Tripura Food Safety Officer (TPSC FSO) Exam Complete Course

TRIPURA FOOD SAFETY OFFICER (TPSC FSO) SYLLABUS

Subject

Syllabus

Marks

Questions

PART A : General Aptitude and Computer Literacy indicative syllabus

General Intelligence

1. Analogies
2. similarities and difference
3. space visualization
4. problems solving
5. analysis, 
6. Judgment
7. decision making
8. visual memory
9. discriminating relationship concepts arithmetical reasoning
10. verbal and figure classification
11. arithmetical number series

   5

      5

General Awareness

1. Question related to India and neighbouring countries especially pertaining to following topics
2. History
3. Culture
4. Geography
5. Economic scene
6. General Polity including Indian Constitution, sports and scientific research etc

5

      5

English language Comprehension

1. Word substitution
2. Synonyms and antonyms
3. Spelling error
4. Spotting errors in sentences
5. Grammar 
6. Noun
7. Pronoun
8. Adjectives
9. Verbs
10. Prepositions
11. Conjunctions
12. Idioms and Phrases etc
13. Parts of speech

5

       5

Computer Literacy

1. MS office (word, excel, PowerPoint) including basic commands, Google Doc, emails, digital signature, Commonly use social media handles (Whattsapp, FB, Twitter, etc).

 5

       5

PART B : Functional Knowledge- Indicative Syllabus

Indian and International Food Laws (An Overview)

1. Food Safety and Standards Act of India, 2006: Provision, definitions, and different sections of the Act and implementation.
2. FSS Rules and Regulations
3. Overview of other relevant national bodies (e.g. APEDA, BIS EIC, MPEDA, Spice Board, etc.)
4. International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety- Overview of CODEX Alimentarius Commission (History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA JMPR): WTO agreements (SPS/TBT)
5. Important national and international accreditation bodies

20

     20

FSSAI - Role, Functions, Initiatives: A General Understanding

1. Genesis and Evolution of FSSAI
2. Structure and Functions of Food Authority
3. Overview of systems and processes in Standards, Enforcement, Laboratory ecosystem, Imports, Third-Party Audit, etc.
4. Promoting safe and wholesome Food (Eat Right India, Food Fortification, SNF, Clean Street Food Hub, RUCO, and various other social and behavioural change initiatives)
5. Training and capacity building
6. Role of State Food Authorities

    20

     20

Subject Matter Knowledge

    25

     25

Principles of Food Preservation, Processing, and Packaging

1. Food Processing Operations, Principles, Good Manufacturing Practices
2. Overview of food preservation methods and their underlying principles including novel and emerging methods/principles
3. Overview of food packaging methods and principles including novel packaging materials/technique

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

1. Structure and functions of macro and micronutrients · Role of macro and micronutrients in human nutrition
2. Overview of food additives with respect to their technological functions
3. Overview of anti-nutritional factors and their removal from foods
4. Overview of enzymes as food processing aids
5. Overview of nutraceuticals and functions foods
6. Overview of food contaminants and adulterants and their effects on human health
7. Food allergens and allergenicity
8. Importance of diet in alleviating health risks, especially non-communicable diseases

Food Microbiology & General Principles of Food Hygiene

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

General concepts of Food Analysis and Testing

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

TRIPURA FOOD SAFETY OFFICER (TPSC FSO) EXAM PATTERN

Subject 

No. of Questions

Duration

General Intelligence

05

120 Minutes

English Language

05

General Awareness

05

Computer Literacy

05

Functional Knowledge

65

Total

85