MPPSC FSO Food Safety Officer Exam Online Coaching

Units

Topics

UNIT-01- History of Madhya Fradesh

Ancient Histöry of Madhya Pradesh -Prehistoric Period, Protohistoric Period. Medieval History of Madhya Pradesh Modern History of Madhya Pradesh Freedom Movement in Madhya Pradesh.. Tribal History and Tribal Literature of Madhya Pradesh

UNIT-02 :-Geography of Madhya Pradesh

Geographical location and extent of the state, major Rivers, mountains. Climate: Seasons, Soils; Temperature, Rainfall, Forest types and Forest produce. Agriculture: Major crops, Sources of irrigation, Irrigation projects, Thermal power projects, Non-conventional energy sources, Major Minerals. •Population size, Growth and Uiteracy; Transportation, Food processing: industries.

UNIT-03:- Polities and Economy of Madhya Pradesh

Politics of Madhya Pradesh- Governor, Chief Minister, Cabinet, Vidhan Sabha, High Court, Lokayukta. State Secretariat, Chief Secretary, Divisional Commissioner, Police Commissioner. District Administration, Urban Administration, Local Self Govemment, Parichayati Raj Institutions. State Election Commission, State Information Commission, State Scheduled Castès Commission, State Scheduled Tribes Commission, State Backward Classes Commission, State Commission for Women. Schedule Caste and Schedule Tribe Prevention of Atroçities Act, 1989; Panchayats Extension to Schedule Areas (PESA) Act, 1996; Environment Protéction Act, 1986;

Economy of Madhya Pradesh- Overview of the Economy of Madhya. Pradesh. Status of Agriculture and Rural Development in Madhya Pradesh. Development of Industrial and Infrastructural Framework in Madhya Pradesh. • Status of Education, Health and Skill Development in Madhya Pradesh. Status of Madhya Pradesh in Sustainable Development Goals, Ease of Doing Business

UNIT-04: Tribes of Madhya Pradesh: Heritage, Folk Culture and Folk Literature

The geographical spread of tribes in Madhya Pradesh and constitutional provisions related to tribes. Significant tribes of Madhya Pradesh and Particularly Vulnerable Tribal Groups (PVTGs). Tribal welfare programs. Tribal culture of Madhya Pradesh: Traditions, special arts, festivals, celebrations, language, dialects and litreture, Madhya Pradesh tribal's contribution to the freedom struggle of India and iconic tribal personalities of state. ribal museums, publications, etc. Folk culture and folk literature of Madhya Pradesh.

UNIT -5:- Important Contemporary Events of International, National and Madhya Pradesh and Information and Communication Technology

Important International and National Contemporary events. Important Contemporary Events and Major Public Welfare Schemes of Madhya Pradesh. Prominent Personalities and Important Places of Madhya Pradesh. Computers, Information & Communication Technology, E-Governance. Basic knowledge of Artificial Intelligence (AI), Machine Learning, Cloud Computing, Data Science and the Internet of Things.

• History of food & its preservation
• Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India, Tribal foods of Madhya Pradesh.
• Food Constituents- Carbohydrate, Proteins, Fat, Vitamins, Minerals, Enzymes: Chemical structure, classification and functions.
• Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals
• Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids

• General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition and Reproduction; Microbial growth.
• Food Poisoning and Food Borne Disease, Food Toxins. Rapid methods in detection of micro-organisms.
• Food Fermentation; Fermented Food Products and Beverages.
• Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products).
• Microbial techniques; Types of micro-organism, their morphology, culture and media preparation, SPC, TPC.

• Food and Nutrition; its functions, classification and sources.
• Balance diet, Recommended Dietary Allowances (RDA), Basal energy metabolism; (BV, NPU, BMR, PER, BMI) calculations.
• Techniques for assessment of Human Nutritional status, causes and preventions of Malnutrition.
• Programme of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission).
• Macro and micro nutrients deficiency diseases and their prevention.

• Food preservation, Principles and its methods.
• Thermal and Non-Thermal Food Preservation Technology.
• Food Packaging; Concept of food packaging, Type of packaging, Packaging Laws and Regulations, Evaluation of food packaging materials, Packaged commodities rules.
• Novel Technologies in Food packaging and recent development.
• Food Storage; Storage structures, practices, environment and its interaction with stored products.

• Status of Agriculture in India, Types of traditional and modern farming systems.
• Components of Farming System, Farming-based Livelihood Systems-Crops and cropping systems.
• Livestock; Dairy, Piggery, Goatry, Poultry, Duckery systems.
• Horticultural Crops, Agro-forestry systems, Aquaculture, Duck/Poultry-cum- Fish, Dairy-cum-Fish, Piggery-cum-Fish.
• Small, medium and large enterprises including value chains and secondary enterprises as livelihood components for farmers.
• Commercial farming-based livelihood models by NABARD, ICAR (State Agricultural Universities and KVKs).
• Schemes and Programs by Central and State Government, Public and Private Organizations involved in promotion of farming-based livelihood opportunities.

• Food Safety; Definition, Scope, Importance, Standard, and Factors affecting.
• Hazards and Risks; Types of hazards - Physical, Chemical, Biological hazards.Management of hazards.
• Hygiene and Sanitation in Food Service Establishments; Introduction, Sources of contamination and their control.
• Waste Disposal. Pest and Rodent Control, Personnel Hygiene.
• Basic concepts of Food Safety Management, PRPs, GHPs, GMPs, SSOPs. HACCP, ISO Series, TQM.
• FSMS 22000, ISO 22000:2005, Global Food Safety Management systems.

• Salient feature of Agriculture and livestock of Madhya Pradesh.
• Crops production; Cereals, Pulses, Oilseeds and Millets; Horticulture Crop Production; Vegetables, Fruits, Flowers.
• Spices; Turmeric, Ginger, Coriander, Cumin, Fenugreek, Carom and Fennel.
• Animal Husbandry; Livestock Production, Goatry, Poultry, Duckery, Fisheries, Aquaculture, Apiculture, Agro forestry Systems, Concept of Sustainability.
• Post Harvest Management, Energy Management, Water Harvesting & Management, Soil Health, Crop Management, Pest Management.

• Composition of Meat, Types of Meat, Slaughtering, Tenderization and Curing.
• Fish and Poultry processing.
• Physical, Chemical, Nutritional and Functional characteristics of Egg. Processing of Egg and Egg products,
• Composition and properties of Milk and their different processed products (Concentrated and dried, Fermented, Cream, Ice Cream, Butter, Cheese).
• Milk adulterants and its detection.

• Use of non-thermal technologies (Micro Filtration, High Pressure processing, Ultra Filtration, Reverse Osmosis), Ultra-high voltage electric fields, Cold Plasma.
• Nutraceuticals and functional foods, Junk foods.
• Method of food preservation; Thermal Processing, Pasteurization, Concentration, Canning, Dehydration, Freezing, Fermentation, Irradiation and Food additives.
• Aseptic preservation, Hurdle Technology, Hydrostatic Pressure Technology, Microwave Processing.
• Innovative Thermal Technologies (Ohmic heating, Dielectric heating, Infrared and Induction heating) in food processing.

• National and International Food Laws and Standards, Food Regulatory Regime, FSSAI, Codex Alimentarius Commission, Global Scenario CAC.
• Food Safety and Standards Act FSSAI Rules-2006, Food Adulteration, Misbranding, Common Adulterants in Foods, Duties and Responsibilities of Food Safety Authorities.
• Certification: Procedure, Auditing, Certifying, and Accrediting Bodies. Bureau of Indian Standards (BIS), AGMARK, Weights and Measures Act, Principle, Implementation, Documentation, Types of records.
• Organic Food and Genetically Modified Food.
• Food institutes: CFTRI, NIFTEM, ICAR, ICMR, DFRL.

Designation

Experience Required

Food Safety Officer (FSO)

Entry-Level

Senior Food Safety Officer

3-5 years of experience

Assistant Commissioner (Food Safety)

Promotion-based

Deputy Commissioner (Food Safety)

Higher administrative role