FSSAI Food Safety Officer Guide 2021

₹ 899

Chapter 1: Food laws - Brief Review of Regulatory Status in India

(FPO, Prevention of Food adulteration Act, Food Safety and Standard Act, Testing Food for its Safety, AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices etc.)

Chapter 2: Indian and International Food Laws (An Overview)

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

Chapter 3: 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, 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

Chapter 4: Principles of Food Preservation, Processing and Packaging

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

Chapter 5: Principles and Basics of Food Chemistry and their role in Human Nutrition

Structure and functions of macro-and micro nutrients, Role of macro and micronutrients in human nutrition, Overview of food additives with respect to their technological functions, Overview of anti-nutritional factors and their removal from foods, Overview of enzymes as food processing aids, Overview 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 non-communicable diseases

Chapter 6: Food Microbiology & General principles of Food Hygiene

General principles of food microbiology and overview of food borne pathogens, Overview 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)

Chapter 7: General concepts of Food Analysis and Testing

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

Chapter 8: Most Important MCQs (Memory Based PYQs)