Food Safety Officer — Tamil Nadu

India · Tamil Nadu Public Service Commission · civil-service · unverified source

228practice questions written to this syllabus
19subjects

Format

Unverified. State PSC written examination for Food Safety Officer posts in the Food Safety and Drug Administration Department.

Over the years

Unverified: only the commission's home page was confirmed. Eligibility under the FSS Rules 2011 includes degrees in food technology, dairy technology, biotechnology, oil technology, agricultural science, veterinary science, biochemistry, microbiology, chemistry or medicine.

Official source: https://www.tnpsc.gov.in/

Subjects this exam draws on

Human Nutrition & Nutritional Quality of Processed Foods15 questionsFood Microbiology: Spoilage, Pathogens & Detection11 questionsFood Analysis: Proximate, Chemical & Instrumental Methods11 questionsFood Toxicology, Contaminants & Allergens15 questionsNovel & Non-thermal Food Processing Technologies3 questionsFood Plant Sanitation, Cleaning & Pest Management5 questionsCereal Science & Milling Technology9 questionsBakery, Pasta & Snack Food Technology11 questionsPulses, Oilseeds & Plant Protein Technology9 questionsFats & Oils Technology9 questionsFood Packaging Science & Technology4 questionsShelf-life Science & Food Stability4 questionsFood Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes12 questionsFood Law, Standards & Regulatory Affairs Worldwide19 questionsFood Safety Inspection, Sampling & Enforcement30 questionsFood Adulteration, Authenticity & Food Fraud30 questionsFood Risk Analysis: Risk Assessment, Management & Communication10 questionsFood Additives & Ingredient Technology11 questionsNew Food Product Development & Formulation10 questions

Five practice questions, worked

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

1. WHO recommends that intake of free sugars be kept below what share of total energy, with a further conditional recommendation of below 5%?

  1. 15%
  2. 20%
  3. 10%
  4. 25%
Answer and working

C. 10%

WHO 2015: free sugars below 10% of energy, conditionally below 5%.

Human Nutrition & Nutritional Quality of Processed Foods · Carbohydrates and dietary fibre in nutrition

2. Pseudoappendicitis caused by mesenteric lymphadenitis is characteristic of infection with:

  1. Listeria monocytogenes
  2. Vibrio vulnificus
  3. Salmonella Typhi
  4. Yersinia enterocolitica
Answer and working

D. Yersinia enterocolitica

Y. enterocolitica, from undercooked pork, causes enterocolitis and mesenteric lymphadenitis that mimics appendicitis.

Food Microbiology: Spoilage, Pathogens & Detection · Bacterial food-borne pathogens: Salmonella, Listeria, E. coli (STEC), Campylobacter, Shigella, Vibrio and Yersinia

3. Aflatoxin sampling plans for groundnuts specify large aggregate samples ground entirely before sub-sampling mainly because

  1. aflatoxin is evenly distributed in every kernel of the lot
  2. grinding destroys aflatoxin and lowers the result to a safe level
  3. aflatoxin occurs in a few highly contaminated kernels
  4. small samples always overestimate aflatoxin in every case
Answer and working

C. aflatoxin occurs in a few highly contaminated kernels

Contamination is highly heterogeneous, so sampling error dominates; large samples and full grinding reduce it.

Food Analysis: Proximate, Chemical & Instrumental Methods · Sampling and sample preparation

4. An additive has an ADI of 0.2 mg/kg bw/day. What is the acceptable daily intake for a 70 kg adult?

  1. 350 mg/day
  2. 1.4 mg/day
  3. 0.2 mg/day
  4. 14 mg/day
Answer and working

D. 14 mg/day

0.2 × 70 = 14 mg per day. 1.4 is a decimal slip; 350 divides 70 by 0.2.

Food Toxicology, Contaminants & Allergens · Principles of toxicology: dose-response, NOAEL, ADI and TDI

5. Irradiation of spices is detected by

  1. Kjeldahl nitrogen
  2. the Bloom test
  3. measuring Brix
  4. thermoluminescence of adhering minerals
Answer and working

D. thermoluminescence of adhering minerals

Silicate minerals store energy and emit light on heating; ESR and 2-alkylcyclobutanones detect other foods.

Novel & Non-thermal Food Processing Technologies · Food irradiation: dose, sources, effects and labelling

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