How many questions are there in the MPPSC FSO exam?

There are 150 questions in total 50 in Section A (General Studies) and 100 in Section B (Food Science & Technology).

What subjects are included in Section B of the MP Food Safety Officer syllabus?

The MPPSC Food Safety Officer syllabus includes topics such as Food Microbiology, Nutrition, Food Processing, Food Safety Laws, Packaging & Storage, Animal Product Processing, and more.

MPPSC Food Safety Officer Syllabus 2025, FSO Exam Pattern and Syllabus PDF

The Madhya Pradesh Public Service Commission (MPPSC) is responsible for conducting the MP Food Safety Officer examination to recruit eligible candidates for the Food Safety Officer post. The selection process for the post of food safety officer includes a written exam and an interview. Understanding the MPPSC Food Safety Officer Syllabus 2025 and exam pattern is essential for effective preparation. Scroll down this article to download the syllabus PDF and check the topics asked in the MPPSC Food Safety Officer exam, along with other important details.

MPPSC Food Safety Officer Syllabus and Exam Pattern 2025

The MPPSC Food Safety Officer Syllabus and Exam Pattern 2025 helps candidates to get an idea of the latest pattern, number of questions, maximum marks, and marking scheme etc. Interested and eligible candidates must follow the latest MPPSC Food Safety Officer Syllabus and exam pattern to prepare well for the exam and get selected for Food Safety Officer (FSO) posts.

MPPSC Food Safety Officer Syllabus & Exam Pattern 2025
Organization	Madhya Pradesh Public Service Commission
Post	Food Safety Officer (FSO)
Vacancies	67
Category	Syllabus
Number of Questions	150
Total Marks	450
Duration	3 hours
Selection Process	Written Exam Interview
Official Website	www.mppsc.mp.gov.in

MPPSC FSO Exam Pattern 2025

Candidates who will be appearing for the exam can go through the MPPSC Food Safety Officer Exam Pattern 2025. The exam will consist of 2 sections i.e. section A and section B. Section A will contain 50 questions with 150 marks and section B will contain 100 questions with 300 marks. The exam will last 3 hours.

Minimum Qualifying Marks

For the General category: 40% marks in both Section A and Section B separately.
For SC/ST/OBC/EWS/PH candidates: 30% marks in both sections separately.

Marking Scheme

Correct Answer: +3 marks
Incorrect Answer: –1 mark

MPPSC Food Safety Officer Exam Pattern 2025
Sections	Number of Questions	Marks	Duration
Section A	50	150	3 Hours
Section B	100	300
Total	150	450

MP Food Safety Officer Syllabus 2025

Here, we have provided detailed information of the MPSC Food Safety Officer Syllabus. Candidates who will be appearing for the exam should go through the syllabus to prepare for the exam. The exam will be conducted in 2 Sections, and the syllabus including units and topics is tabled below;

Section A: General Studies

Here is the detailed syllabus of section A i.e. General Studies, is tabled below;


History of Madhya Pradesh	Ancient History of Madhya Pradesh – Prehistoric Period, Protohistoric Period, and Historic Period. Medieval History of Madhya Pradesh Modern History of Madhya Pradesh Freedom Movement in Madhya Pradesh Tribal History and Tribal Literature of Madhya Pradesh
Geography of Madhya Pradesh	Geographical location and extent of the state, major Rivers, mountains: Climate: Seasons, Soils, Temperature, Rainfall, Forest types, and Forest produce. Agriculture: Major crops, Sources of irrigation, Irrigation projects. Thermal power projects, Non-conventional energy sources, Major Minerals. Population size, Growth and Literacy, Transportation, Food processing industries.
Economy of Madhya Pradesh	Overview of the Economy of Madhya Pradesh. Status of Agriculture and Rural Development in Madhya Pradesh. Development of Industrial and Infrastructural Framework in Madhya Pradesh. Status of Education, Health, and Skill Development in Madhya Pradesh. Status of Madhya Pradesh in Sustainable Development Goals, Ease of Doing Business and Multidimensional Poverty Index.
Politics of Madhya Pradesh	Governor, Chief Minister, Cabinet, Vidhan Sabha, High Court, Lokayukta. State Secretariat, Chief Secretary, Divisional Commissioner, Police Commissioner. District Administration, Urban Administration, Local Self Government, Panchayati Raj Institutions. State Election Commission, State Information Commission, State Scheduled Castës Commission, State Scheduled Tribes Commission, State Backward Classes Commission, State Commission for Women. Schedule Caste and Schedule Tribe Prevention of Atrocities Act, 1989; Panchayats Extension to Schedule Areas (PESA) Act, 1996; Environment Protection Act, 1986; Madhya Pradesh Govansh Vadh Pratishedh Adhiniyam, 2004.
Tribes of Madhya Pradesh: Heritage, Folk Culture and Folk Literature (with special reference to MP)	The geographical spread of tribes in Madhya Pradesh, constitutional provisions related to tribes. Major tribes of Madhya Pradesh and Particularly Vulnerable Tribal Groups (PVTGs). Tribal welfare programs. Tribal culture of Madhya Pradesh: Traditions, special arts, festivals, celebrations, language, dialects, and literature, Madhya Pradesh tribals’ contribution to the freedom struggle of India and iconic tribal personalities of the state. Popular institutes related to tribes of Madhya Pradesh, tribal museums, publications, etc. Folk culture and folk literature of Madhya Pradesh.

Section B: Food Science and Technology

Here is the detailed syllabus for section B i.e. Food Science and Technology, is tabled below;

MP Food Safety Officer Syllabus for Science & Technology
Topics	Subtopics
Introduction to Basic Food Science	History of food & its preservation. Traditional Food and Its Importance. Role of Food Fortification. Aspects of eating right and challenges in India. Tribal foods of Madhya Pradesh. Food Constituents- Carbohydrate, Proteins, Fat, Vitamins, Minerals, Enzymes: Chemical structure, classification, and functions. Metabolic Pathway, Digestion and Absorption; Carbohydrates, Lipids, Proteins, Vitamins, Fibres and Minerals. Properties of Food; Physical, Acid, Base & Buffer, Chemical, Colloids
Food Microbiology	General characteristics of micro-organism; Classification, Morphology, Physiology, Growth, Nutrition, and Reproduction; Microbial growth. Food Poisoning and Foodborne Disease, Food Toxins. Rapid methods in the 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	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 prevention of Malnutrition. Programme of Nutrition and Health in India (MDMP, ICDS, National Food Security Mission). Macro and micro nutrient deficiency diseases and their prevention.
Food Preservation, Packaging, and Storage	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 their interaction with stored product.
Farming System	Status of Agriculture in India, Types of traditional and modern farming systems. Components of Farming System, Farming-based Livelihood Systems-Crops and cropping systems. Livestock: Dairy, Piggery, Goatry, Poultry, Duckery systems. Horticultural Crops, Agro-forestry systems, Aquaculture, Duck/Poultry-cum-Fish, Dairy-cum-Fish, Piggery-cum-Fish. Small, medium, and large enterprises, including value chains and secondary enterprises as livelihood components for farmers. Commercial farming-based livelihood models by NABARD, ICAR (State Agricultural Universities and KVKs). Schemes and Programs by Central and State Government, Public and Private Organizations involved in the promotion of farming-based livelihood opportunities.
Food Safety, Hygiene, and Standards	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.
Integrated Agriculture Production	Salient features of Agriculture and livestock of Madhya Pradesh. Crop production: Cereals, Pulses, Oilseeds and Millets; Horticulture Crop Production; Vegetable, Fruits, Flowers. Spices: Turmeric, Ginger, Coriander, Cumin, Fenugreek, Carom, and Fennel. Animal Husbandry; Livestock Production, Goatry, Poultry, Duckery, Fisheries, Aquaculture, Apiculture, Agroforestry Systems, Concept of Sustainability. Post Harvest Management, Energy Management, Water Harvesting & Management, Soil Health, Crop Management, Pest Management.
Animal Product Processing	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 its different processed products (Concentrated and dried, Fermented, Cream, Ice Cream, Butter, Cheese). Milk adulterants and their detection, Poultry, and Fish Processing
Food Processing Technology	Use of non-thermal technologies (Micro Filtration, High Pressure processing, Ultra Filtration, Reverse Osmosis, Ultra-high voltage electric fields, Cold Plasma, Nutraceuticals and functional foods, Junk foods. Method of food preservation: Thermal Processing, Pasteurization, Concentration, Canning, Dehydration, Freezing, Fermentation, Irradiation and Food additives. Aseptic preservation, Hurdie Technology, Hydrostatic Pressure Technology, Microwave Processing. Innovative Thermal Technologies (Ohmic heating, Dielectric heating, Infrared and Induction heating) in food processing.
Food Laws, Regulations, and Certification	National and International Food Laws and Standards, Food Regulatory Regime, FSSAL, Codex Alimentarius Commission, Global Scenario CAC. Food Safety and Standards Act FSSAI Rules-2006, Food Adulteration, Misbranding, Common Adulterants in Foods, Duties and Responsibilities of Food Safety Authorities. Certification: Procedure, Auditing, Certifying and Accrediting Bodies. Bureau of Indian Standards (BIS), AGMARK, Weights and Measures Act, Principle, Implementation, Documentation, Types of records. Organic Food and Genetically Modified Food. Food institutes; CFTRI, NIFTEM, ICAR, ICMR, DFRL.

MP FSO Syllabus 2025 PDF

Madhya Pradesh Public Service Commission (MPPSC) has released the official MP FSO (Food Safety Officer) Syllabus PDF on its website, www.mppsc.mp.gov.in. Candidates can download the syllabus PDF from the mentioned link and take a printout, and plan and follow a proper study schedule for the exam.