FSSAI Syllabus 2021: सरकारी नौकरी की तैयारी कर रहे युवा ध्यान दें, ये है FSSAI का सिलेबस

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.