राजस्थान लोक सेवा आयोग

राजस्थान खाद्य सुरक्षा अधिकारी परीक्षा 2022 

राजस्थान लोक सेवा आयोग द्वारा आयोजित की
जाने वाली खाद्य सुरक्षा अधिकारी प्रतियोगी परीक्षा 2022 चिकित्सा एवम् स्वास्थ्य
सेवाए विभाग का पाठ्यक्रम जारी कर दिया गया है|

RAJASTHAN FSO SYLLABUS| RAJASTHAN
FOOD SAFETY OFFICER EXAM PATTERN AND SYLLABUS| FSO BHARTI 2022| FOOD SAFETY
OFFICER RECRUITMENT 2022 SYLLABUS| FSO SYLLABUS DOWNLOAD KARE| FOOD SAFETY
OFFICER SYLLABUS PDF DOWNLOAD

1. The competitive examination shall carry 150 marks and 150
questions of Multiple Choice Type questions.

2. There shall be one paper. Duration of Paper will be Two
hours and Thirty Minutes.

3. Negative marking shall be applicable in the evaluation of
answers. For every wrong answer one-third of the marks prescribed for that
particular question shall be deducted.

Explanation: – Wrong answer shall mean an incorrect answer
or multiple answers.

RAJASTHAN
PUBLIC SERVICE COMMISSION SCHEME & SYLLABUS
FOR THE POST OF FOOD SAFETY OFFICER COMPETITIVE EXAM, 2022
 MEDICAL & HEALTH SERVICES DEPARTMENT

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 sociopolitical 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 its
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 ResourcesRenewable 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.

40 Questions

Part- B

 Unit-I: Chemical bonds and forces, concept of
pH and buffer, thermochemistry, chemical equilibrium, chemical
kinetics.Aliphatic and Aromatic hydrocarbons- 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, liquidproperties, surface tension, viscosity and its applications.
Surface chemistry- adsorption, homogeneous and heterogeneous catalysis,
colloids and suspension.

Unit-II: Types of micro organism
associated with food, their morphology and structure, factors affecting their
growth, microbiological standards, sources of micro organism in food, some
important food spoilage micro organisms, fermentation- definition and types,
micro organisms 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: Bio molecules –
carbohydrates, proteins, lipids and nucleic acids, their classification,
structure, bio synthesis, 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 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 upto phylum, plants and animal products used as food by human.
Culture of animals used as food. Eukaryotic and Prokaryotic cells. Types of
cells, animal tissues and organs. Human physiology- Nutrition and Digestion.
Respirationrespiratory pigment, transport and gaseous exchange.Excretion-
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,
arthropodans).

Unit-V Genetically modified
plants and animals, plant and animal tissue culture and its application,
importance of GM-crops and their products, environmental bio technology-
pollutants, Biomagnificationand microbial bioremediation. Statistical analysis-
mean, median, mode, standard deviation, regression and co-relation, Ttest,
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 Dry land 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,
Aloevera, 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 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 equipments 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 – 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).

110 Questions