RPSC Food Safety Officer Syllabus PDF 2022

Rajasthan Food Safety Officer Syllabus

RPSC Food Safety Officer 2022 Recruitment

Are you interested in a career in food safety? The RPSC has exciting news for you! The commission has recently released the official notification for the recruitment of 200 Food Safety Officer positions in 2022.

The RPSC Food Safety Officer (FSO) 2022 recruitment is an opportunity for individuals to work in the food safety department of the Rajasthan government.

The notification contains all the important information regarding the recruitment process and can be found on the official RPSC website. Before applying, it is crucial that you go through the notification thoroughly to ensure that you meet the eligibility criteria and understand the recruitment process.

RPSC Food Safety Officer 2022 Syllabus

The syllabus of RPSC Food Safety Officer Recruitment for the written exam is divided into two parts, Part A and Part B. Part A includes 3 units and Part B includes 8 units.

Part- A

Unit-I: History, Culture & Heritage of Rajasthan – Pre & early history of Rajasthan. Age of Rajputs: Major dynasties of Rajasthan and the achievements of prominent rulers. Emergence of Modern Rajasthan: factors of the socio-political awakening of 19th century; Peasants and tribal movements of 20th century; Political struggle of 20th century and the integration of Rajasthan. Visual Art of Rajasthan – Architecture of forts and temples of Rajasthan; Sculpture traditions of Rajasthan and various schools of painting of Rajasthan. Performing Arts of Rajasthan – Folk music and musical instruments of Rajasthan; folk dance and folk drama of Rajasthan. Various religious cults, saints, and folk deities of Rajasthan. Various dialects and their distribution in Rajasthan; literature of Rajasthani language.

Unit-II: Geography, Natural Resource & Socio-Economic Development of Rajasthan – Geography of Rajasthan: Broad physical features- Mountains, Plateaus, Plains & Desert; Major rivers and lakes; Climate and Agro-climatic regions; Major soil types and distribution; Major Forest types and distribution; Demographic characteristics; Desertification, Droughts & Floods, Deforestation, Environmental Pollution, and Ecological Concerns. Economy of Rajasthan: Major Minerals- Metallic & Non-Metallic; Power Resources Renewable and Non-Renewable; Major agro-based industries- Textile, Sugar, Paper & Vegetable oil; Poverty and Unemployment; Agro-food parks.

Unit-III: Current Events and Issues of Rajasthan and India – Important Persons, Places, and Current events of the State. National and International events of importance. National and International Organisations- (BIS, ICMR, ICAR, Council for Social Welfare, APEDA, Export Inspection Council, FAO, WHO, ISO, WTO). New Schemes & Initiatives taken recently for welfare & development in Rajasthan.

Part- B

Unit-I: Chemical bonds and forces, the concept of pH and buffer, thermochemistry, chemical equilibrium, and chemical kinetics.Aliphatic and Aromatic hydrocarbons- the concept of aromaticity, methods of preparation, and chemical properties of alcohols, phenols, aldehydes, ketones, carboxylic acids, nitro compounds, and amines. Different methods of purification, qualitative and quantitative analysis. Solutions- concentration terms, liquid properties, surface tension, viscosity, and its applications. Surface chemistry- adsorption, homogeneous and heterogeneous catalysis, colloids, and suspension.

Unit-II: Types of microorganisms associated with food, their morphology, and structure, factors affecting their growth, microbiological standards, sources of microorganisms in food, some important food spoilage microorganisms, fermentation- definition and types, microorganisms used in food fermentation, dairy fermentation, fermented foods- types, methods of manufacture for vinegar, sauerkraut, soya sauce, beer, wine, and traditional Indian foods

Unit-III: Biomolecules – carbohydrates, proteins, lipids, and nucleic acids, their classification, structure, biosynthesis, metabolism, and calorific value. Enzymes- classification, kinetics, factors controlling enzyme activities, enzymes used during food processing, modification of food by endogenous enzymes. Vitamins and their types. Minerals- important minerals and their functions in the human body. Plant alkaloids and their uses. Animal and plant toxins. Toxic substances and their metabolism- pesticides, metals, food additives, etc.

Unit-IV: Classification- five kingdom system up to phylum, plants and animal products used as food by humans. Culture of animals used as food. Eukaryotic and Prokaryotic cells. Types of cells, animal tissues, and organs. Human physiology- Nutrition and Digestion. Respiration respiratory pigment, transport, and gaseous exchange. Excretion- the structure of kidney and urine formation. Circulatory system- heart, blood vascular system, blood, and its components. Nervous system- conduction of impulses. muscular system- types of muscles and muscle contraction. Reproductive system. Endocrine system- hormones and their role. Immune system- types of immunity, antigen-antibody reaction. Diseases- deficiency diseases, communicable diseases, and diseases caused by animals (protozoans, helminths, arthropods).

Unit-V Genetically modified plants and animals, plant and animal tissue culture and its application, the importance of GM crops and their products, environmental biotechnology- pollutants, Biomagnification, and microbial bioremediation. Statistical analysis- mean, median, mode, standard deviation, regression and correlation, T-test, variance, chi-square test. Unit-VI Salient features of agriculture with special reference to Rajasthan. Soil fertility and Management of problematic soils in Rajasthan. Introduction to Dryland farming and Agroforestry. Introductory knowledge about production techniques of important field crops (Wheat, Mustard, Groundnut, Pulses, Bajra, Maize). Horticultural crops (Citrus, Mango, Guava, Ber, Onion, Tomato, Cucurbits, Chilli, Rose, etc.) Spices and Medicinal crops (Cumin, Fenugreek, Fennel, Coriander, Isabgol, Aloe vera, etc.) Important diseases and Pests of major Crops and their management. Importance of agriculture marketing. General awareness about seed science and crop physiology.

Unit-VII: Importance of livestock in the economy of Rajasthan. Fundamentals of livestock and poultry production. Artificial insemination and Pregnant animal management. Laboratory diagnostics, important diseases of livestock, and their management. Present status of milk and milk products. Milk production and quality of milk. Milk processing and packaging. Dairy equipment and utilities. Introduction to livestock products.

Unit-VIII: Present status of food technology in India and Rajasthan. General methods of food preservation and food processing. Importance of post-harvest technology of fruits and vegetables. Technology for processed products like Squash, Jelly, Sauce, Pickles, etc. Postharvest physiology and handling of fruits and vegetables. Types and functions of Packaging materials used in fresh and processed food. Food laws – a brief review of regulatory status in India (FPO, Prevention of Food Adulteration Act, Food Safety and Standard Act, Testing Food for its Safety, AGMARK). Hygiene and Sanitation (HACCP, Good Manufacturing Practices, Good Laboratory Practices, etc).

Download the Syllabus PDF

RPSC Food Safety Officer – Exam Pattern

For those aspiring to become a Food Safety Officer with the RPSC, the road to success includes a comprehensive selection process.

  • The process includes a written examination followed by an interview.
  • The written exam is designed to test the candidate’s knowledge and will consist of 150 questions, each carrying 1 mark.
  • The duration of the exam is 2.5 hours.
  • However, candidates should be aware that for each incorrect answer, a 1/3 mark will be deducted.
  • It is essential for the candidates to be well-versed in the syllabus to excel in the examination.
Preparation Strategy for RPSC Food Safety Officer Exam
  1. Understand the syllabus and exam pattern: Understand the syllabus and exam pattern thoroughly, and make sure to cover all topics that are included in the syllabus.
  2. Make a study plan: Make a study plan, keeping in mind the time left for the exam, and stick to it.
  3. Get hold of the right study materials: Get hold of the right study materials, including books, previous year question papers, and online resources.
  4. Focus on the basics: Focus on the basics and make sure you have a good understanding of the fundamental concepts.
  5. Practice mock tests and sample papers: Practice mock tests and sample papers, as it will give you an idea of the type of questions that will be asked in the exam.
  6. Prepare current affairs: Keep yourself updated with the current affairs and general knowledge as it is essential for the RPSC Food Safety Officer Competitive Exam.
  7. Time Management: Time management is crucial in the exam. Make sure you practice to finish the exam on time.
  8. Revise: Revise what you have studied regularly, as it will help you to retain the information better.
  9. Study Material: If you are preparing for the RPSC FSO 2022 Recruitment exam, we highly recommend our study material and notes in Hindi and English medium as a valuable resource to help you succeed.

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