Kerala Public Service Commission has announced the notification for the post of PSC Food Safety Officer 2020. All candidates all advised going through the official notification of Kerala PSC before applying it. And applications are submitted online only through the official website of the Kerala Public Service Commission after ONE TIME REGISTRATION method until 19th Feb 2020.
Kerala PSC FSO 2020
|Exam Board||Kerala PSC|
|Name of Posts||Food Safety Officier|
|Las date of Apply||19th Feb 2020|
|Method of Appointment||Direct recruitment|
Kerala PSC Food Safety Officer 2020 Vacancies
Kerala PSC Food safety department announces the vacancies as anticipatory vacancies, which means the department not yet confirmed the number of vacancies for the post of food safety officer 2020. We can expect the number of vacancies only after the application submitted.
As per the official notification. The board said that, 3% of the vacancies for the post shall be reserved for differently-abled candidates with Locomotor disability / Cerebral palsy, Hearing Impairment, Low Vision as per G.O. (P).No.1/13/SJD dated 03.01.2013.
Kerala PSC Food Safety Officer 2020 Salary
The pay scale of Min Rs. 10300/- to Max Rs. 78,910/- for the post of Food safety officer in Kerala.
Kerala PSC Food Safety Officer 2020 Eligibility Criteria
Age Criteria of FSO:
Age limit is 18 to 36 years old.
Only candidates born between 02.01.1983 and 01.01.2001 are eligible to apply for this post with usual age relaxations to Scheduled Castes, Scheduled Tribes and Other backward communities.
Education Qualification of FSO:
A Degree in Food Technology or Dairy Technology or Biotechnology or Oil Technology or Agricultural Science or Veterinary Sciences or Biochemistry or Microbiology or Masters Degree in Chemistry or Degree in Medicine from a University recognised by any of the Universities in Kerala, or its equivalent qualifications.
Food Safety Officer 2020 Exam Pattern
Check out the exam pattern for PSC FSO 2020 exam pattern.
1 hour 15 minutes
|4||Food Safety and Allied Laws|
|5||Nutritional Biochemistry and Food Analysis|
|6||Microbiological, Biotechnological and Medical Aspects|
|8||Indian National Movement & Renaissance in Kerala|
|9||Mental Ability and Test of Reasoning|
Kerala PSC Food Safety Officer 2020 Syllabus
PART 1 – 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, pulse
electric fields, high pressure processing, irradiation, thermosonication, ohmic heating, dielectric
heating, infrared, induction heating, antibacterial and bacteriocins. Food fortification. Food
additives. Classification, composition, manufacture, packaging, storage and defects of tomato
products, other convenience foods from fruits and vegetables, beverages – tea, cocoa and coffee –
pickles, chutney, sauces, spices, jam, jelley, marmalade, health drinks, restructured fruits and
vegetables, preparation of fruits and vegetables, minimally processed products and Individually
Quick Freezed products. Milling, processing, composition, structure, product development and
byproduct utilization of cereals, pulses, millets and oil seeds. Antinutritional factors. Instant
ready mixes. Packaging – materials and methods. Nutritional labelling 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
PART 2 – DAIRY TECHNOLOGY
Composition of milk- Physico – chemical 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, outline of manufacture, packaging,
storage and defects of the following milk products: Cream, Malai, Dahi /Curd, yoghurt, 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.
PART 3 – VETERINARY SCIENCES
Standards for organization and layout of abattoirs, handling and transport 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 of meat, preservation of meat and aquatic foods. Ageing of meat.
Packaging of meat and meat products. Physico-chemical and microbiological 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.
PART 4 – FOOD SAFETY AND ALLIED LAWS
The 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 – Adjudication. Criminal
Procedure Code, 1973: Definitions- Cognizance of offences 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.
PART 5 – NUTRITIONAL BIOCHEMISTRY AND FOOD ANALYSIS
Chemical composition of food: Carbohydrates, lipids, proteins, fibre, vitamins, and
minerals – characteristics, sources, physiological and biochemical functions, daily requirement,
digestion and absorption. The biological value of proteins (BV), Protein efficiency ratio (PER),
Digestibility coefficient, Net protein Utilization, Net Protein Ratio(NPR), Chemical Score, 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
the detection of adulteration 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 fibre, crude protein,
sodium, potassium, calcium, and phosphates. Food adulteration: common adulteration,
contamination and pesticide analysis. Oils and Fats – Iodine value and saponification value.
PART 6 – MICROBIOLOGICAL, BIOTECHNOLOGICAL AND MEDICAL ASPECTS
Microscopy, staining and culture techniques, sterilization techniques, culture media,
factors influencing microbial growth, growth curve, thermal death time and thermal death points,
D-value, Z- value. Sources of microorganisms in food, 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 ( Foodborne intoxications &
Foodborne infections), neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy, Typhoid fever,
Salmonellosis, Staphylococcal intoxication, Botulism, Bacillus cereus food poisoning, E.coli
diarrhoea, 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: minimum standards, storage of uncooked foodstuffs, waste disposal, water supply
and washing facilities. Fermented foods- types, production, organisms involved, advantages and
disadvantages, spoilage of fermented foods. Microbiological analysis of food and water qualitative and quantitative, indicator organisms, coliforms, 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
food industry, production of food flavour and colour. 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
PART 7 – 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.
PART 8 – INDIAN NATIONAL MOVEMENT & RENAISSANCE IN KERALA
1. Indian Nation Movement – Period from 1857 TO 1947.
2. Renaissance of Kerala
Towards A New Society:
Introduction to English education – various missionary organisations and their
functioning- founding of educational institutions, factories.printing press etc.
Efforts To Reform The Society:
a. Socio-Religious reform Movements
SNDP Yogam, Nair Service Society, Yogakshema Sabha, Sadhu Jana Paripalana
Sangham, Vaala Samudaya Parishkarani Sabha, Samathwa Samajam, Islam
Dharma Paripalana Sangham, Prathyaksha Raksha Daiva Sabha, Sahodara
b. Struggles and Social Revolts
Upper cloth revolts.Channar agitation, Vaikom Sathyagraha, Guruvayoor
Sathyagraha, Paliyam Sathyagraha. Kuttamkulam Sathyagraha, Temple Entry
Proclamation, Temple Entry Act .Malyalee Memorial, Ezhava Memorial etc.
Malabar riots, Civil Disobedience Movement, Abstention movement etc.
- Role Of Press In Renaissance
Malayalee, Swadeshabhimani, Vivekodayam, Mithavadi, Swaraj, Malayala
Manorama, Bhashaposhini, Mathnubhoomi, Kerala Kaumudi, Samadarsi, Kesari,
AI-Ameen, Prabhatham, Yukthivadi, etc
- Awakening Through Literature
Novel, Drama, Poetry, Purogamana Sahithya Prasthanam, Nataka Prashtanam,
Library movement etc
- Women And Social Change
Parvathi Nenmenimangalam, Arya Pallam, A V Kuttimalu Amma, Lalitha
Prabhu.Akkamma Cheriyan, Anna Chandi, Lalithambika Antharjanam and others
- Leaders Of Renaissance
Thycaud Ayya Vaikundar, Sree Narayana Guru, Ayyan Kali.Chattampi Swamikal,
Brahmananda Sivayogi, Vagbhadananda, Poikayil Yohannan(Kumara Guru) Dr
Palpu, Palakkunnath Abraham Malpan, Mampuram Thangal, Sahodaran
Ayyappan, Pandit K P Karuppan, Pampadi John Joseph, Mannathu Padmanabhan,
V T Bhattathirippad, Vakkom Abdul Khadar Maulavi, Makthi Thangal, Blessed
Elias Kuriakose Chaavra, Barrister G P Pillai, TK Madhavan, Moorkoth Kumaran,
C. Krishnan, K P Kesava Menon, Dr.Ayyathan Gopalan, C V Kunjuraman, Kuroor
Neelakantan Namboothiripad, Velukkutty Arayan, K P Vellon, P K Chathan
Master, K Kelappan, P. Krishna Pillai, A K Gopalan, T R Krishnaswami Iyer, C
Kesavan. Swami Ananda Theerthan , M C Joseph, Kuttippuzha Krishnapillai and
- Literary Figures
Kodungallur Kunhikkuttan Thampuran, KeralaVarma Valiyakoyi Thampuran,
Kandathil Varghese Mappila. Kumaran Asan, Vallathol Narayana Menon, Ulloor S
Parameswara Iyer, G Sankara Kurup, Changampuzha Krishna Pillai, Chandu
Menon, Vaikom Muhammad Basheer. Kesav Dev, Thakazhi Sivasankara Pillai,
Ponkunnam Varky, S K Pottakkad and others
PART 9 – 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.
PART 10 – 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 – Etc.
Vocabulary – Gender – Singular and Plural – Synonyms – Antonyms – One word
Substitutes – Problem concerning words – Idioms and their meanings – Etc.
We wishes you all the best for your PSC food safty officer exam 2020. Start your Preparation today itself. Entri will help you with thousands of questions. Attempt mock tests, analyze yourselves to improve your success rate