JKSSB Official SyllabusHorticulture / Skill Development Department
JKSSB Canning Instructor / Instructor Canning Syllabus & Exam Pattern
Official 120-mark written examination syllabus for Canning Instructor / Instructor Canning covering Principles of Food Preservation, Thermal Processing, Canning Technology, Novel Non-Thermal Technologies (HPP, PEF), Food Microbiology, Food Toxicology, Packaging Materials, and FSSAI Regulations.
📜 Notification:Advt No. 01 of 2021 (Item No. 026 & 069)
TOTAL MARKS
120 Marks
TIME DURATION
120 Mins
NEGATIVE MARKING
-0.25 Mark
UNITS / SECTIONS
5 Sections
Declared Weightage vs. Observed Exam History
The Declared Weightage represents the marks allocated in the official notification. The Observed Count reveals the actual number of solved questions asked in real past papers from our verified dataset.
UNIT 1
Principles of Food Preservation & Cold Storage
20 Marks
Principles of Food Preservation (Refrigeration, Freezing, Drying, Dehydration, Salting, Smoking)
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
Water Activity, Osmotic Pressure, and Class I & II Chemical Preservatives
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
UNIT 2
Thermal Processing & Commercial Canning Technology
35 Marks
Canning Process: Preparation, Blanching, Filling, Exhausting, Sealing, and Retorting
Declared: 15 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
High-Acid vs Low-Acid Foods, D-value, z-value, F0 value, and 12-D Concept
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
Double Seaming, Headspace Management, Lacquering, and Equipment (Retorts, Exhaust Boxes, Seamers)
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
UNIT 3
Novel Non-Thermal Preservation Technologies
20 Marks
High Pressure Processing (HPP / Pascalization): Principles, Mechanisms, Equipment & Packaging
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
Pulsed Electric Fields (PEF), Cold Atmospheric Plasma, Ultrasound & UV-C Radiation
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
UNIT 4
Food Microbiology, Spoilage & Mycotoxicology
25 Marks
Microbiology of Canned Foods: Clostridium botulinum, Bacillus coagulans (Flat Sour), Hydrogen Swells
Declared: 15 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
Food Intoxication vs Infection, Aflatoxins, Patulin, Ochratoxin A, and Ergotism
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
UNIT 5
Food Packaging, Quality Control & FSSAI Regulations
20 Marks
Packaging Materials: Tinplate, Two-Piece Aluminum Cans (D&I), Glass Jars, and Edible Biopolymer Films
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
Food Safety and Standards Act 2006, FoSCoS Licensing/Registration, HACCP, and Permissible Contaminants (Tin Limits)
Declared: 10 Marks•Observed in PYQs: 2788 Solved MCQs (122 Papers)
📄 Official Solved Papers Conducted on this Syllabus
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