How to Become Central Food Safety Officer ?

Content

• Introduction
• Which exam you have to qualify to become CFSO?
• Mode of Application
• Educational Qualification
• Age Limit
• Syllabus
• Exam Pattern
• Toppers Tips

Introduction

Central Food Safety Officer is an Officer who is responsible for the implementation of Food Law in India at National level.

Which exam you have to qualify to become CFSO?

Bachelor’s or Master’s or Doctorate degree in Food Technology or Dairy Technology or Biotechnology or Oil Technology or Agricultural Science or Veterinary Sciences or Bio-Chemistry or Microbiology or Chemistry or medicine from a recognized University.

Disciplines deemed to be covered under “Agricultural Science”

(i)    Agriculture
(ii)   Agriculture Engineering
(iii)  Biotechnology
(iv)  Dairy Technology
(v)   Fisheries
(vi)  Food Technology
(vii) Food Nutrition and Dietetic

(viii) Horticulture

Disciplines “Food Technology”

(i)    Food Engineering
(ii)   Food Engineering and Technology
(iii)  Food Processing and Preservation
(iv)  Food Processing Technology
(v)   Food Technology and Management
(vi)  Food Biotechnology
(vii) Food Plant Operations Management
(viii)Food Process Engineering and Management

(ix)  Food Processing
(x)   Food Safety and Quality Management
(xi)  Process and Food Engineering

Notes: Medicine Degree included (MBBS,BAMS,BUMS,BSMS & BDS)

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.

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
Central Food Safety 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).

Relaxations & Reservation

Relaxation in Age Limits (as on the closing date of application):

S. No.	Category	Age relaxation
1	Scheduled Caste/Scheduled Tribe	5 years
2	Other Backward Classes (Non-Creamy Layer)	3 years
3	Persons With Benchmark Disabilities (PwBD) as defined under “The Rights of Persons with Disabilities Act, 2016”	10 Years
4	PwBD + SC/ST	15 Years
5	PwBD + OBC	13 Years
6	Ex-Servicemen (ExS)	3 years after deduction of the military service rendered from the actual age as on the closing date.
7	Widows/Divorced Women/Women judicially separated and who are not remarried	Upto 35 Years of age
8	Widows/Divorced Women/Women judicially separated and who are not remarried (SC/ST)	Upto 40 Years of age

Note:

No person shall be eligible for initial appointment unless he has attained the age of 18 years. Date of Birth as recorded in the Matriculation/ Secondary Examination Certificate only will be accepted by the Authority for determining the age and no subsequent request for change will be considered.

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

Topper Tips