കേരള PSC ഫുഡ് സേഫ്റ്റി ഓഫീസർ സിലബസ് 2024 ഡൗൺലോഡ് PDF

കേരള PSC ഫുഡ് സേഫ്റ്റി ഓഫീസർ സിലബസ്

കേരള PSC ഫുഡ് സേഫ്റ്റി ഓഫീസർ സിലബസ്: കേരള പബ്ലിക് സർവീസ് കമ്മീഷൻ ഔദ്യോഗിക വെബ്സൈറ്റായ @www.keralapsc.gov.in ൽ കേരള PSC ഫുഡ് സേഫ്റ്റി ഓഫീസർ വിജ്ഞാപനം 2024 പ്രസിദ്ധീകരിച്ചു. പരീക്ഷയ്ക്കുള്ള തയ്യാറെടുപ്പുകൾ ആരംഭിക്കാൻ  സമയമായി. പരീക്ഷയിൽ വിജയിക്കുന്നതിന്, സിലബസിനെക്കുറിച്ച് വ്യക്തമായ ധാരണ ഉണ്ടായിരിക്കണം, അതിനാൽ കേരള PSC FSO സിലബസ് വിശദമായി വായിച്ച് മനസിലാക്കുക. ചുവടെ നൽകിയിരിക്കുന്നു ലിങ്ക് ഉപയോഗിച്ച് നിങ്ങൾക്ക് ഫുഡ് സേഫ്റ്റി ഓഫീസർ പ്രതീക്ഷിത സിലബസ് PDF രൂപത്തിൽ ഡൗൺലോഡ് ചെയ്യാവുന്നതാണ്.

ഫുഡ് സേഫ്റ്റി ഓഫീസർ റിക്രൂട്ട്‌മെന്റ് പ്രക്രിയയെക്കുറിച്ചോ പരീക്ഷാ തയ്യാറെടുപ്പിനെക്കുറിച്ചോ നിങ്ങൾക്ക് എന്തെങ്കിലും സംശയങ്ങളുണ്ടെങ്കിൽ, ചുവടെ നൽകിയിരിക്കുന്ന ഫോം പൂരിപ്പിക്കുക.

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ഫുഡ് സേഫ്റ്റി ഓഫീസർ കേരള PSC സിലബസ്: അവലോകനം

ചുവടെ നൽകിയിരിക്കുന്ന പട്ടികയിൽ ഫുഡ് സേഫ്റ്റി ഓഫീസർ കേരള PSC സിലബസ് സംബന്ധമായ എല്ലാ പ്രധാനപ്പെട്ട വിവരങ്ങളും ലഭിക്കും.

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ഫുഡ് സേഫ്റ്റി ഓഫീസർ പരീക്ഷ പാറ്റേൺ 2024

ഫുഡ് സേഫ്റ്റി ഓഫീസർ തസ്തികയുടെ പരീക്ഷാ പാറ്റേൺ ചുവടെ ചേർക്കുന്നു.

• ഫുഡ് സേഫ്റ്റി ഓഫീസർ പരീക്ഷയിൽ ഒബ്ജക്റ്റീവ് ടൈപ്പ്, മൾട്ടിപ്പിൾ ചോയ്സ് ചോദ്യങ്ങൾ മാത്രമേ ഉണ്ടാകൂ.
• പരീക്ഷയിൽ ആകെ 100 ചോദ്യങ്ങൾ അടങ്ങിയിരിക്കുന്നു.
• പരീക്ഷാ ദൈർഘ്യം 1 മണിക്കൂർ 30 മിനിറ്റ്
• ഓരോ ശരി ഉത്തരത്തിനും 1 മാർക്ക് ലഭിക്കും.
• ഓരോ തെറ്റായ ഉത്തരത്തിനും 0.33 മാർക്ക് നെഗറ്റീവ് മാർക്കിംഗ് ഉണ്ട്.

ഫുഡ് സേഫ്റ്റി ഓഫീസർ പരീക്ഷ പാറ്റേൺ 2024

കേരള PSC FSO സിലബസ് PDF

കേരള PSC FSO മുൻവർഷ സിലബസ് PDF ഡൗൺലോഡ് ചെയ്യാൻ, ചുവടെ നൽകിയിരിക്കുന്ന ലിങ്കിൽ ക്ലിക്ക് ചെയ്യുക.

കേരള PSC FSO സിലബസ് PDF (Previous)

കേരള PSC FSO സിലബസ് 2024 (Expected)

ഫുഡ് സേഫ്റ്റി ഓഫീസർ തസ്തികയുടെ പ്രതീക്ഷിത സിലബസ് ചുവടെ ചേർക്കുന്നു.

PART I: Food Technology

1. 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 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.

PART II: Dairy Technology

Composition of milk- Physico – chemical properties of milk- milk hygiene- milk microbiology – Market milk: 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 III: Veterinary Sciences

Standards for organization and layout of abattoirs, handling and transport of meat animals including poultry. Ante mortem 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 IV: 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 V: 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. Biological value of proteins (BV), Protein efficiency ratio (PER), Digestability 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 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 VI: 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 ( Food borne intoxications & Food borne 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: 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 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 their labelling.

PART VII: 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 vegetablescleaning 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 VIII: 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.

PART IX: Mental Ability and Test of Reasoning

Calculation & Logic – Coding & Decoding- Classification- Synonym- AntonymLetter & Number Series- Odd Man Out- Analogy- Common Sense Test- Alphabetical Arrangement of Words- Date and Calendar- Sense of Direction- Etc.

PART X: 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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