APPSC FSO flashcards

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

Water activity

Ratio of vapour pressure of water in food to that of pure water at the same temperature; it measures unbound water available for microbial growth and chemical reactions.

Kjeldahl factor for wheat

Crude protein in wheat flour is calculated as nitrogen multiplied by 5.70, not the general 6.25, because wheat protein contains more glutamic acid and less nitrogen per unit mass.

Peroxide value

Milliequivalents of active oxygen per kilogram of fat that indicate primary lipid oxidation products; a rising value signals rancidity development in edible oils.

Iodine value

Grams of iodine absorbed by 100 g of fat, measuring the degree of unsaturation; higher values indicate more double bonds and greater susceptibility to oxidation.

D-value

Decimal reduction time: the heating time at a specified temperature required to reduce a microbial population by 90%, or one log cycle, under defined conditions.

Clostridium botulinum control

Low-acid canned foods require a 12-log reduction of botulinum spores, achieved by heating at 121 degrees Celsius for the F0 value of 12 D.

Staphylococcal enterotoxin

Heat-stable toxin produced by Staphylococcus aureus during growth in food; cooking destroys the bacterium but not the toxin, causing rapid-onset vomiting and abdominal cramps.

Aflatoxin M1

Hydroxylated metabolite of aflatoxin B1 excreted in milk of lactating animals fed contaminated feed; FSSAI limits it to 0.5 micrograms per kilogram in milk.

Twelve D concept

Commercial sterilization standard that reduces Clostridium botulinum spores by twelve log cycles, giving a probability of survival of about one spore in a billion cans.

Blanching indicator enzyme

Peroxidase is more heat-stable than polyphenol oxidase and catalase, so its complete inactivation is used as evidence that blanching has been adequate.

Spray drying temperatures

Milk powder is typically produced with inlet air at 150 to 220 degrees Celsius and outlet air at 80 to 90 degrees Celsius, giving rapid evaporation and free-flowing particles.

Hurdle technology

Preservation approach combining several mild factors such as water activity, pH, temperature, and redox potential so that no single factor needs to be severe.

FSSAI establishment year

The Food Safety and Standards Act, 2006 created the Food Safety and Standards Authority of India, consolidating eight earlier food laws including the Prevention of Food Adulteration Act, 1954.

Section 31 licensing

Requires food business operators to obtain a licence or registration from FSSAI; petty manufacturers, temporary stallholders, and small-scale businesses register rather than license.

Adjudicating officer

Officer appointed under Section 68 of the FSS Act, 2006, not below the rank of Additional District Magistrate, who decides penalties for food safety offences.

Food Safety Appellate Tribunal

Tribunal established under Section 70 of the FSS Act to hear appeals against orders of the adjudicating officer or the Commissioner of Food Safety.

HACCP seven principles

Hazard analysis, critical control point determination, critical limits, monitoring, corrective actions, verification procedures, and record keeping form the seven principles of HACCP.

Critical control point

A step in the food process where a control measure can prevent, eliminate, or reduce a significant hazard to an acceptable level, with measurable critical limits.

ISO 22000

International food safety management standard combining HACCP principles with prerequisite programmes and ISO 9001 continual improvement requirements for the food chain.

AGMARK

Agricultural Produce (Grading and Marking) certification mark in India that assures quality grades for commodities such as ghee, honey, spices, and pulses.

Energy from macronutrients

Carbohydrate and protein supply 4 kilocalories per gram, fat supplies 9, alcohol supplies 7, and dietary fibre supplies about 2 kilocalories per gram.

Asian Indian BMI cut-off

A body mass index of 18.5 to 22.9 is normal for Asian Indians, 23 to 24.9 is overweight, and 25 or above is obesity because of higher body fat at lower BMI.

Iron RDA for women

The Recommended Dietary Allowance for iron is 21 milligrams per day for Indian women of reproductive age and 17 milligrams per day for adult men.

Universal salt iodization

Policy requiring iodine at 30 parts per million in salt at production to prevent goitre, cretinism, and iodine deficiency disorders in the population.

Sample division under Section 47

A food sample is divided into four parts, sealed and marked; one goes to the public analyst, one to the adjudicating officer, one to the food business operator, and one is retained.

Public analyst report timeline

The public analyst must deliver the analysis report in Form VII within 14 days of receiving the sample, and the report is admissible as evidence.

Central Food Laboratory certificate

Certificate issued by the Central Food Laboratory supersedes the public analyst report and is conclusive evidence under Section 47 of the FSS Act, 2006.

Form VA notice

Written notice served by a food safety officer on the food business operator before lifting a sample, stating intention to take the sample for analysis.

Andhra Pradesh chilli output

Andhra Pradesh is India's largest producer of chillies, with major growing districts including Guntur, Khammam, and Warangal, supporting a large spice processing sector.

AP district reorganisation

Andhra Pradesh reorganised its 13 districts into 26 districts in April 2022, with Amaravati as the capital region and Visakhapatnam as the largest city.

Harmonic mean speed

For a journey of equal distances covered at speeds x and y, the average speed is 2xy divided by x plus y, not the arithmetic mean of the two speeds.

Eat Right India

FSSAI campaign promoting safe, healthy, and sustainable food choices through hygiene ratings, fortified foods, and reduction of salt, sugar, and fat in diets.