FSSAI CFSO (Central Food Safety officer) & TO (Technical Officer) Complete Foundation Course

Subject

No. Of Question

Indian and International Food Laws (An Overview)

20

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

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

20

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

Subject Matter Knowledge

40

Principles of Food Preservation, Processing and Packaging
Food Processing Operations, Principles, Good Manufacturing Practices
Overview of food preservation methods and their under lying principles
including novel and emerging methods/principles
Overview of food packaging methods and principles including novel packaging
materials/techniques
Principles and Basics of Food Chemistry and their role in Human Nutrition
Structure and functions of macro-and micronutrients
Role of macro and micronutrients in human nutrition
Over view of food additives with respect to their technological functions
Over view of anti-nutritional factors and their removal from foods
Over view of enzymes as food processing aids
Over view of nutraceuticals and functions foods
Overview of food contaminants and adulterants and their effects on
human health
Food allergens and allergen city
Importance of diet in alleviating health risks, especially noncommunicable diseases
Food Microbiology & General principles of Food Hygiene
General principles of food microbiology and over view of food borne pathogens
Over view of sources of microorganisms in food chain (raw materials, water,
air, equipment etc.) and microbiological quality of foods
Microbial food spoilage and Food borne diseases
General principles and techniques in microbiological examination of foods
Overview of beneficial microorganisms and their role in food processing
and human nutrition
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
Fundamentals of field level and laboratory sampling with reference to
importance of statistical tools.
Over view of basic/classical methods of food analysis
Over view of modern analytical techniques including mass spectrometry and
molecular techniques.
Principles of Quality assurance and Quality control with reference to food
analysis and testing.

Total

80X4=320 marks

Subject

Syllabus

Principles of Food Preservation, Processing and Packaging

1. Food Processing Operations, Principles, Good Manufacturing Practices
2. Over view of food preservation methods and their under lying principles including novel and emerging methods/principles
3. Overview of food packaging methods and principles including novel packaging materials/techniques

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

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

Food Microbiology and General Principles of Food Hygiene

1. General Principles of Food Microbiology and overview of food borne pathogens
2. Overview of sources of microorganisms in food chain (raw materials, water, air, equipment etc) and microbiological quality of foods
3. Microbial food spoilage and Food borne diseases
4. General Principles and techniques in microbiological examination of foods