Food Safety Officer recruitment (state PSCs and FSSAI)

India · State public service commissions; FSSAI for central posts · civil-service · unverified source

207practice questions written to this syllabus
27subjects

Format

Unverified. Each commission sets its own written test.

Over the years

The Food Safety and Standards Rules (2011) list a degree in dairy technology among the qualifications for a Food Safety Officer, so dairy graduates compete in these state exams alongside food technology, veterinary, microbiology and chemistry graduates. FSSAI also recruits technical officers centrally. No specific 2016–2026 exam notice was read for this track.

Official source: https://fssai.gov.in/

Subjects this exam draws on

Human Nutrition & Dairy in the Diet4 questionsMilk Composition & Physical Properties13 questionsMilk Proteins & Enzymes4 questionsMilk Lipids2 questionsLactose, Milk Salts & Vitamins3 questionsChemistry of Dairy Products3 questionsDairy Analysis & Instrumental Methods17 questionsMicrobiology of Raw & Market Milk2 questionsDairy Pathogens, Toxins & Microbial Risk12 questionsMicrobiology of Dairy Products2 questionsProbiotics, Prebiotics & Functional Dairy Foods1 questionsMicrobiological Quality Assurance & Rapid Methods23 questionsFermentation Technology & Dairy Biotechnology1 questionsMarket Milk Processing17 questionsCream, Butter, Ghee & Milk Fat Products4 questionsFermented Milks Technology3 questionsIce Cream & Frozen Dairy Desserts8 questionsConcentrated & Dried Dairy Products2 questionsTraditional & Indigenous Dairy Products of the World12 questionsDairy Analogues, Plant-based Alternatives & Composite Dairy Foods5 questionsDairy Packaging12 questionsDairy Plant Utilities & Energy Management3 questionsCleaning-in-Place, Sanitation & Hygienic Design8 questionsDairy Effluent Treatment & Environmental Management4 questionsDairy Food Safety Management Systems15 questionsDairy Standards & Law Worldwide12 questionsQuality Assurance, Statistical Quality Control & Laboratory Management15 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. Under the Codex General Standard for the Labelling of Prepackaged Foods, milk and milk products in a food must be:

  1. Declared only above 10% of the product
  2. Declared only if the food is sold to children
  3. Always declared as allergenic ingredients
  4. Omitted when only whey or casein is used
Answer and working

C. Always declared as allergenic ingredients

Milk is among the foods and ingredients known to cause hypersensitivity that must always be declared, including derivatives such as whey and casein.

Human Nutrition & Dairy in the Diet · Cow's milk protein allergy

2. A reception laboratory receives a sample with 4.0 per cent fat and 12.6 per cent total solids. What is its SNF?

  1. 12.6 per cent
  2. 16.6 per cent
  3. 3.15 per cent
  4. 8.6 per cent
Answer and working

D. 8.6 per cent

SNF = TS - fat = 12.6 - 4.0 = 8.6%. 16.6 adds instead of subtracting; 3.15 divides TS by fat; 12.6 is TS itself.

Milk Composition & Physical Properties · Gross composition of milk and its normal ranges

3. Why are milk payment schemes moving from crude protein to true protein?

  1. Crude protein includes urea and other non-protein nitrogen that has no processing value
  2. Crude protein omits the whey proteins, which are valuable in whey products
  3. True protein can be measured without any nitrogen determination at all
  4. True protein includes fat-globule membrane material and lactose, which together raise cheese yield
Answer and working

A. Crude protein includes urea and other non-protein nitrogen that has no processing value

Crude protein = TN x 6.38 includes NPN (mainly urea), which varies with feed but does not end up in cheese or powder protein. True protein = (TN - NPN) x 6.38.

Milk Proteins & Enzymes · Classification of milk proteins and nitrogen fractions

4. The phytosterol acetate test is used on ghee to detect:

  1. Adulteration with vegetable fat, because plant sterols are absent from milk fat
  2. Oxidative rancidity, because phytosterols form during storage
  3. Adulteration with animal body fat, because tallow and lard both contain phytosterols
  4. Added water, because phytosterols dissolve only in moist ghee
Answer and working

A. Adulteration with vegetable fat, because plant sterols are absent from milk fat

Milk fat sterol is mainly cholesterol; phytosterols such as beta-sitosterol mark vegetable fat. Body fats also contain cholesterol, not phytosterols, so the test does not detect them.

Milk Lipids · Lipid classes in milk: triglycerides, phospholipids, sterols

5. A sweetened condensed milk contains 44 per cent sucrose and 26.5 per cent water. What is its sucrose ratio?

  1. 44.0 per cent
  2. 166 per cent
  3. 37.6 per cent
  4. 62.4 per cent
Answer and working

D. 62.4 per cent

Sucrose ratio = 44 / (44 + 26.5) x 100 = 62.4%. 166 divides sucrose by water; 37.6 is the water share; 44.0 is sucrose per cent of the product.

Lactose, Milk Salts & Vitamins · Lactose in sweetened condensed milk, powders and ice cream

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