Typhoid fever, Salmonellosis, Staphylococcal intoxication, Botulism
• Bacillus cereus food poisoning, E.coli diarrhea, Cholera, Shigellosis, Brucellosis
• Food poisoning: Types, method of investigation, prevention, and control
• Food sanitation, refrigeration, surveillance
• Food handlers: medical examination
• Infections transmitted by food handlers, education of food handlers
• Adulteration of foods: Health hazards
• Sanitation of eating places: storage of uncooked foodstuffs
• Waste disposal, water supply, and washing facilities
• Microbiological analysis of food and water
• 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 their 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 vegetables- 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

Indian National Movement & Renaissance in Kerala

• Socio-Religious reform Movements
• Struggles and Social Revolts
• Role Of Press In Renaissance
• Awakening Through Literature
• Women And Social Change
• Leaders Of Renaissance
• Literary Figures

Mental Ability and Test of Reasoning

• Calculation & Logic
• Coding & Decoding
• Classification
• Synonym – Antonym
• Letter & Number Series
• Odd Man Out
• Analogy
• Common Sense Test
• Alphabetical Arrangement of Words
• Date and Calendar
• Sense of Direction etc

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
• Vocabulary
• Gender – Singular and Plural
• Synonyms – Antonyms
• One word Substitutes
• Problem concerning words
• Idioms and their meanings etc

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