TSPSC Recrument: తెలంగాణలో ఫుడ్ సేఫ్టీ ఆఫీసర్ పోస్టులు.. అర్హతలు, దరఖాస్తు వివరాలు ఇలా!

ఆన్‌లైన్ దరఖాస్తులు ప్రారంభ తేది: 29.07.2022ఆన్‌లైన్ దరఖాస్తులకు చివరి తేది: 26.08.2022పరీక్ష తేది: నవంబరు, 2022.

Food safety officer jobs

తెలంగాణ పబ్లిక్ సర్వీస్ కమిషన్, రాష్ట్ర ప్రభుత్వ ఆధ్వర్యంలోని ఇన్‌స్టిట్యూట్ ఆఫ్ ప్రివెంటివ్ మెడిసిన్ పబ్లిక్ హెల్త్ అండ్ పుడ్(హెల్త్) అడ్మినిస్ట్రేషన్ విభాగంలో ఫుడ్ సేఫ్టీ ఆఫీసర్ ఉద్యోగాల భర్తీకి దరఖాస్తులు కోరుతోంది. సంబంధిత విభాగంలో మాస్టర్ డిగ్రీ లేదా డిగ్రీ అర్హత ఉన్నవారు దరఖాస్తు చేసుకోవడానికి అర్హులు. రాతపరీక్ష ద్వారా ఉద్యోగాల భర్తీ చేపడతారు.

వివరాలు...

*  ఫుడ్ సేఫ్టీ ఆఫీసర్

ఖాళీల సంఖ్య: 24

అర్హత: డిగ్రీ (ఫుడ్ టెక్నాలజీ/డెయిరీ టెక్నాలజీ/బయోటెక్నాలజీ/ఆయిల్ టెక్నాలజీ/అగ్రికల్చరల్ సైన్స్/ వెటర్నరీ సైన్సెస్/బయో-కెమిస్ట్రీ/మైక్రోబయాలజీ. (లేదా) మాస్టర్ డిగ్రీ (కెమిస్ట్రీ) లేదా డిగ్రీ (మెడిసిన్).

వయోపరిమితి: 01-07-2022 నాటికి 18–44 సంవత్సరాల మధ్య ఉండాలి. 02.07.1978 -  01.07.2004 మధ్య జన్మించిన వారు మాత్రమే దరఖాస్తు చేసుకోవాలి. రాష్ట్రప్రభుత్వ ఉద్యోగులు, ఎస్సీ,ఎస్టీ, బీసీ, ఈడబ్యూఎస్ అభ్యర్థులకు 5 సంవత్సరాలు; ఎన్‌సీసీ, ఎక్స్-సర్వీస్‌మెన్ ఉద్యోగులకు 3 సంవత్సరాలు; దివ్యాంగులకు 10 సంవత్సరాల వయోసడలింపు వర్తిస్తుంది.

దరఖాస్తు విధానం: ఆన్‌లైన్ ద్వారా.

ఎంపిక విధానం: రాతపరీక్ష, సర్టిఫికేట్ వెరిఫికేషన్ ఆధారంగా.

జీత భత్యాలు: రూ.42,300 – రూ.1,15,270 వరకు ఉంటుంది.

దరఖాస్తు, పరీక్ష ఫీజు: రూ.280. ఇందులో దరఖాస్తు ఫీజు రూ.200, పరీక్ష ఫీజు రూ.80 కాగా.. నిరుద్యోగుకు పరీక్ష ఫీజు నుంచి మినహాయింపునిచ్చారు.

పరీక్ష విధానం: మొత్తం 300 మార్కులకు రాతపరీక్ష నిర్వహిస్తారు. ఇందులో పేపర్-1(జనరల్ స్టడీస్ & జనరల్ ఎబిలిటీస్) నుంచి 150 ప్రశ్నలకు 150 మార్కులు, పేపర్-2 (సంబంధిత సబ్జెక్ట్) నుంచి 150 ప్రశ్నలకు 150 మార్కులు ఉంటాయి. పేపర్-1 ప్రశ్నలు ఇంగ్లిష్, తెలుగులో; పేపర్-2 ప్రశ్నలు ఇంగ్లిష్‌లో మాత్రమే అడుగుతారు. ఆబ్జెక్టివ్ విధానంలోనే ప్రశ్నలు ఉంటాయి.

ముఖ్యమైన తేదీలు..

ఆన్‌లైన్ దరఖాస్తులు ప్రారంభ తేది: 29.07.2022
ఆన్‌లైన్ దరఖాస్తులకు చివరి తేది: 26.08.2022
పరీక్ష(ఆబ్జెక్టివ్ టైప్) తేది:  నవంబరు, 2022.

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Exam: SYLLABUS

Paper-I: General Studies and General Abilities
1. Current Affairs – Regional, National and International
2. International Relations and Events.
3. General Science; India’s achievements in Science and Technology
4. Environmental issues and Disaster Management
5. Economy of India and Telangana
6. Geography of India with a focus on Telangana
7. Indian Constitution and Polity with a focus on local self Government
8. Society, Culture, Heritage, Arts and Literature of Telangana
9. Policies of Telangana State
10. History of Modern India with a focus on Indian National Movement
11. History of Telangana with special emphasis on Movement for Telangana
Statehood
12. Logical Reasoning, Analytical Ability and Data Interpretation
13. Basic English.
15
Paper-2: Concerned Subject (Common for All)
1. Food Chemistry
Carbohydrates -Structure and functional properties of mono, di & oligopolysaccharides including starch, cellulose, pectic substances and dietary fiber;
Proteins - Classification and structure of proteins in food. Lipids-Classification
and structure of lipids, Rancidity of fats, Polymerization and polymorphism;
Pigments-Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin;
Food flavours-Terpenes, esters, ketones and quinones; Enzymes-Enzymatic
and non-enzymatic browning in different foods.
2. Food Microbiology, Hygiene & Sanitation
Characteristics of microorganisms-Morphology, structure and detection of
bacteria, yeast and mold in food, Spores and vegetative cells; Microbial
growth in food- Intrinsic and extrinsic factors, Growth and death kinetics, serial
dilution method for quantification; Food spoilage- Contributing factors,
Spoilage bacteria, Microbial spoilage of milk and milk products, meat and
meat products; Food borne disease-Toxins produced by Staphylococcus,
Clostridium and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria,
Pseudomonas, Candida, Escherichia coli, Shigella, Campylobacter; Food
Hazards of natural origin - sea food toxins, biogenic amines, alkaloids,
phenolic compounds, protease inhibitors and phytates.
Types of hazards, biological, chemical, physical hazards, importance of safe foods.
Priniciples and methods of food preservation.
Hygiene and sanitation in food sector - pest control measures, Garbage and
Sewage disposal, Water - Sources, purification, Hazards Analysis & Critical
Control Point (HACCP), Good Manufacturing Practices (GMP), Good
Hygienic Practices (GHP), Good laboratory Practices (GLP).
3. Food Processing Technology
Food processing- structure, composition, nutritional significance and types of
processing methods for various categories of foods: Cereals (Rice-milling,
parboiling, Barley- Pearling, malting, brewing, Corn- wet and dry milling,
Wheat-milling, pulses (milling, germination, cooking, roasting, frying, canning
and fermentation), and oil seeds (extraction and refining), Fruits & vegetables
(canning, drying and dehydration, concentration, freezing, IQF, thawing and
fermentation); plantation crops (primary and secondary processing of Tea,
Coffee and Cocoa), Spices (Oleoresin and essential oil extraction), Meat,
fish and poultry (ante mortem inspection, slaughtering and dressing, post
mortem examination, canning, curing, smoking, freezing, dehydration and
fermentation), eggs (quality inspection and dehydration) milk (receiving,
separation, clarification, pasteurization, standardization, homogenization,
sterilization, UHT and fermentation).
Unit operations of food processing – grading, sorting, peeling and size
reduction.
Product development - Consumer trends and their impact on new product
development; stages- to conceive ideas, evaluation of ideas, developing
ideas into products, test marketing and commercialization; criteria for
selection of raw materials, sensory evaluation, objective evaluation,
standardization.
Types & functions of packaging materials including smart packaging and
biodegradable materials used in foods. Packaging material as a threat, impact on
health and controlling measures.
16
Surveys – types, sampling procedures for conducting surveys and for quality
control.
4. Food Laws and Organizations
Laws and Regulations - Brief review of regulatory status in India before the
advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act,
Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act
2006, Food Safety Standards Rules & Regulations, 2011 (Licensing and
registration of food businesses, Food product standards & Additives,
Packaging & labelling, Contaminants, toxins and residues, Laboratory and
sample analysis, Prohibition and restriction on sales), Organizational
hierarchy, Powers and duties of Food business Operator, Food Safety
Officer, Designated Officer, Food Analyst; Food recall and Traceability,
Other Acts: Essential commodities Act, Legal Metrology Act, AGMARK
Codex Alimentarius - development and issue of standards, Committees under
Codex, role in maintaining harmony in food standards.
National Organizations - Bureau of Indian Standards, ICMR, ICAR, NABL,
Council for social welfare, Ministry of Health & Family Welfare - delivery Health
Services in India.
Export and Quality Control through Export Inspection Council (EIC), APEDA
and MPEDA. International Organizations FAO (Food & Agriculture
Organization), WHO (World Health Organization), ISO, WTO, APLAC, ILAC.
5. Public & Occupational health and Nutrition
Public Health: Definition of Public Health and Associated Terms, Current
Concerns in Public Health : Global and Local, Core functions and scope
of public health, History of public health and evolution of Public Health,
Concept of health and disease, Natural history of disease, Levels of
prevention, Concept of health and disease, Natural history of disease,
Determinants of health, Infectious Disease and Germ Theory, Introduction to
public health ethics, Globalization and Health, Governance in Health,
International Health Regulations, Indian Health Systems.
Occupational Health - health of workers in industries safety measures,
occupational diseases. Nutrition - Assessment of nutritional status, Balanced
diet, food sources of nutrients, essential vitamins, amino acids and fatty acids,
their deficiency diseases and toxicity, PER, Recommended dietary
allowances for various nutrients, Antinutrients, clinical and diet surveys.
Programmes on Nutrition in India (mid-day meals at schools, anganwadi
systems, ICDS, NIDDCP, NNAPP, WIFS, National Food Security Mission, SABLA,
FSSAI initiatives on food fortification, FFRC, FFWP, NPPNB due to VAD,
NGCP).