HPSC Food Safety Officer Syllabus 2026 PDF Download
| Particulars | Details |
|---|---|
| Syllabus Status | Released |
| Announcement | 15 October 2026 |
| Advertisement Number | 25/2026 |
| Post Name | Food Safety Officer (Group-B) |
| Screening Test Date | 06 December 2026 |
| Subject Knowledge Test Date | 31 January 2027 |
| Syllabus and Exam Pattern | View Official Announcement Page |
HPSC Food Safety Officer Syllabus 2026 - Overview
| Particulars | Details |
|---|---|
| Recruiting Organisation | Haryana Public Service Commission (HPSC) |
| Department | Food & Drugs Administration Department, Haryana |
| Post Name | Food Safety Officer |
| Post Classification | Group-B |
| Advertisement Number | 25/2026 |
| Total Vacancies | 45 |
| Advertisement Publication Date | 19 September 2026 |
| Application Closing Date | 19 October 2026 |
| Official Announcement Date | 15 October 2026 |
| Screening Test Date | 06 December 2026 |
| Subject Knowledge Test Date | 31 January 2027 |
| Selection Process | Screening Test (if applicable), Subject Knowledge Test and Interview |
| Screening Test Marks | 100 |
| Subject Knowledge Test Marks | 150 |
| Subject Knowledge Test Type | Subjective |
| Exam Medium | English |
| Subject Knowledge Syllabus | 12 Units |
| Final Merit Weightage | Subject Knowledge Test 87.5%, Interview 12.5% |
| Official Website | hpsc.gov.in |
HPSC FSO Screening Test Pattern 2026
| Particulars | Details |
|---|---|
| Exam Date | 06 December 2026 |
| Question Type | Multiple Choice Questions |
| Total Questions | 100 |
| Total Marks | 100 |
| Exam Duration | 2 Hours |
| Language | English |
| Options per Question | 5 |
| Negative Marking | 1/4 mark per wrong answer |
| Minimum Qualifying Marks | 25% |
| Purpose | Shortlisting for the next stage |
- Each question has five options. The fifth option is meant for candidates who do not wish to attempt the question.
- One-fourth mark will be deducted for every wrong answer.
- One-fourth mark will also be deducted if a candidate neither attempts a question nor marks the fifth option.
- Candidates who do not darken any of the five circles in more than 10% of questions will be disqualified.
- A minimum of 25% marks is required to clear the screening test.
- Screening test marks will not be counted in the final merit list.
HPSC FSO Subject Knowledge Test Pattern 2026
| Particulars | Details |
|---|---|
| Exam Date | 31 January 2027 |
| Exam Type | Subjective |
| Total Marks | 150 |
| Duration | 3 Hours |
| Exam Medium | English |
| Minimum Qualifying Marks | 35% |
| Interview Shortlisting | Twice the advertised vacancies, along with qualifying bracketed candidates |
| Weightage in Final Selection | 87.5% |
HPSC Food Safety Officer Screening Test Syllabus 2026
| Subject | Topics |
|---|---|
| General Science | General Science |
| Current Affairs | Current Events of National and International Importance |
| History | History of India |
| Geography | Indian and World Geography |
| Indian Polity and Economy | Indian Culture, Indian Polity and Indian Economy |
| Mental Ability | Reasoning and Analytical Abilities |
| Basic Numeracy | Numbers and their Relations, Order of Magnitude and Class X Level Topics |
| Data Interpretation | Charts, Graphs, Tables and Data Sufficiency at Class X Level |
| Haryana GK | Haryana History, Geography, Polity, Economy and Culture |
Unit I: Food Chemistry and Constituents
- Food enzymes and their functions.
- Food physical chemistry, pH, acidity, buffers and water activity.
- Colloids, emulsions and reactions affecting quality and shelf life.
- Anti-nutritional factors, natural toxicants and chemical changes during cooking and storage.
Unit II: Human Nutrition and Public Health
- Digestion, absorption and metabolism of nutrients.
- Balanced diet, dietary recommendations and energy needs.
- Nutritional assessment, BMI, BMR and protein quality calculations.
- Macro- and micronutrient deficiencies, malnutrition and food fortification.
- Traditional foods, dietary diversity and major Indian nutrition and food-security programmes.
Unit III: Food Microbiology
- Classification, morphology, physiology, growth and survival of food microorganisms.
- Foodborne pathogens, infections, intoxications and toxins.
- Microbial spoilage and microbiological quality indicators.
- Beneficial microorganisms in food fermentation.
- Microbiological examination, culture, enumeration and interpretation of test results.
Unit IV: Primary Production and Food Supply
- Traditional and modern farming systems, cereals, pulses, oilseeds, millets and horticultural crops.
- Dairy, meat-animal, poultry, fishery, aquaculture and apiculture production.
- Good agricultural and animal husbandry practices.
- Water and soil quality, veterinary medicines, pesticides and post-harvest handling.
- Sustainability, pest management, storage, transport and the roles of ICAR, KVKs, agricultural universities and NABARD.
Unit V: Food Commodities and Product Technology
- Composition, quality and processing of milk and milk products, meat, poultry, fish and eggs.
- Processing of cereals, pulses, oilseeds, edible oils, fruits, vegetables, spices and beverages.
- Traditional and regional food products.
- Food quality parameters, adulterants and authenticity concerns.
Unit VI: Preservation, Processing, Packaging and Storage
- Thermal processing, pasteurization, sterilization, concentration, canning and dehydration.
- Chilling, freezing, irradiation, fermentation and aseptic processing.
- High-pressure processing, membrane separation, pulsed electric fields, cold plasma and emerging heating technologies.
- Hurdle technology, food additives, nutraceuticals and functional foods.
- Packaging materials, food-contact safety, migration, shelf life, cold chain and storage controls.
Unit VII: Food Hazards, Hygiene and Safety Management
- Biological, chemical, physical and allergen hazards.
- Food contaminants, residues, adulterants, food fraud and risk analysis.
- Food establishment hygiene, potable water, cleaning, sanitation and pest control.
- FSSAI Schedule 4, GMP, GHP, GAP, GLP and HACCP.
- Food safety management systems, ISO 22000:2018, traceability and food recall.