- Disclaimer: – The examination pattern & syllabus is only indicative in nature.
FSSAI Assistant Technical officer syllabus pdf
- POST WISE SYLLABUS/ EXAMINATION PATTERN FOR WRITTEN EXAM FOR DIRECT RECRUITMENT
- ALL POSTS AT LEVEL 7 AND ABOVEPattern Of Exam:
-
Mode of exam: Pen and Paper.
-
Descriptive paper in English or Hindi
-
Time: 120 minutes
-
Question paper divided into different parts with varying weightage
-
Syllabus: Joint Director and Deputy Director
-
Syllabus
No of questions/
Marks
Part A – Ethics and understanding
Management/ strategy/ Leadership/ Ethics or integrity related case study/ situational
analysis/ Essay
2Questions *10 (20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem- National(FSSAI, BIS, Commodity Boards, EIC, AGMARK), Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Questions* 10
(20 marks)
Part C – Functional/ Technical Knowledge
(Candidates to attempt questions from any one out of the three Sections)
Section 1 – Admin/ Finance
Constitutional framework of government, Union Government and Administration, Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.
Section 2 – Law
Constitutional and Administrative law, Law of crimes, PCA, Law of Torts, Law of Contracts and Mercantile Law, Cyber laws, Copyright Act etc.
Section 3 – Food Science and Technology
Food Science and Nutrition: Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food Consciousness, Supplementation, Fortification, Bio-fortification, Genetically Modified Foods, CIB & RC, GEAC, Poor Diet and consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection methods, Accuracy and Precision in food testing.
Food Safety and Quality: GMP, Auditing and inspections, Food Surveillance, Risk Analysis: Risk Assessment, Risk Communication and Management, Traceability and Recall of Food Products, Popular global cases of recall, Quality control of food at all stages of processing, Safety issues in food packaging materials, Sampling from a lot or process line, Non-destructive food quality evaluation methods, Safety issues of processed foods available in market, Global trends in Food Safety Assurance: Codex, US Food and Drug Administration and Food Safety at European Union, Harmonization of Food Safety Regulations
Food Processing and Preservation: Basic principles and methods of Food Preservation: Heat processing, pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and chemical additives.Refrigerated and modified atmosphere storage. Aseptic preservation, hurdle technology, alternate-thermal technologies and non thermal processing, New/Novel food additives and preservatives. Safety issues of processed foods available in market.
4 Questions *15
(60 marks)
There will be 6 questions in each section. Candidate can attempt questions from any one section only out of the three sections. A total of 4 questions need to be attempted.
Syllabus: Central Food Safety Officer / Technical Officer
Part A: General Ability
Reading comprehension, Smart Working with MS Office, Mental agility based on case studies/ situational analysis.
2 Q x 10
Marks
=
20
Part B: Food Safety Eco System in India:
Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its Background, The Food Safety and Standards Regulations (FSSR) 2011: Licensing and Registration, Schedule 4 requirements, Recent advances in Packaging and Labelling Requirements, Regulations related to Nutraceuticals and Foods for Special Dietary Uses, Provisions on Organic Food and Non-Specified Food/Food Ingredients, Central Advisory committee and scientific Committee/ panels, Food Import Clearance system, Notified labs and adjudications. Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering
to God), Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life etc.,
2 Q x 10
Marks (out questions)
=
of
20
3
Part C:
Food Science and Nutrition: Understanding food hazard, food borne illnesses, water and
4 Q x 15
=
60
sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food
Marks (Out
of
6
Consciousness, Supplementation, Fortification, Bio-fortification, Poor Diet and
questions)
consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid
detection methods.
Food Quality: GMP Auditing and inspections, Food Surveillance, Food Recall, Quality
control of food at all stages processing, Safety issues in food packaging materials,
Sampling from a lot or process line, Non-destructive food quality evaluation methods.
Food Processing and Preservation: Basic principles and methods of Food Preservation:
Heat processing, pasteurization, canning, dehydration, freezing, freeze drying,
fermentation, microwave, irradiation and chemical additives.Refrigerated and modified
atmosphere storage. Aseptic preservation, hurdle technology, alternate-thermal
technologies and non thermal processing, New/Novel food additives and preservatives.
Safety issues of processed foods available in market.
FSSAI Syllabus: Assistant Director (Technical)
Part A: General Ability
Reading comprehension, Smart Working with MS Office, Mental agility based on case studies/ situational analysis., Food safety and ethics. Working in a team and leading the team at work place.
2 Q x 10 = 20
Marks
Part B: Food Safety Eco System in India:
Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its Background, The Food Safety and Standards Regulations (FSSR) 2011: Licensing and Registration, Schedule 4 requirements, Recent advances in Packaging and Labelling Requirements, Regulations related to Nutraceuticals and Foods for Special Dietary Uses, Provisions on Organic Food and Non-Specified Food/Food Ingredients, Central Advisory committee and scientific panels, Food Import Clearance system, Notified labs and adjudications. Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Public private partnership at FSSAI, Food Smart Consumer, Codex, Diet
for Life etc.,
2 Q x 10 = 20
Marks (Out of 3 questions)
Part C:
Food Science and Nutrition: Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration/ Food Contamination, Food Nutrition and Food Consciousness, Supplementation, Fortification, Bio-fortification, Genetically Modified Foods, Poor Diet and consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection methods, Accuracy and Precision in food testing.
4 Q x 15 = 60
Marks
(Out of 6 questions)
Food Safety and Quality: GMP, Auditing and inspections, Food Surveillance, Risk Analysis: Risk Assessment, Risk Communication and Management, Traceability and Recall of Food Products, Popular global cases of recall, Quality control of food at all stages of processing, Safety issues in food packaging materials, Sampling from a lot or process line, Non-destructive food quality evaluation methods, Safety issues of processed foods available in market, Global trends in Food Safety Assurance: Codex, US Food and Drug Administration and Food Safety at European Union, Harmonization of Food Safety
Regulations
Food Processing and Preservation: Basic principles and methods of Food Preservation: Heat processing, pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and chemical additives.Refrigerated and modified atmosphere storage. Aseptic preservation, hurdle technology, alternate-thermal technologies and non thermal processing, New/Novel food additives and preservatives. Biotechnological and nano technological application in food processing and safety implications, Packaging materials viz. properties and testing procedures, packaging of
fresh and processed foods. Shelf life studies.
FSSAI Syllabus: Assistant Director
No of questions/
Marks
Part A – Ethics and understanding
Management/ strategy/ Leadership/ Ethics or integrity related case study/ situational analysis/ Essay
2 Questions *10
(20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Questions *10
(20 marks)
Part C – Functional/ Technical Knowledge
Section 1
Constitutional framework of government, Union Government and Administration, Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.
Section 2
Constitutional and Administrative law, Law of crimes, PCA, Law of Torts, Law of Contracts and Mercantile Law, Cyber laws, Copyright Act etc.
(Candidates can attempt question from either section 1 or
section 2)
4 Questions *15 (60 marks) out of 6 questions
FSSAI Syllabus Administrative Officer
No of questions/
Marks
Part A – General knowledge and Computation skills
Reading comprehension, Smart Working with MS Office, Mental agility based on case studies/ situational analysis.
2 Questions *10
(20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Questions *10
(20 marks)
Part C – Functional/ Technical Knowledge
Constitutional framework of government, Union Government and Administration,
Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.
4 Questions *15 (60 marks) out of 6 questions
FSSAI Syllabus :Senior Manager
No of questions/
Marks
Part A – Ethics and understanding
Management/ strategy/ Leadership/ Ethics or integrity related case study/ situational analysis/ Essay
1 (20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Questions *10
(20 marks)
Part C – Functional/ Technical Knowledge Section-1
Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;
Section-2
Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;
Laws on social security, Industrial relations and compensation;
3 (60 marks)
Section one will contain 4 questions and section two will contain 3 questions.
One question from section 1 is compulsory.
FSSAI Syllabus: Manager
No of questions/
Marks
Part A – Ethics and understanding
Management/ strategy/ Leadership/ Ethics or integrity related case study/ situational
analysis/ Essay
1 (20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Questions *10
(20 marks)
Part C – Functional/ Technical Knowledge
Section-1
Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;
Section-2
Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;
Laws on social security, Industrial relations and compensation;
Section-3
Library classification, information sources, services and users, information and communication technology, library automation and networking, library management
3 Questions * 20
(60 marks)
Section one will contain 4 questions whereas sections 2 and 3 will have
3 questions each. One question from section 1 will be compulsory. Rest of the 2 questions attempted should be from only one out of
the 3 sections.
FSSAI Syllabus: Deputy and Assistant Manager
No of questions/
Marks
Part A – Computational skills
Reading comprehension, Smart Working with MS Office, Mental agility based on case studies/ situational analysis.
1 (20 marks)
Part B – Food Safety Ecosystem
General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI
2 Question* 10
(20 marks)
Part C – Functional/ Technical Knowledge Section 1
Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;
Section 2
Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;
Laws on social security, Industrial relations and compensation;
Section 3
Library classification, information sources, services and users, information and communication technology, library automation and networking, library management
3 Questions *
20 (60 marks)
Section one will contain 4 questions whereas sections 2 and
3 will have 3 questions each. One question from section 1 will be compulsory.
Rest of the 2 questions can be attempted from only 1 out of the 3
sections.
-
- ALL INFORMATION TECHNOLOGY POSTS (except IT Assistant)
-
Pattern Of Exam:
-
Mode of Exam: Computer and Pen & Paper
-
Descriptive paper in English or Hindi
-
Time: 120 minutes
-
Subject and Syllabus
Number of Questions/
Marks
PART-A -40% (Aptitude &Understanding)
Management/Strategy/Leadership/Ethics or Integrity related Case Study/ Situational Analysis/ Essay.
1 question
(20 marks)
General understanding of Food Safety Eco-system – National and International Food Safety Laws, FSSAI – Roles and functions; Government of India programmes in Food Safety and Nutrition.
1 question
(20 marks)
PART B – 60% (Functional/Technical Knowledge)
1 Project Based question with sub- parts
(30 marks)
2 questions of 15 marks each out of 3 questions
(30 marks)
-
Development Methodologies: Software Development Lifecycle and various methodologies like Waterfall, Spiral, Prototyping, Incremental, AGILE etc. Software Quality Management
-
Technology trends: Business Intelligence, Single sign-on techniques.
-
Cloud Computing: Architecture of laaS, PaaS and SaaS; Virtualization; Cloud security; Amazon Cloud Web Services and National Cloud Services ‘Meghraj’; Cloud Services offered by IBM and Google, Government Community Cloud and knowledge of Government Guidelines on GCC
-
Software Architecture: Service Oriented Architecture, Web based
-
Architecture, MVC architecture and its advantages; Knowledge of Docker and other container platforms.
-
Software Quality Management: Knowledge of Configuration management, Quality assurance and control. Version control etc.
-
Server-side technologies: Modern tools to build RESTful web services, JQuery and web technologies, Microservices, APIs; web and mobile applications using variety of technologies such as Android, iOS, Java, PHP, CSS, Ajax and .NET
-
Cyber Security: Knowledge of IT Act, Security Audit, OWASP top ten vulnerabilities like Cross Site Scripting (XSS), SQL injection etc.; security appliance like UTM, IPS etc.
-
Database: Relational Database Techniques, Open Source Relational Databases like MySQL, PostgreSQL etc. Proprietary database like MSSQL
-
Knowledge of Web 2.0 Technologies, Integrated website of FSSAI and FSSAI echo system, Online applications and software initiatives
Subject and Syllabus
Number of Questions
/Marks
PART-A 40% (Aptitude & Understanding)
Management/Strategy/Leadership/Ethics or Integrity related Case Study/ Situational Analysis/ Essay.
1 question
(20 marks)
1 question
(20 marks)
General understanding of Food Safety Eco-system – National and International Food Safety Laws, FSSAI – Roles and functions; Government of India programmes in Food Safety and Nutrition.
PART-B 60% (Functional/Technical Knowledge)
(30 marks)
(30 marks)
like MySQL, PostgreSQL etc. Proprietary database like MSSQL.
-
Technology trends: Business Intelligence, Single sign-on techniques.
-
Development Methodologies: Software Development Lifecycle and various methodologies like Waterfall, Spiral, Prototyping, Incremental, AGILE etc. Software Quality Management
-
Project Based question with sub- parts
-
questions of 15 marks each out of 3 questions
-
Software Architecture: Service Oriented Architecture, Web basedArchitecture, MVC architecture and its advantages; Knowledge of Docker and other container platforms.
-
Server-side technologies: modern tools to build RESTful web services, JQuery and web technologies, Microservices, APIs; web and mobile applications using variety of technologies such as Android, iOS, Java, PHP, CSS, Ajax and .NET; To write a program (To compute Factorial of a Number; Power of 2 or Fibonacci Series, prime Number, to remove duplicates value from a given array) using any platform, Java or PHP or .NET.
-
Cyber Security: Knowledge of IT Act, Security Audit, OWASP top ten vulnerabilities like Cross Site Scripting (XSS), SQL injection etc.; security appliance like UTM, IPS etc.
-
Database: Relational Database Techniques, Open Source Relational Databases
-
Knowledge of Web 2.0 Technologies, Integrated website of FSSAI and FSSAI echo system, Online applications and software initiatives
-
- ALL POSTS AT LEVELS 6 AND BELOW
- ALL POSTS AT LEVEL 7 AND ABOVEPattern Of Exam:
-
Pattern Of Exam
-
Mode of exam- Pen and Paper (+ Computer for IT assistant)
-
Skill Test wherever applicable
-
Descriptive paper in English or Hindi
-
Time: 120 minutes
-
PART A (75% weightage) |
|
Acquaintance with Basics of Grammar Correcting the Common Errors in English related to the Usage of Tenses, Active and Passive Voice, Prepositions, Articles, Nouns, Pronouns, Adjectives, Adverbs, Simple and Complex Sentences, Conjunctions, etc. |
20 Marks |
Precis Writing Qualities of a Good Precis, Uses of Precis Writing, Difference between Summary and Precis, steps in Formatting a Precis, Writing a Precis of the Given Paragraph |
20 Marks |
Letter Writing The Form of Letters, Classification of Letters, Social letters, Business letters, Letters of Applications, Letters to Newspapers |
20 Marks |
Comprehension Reading the Unseen Passage Critically, Comprehending it, Answering the questions given at the end |
15 Marks |
Part B (25% weightage) |
|
Roles, Function and Initiatives of FSSAI |
|
Food Safety and Standards Act, 2006 and its Background, Food Safety enforcement roles and responsibilities of FSSAI & states, Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life etc. |
1 Q x 10 = 10 Marks (out of 2 questions) 1 Q x 15 = 15 Marks (out of two questions) |
Subject and Syllabus |
Weightage |
|
|
|
5 questions of 15 each out of 7 questions |
|
(75 Marks) |
|
|
|
|
Food Safety ecosystem |
1 question (15 Marks) |
IT initiatives of FSSAI |
1 question (10 marks) |
Part 1. |
Two passages for translation (Total 50 marks): Translation from Hindi to English Translation from English to Hindi |
Hindi to English: 25 Marks English to Hindi: 25 Marks (2 questions) |
Part 2. |
Translation : Principles & Practices |
10 marks ( 1 question) |
Part 3. |
Official Language Policy of Indian Union |
10 Marks (1 question) |
Part 4. |
Technical Terminology or Essay writing in Hindi |
20 Marks (1 question with internal choice) |
Part 5. |
Noting & Drafting or Precis Writing in Hindi |
10 Marks |
PART A (60 Marks) |
|
1. Basics of Grammar Common Errors in English related to the proper usage of Tenses, Prepositions, Articles, Nouns, Adverbs, Adjectives, Active & Passive Voice, Clauses etc. |
20 Marks |
2. Essay Writing Characteristics of a Good Essay, Classification of Essays, Hints on Essay writing, Method of Collecting Materials, Bare Outline, Full Outline, Writing the Essay. |
20 Marks |
3. Letter Writing and Application The Seven C’s of Letter Writing, Significance, Purpose, Structure, Additional Elements, Layout, Social Letters, Business Letters, Letters of Application, Letters to Newspapers |
20 Marks |
PART B (40 Marks) |
|
1. Precis Writing Qualities of a Good Precis, Uses of Precis writing, Difference between summary and Precis, Steps in Precis Writing Exercise,Writing a Precis of the Given Paragraph, |
20 Marks |
2. Comprehension Reading the Unseen Passage critically and answering the questions given at the end |
20 Marks |
In Part A, there may be internal choices but in Part B, there may not be any choice.
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