Kerala PSC Food Safety Officer Notification 2022

Kerala Public Service Commission has released the notification for the post of PSC Food Safety Officer 2022.  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.

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Kerala PSC FSO 2022 Notification

Kerala PSC Food Safety Officer 2022 Vacancies

Kerala PSC Food safety department has announced that there is only 1 vacancy for the post of Food Safety Officer and it is a special recruitment for Scheduled Caste (SC)/ Scheduled Tribe (ST). Applications received from candidates other than Scheduled Caste/ Scheduled Tribe candidates will be rejected. Individual communications regarding the rejection of their applications for the above reason will not be
issued.

Kerala PSC Food Safety Officer 2022 Salary

The salary of Food Safety Officer will be in the range Rs. 39,300/- to Rs. 83,000/-.

Kerala PSC Food Safety Officer 2022 Eligibility Criteria

Age Criteria of FSO:

The prescribed age limit for Food Safety Officer is 18 to 41 years. Only Candidates born between 02.01.1980 and 01.01.2003 (both dates included) are eligible to apply for this post.

Note: In the absence of qualified candidates within the age limit the upper age limit shall be relaxed up to 50 years, but in no case shall the maximum age limit exceed 50 years.

Educational Qualification of FSO:

Candidates aspiring to be a food safety officer should have bachelor’s degree in any one of the following:

• Food Technology
• Dairy Technology
• Biotechnology
• Oil Technology
• Agricultural Science
• Veterinary Sciences
• Biochemistry
• Microbiology
• Medicine

or

a Masters Degree in Chemistry from a University recognized by any of the Universities in Kerala, or its equivalent qualifications.

Mode of Submitting Application

• All candidates must register as per “ONE TIME REGISTRATION” system on the official website of Kerala Public Service Commission -‘www.keralapsc.gov.in’.
• Candidates who have registered can apply by logging on to their profile using their User-ID and
  password.
• Candidates must click on the ‘Apply Now’ button of the Food Safety Officer post in the notification link to apply for the post.
• The photograph uploaded should be the one taken after 31.12.2011. Name of the candidate and the date of taking photograph should be printed at the bottom portion of the photo.
• No application fee is required.
• Candidates must ensure correctness of the information on their profile before submitting the application.
• Candidates can take the printout of the application by clicking on the link ‘My applications’ in their profile.
• Original documents to prove qualification, experience, community, age etc. have to be produced as and when called for.

Food Safety Officer 2022 Exam Pattern

Check out the exam pattern for PSC FSO 2022 exam pattern.

Kerala PSC Food Safety Officer 2022 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, jelly, marmalade, health drinks, restructured fruits and
vegetables, preparation of fruits and vegetables, minimally processed products and Individually
Quick Frozen 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
commission.

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 – Defenses – 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, fiber, 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 fiber, 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 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 labelling.

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 organizations 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
Prasthanam etc.

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
others

• 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.

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