Food Safety Officer, FSSAI Technical Officer and FSSAI Food analyst Examination – Online Classes

What Will You Learn?

• Food Laws and Standards of India and International Food Laws
• Food Safety and Standards Act of India, 2006, Provision, definitions and different sections of the Act and implementation.
• FSS Rules and Regulations (2011) as amended from time to time
• Licensing and registration; Central license, State license, Registration, Responsibilities of the FBO, Role of Designated officer, Food Safety Officer and Food Analyst.
• Standards of Quality and Safety of Food & Food Products laid down in the FSS Regulations, 2011.
• Regulations of food additive
• Packaging and labelling rules and regulations
• Regulations for Contaminants, Toxins and Residues and restriction of sales
• Food Safety and Standards (Food or Health Supplements, Nutraceuticals, Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods and Novel Food) Regulations
• Food Safety and Standards (Food Recall Procedure) Regulations
• Food Safety and Standards (Import) Regulations
• Food Safety and Standards (Organic Food) Regulation
• Food Safety and Standards (Fortification of Foods) Regulations
• Food Safety and Standards (Alcoholic Beverages) Regulations
• The role of Referral labs, FSSA notified laboratories and State Food Laboratories and function. Receiving legal samples, sample custody and sample custodian. Storage of sample. Required documentation and registration, storage of the sample Analyses as per FSS Rules and Regulations
• Overview of other relevant national bodies
• Agricultural Produce Act, 1937 (Grading and Marketing)
• Export (Quality Control & Inspection)
• Bureau of Indian Standards relevant to Food Safety Legal Metrology Act
• APEDA (Agricultural and Processed Food Products Export Development Authority )
• MPEDA (The Marine Products Export Development Authority)
• Spice Board
• International Food Control Systems/Laws, Regulations and Standards/Guidelines with regard to Food Safety:
• CODEX Alimentarius Commission: History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA, JMPR
• WTO agreements: SPS/TBT
• Role of OIE, IPPC
• Important national and international accreditation bodies
• FSSAI-Role, Functions, Initiatives (A General Understanding)
• Genesis and Evolution of FSSAI Structure and Functions of Food Authority
• Overview of systems and processes in Standards, Enforcement, Laboratory ecosystem, Imports, Third Party Audit etc.
• Promoting safe and wholesome Food (Eat Right India, Food Fortification, snf, Clean Street Food Hub, RUCO and various other social and behavioural change initiatives)
• Training and capacity building
• Role of State Food Authorities
• Principles of Food Preservation, Processing and Packaging
• Food Processing Operations, Principles, Good Manufacturing Practices
• Overview of food preservation methods and their underlying 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
• Overview of food additives with respect to their technological functions
• Overview of anti-nutritional factors and their removal from foods
• Overview of enzymes as food processing aids
• Overview of nutraceuticals and functional foods
• Overview of food contaminants and adulterants and their effects on human health
• Food allergens and allergen city
• Importance of diet in alleviating health risks, especially noncommunicable diseases
• Food Microbiology & General principles of Food Hygiene
• General principles of food microbiology and overview of foodborne pathogens
• Overview 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
• Overview of beneficial microorganisms and their role in food processing and human nutrition
• General principles of food safety management systems including traceability and recall – sanitation, HACCP, Good production and processing practices (GMP,GAP,GHP, GLP, BAP, etc)
• General concepts of Food Analysis and Testing
• Fundamentals of field level and laboratory sampling with reference to importance of statistical tools.
• Overview of basic/classical methods of food analysis
• Overview of modern analytical techniques including mass spectrometry and molecular techniques.
• Principles of Quality assurance and Quality control with reference to food analysis and testing.
• Planning Organization and setting up of Food Analysis Laboratory including NABL / ISO / IEC-17025: 2017 and laboratory safety.
• Food Chemistry
• Food Microbiology and Food Hygiene
• Physical, Chemical and Instrumental analysis
• English, General Knowledge and Reasoning classes