Food Safety Officer Test Series – Prepare, Practice and Succeed!
Boost your chances of becoming a certified Food Safety Officer (FSO) with our comprehensive test series designed by experts. This test series offers latest exam pattern-based questions, detailed solutions, and practice papers to help you ace every section – Food Science, Hygiene, Microbiology, Regulations, and Safety Standards.
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Introduction to Basic Food Science
English, Hindi
30 Sep, 06:53 to
03 Oct, 06:53
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History of food and its preservation
English, Hindi
30 Sep, 07:00 to
03 Oct, 07:00
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Food Constituents Chemical structure, classification and functions Part 1
English, Hindi
30 Sep, 07:22 to
03 Oct, 07:22
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Food Constituents Chemical structure, classification and functions Part 2
English, Hindi
30 Sep, 07:23 to
03 Oct, 07:23
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Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals Part 1
English, Hindi
30 Sep, 07:32 to
03 Oct, 07:32
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Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals Part 2
English, Hindi
30 Sep, 07:37 to
03 Oct, 07:37
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Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 1
English, Hindi
30 Sep, 07:50 to
03 Oct, 07:50
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Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 2
English, Hindi
30 Sep, 07:51 to
03 Oct, 07:51
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General characteristics of micro-cirganlim; Classification, Morphology, Physiology, Growths, Nutrition and Reproduction; Microbial growth
English, Hindi
01 Oct, 03:08 to
04 Oct, 03:08
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Food Poisoning and Food Born Disease, Food Toxins. Rapid methods in detection of micro-organisms
English, Hindi
01 Oct, 03:24 to
04 Oct, 03:24
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Food Fermentation; Fermented Food Products and Beverages
English, Hindi
01 Oct, 03:31 to
04 Oct, 03:31
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Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products)
English, Hindi
01 Oct, 03:47 to
04 Oct, 03:47
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Microbial techniques; Types of micro-organism, their morphology, culture and media preparation, SPC, TPC
English, Hindi
01 Oct, 03:59 to
04 Oct, 03:59
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Food and Nutrition; its functions, classification and sources
English, Hindi
01 Oct, 04:06 to
04 Oct, 04:06
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Balance diet, Recommended Dietary Allowances (RDA), Basal energy metabolism; (BV, NPU, BMR, PER, BMI) calculations
English, Hindi
01 Oct, 04:12 to
04 Oct, 04:12
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Techniques for assessment of Human Nutritional status, causes and preventions of Malnutrition
English, Hindi
01 Oct, 04:24 to
04 Oct, 04:24
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Programme of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission)
English, Hindi
01 Oct, 04:30 to
04 Oct, 04:30
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Macro and micro nutrients deficiency diseases and their prevention
English, Hindi
01 Oct, 04:36 to
04 Oct, 04:36
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Food preservation, Principles and its methods
English, Hindi
01 Oct, 04:46 to
04 Oct, 04:46
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Thermal and Non-Thermal Food Preservation Technology
English, Hindi
01 Oct, 04:58 to
04 Oct, 04:58
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Food Packaging; Concept of food packaging, Type of packaging, Packaging Laws and Regulations, Evaluation of food packaging materials, Packaged commodities rules
English, Hindi
01 Oct, 05:09 to
04 Oct, 05:09
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Novel Technologies in Food packaging and recent development
English, Hindi
01 Oct, 05:15 to
04 Oct, 05:15
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Food Storage, Storage structures, practices, environment and its interaction with stored product
English, Hindi
01 Oct, 05:23 to
04 Oct, 05:23
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Food Safety; Definition, Scope, Importance, Standard, and Factors affecting
English, Hindi
01 Oct, 05:28 to
04 Oct, 05:28
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Hazards and Risks; Types of hazards Physical, Chemical, Biological hazards. Management of hazards
English, Hindi
01 Oct, 05:52 to
04 Oct, 05:52
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Hygiene and Sanitation in Food Service Establishments; Introduction, Sources of contamination and their control. Waste Disposal. Pest and Rodent Control, Personnel Hygiene
English, Hindi
01 Oct, 06:00 to
04 Oct, 06:00
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Basic concepts of Food Safety Management, PRPS; GHPS, GMPS, SSOPs. HACCP, ISO Series, TQM
English, Hindi
01 Oct, 06:08 to
04 Oct, 06:08
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FSMS 22000, ISO 22000:2005, Global Food Safety Management systems
English, Hindi
01 Oct, 06:14 to
04 Oct, 06:14
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Composition of Meat, Types of Meat, Slaughtering, Tenderization and Curing
English, Hindi
01 Oct, 06:23 to
04 Oct, 06:23
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Fish and Poultry processing
English, Hindi
01 Oct, 06:39 to
04 Oct, 06:39
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Physical, Chemical, Nutritional and Functional characteristics of Egg. Processing of Egg and Egg products
English, Hindi
01 Oct, 06:46 to
04 Oct, 06:46
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Composition and properties of Milk and their different processed products (Concentrated and dried, Fermented, Cream, Ice Cream, Butter, Cheese)
English, Hindi
01 Oct, 06:53 to
04 Oct, 06:53
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