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Exam Highlights
  • Exam Name
    Food Inspector Exam
  • Exam Duration
    3 hours
  • Official Website
    https://fci.gov.in/
  • Total Marks
    300
  • Total No. of Questions
    300
  • Medium of the exam
    English
Exam Dates
  • Official Notification
    to be announced
  • Start of Registration Process
    to be announced
Eligibilty Criteria
Post Eligibility Criteria
Food Inspector Bachelor’s degree/ BE or B.Tech in Chemistry / Biochemistry / Food Technology / Food Science / Edible Oil Technology / Microbiology / Industrial Microbiology / Dairy Technology / Agricultural or horticultural Sciences / Toxicology / Public Health / Life Science / Biotechnology / Medicine or Veterinary Sciences / Fisheries or Animal Sciences.
PG Diploma in Food Safety, Food Science, Food Processing, or Quality Assurance from the Food Industry, Dietetic and Public Health, Nutrition, Dairy Science, Bakery Science, or Post Harvest Technology from a Govt. Recognized University/Institute, with the condition that they must have studied any one of the subjects mentioned in the above point during their Bachelor's degree level.
A Masters Degree in Chemistry / Biochemistry / Food Technology or Food Science / Edible Oil Technology / Microbiology / Dairy Technology / Agricultural Science / horticultural Sciences / Industrial Microbiology / Toxicology / Life Science / Biotechnology or Food Safety & Quality Assurance or a Doctorate Degree

Food Inspector Overall Eligibility Criteria 2022

The candidate who wishes to apply for Food Inspector Recruitment for the various post must go through the eligibility criteria to check whether they fit into the position or not. Here are the details:

Particulars Details
Age Limit 18-25 years of age
Nationality Indian
Domicile All India
Number of Attempts Unspecified
Exam level Government
Exam Pattern
Paper Subject No. of Questions Marks Duration
I General Studies & Mental Ability 150 150 150
II Concerned Subject 150 150 150
Syllabus
Subjects Topics
General Studies and Mental ability Events of national and international importance, Current affairs- international, national, and regional, Basics of General Science and their relevance to the day to day life. Current developments in science, technology, and information technology, History of Modern India with emphases upon Indian national movement, Economic development in India since independence, Logical reasoning, analytical ability, and data interpretation, Basic things about Disaster management (CBSE-VIII & IX Standard), Geography of India with focus on A.P, Indian Constitution and Polity, Sustainable Development and Environmental Protection and etc.
Food Chemistry Carbohydrates -Structure and functional properties of mono, di&oligo-polysaccharides 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 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, Escherichia coli, Shigella, Campylobacter; Food Hazards of natural origin – seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates.
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 plantation crops and etc.
Food Laws and Organization 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 and related laws
Hygiene and Sanitation 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)
Public and Occupational health and nutrition Occupational Health- health of workers in industries safety measures, occupational diseases. 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 the disease, Levels of prevention, Concept of health and disease and etc

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