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Eligibilty Criteria

TN MRB Food Safety Officer Age limit 2022

The details are given below:

Category Age Limit
SCs, SC(A)s, STs, MBC(V)s, MBC&DNCs, MBCs 59 years
Others 32 years
Differently Abled Candidate 42 years
Ex-Servicemen 48 years

TN MRB Food Safety Officer Educational Qualification 2022

  • Bachelor’s degree in Food Technology or Biotechnology or Dairy Technology or Oil Technology or Veterinary Sciences or Agricultural Science or Biochemistry or Microbiology or Master’s Degree in Chemistry or a Bachelor’s degree in medicine from a recognized University.
  • Other equivalent qualifications are notified by the Central Government.
  • The candidates must have studied Tamil as one of the subjects in HSC.

TN MRB Food Safety Officer Nationality 2022

  • Citizen of India or a subject of Nepal or Bhutan
Exam Pattern
Particulars Details
Mode of Exam Online
Duration of Examination 2 hours
Maximum Number of Questions 200 questions
Type of Questions Objective
Maximum Number of Marks 100 marks
Marking Scheme One mark for each correct answer No negative marking
Language of Paper English
Syllabus

Indian and International Food Laws

  • Food Safety and Standards Act of India, 2006: Definitions and different sections of the Act and implementation.
  • FSS Rules and Regulations
  • Overview of other relevant national bodies (e.g. MPEDA, APEDA, Spice Board, etc.)
  • International Food Control Laws, Regulations and Standards with regard to Food Safety Overview of CODEX Alimentarius Commission (Members, History, Standard setting, and Advisory mechanisms: JECFA, JMPR): WTO agreements (SPS/TBT)
  • National and international accreditation bodies.

FSSAI Role, Functions, Initiatives (A General Understanding)

  • Genesis and Evolution of FSSAI.
  • Structure and Functions of Food Authority.
  • Overview of systems and processes in Standards, Laboratory, Imports, Enforcement, Third Party Audit, etc
  • Promoting safe and wholesome Food
  • Training and capacity building
  • Role of State Food Authorities

Food Safety Ecosystem in India

  • Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its Background
  • The Food Safety and Standards Regulations (FSSR) 2011: Licensing and Registration
  • Schedule 4 requirements, Recent advances in Packaging and Labelling
  • Requirements, Regulations related to Nutraceuticals and Foods for Special Dietary
  • Uses, Provisións on Organic Food and Non-Specified Food
  • Central Advisory Committee and Scientific Committee/ panels, Food Import Clearance system,
  • Notified labs and adjudications
  • Initiatives of FSSAI: Eat Right India, Food Fortification, Detect Adulteration with Rapid Test (DART), BHOG (Blissful Hygienic Offering to God), Clean Street Food, Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life, etc.,

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

  • Structure and functions of macro-and micró nutrients
  • Role of macro and micronutrients in human nutrition
  • Overview of nutraceuticals and functions of foods
  • Overview of food contaminants and adulterants and their effects on human health.
  • Overview of food additives with respect to their technological functions
  • Overview of anti-nutritional factors and their removal Iron foods
  • Overview of enzymes as food processing aids
  • Food allergens and allergenicity.
  • Importance of diet in alleviating health risks, especially non-communicable diseases.

Food Microbiology & General Principles of Food Hygiene

  • General principles of food microbiology and overview of foodborne pathogens
  • Overview of sources of microorganisms in the food chain and microbiological quality of foods
  • General principles and techniques in the microbiological examination of foods
  • Microbial food spoilage and Foodborne diseases
  • Overview of beneficial microorganisms and their role in food processing and human nutrition
  • General principles of food safety management systems include traceability, Good production and recall- sanitation, and processing practices

Food Science and Nutrition

  • Understanding Food Hazard
  • Water and sanitation
  • Foodborne illnesses
  • GHP, HACCP, GAP
  • Food allergies
  • Food Adulteration
  • Food Nutrition and Food Consciousness
  • Fortification, Bio-fortification, Supplementation, Poor Diet and consequences: Stunting, Lifestyle diseases, wasting & anemia, Food testing, and Rapid detection methods.

Food Quality

  • GMP Auditing and Inspections
  • Food Recall Food Surveillance
  • Quality control of food at all stages of processing
  • Safety issues in food packaging materials
  • Non-destructive food quality evaluation methods
  • Sampling from a lot or process line

General concepts of Food Analysis and Testing

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

Food Processing and Preservation

  • Basic principles and methods of Food Preservation: Heat processing, pasteurization, dehydration, freezing, canning, freeze-drying, microwave, fermentation, irradiation, and chemical additives. Refrigerated and modified atmosphere storage. Aseptic preservation, alternate-thermal technologies, hurdle technology, non-thermal processing, New/Novel food additives, and preservatives. Safety issues of processed foods available in the market.

Principles of Food Preservation, Processing, and Packaging

  • Food Processing Operations, Good Manufacturing Practices, Principles
  • Overview of food preservation methods and their underlying principles
  • Overview of food packaging methods and principles including novel packaging techniques.

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