FSSAI Technical Officer Syllabus and Exam Pattern 2024 - Download PDF! (2024)

Subject

Syllabus

Part A General Aptitude and Computer Literacy

General Intelligence

• Problems solving, Analysis
• The difference, Space visualization
• Classification, Arithmetical Number Series
• Discriminating relationship concepts
• Judgment, decision making, visual memory
• Analogies & Similarities
• Arithmetical reasoning, Verbal and figure

General Awareness

• Sports and scientific research
• Current events and matters of everyday observation
• Indian Constitution
• History, Culture, Geography, Economics of India and neighboring countries.
• General Polity

English Language Comprehension

• Parts of speech
• Synonyms and antonyms
• Questions on comprehension
• One word substitution
• Prepositions
• Conjunctions
• Idioms And phrases
• Grammar (noun, pronoun, adjectives, verbs)
• Vocabulary

Computer Literacy

• Knowledge of Google Docs, Emails, digital signature
• Basic Knowledge of Social media handles like FB, Twitter, Whatsapp, etc.
• Knowledge of MS office (Word, Excel, PowerPoint) with basic commands

Part B Functional Knowledge

Indian and International Food Laws (An Overview)

• Food Safety and Standards Act of India, 2006 Provision, definitions and different sections of the Act and implementation and FSS Rules and Regulations
• Overview of other relevant national bodies (e.g. APEDA, BIS EIC, MPEDA, Spice Board, etc.)
• Important national and international accreditation bodies
• International Food Control Systems, Regulations & Standards/Guidelines about Food Safety.

FSSAI-Role, Functions, Initiatives (A General Understanding)

• Structure and Functions of Food Authority
• Genesis and Evolution of FSSAI
• Overview of systems in Standards, Enforcement, Laboratory ecosystem, Imports, Third-Party Audit, etc.
• Training and capacity building
• Role of State Food Authorities
• Promoting safe and complete Food (Eat Right India, Food Fortification, SNF, Clean Street Food Hub, RUCO, and various other social & behavioral change initiatives)

Principles

Principles of Food Preservation, Processing, and Packaging

• Overview of food preservation methods and their principles including new and upcoming methods/principles
• Food Processing Operations, Principles, Good Manufacturing Practices
• Overview of food packaging and principles including new packaging

materials/techniques

Principles and Basics of Food Chemistry along with their role in Human Nutrition

• Structure and functions of macro-and micronutrients
• Role of macro and micronutrients in nutrition
• Overview of anti-nutritional factors and their removal
• Overview of enzymes as food processing aids
• Food allergens and allergen city
• Importance of diet in reducing health risks, especially non-communicable diseases
• Overview of nutraceuticals and functional foods
• Overview of food additives and their technological functions
• Overview of food contaminants and adulterants and their effects on the health of humans

Food Microbiology & Principles of Food Hygiene

• Overview of sources of microorganisms in the food chain (raw materials, ai, water, equipment, etc.) and microbiological quality of foods
• Microbial food spoilage and Foodborne diseases
• General principles of food microbiology and overview of foodborne pathogens
• Overview of beneficial microorganisms and their role in human nutrition and food processing
• General techniques and principles in the microbiological examination of foods
• General principles of food safety management systems including sanitation, HACCP, Good production and processing practices (GMP, GAP, GHP, GLP, BAP, etc)

General concepts of Food Analysis and Testing

• Fundamentals of field level and laboratory sampling concerning the importance of statistical tools.
• Principles of Quality assurance and control with food analysis and testing
• Overview of basic/classical methods of food analysis
• Overview of modern analytical techniques including molecular techniques and mass spectrometry

Subjects

No. of Questions

Max. Marks

Duration

Part A General Aptitude

General Awareness

10

10

180 Minutes

General Intelligence

10

10

English Language Comprehension

10

10

Computer Literacy

10

10

Total Marks

40

40

Part B Functional Knowledge

Indian and International Food Laws (An Overview)

20

20

FSSAI-Role, Functions, Initiatives (A General Understanding)

20

20

Principles of Food Preservation, Processing, and Packaging

Principles and Basics of Food Chemistry and its role in Human Nutrition

Food Microbiology and Principles of Food Hygiene

General concepts of Food Analysis and Testing

40

40

Total Marks

80

80

S.No.

Subjects

Name of Books

Author/Publisher

1

General Knowledge

Advanced Objective General Knowledge

R.S Aggarwal/S. Chand Publications

2

General English

Complete General English Book For All Govt. and Competitive Exams 2023

Aggarwal Examcart/Aggarwal Group of Publications

3

Computer Literacy

Objective Computer Awareness

Arihant Experts/Arihant Publications

4

Functional Knowledge

FSSAI Officers 2023-23

Chetan Sakhuja/ Bookhive India

5

Functional Knowledge

Short notes on Food Safety Officer Examination

Chandra S/Science Technology