{"id":31653,"date":"2026-03-15T18:00:00","date_gmt":"2026-03-15T18:00:00","guid":{"rendered":"https:\/\/sarkariresultz.in\/?page_id=31653"},"modified":"2026-03-15T18:00:00","modified_gmt":"2026-03-15T18:00:00","slug":"fssai-syllabus","status":"publish","type":"post","link":"https:\/\/recruitmentsboard.com\/syllabus\/fssai-syllabus\/","title":{"rendered":"FSSAI Syllabus Post wise #Adminstratie officer, Assistant etc"},"content":{"rendered":"
    \n
  1. Disclaimer: –\u00a0The examination pattern & syllabus is only indicative in nature.<\/span><\/li>\n<\/ol>\n

     <\/p>\n

    FSSAI Assistant Technical officer syllabus pdf<\/p>\n

     <\/p>\n

      \n
    1. <\/a>POST WISE SYLLABUS\/ EXAMINATION PATTERN FOR WRITTEN EXAM FOR DIRECT RECRUITMENT\n
        \n
      1. ALL POSTS AT LEVEL 7 AND ABOVEPattern Of Exam:\n
          \n
        • \n

          Mode of exam: Pen and Paper.<\/p>\n<\/li>\n

        • \n

          Descriptive paper in English or Hindi<\/p>\n<\/li>\n

        • \n

          Time: 120 minutes<\/p>\n<\/li>\n

        • \n

          Question paper divided into different parts with varying weightage<\/p>\n<\/li>\n

        • \n

          Syllabus: Joint Director and Deputy Director<\/h2>\n<\/li>\n
        • \n\n\n\n\n\n\n
          \n

          Syllabus<\/p>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 Ethics and understanding<\/p>\n

          Management\/ strategy\/ Leadership\/ Ethics or integrity related case study\/ situational<\/p>\n

          analysis\/ Essay<\/p>\n<\/td>\n

          		\n

          2Questions *10 (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem- National(FSSAI, BIS, Commodity Boards, EIC, AGMARK), Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Questions* 10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge<\/p>\n

          (Candidates to attempt questions from any one out of the three Sections)<\/p>\n

          Section 1 \u2013 Admin\/ Finance<\/p>\n

          Constitutional framework of government, Union Government and Administration, Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.<\/p>\n

          Section 2 \u2013 Law<\/p>\n

          Constitutional and Administrative law, Law of crimes, PCA, Law of Torts, Law of Contracts and Mercantile Law, Cyber laws, Copyright Act etc.<\/p>\n

          Section 3 \u2013 Food Science and Technology<\/p>\n

          Food Science and Nutrition:\u00a0Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food Consciousness, Supplementation, Fortification, Bio-fortification, Genetically Modified Foods, CIB & RC, GEAC, Poor Diet and consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection methods, Accuracy and Precision in food testing.<\/span><\/p>\n

          Food Safety and Quality:\u00a0GMP, Auditing and inspections, Food Surveillance, Risk Analysis: Risk Assessment, Risk Communication and Management, Traceability and Recall of Food Products, Popular global cases of recall, Quality control of food at all stages of processing, Safety issues in food packaging materials, Sampling from a lot or process line, Non-destructive food quality evaluation methods, Safety issues of processed foods available in market, Global trends in Food Safety Assurance: Codex, US Food and Drug Administration and Food Safety at European Union, Harmonization of Food Safety Regulations<\/span><\/p>\n

          Food Processing and Preservation:\u00a0Basic 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.<\/span><\/p>\n<\/td>\n

          		\n

          4 Questions *15<\/p>\n

          (60 marks)<\/p>\n

          There will be 6 questions in each section. Candidate can attempt questions from any one section only out of the three sections. A total of 4 questions need to be attempted.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
          \n

          Syllabus: Central Food Safety Officer \/ Technical Officer<\/h2>\n

           <\/p>\n

          Part A: General Ability<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          Reading comprehension, Smart Working with MS Office, Mental agility based on case studies\/ situational analysis.<\/p>\n<\/td>\n

          		\n

          2 Q x 10<\/p>\n

          Marks<\/p>\n<\/td>\n

          		\n

          =<\/p>\n<\/td>\n

          		\n

          20<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B: Food Safety Eco System in India:<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          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 FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering<\/p>\n

          to God), Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life etc.,<\/p>\n<\/td>\n

          		\n

          2 Q x 10<\/p>\n

          Marks (out questions)<\/p>\n<\/td>\n

          		\n

          =<\/p>\n

          of<\/p>\n<\/td>\n

          		\n

          20<\/p>\n

          3<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C:<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          Food Science and Nutrition:\u00a0Understanding food hazard, food borne illnesses, water and<\/span><\/p>\n<\/td>\n

          		\n

          4 Q x 15<\/p>\n<\/td>\n

          		\n

          =<\/p>\n<\/td>\n

          		\n

          60<\/p>\n<\/td>\n<\/tr>\n

          \n

          sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration, Food Nutrition and Food<\/p>\n<\/td>\n

          		\n

          Marks (Out<\/p>\n<\/td>\n

          		\n

          of<\/p>\n<\/td>\n

          		\n

          6<\/p>\n<\/td>\n<\/tr>\n

          \n

          Consciousness, Supplementation, Fortification, Bio-fortification, Poor Diet and<\/p>\n<\/td>\n

          		\n

          questions)<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/tr>\n
          \n

          consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          detection methods.<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          Food Quality:\u00a0GMP Auditing and inspections, Food Surveillance, Food Recall, Quality<\/span><\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          control of food at all stages processing, Safety issues in food packaging materials,<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          Sampling from a lot or process line, Non-destructive food quality evaluation methods.<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          Food Processing and Preservation:\u00a0Basic principles and methods of Food Preservation:<\/span><\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          Heat processing, pasteurization, canning, dehydration, freezing, freeze drying,<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          fermentation, microwave, irradiation and chemical additives.Refrigerated and modified<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          atmosphere storage. Aseptic preservation, hurdle technology, alternate-thermal<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          technologies and non thermal processing, New\/Novel food additives and preservatives.<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
          \n

          Safety issues of processed foods available in market.<\/p>\n<\/td>\n

          		<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
          \n

          <\/h2>\n

          FSSAI Syllabus: Assistant Director (Technical)<\/h2>\n

          Part A: General Ability<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          Reading comprehension, Smart Working with MS Office, Mental agility based on case studies\/ situational analysis., Food safety and ethics. Working in a team and leading the team at work place.<\/p>\n<\/td>\n

          		\n

          2 Q x 10 = 20<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B: Food Safety Eco System in India:<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          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 panels, Food Import Clearance system, Notified labs and adjudications. Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Public private partnership at FSSAI, Food Smart Consumer, Codex, Diet<\/p>\n

          for Life etc.,<\/p>\n<\/td>\n

          		\n

          2 Q x 10 = 20<\/p>\n

          Marks (Out of 3 questions)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C:<\/p>\n<\/td>\n

          		<\/td>\n<\/tr>\n
          \n

          Food Science and Nutrition:\u00a0Understanding food hazard, food borne illnesses, water and sanitation, GHP, GAP, HACCP, food allergies, Food Adulteration\/ Food Contamination, Food Nutrition and Food Consciousness, Supplementation, Fortification, Bio-fortification, Genetically Modified Foods, Poor Diet and consequences: Stunting, wasting & anaemia, Life style diseases, Food testing and rapid detection methods, Accuracy and Precision in food testing.<\/span><\/p>\n<\/td>\n

          		\n

          4 Q x 15 = 60<\/p>\n

          Marks<\/p>\n

          (Out of 6 questions)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Food Safety and Quality:\u00a0GMP, Auditing and inspections, Food Surveillance, Risk Analysis: Risk Assessment, Risk Communication and Management, Traceability and Recall of Food Products, Popular global cases of recall, Quality control of food at all stages of processing, Safety issues in food packaging materials, Sampling from a lot or process line, Non-destructive food quality evaluation methods, Safety issues of processed foods available in market, Global trends in Food Safety Assurance: Codex, US Food and Drug Administration and Food Safety at European Union, Harmonization of Food Safety<\/span><\/p>\n

          Regulations<\/p>\n<\/td>\n<\/tr>\n

          \n

          Food Processing and Preservation:\u00a0<\/b>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. Biotechnological and nano technological application in food processing and safety implications, Packaging materials\u00a0viz.\u00a0<\/i>properties and testing procedures, packaging of<\/p>\n

          fresh and processed foods. Shelf life studies.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
          \n

          <\/h2>\n

          FSSAI Syllabus: Assistant Director<\/h3>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 Ethics and understanding<\/p>\n

          Management\/ strategy\/ Leadership\/ Ethics or integrity related case study\/ situational analysis\/ Essay<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge<\/p>\n

          Section 1<\/p>\n

          Constitutional framework of government, Union Government and Administration, Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.<\/p>\n

          Section 2<\/p>\n

          Constitutional and Administrative law, Law of crimes, PCA, Law of Torts, Law of Contracts and Mercantile Law, Cyber laws, Copyright Act etc.<\/p>\n<\/td>\n

          		\n

          (Candidates can attempt question from either section 1 or<\/p>\n

          section 2)<\/p>\n

          4 Questions *15 (60 marks) out of 6 questions<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
          \n

          <\/h3>\n

          FSSAI Syllabus Administrative Officer<\/h2>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 General knowledge and Computation skills<\/p>\n

          Reading comprehension, Smart Working with MS Office, Mental agility based on case studies\/ situational analysis.<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge<\/p>\n

          Constitutional framework of government, Union Government and Administration,<\/p>\n

          Parliamentary procedures, General Financial Rules, Service rules for central government employees, RTI Act etc.<\/p>\n<\/td>\n

          		\n

          4 Questions *15 (60 marks) out of 6 questions<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
          \n

          <\/h2>\n

          FSSAI Syllabus :Senior Manager<\/h2>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 Ethics and understanding<\/p>\n

          Management\/ strategy\/ Leadership\/ Ethics or integrity related case study\/ situational analysis\/ Essay<\/p>\n<\/td>\n

          		\n

          1 (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge Section-1<\/p>\n

          Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;<\/p>\n

          Section-2<\/p>\n

          Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;<\/p>\n

          Laws on social security, Industrial relations and compensation;<\/p>\n<\/td>\n

          		\n

          3 (60 marks)<\/p>\n

          Section one will contain 4 questions and section two will contain 3 questions.<\/p>\n

          One question from section 1 is compulsory.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
          \n

          <\/h2>\n

          FSSAI Syllabus: Manager<\/h2>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 Ethics and understanding<\/p>\n

          Management\/ strategy\/ Leadership\/ Ethics or integrity related case study\/ situational<\/p>\n

          analysis\/ Essay<\/p>\n<\/td>\n

          		\n

          1 (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Questions *10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge<\/p>\n

          Section-1<\/p>\n

          Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;<\/p>\n

          Section-2<\/p>\n

          Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;<\/p>\n

          Laws on social security, Industrial relations and compensation;<\/p>\n

          Section-3<\/p>\n

          Library classification, information sources, services and users, information and communication technology, library automation and networking, library management<\/p>\n<\/td>\n

          		\n

          3 Questions * 20<\/p>\n

          (60 marks)<\/p>\n

          Section one will contain 4 questions whereas sections 2 and 3 will have<\/p>\n

          3 questions each. One question from section 1 will be compulsory. Rest of the 2 questions attempted should be from only one out of<\/p>\n

          the 3 sections.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
          \n

          <\/h2>\n

          FSSAI Syllabus: Deputy and Assistant Manager<\/h2>\n<\/td>\n

          		\n

          No of questions\/<\/p>\n

          Marks<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part A \u2013 Computational skills<\/p>\n

          Reading comprehension, Smart Working with MS Office, Mental agility based on case studies\/ situational analysis.<\/p>\n<\/td>\n

          		\n

          1 (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part B \u2013 Food Safety Ecosystem<\/p>\n

          General understanding of food safety ecosystem, Indian Food Safety law, FSSAI roles and functions, Eat Right India and other initiatives of FSSAI<\/p>\n<\/td>\n

          		\n

          2 Question* 10<\/p>\n

          (20 marks)<\/p>\n<\/td>\n<\/tr>\n

          \n

          Part C \u2013 Functional\/ Technical Knowledge Section 1<\/p>\n

          Communication theories: concept and process; Media laws, ethics and regulations; corporate communication; writing for traditional media (newspapers, magazines, radio, television etc) and new media (website, blogs, twitter, Facebook etc.); Advertising principles and concepts, Media planning, campaign planning; Advertising, Marketing and PR Research;<\/p>\n

          Section 2<\/p>\n

          Work psychology and organisational behaviour, Community psychology, application of psychology in Mass Media and information technology, psychological problem of social integration, psychology and economic development;<\/p>\n

          Laws on social security, Industrial relations and compensation;<\/p>\n

          Section 3<\/p>\n

          Library classification, information sources, services and users, information and communication technology, library automation and networking, library management<\/p>\n<\/td>\n

          		\n

          3 Questions *<\/p>\n

          20 (60 marks)<\/p>\n

          Section one will contain 4 questions whereas sections 2 and<\/p>\n

          3 will have 3 questions each. One question from section 1 will be compulsory.<\/p>\n

          Rest of the 2 questions can be attempted from only 1 out of the 3<\/p>\n

          sections.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/li>\n<\/ul>\n<\/li>\n

        • ALL INFORMATION TECHNOLOGY POSTS (except IT Assistant)<\/span>\n
            \n
          1. \n

            Pattern Of Exam:<\/h2>\n
              \n
            • \n

              Mode of Exam: Computer and Pen & Paper<\/p>\n<\/li>\n

            • \n

              Descriptive paper in English or Hindi<\/p>\n<\/li>\n

            • \n

              Time: 120 minutes<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
              \n

              Subject and Syllabus<\/p>\n<\/td>\n

              		\n

              Number of Questions\/<\/p>\n

              Marks<\/p>\n<\/td>\n<\/tr>\n

              \n

              PART-A -40% (Aptitude\u00a0&<\/span>Understanding)<\/p>\n<\/td>\n<\/tr>\n

              \n

              Management\/Strategy\/Leadership\/Ethics or Integrity related Case Study\/ Situational Analysis\/ Essay.<\/p>\n<\/td>\n

              		\n

              1 question<\/p>\n

              (20 marks)<\/p>\n<\/td>\n<\/tr>\n

              \n

              General understanding of Food Safety Eco-system – National and International Food Safety Laws, FSSAI – Roles and functions; Government of India programmes in Food Safety and Nutrition.<\/p>\n<\/td>\n

              		\n

              1 question<\/p>\n

              (20 marks)<\/p>\n<\/td>\n<\/tr>\n

              \n

              PART B – 60% (Functional\/Technical Knowledge)<\/p>\n<\/td>\n

              		<\/td>\n<\/tr>\n
              <\/td>\n\n

              1 Project Based question with sub- parts<\/p>\n

              (30 marks)<\/p>\n<\/td>\n<\/tr>\n

              <\/td>\n<\/tr>\n
              <\/td>\n\n

              2 questions of 15 marks each out of 3 questions<\/p>\n

              (30 marks)<\/p>\n<\/td>\n<\/tr>\n

              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n
              <\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
                \n
              • \n

                Development Methodologies:\u00a0Software Development Lifecycle and various methodologies like Waterfall, Spiral, Prototyping, Incremental, AGILE etc. Software Quality Management<\/span><\/p>\n<\/li>\n<\/ul>\n

                  \n
                • \n

                  Technology trends:\u00a0Business Intelligence, Single sign-on techniques.<\/span><\/p>\n<\/li>\n<\/ul>\n

                    \n
                  • \n

                    Cloud Computing:\u00a0Architecture of laaS, PaaS and SaaS; Virtualization; Cloud security; Amazon Cloud Web Services and National Cloud Services ‘Meghraj’; Cloud Services offered by IBM and Google, Government Community Cloud and knowledge of Government Guidelines on GCC<\/span><\/p>\n<\/li>\n<\/ul>\n

                      \n
                    • \n

                      Software\u00a0Architecture:\u00a0<\/b>Service Oriented Architecture, Web based<\/p>\n<\/li>\n<\/ul>\n

                        \n
                      • \n

                        Architecture, MVC architecture and its advantages; Knowledge of Docker and other container platforms.<\/p>\n<\/li>\n<\/ul>\n

                          \n
                        • \n

                          Software Quality Management: Knowledge of Configuration management, Quality assurance and control. Version control etc.<\/p>\n<\/li>\n<\/ul>\n

                            \n
                          • \n

                            Server-side technologies:\u00a0Modern tools to build RESTful web services, JQuery and web technologies, Microservices, APIs; web and mobile applications using variety of technologies such as Android, iOS, Java, PHP, CSS, Ajax and .NET<\/span><\/p>\n<\/li>\n<\/ul>\n

                              \n
                            • \n

                              Cyber Security: Knowledge of IT Act, Security Audit, OWASP top ten vulnerabilities like Cross Site Scripting (XSS), SQL injection etc.; security appliance like UTM, IPS etc.<\/p>\n<\/li>\n<\/ul>\n

                                \n
                              • \n

                                Database: Relational Database Techniques, Open Source Relational Databases like MySQL, PostgreSQL etc. Proprietary database like MSSQL<\/p>\n<\/li>\n<\/ul>\n

                                  \n
                                • \n

                                  Knowledge of Web 2.0 Technologies, Integrated website of FSSAI and FSSAI echo system, Online applications and software initiatives<\/p>\n<\/li>\n<\/ul>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
                                  \n

                                  Subject and Syllabus<\/p>\n<\/td>\n

                                  		\n

                                  Number of Questions<\/p>\n

                                  \/Marks<\/p>\n<\/td>\n<\/tr>\n

                                  \n

                                  PART-A 40% (Aptitude & Understanding)<\/p>\n<\/td>\n<\/tr>\n

                                  \n

                                  Management\/Strategy\/Leadership\/Ethics or Integrity related Case Study\/ Situational Analysis\/ Essay.<\/p>\n<\/td>\n

                                  		\n

                                  1 question<\/p>\n

                                  (20 marks)<\/p>\n

                                  1 question<\/p>\n

                                  (20 marks)<\/p>\n<\/td>\n<\/tr>\n

                                  \n

                                  General understanding of Food Safety Eco-system \u2013 National and International Food Safety Laws, FSSAI \u2013 Roles and functions; Government of India programmes in Food Safety and Nutrition.<\/p>\n<\/td>\n<\/tr>\n

                                  \n

                                  PART-B 60% (Functional\/Technical Knowledge)<\/p>\n<\/td>\n<\/tr>\n

                                  <\/td>\n\n

                                  (30 marks)<\/p>\n

                                  (30 marks)<\/p>\n<\/td>\n<\/tr>\n

                                  <\/td>\n<\/tr>\n
                                  <\/td>\n<\/tr>\n
                                  <\/td>\n<\/tr>\n
                                  \n

                                  like MySQL, PostgreSQL etc. Proprietary database like MSSQL.<\/p>\n<\/td>\n<\/tr>\n

                                  <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
                                    \n
                                  • \n

                                    Technology trends:\u00a0Business Intelligence, Single sign-on techniques.<\/span><\/p>\n<\/li>\n

                                  • \n

                                    Development Methodologies:\u00a0Software Development Lifecycle and various methodologies like Waterfall, Spiral, Prototyping, Incremental, AGILE etc. Software Quality Management<\/span><\/p>\n<\/li>\n<\/ul>\n

                                      \n
                                    1. \n

                                      Project Based question with sub- parts<\/p>\n<\/li>\n

                                    2. \n

                                      questions of 15 marks each out of 3 questions<\/p>\n<\/li>\n<\/ol>\n

                                        \n
                                      • \n

                                        Software Architecture:\u00a0Service Oriented Architecture, Web basedArchitecture, MVC architecture and its advantages; Knowledge of Docker and other container platforms.<\/span><\/p>\n<\/li>\n<\/ul>\n

                                          \n
                                        • \n

                                          Server-side technologies: modern tools to build RESTful web services, JQuery and web technologies, Microservices, APIs; web and mobile applications using variety of technologies such as Android, iOS, Java, PHP, CSS, Ajax and .NET; To write a program\u00a0(To compute Factorial of a Number; Power of 2 or Fibonacci Series, prime Number, to remove duplicates value from a given array)\u00a0<\/i>using any platform, Java or PHP or .NET.<\/p>\n<\/li>\n<\/ul>\n

                                            \n
                                          • \n

                                            Cyber Security: Knowledge of IT Act, Security Audit, OWASP top ten vulnerabilities like Cross Site Scripting (XSS), SQL injection etc.; security appliance like UTM, IPS etc.<\/p>\n<\/li>\n<\/ul>\n

                                              \n
                                            • \n

                                              Database: Relational Database Techniques, Open Source Relational Databases<\/p>\n<\/li>\n<\/ul>\n

                                                \n
                                              • \n

                                                Knowledge of Web 2.0 Technologies, Integrated website of FSSAI and FSSAI echo system, Online applications and software initiatives<\/p>\n<\/li>\n<\/ul>\n<\/li>\n

                                              • ALL POSTS AT LEVELS 6 AND BELOW<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
                                                  \n
                                                1. \n

                                                  Pattern Of Exam<\/h2>\n
                                                    \n
                                                  • \n

                                                    Mode of exam- Pen and Paper (+ Computer for IT assistant)<\/p>\n<\/li>\n

                                                  • \n

                                                    Skill Test wherever applicable<\/p>\n<\/li>\n

                                                  • \n

                                                    Descriptive paper in English or Hindi<\/p>\n<\/li>\n

                                                  • \n

                                                    Time: 120 minutes<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n\n\n
                                                    \n

                                                    PART A (75% weightage)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Acquaintance with Basics of Grammar<\/p>\n

                                                    Correcting the Common Errors in English related to the Usage of Tenses, Active and Passive Voice, Prepositions, Articles, Nouns, Pronouns, Adjectives, Adverbs, Simple and Complex Sentences, Conjunctions, etc.<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Precis Writing<\/p>\n

                                                    Qualities of a Good Precis, Uses of Precis Writing, Difference between Summary and Precis, steps in Formatting a Precis, Writing a Precis of the Given Paragraph<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Letter Writing<\/p>\n

                                                    The Form of Letters, Classification of Letters, Social letters, Business letters, Letters of Applications, Letters to Newspapers<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Comprehension<\/p>\n

                                                    Reading the Unseen Passage Critically, Comprehending it, Answering the questions given at the end<\/p>\n<\/td>\n

                                                    		\n

                                                    15 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Part B (25% weightage)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Roles, Function and Initiatives of FSSAI<\/p>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n

                                                    Food Safety and Standards Act, 2006 and its Background, Food Safety enforcement roles and responsibilities of FSSAI & states, Initiatives of FSSAI: Eat Right India, FoSTaC, Food Fortification, Detect Adulteration with Rapid Test (DART), Clean Street Food, BHOG (Blissful Hygienic Offering to God), Food Safety on Wheels, Food Smart Consumer, Codex, Diet for Life etc.<\/p>\n<\/td>\n

                                                    		\n

                                                    1 Q x 10 = 10<\/p>\n

                                                    Marks (out of 2 questions)<\/p>\n

                                                    1 Q x 15 = 15<\/p>\n

                                                    Marks (out of two questions)<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
                                                    \n

                                                    Subject and Syllabus<\/p>\n<\/td>\n

                                                    		\n

                                                    Weightage<\/p>\n<\/td>\n<\/tr>\n

                                                    \n
                                                      \n
                                                    • \n

                                                      Basic knowledge of computer generation; input output devices; Storage devices – advantages and disadvantages; Computer memories; Operating system with merits and demerits; Installation of OS and software, Antivirus tools, etc.<\/p>\n<\/li>\n<\/ul>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n
                                                      \n
                                                    • \n

                                                      Data communication protocol; structure of TCP\/IP; Networking Topologies, LAN, WAN; Routers, Switches; Bridges, Gateways; IP Addresses (IPv4) etc.<\/p>\n<\/li>\n<\/ul>\n<\/td>\n

                                                    		\n

                                                    5 questions of 15 each out of 7 questions<\/p>\n<\/td>\n<\/tr>\n

                                                    \n
                                                      \n
                                                    • \n

                                                      Creation of e-mail account; POPUP and Web Base e-mail; Web Browsers; FTP; Subnet mask; SSL, TLS, Firewall, HTTP and HTTPS; HTML, HTML5, XML; Video Conferencing techniques;<\/p>\n<\/li>\n<\/ul>\n<\/td>\n

                                                    		\n

                                                    (75 Marks)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n
                                                      \n
                                                    • \n

                                                      Microsoft Office: Word, Excel, PowerPoint; Basic knowledge of DBMS<\/p>\n<\/li>\n<\/ul>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n
                                                      \n
                                                    • \n

                                                      Integrated website of FSSAI and FSSAI echo system, Online applications and software initiatives<\/p>\n<\/li>\n<\/ul>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n

                                                    Food Safety ecosystem<\/p>\n<\/td>\n

                                                    		\n

                                                    1 question<\/p>\n

                                                    (15 Marks)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    IT initiatives of FSSAI<\/p>\n<\/td>\n

                                                    		\n

                                                    1 question<\/p>\n

                                                    (10 marks)<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
                                                    \n

                                                    Part 1.<\/p>\n<\/td>\n

                                                    		\n

                                                    Two passages for translation (Total 50 marks): Translation from Hindi to English<\/p>\n

                                                    Translation from English to Hindi<\/p>\n<\/td>\n

                                                    		\n

                                                    Hindi to English: 25 Marks English to Hindi: 25 Marks (2 questions)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Part 2.<\/p>\n<\/td>\n

                                                    		\n

                                                    Translation : Principles & Practices<\/p>\n<\/td>\n

                                                    		\n

                                                    10 marks ( 1 question)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Part 3.<\/p>\n<\/td>\n

                                                    		\n

                                                    Official Language Policy of Indian Union<\/p>\n<\/td>\n

                                                    		\n

                                                    10 Marks (1 question)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Part 4.<\/p>\n<\/td>\n

                                                    		\n

                                                    Technical Terminology or Essay writing in Hindi<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks (1 question with internal choice)<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    Part 5.<\/p>\n<\/td>\n

                                                    		\n

                                                    Noting & Drafting or Precis Writing in Hindi<\/p>\n<\/td>\n

                                                    		\n

                                                    10 Marks<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n
                                                    \n

                                                    PART A (60 Marks)<\/p>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n

                                                    1.\u00a0Basics of Grammar<\/u><\/p>\n

                                                    Common Errors in English related to the proper usage of Tenses, Prepositions, Articles, Nouns, Adverbs, Adjectives, Active & Passive Voice, Clauses etc.<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    2.\u00a0Essay Writing<\/u><\/p>\n

                                                    Characteristics of a Good Essay, Classification of Essays, Hints on Essay writing, Method of Collecting Materials, Bare Outline, Full Outline, Writing the Essay.<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    3.\u00a0Letter Writing and Application<\/u><\/p>\n

                                                    The Seven C\u2019s of Letter Writing, Significance, Purpose, Structure, Additional Elements, Layout, Social Letters, Business Letters, Letters of Application, Letters to Newspapers<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    PART B (40 Marks)<\/p>\n<\/td>\n

                                                    		<\/td>\n<\/tr>\n
                                                    \n

                                                    1.\u00a0Precis Writing<\/u><\/p>\n

                                                    Qualities of a Good Precis, Uses of Precis writing, Difference between summary and Precis, Steps in Precis Writing Exercise,Writing a Precis of the Given Paragraph,<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n

                                                    \n

                                                    2.\u00a0Comprehension<\/u><\/p>\n

                                                    Reading the Unseen Passage critically and answering the questions given at the end<\/p>\n<\/td>\n

                                                    		\n

                                                    20 Marks<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                                                    In Part A, there may be internal choices but in Part B, there may not be any choice.<\/p>\n

                                                    Download In PDF here<\/p>\n","protected":false},"excerpt":{"rendered":"

                                                    Disclaimer: –\u00a0The examination pattern & syllabus is only indicative in nature.   FSSAI Assistant Technical officer syllabus pdf   POST WISE SYLLABUS\/ EXAMINATION PATTERN FOR WRITTEN EXAM FOR DIRECT RECRUITMENT ALL POSTS AT LEVEL 7 AND ABOVEPattern Of Exam: Mode of exam: Pen and Paper. Descriptive paper in English or Hindi Time: 120 minutes Question […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[],"class_list":{"0":"post-31653","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"entry"},"_links":{"self":[{"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/posts\/31653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/comments?post=31653"}],"version-history":[{"count":0,"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/posts\/31653\/revisions"}],"wp:attachment":[{"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/media?parent=31653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/categories?post=31653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recruitmentsboard.com\/syllabus\/wp-json\/wp\/v2\/tags?post=31653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}