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.

Introduction to Basic Food Science

Category: Basic Food Science

Questions: 50

Time Limit: 50 minutes

Type: Free

History of food and its preservation

Category: Basic Food Science

Questions: 46

Time Limit: 46 minutes

Type: Free

Food Constituents Chemical structure, classification and functions Part 1

Category: Basic Food Science

Questions: 40

Time Limit: 40 minutes

Type: Free

Food Constituents Chemical structure, classification and functions Part 2

Category: Basic Food Science

Questions: 26

Time Limit: 26 minutes

Type: Free

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

Category: Basic Food Science

Questions: 50

Time Limit: 50 minutes

Type: Free

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

Category: Basic Food Science

Questions: 46

Time Limit: 46 minutes

Type: Free

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

Category: Basic Food Science

Questions: 50

Time Limit: 50 minutes

Type: Free

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

Category: Basic Food Science

Questions: 40

Time Limit: 40 minutes

Type: Free

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

Category: Food Microbiology

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Microbiology

Questions: 70

Time Limit: 70 minutes

Type: Paid

Food Fermentation; Fermented Food Products and Beverages

Category: Food Microbiology

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Microbiology

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Microbiology

Questions: 59

Time Limit: 59 minutes

Type: Paid

Food and Nutrition; its functions, classification and sources

Category: Food and Nutrition

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food and Nutrition

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food and Nutrition

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food and Nutrition

Questions: 60

Time Limit: 60 minutes

Type: Paid

Macro and micro nutrients deficiency diseases and their prevention

Category: Food and Nutrition

Questions: 60

Time Limit: 60 minutes

Type: Paid

Food preservation, Principles and its methods

Category: Food Preservation, Packaging and Storage

Questions: 60

Time Limit: 60 minutes

Type: Paid

Thermal and Non-Thermal Food Preservation Technology

Category: Food Preservation, Packaging and Storage

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Preservation, Packaging and Storage

Questions: 77

Time Limit: 77 minutes

Type: Paid

Novel Technologies in Food packaging and recent development

Category: Food Preservation, Packaging and Storage

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Preservation, Packaging and Storage

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Safety, Quality Control, Hygiene and Standard

Questions: 66

Time Limit: 66 minutes

Type: Paid

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

Category: Food Safety, Quality Control, Hygiene and Standard

Questions: 84

Time Limit: 84 minutes

Type: Paid

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

Category: Food Safety, Quality Control, Hygiene and Standard

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Safety, Quality Control, Hygiene and Standard

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Food Safety, Quality Control, Hygiene and Standard

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Animal Product Processing

Questions: 60

Time Limit: 60 minutes

Type: Paid

Fish and Poultry processing

Category: Animal Product Processing

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Animal Product Processing

Questions: 60

Time Limit: 60 minutes

Type: Paid

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

Category: Animal Product Processing

Questions: 60

Time Limit: 60 minutes

Type: Paid

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Food Safety Officer Test Series – Prepare, Practice and Succeed!

Introduction to Basic Food Science

History of food and its preservation

Food Constituents Chemical structure, classification and functions Part 1

Food Constituents Chemical structure, classification and functions Part 2

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

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

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

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

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

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

Food Fermentation; Fermented Food Products and Beverages

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

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

Food and Nutrition; its functions, classification and sources

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

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

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

Macro and micro nutrients deficiency diseases and their prevention

Food preservation, Principles and its methods

Thermal and Non-Thermal Food Preservation Technology

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

Novel Technologies in Food packaging and recent development

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

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

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

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

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

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

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

Fish and Poultry processing

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

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