FSSAI exam syllabus for CBT-2 for Central Food Safety Officer and Technical Officer post 2022
FSSAI Exam Scheme
(i) Total duration of examination is 180 minutes.
(ii) Total number of question is 80.
(iii) Difficulty Level – 20%-Easy, 30%-Medium and 50%
| Section | Question type | Total No. of Question | Full marks | Partial marks | Zero marks | Negative marks | Max marks |
|---|---|---|---|---|---|---|---|
| 1 | Single correct option | 30 | (+2) if only the correct answer is selected | 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 | (+3) - If allthe fouroptions arecorrect butonly threeoptions arechosen. (+2) - If threeor moreoptions arecorrect butonly twooptions arechosen, bothof which arecorrectoptions.(+1) - If twoor moreoptions arecorrect butonly oneoption is chosen andit is acorrectoption | No marks will be awarded if no attempt is made | (-2) 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 |
FSSAI Exam Syllabus for Central Food Safety Officer
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
FSSAI Exam Syllabus for Technical Officer
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