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Online Food Safety Officer Exam Coaching

Strategize, Study, and Ensure Success! Enroll in Entri Kerala PSC Food Safety Officer Course Online.

KPSC Food Safety Officer Coaching Highlights

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Food Safety Officer Exam Overview

The Kerala Public Service Commission (KPSC) conducts the Food Safety Officer (FSO) exam to recruit candidates for the role of Safety Officer in various departments across the state. The exam is designed to test candidates' knowledge and expertise in areas such as safety regulations, hazard identification and risk assessment, emergency response, and occupational health and safety management. The exam consists of a written test and an interview, and candidates are required to score a minimum qualifying mark to be eligible for selection.

About Kerala PSC Food Safety Officer Course

The Kerala PSC Food Safety Officer Course offered by Entri is specifically designed to provide training and education to individuals aspiring to become food safety officers in Kerala. The course aims to equip participants with the necessary knowledge and skills required to ensure food safety, prevent foodborne illnesses, and promote public health. The course curriculum covers topics such as food microbiology, food contamination, food safety regulations, foodborne diseases, and food handling practices.

Food Safety Officer അറിയേണ്ടതെല്ലാം

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Why Choose the Entri app for Food Safety Exam Coaching?

Entri offers comprehensive courses to help eligible candidates prepare for the Kerala Public Service Commission's Food Safety Officer exam. The course provides live and recorded classes, 100% Syllabus Coverage, Study Notes and Materials, Previous Question Paper Practice, Mock Exams, and more to enhance your skills.

The course is structured in a way that is easy to understand and will help students develop the necessary skills and knowledge to excel in the exam. The panel of expert mentors is available to provide you with coaching for the Kerala PSC exam. They will guide you throughout the process. The Individual Progress Card and Real-Time Assessment system of the Kerala PSC FSO course is designed to monitor and evaluate the performance of candidates. 

Food Safety Officer Exam Pattern:

Part

Subject

Total Marks

Duration

1

Dairy Technology

100

1 hour 15 minutes

2

Food Safety and Allied Laws

3

Microbiological, Biotechnological and Medical Aspects

4

Indian National Movement and Renaissance in Kerala

5

Mental Ability and Test of Reasoning

6

General English

7

Food Technology

8

Veterinary Sciences

9

Nutritional Biochemistry and Food Analysis

10

Agricultural Science

Kerala PSC Food Safety Officer Eligibility Criteria
Check the eligibility criteria for Kerala PSC food safety officer Recruitment 2024 below.
Educational Qualification
  • Candidates must have a degree in food technology, dairy technology, biotechnology, oil technology, agricultural science, veterinary sciences, biochemistry, microbiology, a master's degree in chemistry, or a degree in medicine from a university recognized by any of the Universities in Kerala, or its equivalent qualifications.
  • Candidates who possess an equivalent qualification instead of the qualification mentioned in the Notification must provide the relevant Government order to prove the equivalency at the time of verification. Such qualification will only be considered equivalent to the prescribed qualification concerned if the relevant Government order is produced.
  • In case there is a discrepancy in the caste/community claimed by the candidate in the application and that mentioned in the SSLC book, the candidate should produce a Gazette notification along with the Non-Creamy Layer Certificate/Community Certificate at the time of certificate verification.
Age Limit
  • 18-36 Years
  • Only candidates born between 02.01.1988 and 01.01.2006 (both dates included) are eligible to apply for this post. Other backward Communities and SC/ST candidates are eligible for usual age relaxation
Training

The selected candidates must complete training specified by the Food Authority in a recognized institution during the probation period.

Probation
Upon joining duty, each appointee shall undergo a two-year probationary period within a continuous three-year timeframe.
Kerala PSC Food Safety Officer Syllabus
Find the FSO syllabus from the tabulated table below.
Food Technology
Dairy Technology
Veterinary Sciences
Food Safety and Allied Laws
Nutritional Biochemistry and Food Analysis
Microbiological, Biotechnological and Medical Aspects
Agricultural Sciences
Constitution and Civil Rights
Mental Ability and Test of Reasoning
General English
  • 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, thermosensation, 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 Freeze products.
  • Milling, processing, composition, structure, product development and 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.
  • Composition of milk- Physicochemical 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, the outline of manufacture, packaging, storage, and defects of the following milk products: Cream, Malai, Dahi /Curd, yogurt, 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.
  • 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.
  • Aging 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 the egg. Processing of Egg and egg products. Preservation and storage of eggs.
  • 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 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
  • 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), the 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
  • 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 and Foodborne infections), neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy, Typhoid fever, Salmonellosis, Staphylococcal intoxication, Botulism, Bacillus cereus food poisoning, E.coli diarrhea, 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 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 labeling.
  • 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 vegetable 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
  • Constituent Assembly – Preamble – Fundamental Rights – Directive principles – Fundamental Duties – Citizenship – Constitutional Amendments – Panchayath Raj – Constitutional Institutions and their Functions – Emergency- Union List- State List – Concurrent List.
  • 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
  • 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
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, thermosensation, 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 Freeze products.
  • Milling, processing, composition, structure, product development and 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 – 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, the outline of manufacture, packaging, storage, and defects of the following milk products: Cream, Malai, Dahi /Curd, yogurt, 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.
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.
  • Aging 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 the egg. Processing of Egg and egg products. Preservation and storage of eggs.
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 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: Carbohydrates, lipids, proteins, fiber, vitamins, and minerals – characteristics, sources, physiological and biochemical functions, daily requirement, digestion, and absorption.
  • The biological value of proteins (BV), the 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
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 and Foodborne infections), neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy, Typhoid fever, Salmonellosis, Staphylococcal intoxication, Botulism, Bacillus cereus food poisoning, E.coli diarrhea, 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 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 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 vegetable 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
Constitution and Civil Rights
  • Constituent Assembly – Preamble – Fundamental Rights – Directive principles – Fundamental Duties – Citizenship – Constitutional Amendments – Panchayath Raj – Constitutional Institutions and their Functions – Emergency- Union List- State List – Concurrent List.
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 – etc
  • Vocabulary – Gender – Singular, and Plural – Synonyms – Antonyms – One-word Substitutes – Problem concerning words – Idioms and their meanings

Follow the tips and tricks below and prepare accordingly.

Understand the Syllabus

Familiarize yourself with the exam syllabus to know what topics you need to focus on.

Create a Study Schedule

Allocate specific time slots for studying each subject according to your strengths and weaknesses.

Gather Study Material

Collect relevant books, study guides, previous years' question papers, and online resources for preparation.

Take Notes

Make concise notes while studying to aid in quick revision before the exam.

Practice Previous Papers

Solve previous years' question papers to understand the exam pattern and types of questions asked.

Mock Tests

Take mock tests regularly to assess your preparation level and improve your time management skills.

Use Flashcards

Create flashcards for important formulas, definitions, and key concepts for quick revision.

Group Study

Discuss difficult topics with peers or join study groups to gain insights and clarity on various subjects.

Revise Regularly

Allocate time for regular revision of all subjects to reinforce your understanding.

Utilize Online Resources

Take advantage of online tutorials, video lectures, and study materials available on various educational websites.

Food Safety Officer Exam Preparation Tips

Flexibility

Entri allows you to study at your own pace and schedule, fitting it around your other commitments.

Comprehensive Content

Provide comprehensive study materials covering all relevant topics for the exam.

Expert Guidance

Receive guidance from experienced instructors who are knowledgeable about the exam pattern and syllabus.

Recorded Lectures

Access recorded lectures and review them as many times as needed to reinforce your understanding of key concepts.

Updated Content

Ensure that your study materials are up-to-date with the latest exam patterns, syllabus changes, and current affairs.

Personalized Attention

Get personalized attention and feedback from instructors to address your individual learning needs.

Interactive Learning

Engage in interactive sessions, discussions, and doubt-clearing sessions with instructors and peers.

Exam Strategies

Learn effective exam strategies, tips, and tricks to maximize your performance on exam day.

Mock Tests

Practice with mock tests and quizzes to assess your progress and identify areas for improvement.

Doubt Resolution

Get timely resolution to your doubts and queries through online forums, chat support, or email.

Food Safety Officer Exam Coaching Benefits

FAQs About Food Safety Officer Exam

Here Are the Mostly Asked Questions About Food Safety Officer Exam :

You can apply online through the Kerala PSC official website by registering and filling out the application form during the specified application period.
No. Candidates cannot make changes to their application once it's submitted. It's important to review the information carefully before final submission.
No. Usually, candidates must have completed their degree before applying for the exam.
The minimum passing mark varies from exam to exam and is determined by the Kerala PSC. The cut of the score is only announced after conducting the exam.
The Kerala PSC typically does not allow the revaluation of answer scripts. However, candidates can request a photocopy of their answer script for verification.