Content
- Mode of Application:
- Job Profile
- Educational Qualification
- Age Limit
- Syllabus
- Exam Pattern
Mode of Application:
Candidates are required to apply only ONLINE through the website www.fssai.gov.in. No other mode for submission of application is available. Candidates are not to forward hard copies of online application to FSSAI.
sale and import to ensure availability of safe and wholesome food for human consumption. FSSAI invites applications on Direct Recruitment basis from dynamic and motivated candidates looking for exciting career opportunities in Food Regulatory System.
Job Profile of Technical Officer,
Technical Officer will be posted in different offices of the FSSAI.
Work in FICS (Food Import Clearance System)
Scrutiny of the Documents
Inspection
Data Collection
Assisting to Scientific Committee & Scientific Panel
Standards Development
Training & Internships
Policy Making
Educational Qualification
(a) “Master Degree from a recognized University or Institution in Chemistry or Biochemistry or Food Technology or Food Science & Technology or Food & Nutrition or Edible Oil Technology or Microbiology or Dairy Technology or Agricultural or horticultural Sciences or Industrial Microbiology or Toxicology or Public Health or Life Science or Biotechnology or Fruit & Vegetable Technology or Food Safety & Quality Assurance.
OR
(b) PG Diploma of at least one year duration in Food Safety or Food Science or Food Processing or Quality Assurance in Food sector or Dietetic and Public Health or Nutrition or Dairy Science or Bakery Science or Post Harvest Technology from a Govt. recognized University/ Institute with a condition that candidates who have completed these PG Diploma courses, must have studied anyone of following subjects at their Bachelor’s degree level i.e. Chemistry or Biochemistry or Food Technology or Food Science & Technology or Food & Nutrition or Edible Oil Technology or Microbiology or Dairy Technology or Agricultural or horticultural Sciences or Industrial Microbiology or Toxicology or Public Health or Life Science or Biotechnology or Fruit & Vegetable Technology or Food Safety & Quality Assurance or Food Processing Technology or Fruit & Vegetable or Medicine or Veterinary sciences or Fisheries or Animal Sciences”
OR
(c) BE or B.Tech in Food Technology or Dairy Technology or Biotechnology or Oil Technology or Food Process Engineering or Food Processing Technology or Fruit & Vegetable Technology or Food Safety & Quality Assurance or Bachelor’s degree (not less than four years duration) in Medicine or Veterinary sciences or Fisheries or Animal Sciences.
Desirable: Graduate Aptitude Test Engineering or Council of Scientific and Industrial Research or Indian Council of Agricultural Research National Eligibility Test.
Mode of Application:
Candidates are required to apply only ONLINE through the website www.fssai.gov.in. No other mode for submission of application is available. Candidates are not to forward hard copies of online application to FSSAI.
Scheme of Examination
1. Scheme of Examination:
(a) Selection for the posts will be done as per the stages given below:
| Post Name | Stages of Selection | Weightage assigned |
| Technical Officer | CBT (Stage-1) + CBT (Stage-2) | CBT (Stage-1) – 50% CBT (Stage-2) – 50% |
Interview: No Interview
Shortlisting of Candidates for CBT (Stage-2). Candidates in the ratio of 1:20 will be shortlisted / called for CBT (Stage-2).
Syllabus of Examination
Exam has divided in two stages. CBT-1 & CBT-2.
CBT-1 Syllabus and Pattern
CBT-1 further divided in two sections, Part A & Part B
Part- A
| SUBJECT | No. of Question |
| GENERAL APTITUDE | |
| General Intelligence: would include questions of both verbal and non- verbal type for e.g. Questions on analogies, similarities and difference, space visualization, problems solving, analysis, judgement, decision making visual memory, discriminating relationship concepts,arithmetical reasoning, verbal and figure classification, arithmetical number series. | 10X4= 40 |
| General Awareness: Questions to test the ability of the candidates General Awareness of the environment around him/her and its application to society. Also testing knowledge of currents events and matters of every day observation as may be expected of an educated person. The test will include questions relating to India and neighboring countries specially pertaining to History, Culture, Geography, Economic scene, General Polity including Indian Constitution, sports and scientific research etc. These questions will be such that they do not require a special study of any discipline. | 10X4 =40 |
| English language Comprehension: Would test the candidates understanding of the English language its vocabulary, grammar etc. would include questions on comprehension, on 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, Parts of speech. | 10X4 = 40 |
| Computer Literacy: Candidate is expected to be able to handle all regular office work on computers. Knowledge of MS office (word, excel, power point) including basic commands, Google Doc, emails, digital signature, Commonly, use of social media handles (Whattsapp, FB, Twitter, etc.). would be tested. | 10X4 = 40 |
Part-B
| Subject | |
| 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. 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 | 20X4=80 |
| 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 behavioral change initiatives) Training and capacity building Role of State Food Authorities | 20X4 =80 |
| Subject Matter Knowledge | |
| 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 | 40X4 =160 |
| 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 (GM, 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. | |
| 480 Marks |
CBT-2 SYLLABUS & PATTERN
Principles of Food Preservation, Processing and Packaging
- Food Processing Operations, Principles, Good Manufacturing Practices
- Over view 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 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 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
CBT 2 Exam Pattern
- Total duration of examination is 180 minutes.
- Total number of questions are 80.
- Difficulty Level – 20%-Easy, 30%-Medium and 50%
| Sectio n | Question type | Total No. of Ques. | Full marks | Zero marks | Negative marks | Max marks |
| 1. | Single correct option | 30 | +2 if only the correct answer | 0 if none of the option is chosen | -0.5 if wrong answer option chosen | 60 |
| 2. | Multiple correct option | 20 | +4 if the correct option(s) is selected | No marks will be awarded if no attempt is made | -1 In all other cases | 80 |
| 3. | Fill in the blanks (2 blanks) | 5 | +4 if only the correct answer is selected | 0 if none of the option is chosen | -1 if wrong answer option chosen | 20 |
| 4. | Fill in the blanks (1 blanks) | 10 | +4 if only the correct answer is selected | 0 if none of the option is chosen | -1 if wrong answer option chosen | 40 |
| 5. | Comprehension | 10 | +2 if only the correct answer is selected | 0 if none of the option is chosen | -0.5 if wrong answer option chosen | 20 |
| 6. | Matching list | 5 | +4 if only the correct answer is selected | 0 if none of the option is chosen | -1 if wrong answer option chosen | 20 |
| Total | 80 | 240 |