APPSC FBO flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

FSSAI

Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, to lay down science-based standards for food and regulate their manufacture, storage, distribution, sale and import.

Central licence threshold

Under FSS Regulations, a central licence is required for food businesses with annual turnover above Rs 20 crore, importers, exporters, and those operating in multiple states.

Form B

Application form prescribed under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, used to apply for a food business licence.

Adjudicating Officer

An officer appointed under the FSS Act, 2006, who adjudicates offences not punishable with imprisonment and may impose penalties up to Rs 10 lakh for serious offences.

Water activity

Ratio of vapour pressure of water in a food to that of pure water at the same temperature; denoted aw; most bacteria require aw above 0.90 for growth.

D-value

Decimal reduction time; the time required at a given temperature to reduce a microbial population by 90% or one log cycle.

Clostridium botulinum

Anaerobic, spore-forming bacterium that produces a heat-labile neurotoxin in low-acid canned foods; spores are destroyed by commercial sterilisation at 121°C.

Listeria monocytogenes

Psychrotrophic food-borne pathogen that grows at refrigeration temperatures and causes listeriosis; commonly associated with ready-to-eat dairy and meat products.

Maillard reaction

Non-enzymatic browning reaction between reducing sugars and amino groups of proteins, producing brown pigments and flavour compounds; favoured by heat and low moisture.

Lipid oxidation

Free radical chain reaction of fats with oxygen, causing rancidity; initiated by light, heat, and metals, and inhibited by antioxidants such as tocopherols and BHA.

Gelatinisation

Irreversible swelling and loss of crystallinity of starch granules when heated in water, typically between 60°C and 75°C, resulting in thickening.

Atwater factors

Energy conversion factors: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g, used to calculate energy content of foods.

Iodine test

Test for starch adulteration in milk: addition of iodine solution gives a blue-black colour if starch is present.

Kjeldahl method

Method for determining protein content by digesting sample with sulphuric acid, distilling ammonia, and titrating; crude protein = nitrogen × conversion factor (6.25 generally).

Metanil yellow

Non-permitted synthetic dye sometimes added to turmeric; detected by hydrochloric acid test, which produces a magenta colour.

Blanching

Brief heat treatment of fruits and vegetables at 70–100°C to inactivate enzymes such as polyphenol oxidase and peroxidase before freezing or drying.

Pasteurisation

Heat treatment below 100°C, such as 63°C for 30 minutes or 72°C for 15 seconds for milk, which destroys vegetative pathogens but not spores.

Modified atmosphere packaging

Packaging technique in which air is replaced with gases such as CO2, N2, and O2 to extend shelf life; CO2 inhibits bacteria and moulds.

Freeze drying

Lyophilisation; removal of water by sublimation from frozen food under vacuum, preserving texture and nutrients better than conventional drying.

HACCP

Hazard Analysis and Critical Control Point system; a systematic preventive approach to food safety with seven principles, including hazard analysis, CCP identification, and monitoring.

Critical control point

A step in the food production process at which a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

GMP

Good Manufacturing Practices; prerequisite programmes covering personnel hygiene, plant design, sanitation, and pest control that form the foundation for HACCP.

ISO 22000

International standard for food safety management systems that integrates HACCP principles with prerequisite programmes and management system requirements.

Form V

Notice in writing given by a Food Safety Officer to the person from whom a sample of food is taken for analysis under the FSS Act, 2006.

Food Analyst report

Report in Form VI issued by a Food Analyst after analysing a food sample, to be provided within 14 days of receipt of the sample.

Referral laboratory

A laboratory notified by FSSAI for referral analysis; a person may request the Designated Officer to send a sample to a referral laboratory within 15 days of receiving the Food Analyst report.

Seizure memo

Document prepared by a Food Safety Officer when seizing unsafe or misbranded food, signed by witnesses, recording details of the seized article.

Fundamental Rights

Rights guaranteed under Part III of the Indian Constitution, including right to equality, freedom, and constitutional remedies; enforceable through writs.

Repo rate

Rate at which the Reserve Bank of India lends to commercial banks; a key monetary policy tool used to control inflation and liquidity.

Average speed

For equal distances travelled at speeds x and y, average speed = 2xy/(x + y); otherwise total distance divided by total time.

Compound interest

Interest calculated on principal plus accumulated interest; formula CI = P[(1 + R/100)^T – 1], where P is principal, R is rate, and T is time.

Syllogism

Logical reasoning problem with premises and conclusions; validity is tested using Venn diagrams to check whether conclusions necessarily follow from premises.