FSSAI & TN-MRB

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-I

Indian and International Food Laws (An Overview)

• Food Safety and Standards Act of India, 2006: Provision, definitions and different
sections of the Act and implementation.
• FSS Rules and Regulations.
• Overview of other relevant national bodics (APEDA, BIS EIC, MPEDA, Spice Board
etc.)
• International Food Control Systems/Laws, Regulations and Standards/Guidelines
with regard to Food Safety – (i) Overview of CODEX Alimentarius Commission
(History, Members, Standard setting and Advisory mechanisms: JECFA, JEMRA
JMPR): WTO agreements (SPS/TBT):
• Important national and international accreditation bodies.

Address
No.5, Santhana Gounder Complex, Sogathur X Road, Dharmapuri (D.T) – 636701
Contact: 9489703888, 9487750248
 VM IAS ACADEMY
DHARMAPURI

FSSAI & TN-MRB

SYLLABUS FOR THE RECRUITMENT OF FOOD SAFETY OFFICER

UNIT SUBJECT AND SYLLABUS

UNIT-1 Indian and International Food Laws (An Overview)
• Food Safety and Standards Act of India, 2006: Provision, definitions and
different sections of the Act and implementation.
• FSS Rules and Regulations.
• Overview of other relevant national bodics (APEDA, BIS EIC, MPEDA, Spice
Board etc.)
• International Food Control Systems/Laws, Regulations and
Standards/Guidelines with regard to Food Safety – (i) Overview of CODEX
Alimentarius Commission (History, Members, Standard setting and
Advisory mechanisms: JECFA, JEMRA JMPR): WTO agreements (SPS/TBT):
• Important national and international accreditation bodies.
UNIT-2 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.
UNIT-3 Food Safety Eco System in India
Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its
Background, The Food Safety and Standards Regulations (FSSR) 2011:
Licensing and Registration, Schedule 4 requirements, Recent advances in
Packaging and Labelling Requirements, Regulations related to Nutraceuticals
and Foods for Special Dietary Uses, Provisions on Organic Food and Non-
Specified Food/Food Ingredients, Central Advisory committee and scientific
Committee panels, Food Import Clearance system, Notified labs and
adjudications. Initiatives of FSSAT: Eat Right India, FOSTaC, Food Fortification,
Detect Adulteration with Rapid Test (DART). Clean Street Food, BHOG
(Blissful Hygiene Offering to God), Food Safety on Wheels, Food Smart
Consumer, Codex, Diet for Life etc...

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UNIT-4 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 functions foods.
• Overview of food contaminants and adulterants and their effects on
human health.
• Food allergens and allergenicity.
• Importance of diet in alleviating health risks, especially non-
communicable diseases.

UNIT-5 Food Microbiology & General principles of Food Hygiene

• General principles of food microbiology and overview of food borne
pathogens.
• Overview of sources of microorganisms in food chain (raw materials,
water, air, equipment ete) 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).

UNIT-6 Food Science and Nutrition

Understanding food hazard, foodborne illnesses, water and sanitation, CHP,
GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food
Consciousness Supplementation, Fortification, Bio-fortification, Poor Diet and
consequences: Stunting, wasting & anaemia, Life style diseases, Food testing
and rapid detection methods.
UNIT-7 Food Quality
GMP Auditing and inspections, Food Surveillance, Food Recall, Quality control
of food at all stages processing, Safety issues in food packaging materials,
Sampling from a lot or process line, Non-destructive food quality evaluation
methods.
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UNIT-8 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.
UNIT-9 Food Processing and Preservation
Basic principles and methods of Food Preservation: Heat processing,
pasteurization, canning, dehydration, freezing, freeze drying, fermentation,
microwave, irradiation and chemical additives. Refrigerated and modified
atmosphere storage. Aseptic preservation, hurdle technology, alternate-
thermal technologies and non-thermal processing, New/Novel food additives
and preservatives. Safety issues of processed foods available in market.
UNIT-10 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.

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CFSO & TN-FSO 2025 VM IAS ACADEMY-DHARMAPURI

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FOOD SAFETY OFFICER

SOME IMPORTANT ABBREVIATIONS

S.No ABBREVIATIONS STANDS FOR

1. AGMARK Agricultural Produce Grading and Marking
2. AO Adjudicating Officer
3. APEDA Agricultural and Processed Food Products Export Development
Authority
4. BIS Bureau of Indian Standards
5. CAC Central Advisory Committee
6. CEO Chief Executive Officer
7. CFL Central Food Laboratory
8. CFS Commissioner Food Safety
9. CLA Central Licensing Authority
10. DART Detect Adulteration with Rapid Test
11. DO Designated Officer
12. EOI Expression of Interest
13. FA Food Analyst
14. FBO Food Business Operator
15. FDA Food & Drug Administration
16. FFRC Food Fortification Resource Centre
17. FICS Food Import Clearance System
18. FLRS Food Licensing Registration System
19. FoSCoRIS Food Safety Compliance through Regular Inspections and
Sampling
20. FoSTaC Food Safety Training and Certification
21. FoSCoS Food Safety Compliance System
22. FSS Act Food Safety and Standard Act, 2006
23. FSSAI Food Safety and Standards Authority of India
24. FSO Food Safety Officer

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25. FSKAN Food Safety Knowledge and Assimilation Network

26. FSMS Food Safety Management System
27. FSM Food Safety Mitra
28. FSS Food Safety Supervisor
29. HACCP Hazard Analysis and Critical Control Point
30. HFSS High Fat Salt & Sugar
31. GAP Good Agricultural Practices
32. GFSP Global Food Safety Partnership
33. GHP Good Hygiene Practices
34. GM Genetically Modified
35. GMP Good Manufacturing Practices
36. INfoLNET Indian Food Laboratory Network
37. LSG Local Self Government
38. MDM Mid-Day Meal
39. NABL National Accreditation Board for Testing and Calibration
Laboratories
40. NetProFan Network of Professionals of Food & Nutrition
41. NFL National Food Laboratory
42. NLRP National Level Resource Person
43. PA Product Approval
44. PFA Prevention of Food Adulteration Act, 1954
45. QA Quality Assurance
46. QC Quality Control
47. RBIS Risk Based Inspection System
48. RFP Request for Proposal
49. RUCO Repurpose Used Cooking Oil
50. SAC State Advisory Committee
51. SOP Standard Operating Procedures
52. SHG Self Help Group

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53. TOT Training of Trainers

54. TP Training Partners
55. WHO World Health Organization

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CFSO & TN-FSO 2025 VM IAS ACADEMY-DHARMAPURI

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DHARMAPURI

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-I

INDIAN AND INTERNATIONAL FOOD LAWS (AN OVERVIEW)

FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA (FSSAI)

History
• FSSAI is an autonomous body under “Ministry of Health & Family Welfare”.
• FSSAI was established by Dr.Anbumani Ramadoss (Former Union Minister) on
05.08.2011.
• It has Chairman & 22 members.

About FSSAI
• Present Chairperson of FSSAI Shri Ms. Punya Salila Srivastava, IAS.
• Present CEO of FSSAI Shri G. Kamala Vardhana Rao, IAS.
• FSSAI is a autonomous statutory body.
• Fssai established at 2008 sep 5.
• Fssai is operationalized at 2011.
• FSSAI Published 4 books;
1. Yellow Book: Aimed at inculcating food habits at a young age as habits formed in our
early years.
2. Orange Book: Contains general practices recommended for Safe & Nutritious food
at workplace.
• Orange book have 3 parts,
✓ 1st - HR & Administration
✓ 2nd - Cafeteria/canteen
✓ 3rd - Employee.
3. Purple Book: Contain food standards & Practices Followed by Restaurants.
4. Pink Book: Contains tips & information about food safety & Nutrition.

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FSSAI has been Mandated by the FSS Act, 2006 for performing the following functions
• Promote general awarness about food safety & standards.
• Provide training to those who are involved in food business.
• Creating information network across the country so that all could receive rapid information
about food safety & it’s issues.
• Collect data regarding food consumption, incidence and prevalence of biological risk,
Contaminants in food & introduce rapid alert system.
• To provide scientific advice & support to Central & State govt in the matters of food safety.
• Laying down procedure & guideliness for accredation of lab.

Food Safety and Standards Act 2006 (FSS Act 2006)

• Fss Act 2006, marks a shift from a multilevel to a single line of control.
• It envisages regulation of manufacture, storage, distribution, sale & import of food.
• It provides for establishment of FSSAI as a single point for all matter relating to food.

FSS ACT:
An Act to consolidate the laws relating to food and to establish the Food Safety and
Standards Authority of India for laying down science based standards for articles of food
and to regulate their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption and for matters
connected therewith or incidental thereto.
BE it enacted by Parliament in the Fifty-seventh Year of the Republic of India

History of FSS Act 2006

The Central govt declared it’s intention about FSS in the
Budget speech in 2002. (1st introduced in parliament)

Food Safety Standards bill, 2005 april.

President assent on 23 Aug 2006.
Food Safety Standards Act, 2006 (Aug 24).

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 FSSAI & TN-MRB

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-II

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.

Address
No.5, Santhana Gounder Complex, Sogathur X Road, Dharmapuri (D.T) – 636701
Contact: 9489703888, 9487750248
 VM IAS ACADEMY
DHARMAPURI

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-II

FSSAI – ROLE, FUNCTIONS, INITIATIVES

(A GENERAL UNDERSTANDING)

GENESIS AND EVOLUTION OF FSSAI

• The Food Safety and Standards Authority of India (FSSAI) has been established under
Food Safety and Standards, 2006 which consolidates various acts & orders that have
hitherto handled food related issues in various Ministries and Departments.
• FSSAI has been created for laying down science based standards for articles of food and to
regulate their manufacture, storage, distribution, sale and import to ensure availability of
safe and wholesome food for human consumption.
• An Act to consolidate the laws relating to food and to establish the Food Safety and
Standards Authority of India for laying down science based standards for articles of food
and to regulate their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption and for matters connected
therewith or incidental thereto.

Highlights of the Food Safety and Standard Act, 2006

• Prevention of Food Adulteration Act 1954.

• Fruit Products Order 1955.
• Meat Food Products Order 1973.
• Vegetable Oil Products (Control) Order 1947.
• Edible Oils Packaging (Regulation) Order 1998.
• Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order 1967.
• Milk and Milk Products Order 1992.
• Any other order issued under Essential commodities Act 1955. will be repealed after
commencement of FSS Act 2006.

The Act also aims to establish a single reference point for all matters relating to food safety
and standards, by moving from multi- level, multi- departmental control to a single line of
command. To this effect, the Act establishes an independent statutory Authority – the Food

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Safety and Standards Authority of India with head office at Delhi. Food Safety and Standards
Authority of India (FSSAI) and the State Food Safety Authorities shall enforce various
provisions of the Act.

The intent of the Act lies in bringing almost all the food business areas within its scope & to
promote the objective of ''Food Safety'' and not mere the'' Prevention of Food
Adulterations '' as was the case with the previous laws.

FOOD SAFETY AND STANDARDS ACT 2006

• Realizing that how inadequate these Acts and Orders were proving, the Prime Minister's
Council of Trade and Industry in 1998 recommended enactment of a comprehensive
legislation of food subsuming all the present food laws to modernize the food sector and
ensure safety of food.
• In 2004, the Joint Parliamentary Committee (JPC) emphasized that all the present food laws
should be converged and there should be just one regulatory body for the whole of India.
The Food Standards and Safety Bill, 2005 was passed by both the Houses of Parliament
after extensive discussions, consultations with stakeholders and forging a consensus on
contentious issues and became an Act on 2 August, 2006.

OBJECTIVES, MANDATE AND SCOPE OF FSS ACT

The objective of the FSS Act, 2006 is to make available safe and wholesome food to
the public, in keeping with changing needs and requirements. The Act also aimed to establish
Food Safety and Standards Authority of India (FSSAI), as the single reference point for all
matters relating to FSS Act, Regulations and enforcement, by moving from multi- level, multi
departmental control to a single line of command.
The major areas of departure of FSS Act from PFA act are:
• Food safety is the primary responsibility of the Food Business Operator (FBO) as it knows
best how the food is manufactured and how safety can be compromised.
• Risk assessment must form the basis of standard setting. The regulator needs to monitor
the latest scientific development in the food sector, emerging safety issues across the world
and anticipate safety risks before they actually hit.

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• FBOs at various stages in the food chain need to adhere to applicable safety and hygienic
practices as contamination can occur at any point in the food chain. Certification of food
safety processes or safety audits become important to ensure food safety.
• Transparency in setting standards wherein stakeholders are provided with reasonable time
to give suggestions on proposed regulations as well as sufficient time to FBOs to make
necessary changes in their processes to adopt the new regulations. FBOs have a clear means
of contesting the findings of government food laboratories by appealing to accredited
referral laboratories.
• The Act does not discriminate between a small hawker or a huge FBO and makes it
mandatory for everyone handling food to keep it safe and fit for human consumption.
Therefore, this Act is applicable to every person that is in the food business.

Establishment of the Authority

Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for
the implementation of FSSAI. The Chairperson and Chief Executive Officer of Food Safety
and Standards Authority of India (FSSAI) have already been appointed by Government of
India. The Chairperson is in the rank of Secretary to Government of India.

FSSAI has been mandated by the FSS Act, 2006 for performing the following functions:

• Framing of Regulations to lay down the Standards and guidelines in relation to articles of
food and specifying appropriate system of enforcing various standards thus notified.
• Laying down mechanisms and guidelines for accreditation of certification bodies engaged
in certification of food safety management system for food businesses.
• Laying down procedure and guidelines for accreditation of laboratories and notification of
the accredited laboratories.
• To provide scientific advice and technical support to Central Government and State
Governments in the matters of framing the policy and rules in areas which have a direct or
indirect bearing of food safety and nutrition.
• Collect and collate data regarding food consumption, incidence and prevalence of
biological risk, contaminants in food, residues of various, and contaminants in foods
products, identification of emerging risks and introduction of rapid alert system.

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 FSSAI & TN-MRB

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-III

Food Safety Eco System in India

Indian Scenario of Food Safety: Food Safety and Standards Act, 2006 and its
Background, The Food Safety and Standards Regulations (FSSR) 2011: Licensing and
Registration, Schedule 4 requirements, Recent advances in Packaging and Labelling
Requirements, Regulations related to Nutraceuticals and Foods for Special Dietary
Uses, Provisions on Organic Food and Non-Specified Food/Food Ingredients, Central
Advisory committee and scientific Committee panels, Food Import Clearance system,
Notified labs and adjudications. Initiatives of FSSAT: Eat Right India, FOSTaC, Food
Fortification, Detect Adulteration with Rapid Test (DART). Clean Street Food, BHOG
(Blissful Hygiene Offering to God), Food Safety on Wheels, Food Smart Consumer,
Codex, Diet for Life etc...

Address
No.5, Santhana Gounder Complex, Sogathur X Road, Dharmapuri (D.T) – 636701
Contact: 9489703888, 9487750248
 VM IAS ACADEMY
DHARMAPURI

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-III

INDIAN FOOD SAFETY ECO SYSTEM IN INDIA

INIDAN SCENARIO OF FOOD SAFETY

• There is a robust food safety framework in India.

FOOD SAFETY AND STANDARDS ACT, 2006

• It is an Act to consolidate the laws relating to food and to establish the Food Safety and
Standards Authority of India for laying down science-based standards for articles of food
and to regulate their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption and for matters connected
therewith or incidental thereto.
• In India the Food Safety and Standards Authority of India (FSSAI) is the apex food
regulator.
• The Food Safety and Standards Authority of India (FSSAI) was set up in 2008 for the
proper monitoring of food hygiene and quality in India. It was functional from 2011 and
ever since has been responsible for managing food safety in our country.
• The FSSAI has its headquarters at New Delhi. The authority also has 4 regional offices
located in Delhi, Mumbai, Kolkata, and Chennai.
• The FSSAI sets science-based standards for food production, storage, distribution, and sale.
It also licenses food businesses and conducts inspections to ensure compliance.

Functions of FSSAI
Following functions are performed by the Food Safety and Standards Authority of India.
• Setting Rules and Guidelines – FSSAI sets up rules and guidelines which need to be
followed by all food manufacturing companies, keeping into consideration hygiene and
food safety
• Granting License – To pursue any food related business, the owner needs to get a
certificate and license with the permission of FSSAI
• Test the Standard of Food – the standard and quality of food manufactured by all
companies registered under FSSAI, is done by the organisation themselves
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• Regular Audits – Proper inspection is done for food-producing and manufacturing

companies to ensure the standards are at par with the guidelines
• Spreading Food Safety Awareness – It is the responsibility of FSSAI to spread awareness
and inform the citizens about the importance of safe and hygienic food consumption
• Maintain Records and Data – FSSAI also has the responsibility to maintain proper
records and data of all the registered organisations. Any violation of rules prescribed by
FSSAI can lead to the termination of the license
• Keeping the Government Updated – Any food safety-related threat must be informed to
the Government authorities for further action. Also, assist them in framing food standard
policies

INDIAN SCENARIO

Prevention of Food Adulteration Act Export (Quality Control &

1954 and Rules Inspection) Act
Department of Health Department of Commerce
Ministry of Health and Family Welfare Ministry of Commerce & Industry

Fruit Products Order INDIAN Meat Products Order

Ministry of Food FOOD Ministry of Food
Processing Industries LAWS Processing Industries

Agricultural Produce
Milk and Milk Products Order
(Grading & Marketing) Act
Department of Animal Husbandry
Department of Agriculture and
Ministry of Agriculture
Cooperation Ministry of Agriculture

Standards of Weights and Measures Act and Packaged Commodity Rules,

The Vegetable Oil Products (Control) Order,
The Edible Oils Packaging (Regulation) Order,
The Solvent Extracted Oil, Deoiled Meal, and Edible Flour (Control) Order
Ministry of Consumer Affairs, Food and Public Distribution

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-IV

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 functions foods.
• Overview of food contaminants and adulterants and their effects on human
health.
• Food allergens and allergenicity.
• Importance of diet in alleviating health risks, especially non-communicable
diseases.

Address
No.5, Santhana Gounder Complex, Sogathur X Road, Dharmapuri (D.T) – 636701
Contact: 9489703888, 9487750248
 VM IAS ACADEMY
DHARMAPURI

FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-IV

PRINCIPLES AND BASICS OF FOOD CHEMISTRY AND

THEIR ROLE IN HUMAN NUTRITION

STRUCTURE AND FUNCTIONS OF MACRO-AND MICRO NUTRIENTS

ROLE OF MACRO AND MICRONUTRIENTS IN HUMAN NUTRITION
Macronutrients
• These nutrients are needed in larger quantities and provide energy. They are the main
components of tissues and make up the total caloric intake. Macronutrients include
carbohydrates, proteins, and fats.
Micronutrients
• These nutrients are needed in smaller quantities, but are still crucial for health and vital
functions. They include vitamins, minerals, and water. Micronutrients are responsible for
repairing damaged cells and tissues, and preventing infectious diseases.
CARBOHYDRATE
• A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O)
atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water) and thus with the
empirical formula Cm (H2O) n.
• Carbohydrates or saccharine (Greek: Sacharon, sugar) means "carbon hydrate" which is
• (CH2O) n wherein n>3.

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They are classified according to the number of structural units into:

1-Monosaccharides: They are the simplest carbohydrates that cannot be hydrolysed into
simpler units.

2-Disaccharides: produce 2 molecules of monosaccharide on hydrolysis.

3-Oligosaccharides produce three to ten monosaccharide units on hydrolysis

4-Polysaccharides: produce more than 10 monosaccharide units on hydrolysis

Monosaccharides:
• Monosaccharides are the simplest form of carbohydrate known as simple sugar.
Monosaccharides are classified according to their functional group and number of carbon
atoms.
• If monosaccharide contains aldehyde group (CHO) → it's called aldose.
• And if contain ketone group (c=o) it's called ketose.
• Biose: C2H4O 2 (e.g.) Glycolic aldehyde

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-V

FOOD MICROBIOLOGY & GENERAL PRINCIPLES OF FOOD HYGIENE

1. GENERAL PRINCIPLES OF FOOD MICROBIOLOGY AND OVERVIEW OF

FOOD BORNE PATHOGENS

Microorganisms → An organism that can be seen only through a microscope.

Microorganisms include bacteria, protozoa, algae, and fungi. Although viruses are not considered
living organisms, they are sometimes classified as microorganisms.

Microbiology is the study of all living organisms that are too small to be visible with the
naked eye. This includes bacteria, archaea, viruses, fungi, prions, protozoa and algae,
collectively known as 'microbes'.

➔ These microbes play key roles in nutrient cycling, biodegradation/biodeterioration,

climate change, food spoilage, the cause and control of disease, and biotechnology.
➔ Highly Versatile - making life-saving drugs, the manufacture of biofuels, cleaning up
pollution, and producing/processing food and drink.

While bacteria are classified as prokaryotes (cells without definite nuclei), the fungi,
algae, and protozoa are eukaryotes (cells with nuclei).

CHARACTERISTICS OF MICROBES

➔ Too small to be seen with the unaided human eye, and some form of microscopy is
required for the study of their structure.
➔ Cells or other structures are relatively simple and less specialized than those of higher
plants and animals.
➔ Handled and cultured in the laboratory in aseptic way

Microbiology can be classified based on two categories:

i) Based on Microbial group under study
ii) based on Application.

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BASED ON MICROBIAL GROUP

Bacteriology - the study of bacteria

Mycology - the study of fungi

Protozoology - the study of protozoa

Phycology (algology) - the study of

algae

Virology - Studmy of Viruses

BASED ON APPLICATION

Medical Microbiology

Agricultural Microbiology

Marine Microbiology

Industrial Microbiology

Food Microbiology

HISTORY AND ORIGIN OF FOOD MICROBIOLOGY

Although processes of food spoilage and methods of food preservation and food fermentation
have been recognized since ancient times, it was not until the 1800s that the relationship
between foods and micro-organisms was established.
➔ In 1837 Theodor Schwann proposed that the yeast which appeared during alcoholic
fermentation was a microscopic plant.
➔ Between 1857 and 1876 Louis Pasteur showed that micro-organisms were responsible
for the chemical changes that take place in foods and beverages.

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-VI

FOOD SCIENCE AND NUTRITION

FOOD HAZARD AND FOOD BORNE ILLNESS

Food Hazard

• A biological, chemical or physical agent or condition of food with the potential to cause an
adverse health effect.
• Understanding the hazards that contribute to food borne illness and injury is important to
determine the necessary steps to prevent, reduce to an acceptable level, or eliminate
altogether hazards before food reaches the consumer.

Types of Hazard

• Physical Hazard.
• Chemical Hazard.
• Biological Hazard.
• Physical Biological Hazard.

Physical Hazard

• Any foreign object (inanimate) found in the food or a naturally occurring object (metal,
hard plastic), that can cause a food borne illness is called a ‘Physical Hazard’.

Common Physical Hazards include:

➢ Glass.
➢ Chipped pieces from equipment.
➢ Metal shavings from cans and foils.
➢ Stapler pins.
➢ Blades.
➢ Plastic or chipped pieces of disposables.
➢ Lint and threads.
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➢ Band- aids.
➢ Hair.
➢ Finger nails.
➢ Jewellery pieces.
➢ Insects and other pests.

• In general, physical hazards do not cause a disease but an injury – such as a broken tooth
or a cut in the mouth.
• Some claims have been made that physical hazards cause a psychological impact
that disturbs the relationship between individuals and their food (so-called Psychosomatic
food illness).

Chemical Hazard

• Naturally occurring and process- induced chemical substances that can cause a food borne
illness are called a ‘Chemical Hazard’.

1. Natural Chemical Contaminants include:

✓ Mycotoxins.
✓ Ciguatoxin , Saxitoxin, Brevitoxin and Domoic Acid from Marine Algae.
✓ Histamine / Scombroid poisoning from fish.

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-VII

FOOD QUALITY

GMP AUDITS AND INSPECTIONS

GMP Audit
• A GMP audit is a comprehensive, third-party inspection of a production
company.
• It is meant to identify operational flaws and legal violations.
• Along with specific inspection results, GMP audits are meant to communicate
a set of standards and guidance on how to meet these standards.

FSSAI GMP Audits

• To strengthen the food safety surveillance system, FSSAI has envisaged audits
of Food Business Operators through Private Auditing Agencies.
• Inspecting and auditing food businesses is a humongous task, hence in order
to cultivate and foster the growth of compliance culture FSSAI is enabling
compliance through Auditing Agencies.
• Food Safety Audits will reduce the regulatory Food Safety Inspections
conducted by Central or State Licensing Authorities.
• Satisfactory Audits will lead to less frequent regulatory inspections by Central
or State Licensing Authority except the regulatory sampling.
• Hence, Third party Audits will reduce the burden on the regulatory inspection
conducted by Central or State Licensing Authorities and also encourage the
efficient self-compliance by the food businesses
• This will strengthen food safety surveillance system and encourage self-
compliance while at the same time assuring safe food to the consumers.

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• While emphasising on self-compliance by the food businesses, to address the

need to monitor such compliance, FSSAI is envisaging introducing Audit of
the food companies by FSSAI Recognized Auditing Agencies.
• Food Safety and Standards (Food Safety Auditing) Regulations, 2018 have
been notified on 28th August 2018 for the same.
• This Food Safety and Standards (Food Safety Auditing) Regulations, 2018
includes the Procedure for recognition of Auditing Agencies, Procedure for
Renewal Cancellation/Suspension of recognition, Terms and conditions of
recognition, auditing procedure, Duties of auditors, Audit reporting and audit
monitoring system.
• Selected Food Categories on the basis of their risk classification will be
subject to mandatory food safety Auditing.
• Food Businesses falling under such category would be required to get their
businesses timely audited by recognised Auditing Agencies on their own.
• Food businesses which are not subject to mandatory auditing can also
voluntarily opt for Auditing of their businesses.
• A GMP audit in quality control refers to good manufacturing practices and it
ensures the quality and safety of your products.
• It is a set of standards and principles your business should work to in order to
achieve the best results for your products.
• When applied to the food industry, it means you will be striving to produce
the best food possible to meet your customers' expectations and be as efficient
as you can as a food supplier.
• GMP can be implemented through audits referred to in the industry as GMP
audits which help reduce risk, save money, uphold a company's reputation and
carve out a competitive edge in an increasingly competitive market.

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-VIII

GENERAL CONCEPTS OF FOOD ANALYSIS AND TESTING

LABORATORY SAMPLING

• Section 47 of the Food Safety & Standards Act, 2006.

• Rule 2.4 of Food Safety & Standards Rule, 2011.
• Food Safety & Standards (Laboratory & Sample Analysis) Regulations, 2011.
• provides with the procedure of sampling and analysis along with sample size of various
articles of food.

What is Food Sampling?

Food sampling is a process of drawing a sample/ a small portion of food which is a
representative of a population/ lot of a food for testing, analysing, intended to show the nature
and quality of the whole specimen.

Objectives of Food Sampling:

(a) Protecting public health
✓ Detect naturally occurring toxins, contaminants, use of unsuitable ingredients,
excessive addition of additives
(b) Detecting fraudulent activities
✓ Fraud or mislabelling can be detected; this is particularly true of imported food
sampling where inspection of the manufacturing process is not an option.
(c) Giving customers sufficient information to make informed choices
✓ To help to check the veracity and accuracy of this labelling information.
(d) Ensuring that food standards are maintained
✓ To check whether foods meet the various statutory standards
(e) Informing the enforcement approach
✓ Sampling is also of use during the investigation of complaints about food, for example
follow-up sampling to establish if the cause of the complaint was an isolated incident.

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(f) Providing product quality advice to the producer

✓ Enforcement sampling alerts industry that products are being monitored for the purpose
of consumer protection and legal compliance.
(g) Promoting fair trade and deterring bad practice
✓ Legitimate businesses need assurance they will not be undermined by competitors who
cut corners or commit fraud.
Types of Samples
(a) Legal Sample:
• The enforcement of food law is primarily the responsibility of Food Safety Officials of
the State/UTs.
• To deliver a well- balanced enforcement service and effectively protect consumers, state
authorities need to have effective sampling policies, procedures and programmes in place.
• Legal samples are those samples, where after analysis, if an adverse result is received
legal action shall be initiated along with relevant enforcement action for quick relief.
• In other words these samples can be used for prosecution.
• Legal samples are drawn as per the sampling procedure detailed in the FSS Act, 2006,
rules & Regulations made there under and the entire procedure is to be strictly followed
by the Food Safety Officers.

(b) Surveillance Sample:

• The samples drawn for purposes of surveillance, survey and research, and cannot be not be
used for prosecution. This may be a ongoing process and is normally initiated by the Food
Authority.
• The policy, plan and programme all may be formulated by the Food Authority and is
normally forwarded to the State Authorities for drawing samples as per the guidelines
enumerated in the plan.
• The surveillance sampling may also be done by the Central Authorities or jointly by the
Central and State Authorities.
• This type of sampling is done to monitor the safety and quality of food manufactured, sold
or imported in the country.

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FOOD SAFETY OFFICER SHORT NOTES - 2025

UNIT-IX & X

FOOD PROCESSING & PRESERVATION

PRINCIPLES OF FOOD RESERVATION, PROCESSING & PACKAGING

FOOD PRESERVATION

INTRODUCTION

• Food processing techniques dates back to the prehistoric ages

• when crude processing techniques incorporated slaughtering, fermenting, sun drying,
preserving with salt, and various types of cooking (such as roasting, smoking, steaming,
and oven baking).
• Salt-preservation was especially common for foods that constituted warrior and sailors'
diets, up until the introduction of canning methods.
• Modern food processing technology in the 19th and 20th century was largely developed to
serve military needs.
• In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for
French troops.
• Tinning and then canning by Peter Durand in 1810.
• Pasteurization, discovered by Louis Pasteur in 1862.

✓ Food preservation is the process of prevention of decay or spoilage of food and helps it to
be stored in a fit condition for future use.
✓ Preservation of food is a major step in assuring adequate food supply for a nation.
✓ Foods that are obtained from plant and animal sources should be preserved well.
✓ This will ensure continuous supply throughout the year with no shortage of food.

Significance of Food Preservation:

1. Increases the shelf life of food.

2. Ensures food supply during scarcity and drought.
3. Adds variety in the diet.

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4. Saves time and energy.

5. Minimizes food wastage.
6. Stabilizes the price of food.
7. Increases the availability of seasonal foods throughout the year.

Need of Food Preservation:

• Incomes of the rural farming sector will be increased as results of the increase in their
marketable surplus.
• Improvement of product quality will enable the farmers to sell their value added' produce
at an attractive price.
• increase the nutritional status of the country.
• Develop and transfer viable agro-based industries at rural level in order to increase income
and employment opportunities.
• Provide food with attractive packaging and nutrients required for enhancing good health,
strengthening bodies and empowering minds.

Principles of Food Preservation:

I. Prevention or delay of microbial decomposition

(a) By keeping away undesirable micro-organisms. (Eg: asepsis)

(b) By removal of microorganisms. (Eg: Filtration).
(c) By hindering the growth and activity of microorganisms. Eg: refrigeration, drying,
dehydration, addition of chemical preservatives.
(d) By killing the microorganisms. Eg: by heat or radiation

II. Prevention or delay of self-decomposition of food

(a) By destruction or inactivation of enzymes Eg: by blanching.

(b) By prevention or delaying the chemical reactions. Eg: prevention of oxidation using lime
juice/citric acid.

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