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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.

Filter: All Basic Food Science Food Microbiology Food and Nutrition Food Preservation, Packaging and Storage Food Safety, Quality Control, Hygiene and Standard Animal Product Processing

Introduction to Basic Food Science

Free
CategoryBasic Food Science
Questions50
Time Limit50 mins

History of food and its preservation

Free
CategoryBasic Food Science
Questions46
Time Limit46 mins

Food Constituents Chemical structure, classification and functions Part 1

Free
CategoryBasic Food Science
Questions40
Time Limit40 mins

Food Constituents Chemical structure, classification and functions Part 2

Free
CategoryBasic Food Science
Questions26
Time Limit26 mins

Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals Part 1

Free
CategoryBasic Food Science
Questions50
Time Limit50 mins

Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals Part 2

Free
CategoryBasic Food Science
Questions46
Time Limit46 mins

Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 1

Free
CategoryBasic Food Science
Questions50
Time Limit50 mins

Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 2

Free
CategoryBasic Food Science
Questions40
Time Limit40 mins

General characteristics of micro-cirganlim; Classification, Morphology, Physiology, Growths, Nutrition and Reproduction; Microbial growth

CategoryFood Microbiology
Questions60
Time Limit60 mins

Food Poisoning and Food Born Disease, Food Toxins. Rapid methods in detection of micro-organisms

CategoryFood Microbiology
Questions70
Time Limit70 mins

Food Fermentation; Fermented Food Products and Beverages

CategoryFood Microbiology
Questions60
Time Limit60 mins

Food spoilage of specific food groups (Milk and Milk products, Meat, Poultry, Fish, Cereal, Pulses, Oil, Fruits, Vegetables, Canned Food Products)

CategoryFood Microbiology
Questions60
Time Limit60 mins

Microbial techniques; Types of micro-organism, their morphology, culture and media preparation, SPC, TPC

CategoryFood Microbiology
Questions59
Time Limit59 mins

Food and Nutrition; its functions, classification and sources

CategoryFood and Nutrition
Questions60
Time Limit60 mins

Balance diet, Recommended Dietary Allowances (RDA), Basal energy metabolism; (BV, NPU, BMR, PER, BMI) calculations

CategoryFood and Nutrition
Questions60
Time Limit60 mins

Techniques for assessment of Human Nutritional status, causes and preventions of Malnutrition

CategoryFood and Nutrition
Questions60
Time Limit60 mins

Programme of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission)

CategoryFood and Nutrition
Questions60
Time Limit60 mins

Macro and micro nutrients deficiency diseases and their prevention

CategoryFood and Nutrition
Questions60
Time Limit60 mins

Food preservation, Principles and its methods

CategoryFood Preservation, Packaging and Storage
Questions60
Time Limit60 mins

Thermal and Non-Thermal Food Preservation Technology

CategoryFood Preservation, Packaging and Storage
Questions60
Time Limit60 mins

Food Packaging; Concept of food packaging, Type of packaging, Packaging Laws and Regulations, Evaluation of food packaging materials, Packaged commodities rules

CategoryFood Preservation, Packaging and Storage
Questions77
Time Limit77 mins

Novel Technologies in Food packaging and recent development

CategoryFood Preservation, Packaging and Storage
Questions60
Time Limit60 mins

Food Storage, Storage structures, practices, environment and its interaction with stored product

CategoryFood Preservation, Packaging and Storage
Questions60
Time Limit60 mins

Food Safety; Definition, Scope, Importance, Standard, and Factors affecting

CategoryFood Safety, Quality Control, Hygiene and Standard
Questions66
Time Limit66 mins

Hazards and Risks; Types of hazards Physical, Chemical, Biological hazards. Management of hazards

CategoryFood Safety, Quality Control, Hygiene and Standard
Questions84
Time Limit84 mins

Hygiene and Sanitation in Food Service Establishments; Introduction, Sources of contamination and their control. Waste Disposal. Pest and Rodent Control, Personnel Hygiene

CategoryFood Safety, Quality Control, Hygiene and Standard
Questions60
Time Limit60 mins

Basic concepts of Food Safety Management, PRPS; GHPS, GMPS, SSOPs. HACCP, ISO Series, TQM

CategoryFood Safety, Quality Control, Hygiene and Standard
Questions60
Time Limit60 mins

FSMS 22000, ISO 22000:2005, Global Food Safety Management systems

CategoryFood Safety, Quality Control, Hygiene and Standard
Questions60
Time Limit60 mins

Composition of Meat, Types of Meat, Slaughtering, Tenderization and Curing

CategoryAnimal Product Processing
Questions60
Time Limit60 mins

Fish and Poultry processing

CategoryAnimal Product Processing
Questions60
Time Limit60 mins

Physical, Chemical, Nutritional and Functional characteristics of Egg. Processing of Egg and Egg products

CategoryAnimal Product Processing
Questions60
Time Limit60 mins

Composition and properties of Milk and their different processed products (Concentrated and dried, Fermented, Cream, Ice Cream, Butter, Cheese)

CategoryAnimal Product Processing
Questions60
Time Limit60 mins