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Telangana State Public Service Commission has invited applications from eligible graduates towards the Food Safety Officer Posts. The Selected TSPSC Food Safety Officer will be posted in either Institute of Preventive Medicine (IPM) or in Greater Hyderabad Municipal Corporation (GHMC).
Telangana PSC Food & Safety Officer Recruitment
|Post Code||Name of the Post||No Of Vacancies||Age Limit||Scale of Pay|
|1||Food Safety Officer in IPM||10||18 years – 34 years||Rs. 28,940 –
|2||Food Safety Officer in GHMC||26||18 years – 34 years||Rs. 28,940 –
- Start of Online Application: January 06, 2020
- Last Date for Application: January 25, 2020
- Exam Date: February 23, 2020
TSPSC Food Safety Officer Eligibility Criteria
Food Safety Officer Education Qualification
|Post Code||Name of the Post||Education Qualification|
|1||Food Safety Officer in IPM||
i) A degree in Food Technology or Dairy Technology
or Biotechnology or Oil Technology or Agricultural
Science or Veterinary Sciences or Bio-Chemistry or
Microbiology or Master’s Degree in Chemistry or
Degree in Medicine from a recognized University
ii) Any other equivalent / recognized qualification
notified by the Central Government
|2||Food Safety Officer in GHMC|
- IPM: Institute of Preventive Medicine
- GHMC: Greater Hyderabad Municipal Corporation
Age Limit: TSPSC Food Safety Officer
Applicants towards TSPSC Food Safety Officer 2020 should have been a minimum of 18 years old and Maximum 34 years. The age is calculated as on July 07, 2019.
- Minimum Age (18 years): The Candidate should not be born after July 07, 2001.
- Maximum Age (34 years): The candidate should not be born before July 02, 1985.
Food Safety Officer Recruitment 2020 Application Procedure
- Visit the Telangana PSC Official website: Click Here
- Click on the “One Time Registration” Link. Register yourselves with the TSPSC, and obtain TSPSC ID.
- Once you obtain the TSPSC ID, visit the TSPSC official website, and click on the “Notification” tab, to download the official notification.
- Click on the “Direct Recruitment” tab. Here you can find all active recruitment.
- Click on ” FOOD SAFETY OFFICER IN THE DIRECTOR, INSTITUTE OF PREVENTIVE MEDICINE
PUBLIC (HEALTH) LABORATORIES & FOOD (HEALTH) ADMINISTRATION AND GREATER HYDERABAD MUNICIPAL CORPORATION (GENERAL RECRUITMENT)“, provide your e, provide TSPSC ID and Date of Birth to apply.
- Once you Verify your details, the payment gateway will open.
- Pay the required fees, and download your application for future references.
Telangana PSC Food Safety Officer 2020 Exam Pattern
|Written Examination (Objective Type)||Number of Questions||Exam Duration||Maximum Marks||Exam Language|
|Paper-I: General Studies and General Abilities||150||150 minutes||150||English and Telugu|
|Paper-II: Concerned Subject (Degree Level) Common for all||150||150 minutes||150||English|
Paper-I: General Studies and General Abilities
- Current Affairs – Regional, National and International
- International Relations and Events.
- General Science; India’s achievements in Science and Technology
- Environmental issues and Disaster Management
- The economy of India and Telangana
- Geography of India with a focus on Telangana
- Indian Constitution and Polity with a focus on local self Government
- Society, Culture, Heritage, Arts and Literature of Telangana
- Policies of Telangana State
- History of Modern India with a focus on Indian National Movement
- History of Telangana with special emphasis on Movement for Telangana Statehood
- Logical Reasoning, Analytical Ability, and Data Interpretation
- Basic English
Paper-2: Concerned Subject (Common for All)
- Food Chemistry
Carbohydrates -Structure and functional properties of mono, di & lipopolysaccharides including starch, cellulose, pectic substances, and dietary fiber; Proteins – Classification and structure of proteins in food. Lipids-Classification
and structure of lipids, Rancidity of fats, Polymerization, and polymorphism; Pigments-Carotenoids, chlorophylls, anthocyanins, tannins, and myoglobin; Food flavours-Terpenes, esters, ketones, and quinones; Enzymes-Enzymatic and non-enzymatic browning in different foods.
- Food Microbiology, Hygiene & Sanitation
Characteristics of microorganisms-Morphology, structure, and detection of bacteria, yeast, and mold in food, Spores, and vegetative cells; Microbial growth in food- Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage- Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Foodborne disease-Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria, Pseudomonas, Candida, Escherichia coli, Shigella, Campylobacter; Food Hazards of natural origin – seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates. Types of hazards, biological, chemical, physical hazards, the importance of safe foods. Principles and methods of food preservation. Hygiene and sanitation in the food sector – pest control measures, Garbage and Sewage disposal, Water – Sources, purification, Hazards Analysis & Critical Control Point (HACCP), Good Manufacturing Practices (GMP), Good
Hygienic Practices (GHP), Good Laboratory Practices (GLP).
- Food Processing technology
Food processing- structure, composition, nutritional significance and types of processing methods for various categories of foods: Cereals (Rice-milling, parboiling, Barley- Pearling, malting, brewing, Corn- wet and dry milling, Wheat-milling, pulses (milling, germination, cooking, roasting, frying, canning, and fermentation), and oilseeds (extraction and refining), Fruits & vegetables (canning, drying, and dehydration, concentration, freezing, IQF, thawing, and fermentation); plantation crops (primary and secondary processing of Tea, Coffee, and Cocoa), Spices (Oleoresin and essential oil extraction), Meat, fish and poultry (ante mortem inspection, slaughtering, and dressing, post mortem examination, canning, curing, smoking, freezing, dehydration and fermentation), eggs (quality inspection and dehydration) milk (receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, UHT and fermentation). Unit operations of food processing – grading, sorting, peeling and size reduction. Product development – Consumer trends and their impact on new product
development; stages- to conceive ideas, evaluation of ideas, developing ideas into products, test marketing, and commercialization; criteria for selection of raw materials, sensory evaluation, objective evaluation,
standardization. Types & functions of packaging materials including smart packaging and biodegradable materials used in foods. Packaging material as a threat, impact on health and control measures. Surveys – types, sampling procedures for conducting surveys and for quality control.
- Food Laws and Organizations
Laws and Regulations – Brief review of regulatory status in India before the advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act, Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act
2006, Food Safety Standards Rules & Regulations, 2011 (Licensing and registration of food businesses, Food product standards & Additives, Packaging & labeling, Contaminants, toxins, and residues, Laboratory and sample analysis, Prohibition and Restriction on sales), Organizational hierarchy, Powers, and duties of Food business Operator, Food Safety Officer, Designated Officer, Food Analyst; Food recall and Traceability, Other Acts: Essential commodities Act, Legal Metrology Act, AGMARK Codex Alimentarius – development and issue of standards, Committees under Codex, role in maintaining harmony in food standards. National Organizations – Bureau of Indian Standards, ICMR, ICAR, NABL, Council for social welfare, Ministry of Health & Family Welfare – delivery Health Services in India. Export and Quality Control through Export Inspection Council (EIC), APEDA and MPEDA. International Organizations FAO (Food & Agriculture Organization), WHO (World Health Organization), ISO, WTO, APLAC, ILAC.
- Public & Occupational Health and Nutrition
Public Health: Definition of Public Health and Associated Terms, Current Concerns in Public Health: Global and Local, Core functions and scope of public health, History of public health and evolution of Public Health, Concept of health and disease, Natural history of disease, Levels of prevention, Concept of health and disease, Natural history of disease, Determinants of Health, Infectious Disease and Germ Theory, Introduction to public health ethics, Globalization and Health, Governance in Health, International Health Regulations, Indian Health Systems.
Occupational Health – health of workers in industries safety measures occupational diseases. Nutrition Assessment of nutritional status, Balanced diet, food sources of nutrients, essential vitamins, amino acids, and fatty acids, their deficiency diseases and toxicity, PER, Recommended dietary allowances for various nutrients, Antinutrients, clinical and diet surveys. Programs on Nutrition in India (mid-day meals at schools, Anganwadi
systems, ICDS, NIDDCP, NNAPP, WIFS, National Food Security Mission, SABLA, FSSAI initiatives on food fortification, FFRC, FFWP, NPPNB due to VAD, NGCP).
Click here to download Telangana PSC Food Safety Officer 2020 Official Notification Free pdf:
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