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FSSAI Syllabus 2021: सरकारी नौकरी की तैयारी कर रहे युवा ध्यान दें, ये है FSSAI का सिलेबस
FSSAI Syllabus 2021 : सरकारी नौकरी की तैयारी कर रहे युवाओं के लिये कई पदों पर भर्तियां आई है। ऐसे में FSSAI विभिन्न पदों पर आवेदन मांगे हैं।
FSSAI Syllabus 2021 : भारतीय खाद्य सुरक्षा और मानक प्राधिकरण (FSSAI) ने युवाओं के लिए सुनहरा अवसर निकाला है। सरकारी नौकरी की तैयारी कर रहे युवाओं के लिये कई पदों पर भर्तियां आई है। ऐसे में FSSAI विभिन्न पदों पर जिसमें से टेक्नीकल ऑफिसर, असिस्टेंट, पर्सनल असिस्टेंट, सेंट्रल फ़ूड सेफ्टी ऑफिसर(central food safety officer) अर्थात् केंद्रीय खाद्य सुरक्षा अधिकारी, खाद्य विश्लेषक(Food Analyst), उप प्रबंधक(Deputy manager) आदि के लिए भर्ती पत्र जारी किया है।
इस साल भारतीय खाद्य सुरक्षा एवं मानक प्राधिकरण(Food Safety and Standards Authority of India ) ने आवेदन शुल्क को तीन भागों में बांटा है। जिसमें से पुरुष, महिलाओं और एससी-एसटी के लिए क्रमश: 1500, 500, 500 रुपये का शुल्क लगेगा।
FSSAI ने मात्र 254 रिक्तियों के लिए आवेदन पत्र निकाला है। इस आवेदन पत्र को भरने की आखिरी तारीख 07 नवंबर है।
जिसमें 100 वैकल्पिक प्रश्न पूछे जाएंगें।
पेपर की अवधि 120 मिनट होगी।
एक प्रश्न के सही होने पर 4 अंक दिए जाएंगे।
जबकि पेपर पार्ट 1 और पार्ट 2 दोनों में से प्रत्येक का वेटेज 50% होगा।
General Intelligence:
Analogies
Similarities and differences
Space visualization
Problem-solving
Analysis, judgment, decision making
Visual memory
Discriminating observations
Relationship concepts
Arithmetical reasoning
Verbal and figure classification
Arithmetical number series
Non-verbal series etc.
General Awareness
Environment and its application to society.
Knowledge of currents events and matters of everyday observation
India and neighbouring countries especially pertaining to History, Culture, Geography, Economic scene, General Polity including Indian Constitution, sports and scientific research, etc.
English language Comprehension
Vocabulary
Grammar
Would include questions on comprehension
One word substitution
Synonyms and antonyms
Spelling error, spotting errors in sentences
Grammar – noun, pronoun, adjectives, verbs, prepositions, conjunctions, use of 'a' 'an" and 'the', idioms and phrases, etc.
Computer Literacy
Knowledge of MS office (word, excel, PowerPoint) including basic commands
Google Doc, emails
Commonly use social media handles (Whattsapp, FB, Twitter, etc)
PART B: Functional Knowledge
Indian and International Food Laws: An Overview (25 Questions)
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- 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 (25 Questions)
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 behavioral change initiatives)
Training and capacity building
Role of State Food Authorities
Subject Matter Knowledge (25 Questions)
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/technique
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
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 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 (raw materials, water, air, equipment, etc.) and microbiological quality of foods
Microbial food spoilage and Foodborne diseases
General principles and techniques in the 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 the 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.