KPSC Food Safety Officer Exam 2024

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About Course

This course is designed to prepare candidates for the Food Safety Officer examination conducted by the Kerala Public Service Commission (Kerala PSC). The course covers all aspects of food safety, including regulations, standards, inspection procedures, and enforcement measures. Candidates will gain a comprehensive understanding of food safety principles and practices required to succeed in the examination. Registering for Kerala PSC Food Safety Officer Exam online coaching offers numerous benefits:

  1. Accessibility: Online coaching allows candidates to access study materials, lectures, and practice tests from anywhere with an internet connection, providing flexibility for those with busy schedules or living in remote areas.
  2. Convenience: With online coaching, individuals can study at their own pace and schedule, fitting their preparation around work, education, or other commitments.
  3. Expert Guidance: Qualified instructors and subject matter experts provide guidance, tips, and strategies specific to the Kerala PSC Food Safety Officer Exam, helping candidates focus their preparation effectively.
  4. Comprehensive Study Materials: Online coaching platforms often offer a wide range of study materials, including video lectures, e-books, practice questions, and mock tests, ensuring candidates have all the resources they need to prepare thoroughly.
  5. Interactive Learning: Many online coaching programs incorporate interactive elements such as quizzes, forums, and live sessions, fostering engagement and enhancing the learning experience.
  6. Cost-Effectiveness: Online coaching can be more affordable than traditional classroom-based coaching, as it eliminates the need for travel expenses and allows candidates to access high-quality instruction at competitive prices.
  7. Performance Tracking: Online coaching platforms often include features that track progress, identify areas of improvement, and provide personalized feedback, enabling candidates to monitor their performance and adjust their study strategies accordingly.
  8. Updated Content: Online coaching programs are regularly updated to reflect changes in exam patterns, syllabus revisions, and new developments, ensuring candidates have access to the most relevant and up-to-date study materials.
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Course Content

Induction Class about Food Safety Officer Exam
This Video Covers 1. Food Safety Officer ? 2. Power of Food Safety officer 3. Food Safety and Standards Act, 2006 4. Advise list of KPSC FSO 2015 5. Advise list of KPSC FSO 2020 6. FSO Syllabus 2020 Exam 7. FSO Repeated PYQ

  • Induction Class
    00:00

Food Safety Officer PYQ
Food Safety Officer Previous Year Question and Answer Discussion

Food Technology
Principles and methods of food preservation - Heat processing, pasteurization, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation and chemical preservatives - Aseptic preservation, hurdle technology, hydrostatic pressure technology, microwave processing, microfiltration, bactofugation, ultra high voltage electric fields, pulse electric fields, high pressure processing, irradiation, thermosonication, ohmic heating, dielectric heating, infrared, induction heating, antibacterial and bacteriocins. Food fortification. Food additives. Classification, composition, manufacture, packaging, storage and defects of tomato products, other convenience foods from fruits and vegetables, beverages - tea, cocoa and coffee - pickles, chutney, sauces, spices, jam, jelley, marmalade, health drinks, restructured fruits and vegetables, preparation of fruits and vegetables, minimally processed products and Individually Quick Freezed products. Milling, processing, composition, structure, product development and byproduct utilization of cereals, pulses, millets and oil seeds. Antinutritional factors. Instant ready mixes. Packaging - materials and methods. Nutritional labeling of food. Quality control - systems and tools. Food plant sanitation. Food hygiene. Environment and waste management. Total quality management, good management practices, HACCP and codex alimentarius commission.

Veterinary Science

Agriculture
Post harvest handling : Physiology of maturity, ripening and senescence in cereals, pulses, fruits and vegetables. Maturity indices and harvesting of vegetables. Post harvest losses, phases of loss and measures to reduce the losses. Fruits and vegetablescleaning and grading, methods of grading, equipment for grading of fruits and vegetables. Storage, grain storage, types of storage structures- traditional, improved and modern storage structures. Size reduction- Principles and equipment for size reduction. Edible mushrooms. Stored product pests and their management – preventive and curative methods. Rodent management : principles and methods of control; Rodenticides - acute poisons, chronic poisons, fumigants. Fumigation, baits, baiting and rat proofing.

Dairy Technology Study Materials
Composition of milk- Physico - chemical properties of milk- milk hygiene- milk microbiology - Market milk: collection of milk- cooling and transportation– filtration/clarification- standardization- homogenization - pasteurization- UHT - sterilization packaging. Tests for milk quality and detection of adulterants- dairy plant and equipment hygiene and sanitation. Definition, classification, composition, outline of manufacture, packaging, storage and defects of the following milk products: Cream, Malai, Dahi /Curd, yoghurt, Channa / Paneer, Cheese, Ice cream , Frozen desserts, Evaporated milk, Condensed milk, Milk powder, Butter, Ghee, Chakka and Shrikhand, Indigenous milk products. Foods for infant nutrition . Whey products, Edible casein products.

Dairy Technology Video Class

Microbiological, Biotechnological and Medical aspects
Microscopy, staining and culture techniques, sterilization techniques, culture media, factors influencing microbial growth, growth curve, thermal death time and thermal death points, D-value, Z- value. Sources of microorganisms in food, perishable, semi perishable and non-perishable foods, intrinsic and extrinsic parameters influencing microbial content of food, Food spoilage-types, causes and indications. Control of spoilage-pre-harvesting and post harvesting food processing. Food Borne Diseases: Definition , Classification ( Food borne intoxications & Food borne infections), neurolathyrism, aflatoxins, Ergotism, Epidemic dropsy, Typhoid fever, Salmonellosis, Staphylococcal intoxication, Botulism, Bacillus cereus food poisoning, E.coli diarrhea, Cholera, Shigellosis, Brucellosis, Food poisoning: Types of food poisoning, method of investigation of food poisoning, prevention and control- food sanitation, refrigeration, surveillance. Food handlers: medical examination of food handlers, infections transmitted by food handlers, education of food handlers. Adulteration of foods: Health hazards. Sanitation of eating places: minimum standards, storage of uncooked foodstuffs, waste disposal, water supply and washing facilities. Fermented foods- types, production, organisms involved, advantages and disadvantages, spoilage of fermented foods. Microbiological analysis of food and water- qualitative and quantitative, indicator organisms, coliforms, detection of pathogens, molecular techniques for detection of microbes. Microbiological standards of food and water. Water purification for domestic and municipal purposes. Sewage treatment. Application of enzymes in food industry, production of food flavor and colour. Enzyme immobilization and applications. Use of amylase, invertase, protease, pectinase and cellulase in food industries. Bioreactors. Single-Cell Proteins. Molecular detection of food contamination. Genetically modified food and their labelling.

Food Safety & Allied Laws

MODEL EXAM SERIES

Nutritional Biochemistry

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