TSPSC Food Safety Officer 2022 Notification

• Minimum Age (18 years): An Applicant should not be born after 01/07/2004
• Maximum Age (44 years): An applicant should not be born before 02/07/1978

Relaxation of Age

• Telangana State Government Employees (Employees of TSRTC, Corporations, Municipalities etc. are not eligible) : Upto 5 Years based on the length of regular service.
• Ex-Service men : 3 years & length of service rendered in the armed forces.
• N.C.C. (who have worked as Instructor in N.C.C.) : 3 Years & length of service rendered in the N.C.C.
• SC/ST/BCs & EWS : 5 Years
• Physically Handicapped persons : 10 Years

A degree in Food Technology or Dairy Technology or Biotechnology or Oil Technology or Agricultural Science or Veterinary Sciences or Bio-Chemistry or Microbiology or Master’s Degree in Chemistry or Degree in Medicine from a recognized University;
OR
Any other equivalent / recognized qualification notified by the Central Government

• Application Processing Fee:- Each applicant must pay Rs. 200/- towards Online Application Processing Fee.
• Examination Fee:- The applicants have to pay RS. 80/- towards Examination Fee.
• All unemployees are exempted from payment of examination fee

Application Procedure

Before applying for the posts, candidates shall register themselves on the One Time Registration (OTR) through the Official Website of TSPSC (www.tspsc.gov.in). Those who have registered in OTR already shall apply by login to their profile using their TSPSC ID and Date of Birth as provided in OTR.

• Click the link provided below as Online Registration, then enter TSPSC ID and Date of Birth and login with OTP received to proceed further.
• Applicant has to verify the details fetched from OTR database pertaining to Name, Date of Birth, requisite Educational Qualifications, Community, Gender, Disability, Ex-Servicemen & Sports etc., displayed on the screen.
• If the displayed details are correct he/she has to click on Yes button to confirm. In addition to the details obtained from OTR database, specific details of Notification such as Examination Centre opted, required qualification and declarations etc., should be filled by the applicant.
• Preview and Edit facility is available to make changes and then click on SAVE & CONFIRM button for proceeding to next step of making online payment of fee through payment gateway.
• The applicant should pay the prescribed fee as specified through any of the four modes of payment online i.e., Net Banking, Debit Card, Credit Card and T-Wallet, duly following the instructions appearing on the screen.
• After payment of fee, the PDF application will be generated which contains the particulars furnished by the applicant.
• The applicant must download a copy of his/her submitted form (PDF). The Reference ID Number in the PDF application form has to be quoted for future reference/correspondence.

Start Date for Registration : 29/07/2022.

Last Date for Registration : 26/08/2022.

PDF Notification

Online Registration

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.

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. 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).