OnlineResult
Syllabus

MP FSO Syllabus 2026 & Exam Pattern: Download MPPSC Food Safety Officer PDF

Manish
Posted: Jun 12, 2026 11:28 AM IST
Updated: Aug 16, 2026 12:53 PM IST
1K views

Aspirants preparing for the upcoming state-level recruitment can now review the detailed breakdown of the MP FSO Syllabus 2026 and the official exam pattern for the Madhya Pradesh Public Service Commission Food Safety Officer examination. Conducted by the Madhya Pradesh Public Service Commission (MPPSC), this competitive recruitment drive aims to appoint qualified professionals across the state. To start your preparation on the right foot, you can Download Official MP Food Safety Officer Syllabus 2026 PDF for offline reference.

MPPSC Food Safety Officer Selection Process & Overview

Understanding the structure of the examination is critical to building an effective study plan. The selection process evaluates candidates through rigorous testing stages. For official updates and results tracking, you can also Check Your MPPSC FSO Result 2025-26 Here once released.

OrganizationMadhya Pradesh Public Service Commission
PostFood Safety Officer (FSO)
CategorySyllabus
Number of Questions150
Total Marks450
Duration3 hours
Selection ProcessWritten Exam
Interview
Official Websitewww.mppsc.mp.gov.in

Key Selection & Qualification Guidelines

Review the recruitment checklists below to ensure you meet all structural parameters:

  • Written Exam
  • Interview

Minimum Qualifying Marks Requirement

  • 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 2026

The formal written examination is divided into two primary sections: General Studies (Section A) and Food Science & Technology (Section B). The paper is conducted over a duration of 3 hours.

Sections Number of Questions Marks Duration
Section A501503 Hours
Section B1003003 Hours
Total1504503 Hours

Section A: General Studies of Madhya Pradesh Syllabus

Section A comprises 50 objective questions worth 150 marks focusing entirely on the heritage, administration, and landscape of Madhya Pradesh.

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
  • 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 & Technology Syllabus

Section B consists of 100 questions carrying 300 marks. It tests candidates deeply on technical concepts, regulations, food science, and agricultural systems.

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, FSSAI, 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.

Frequently Asked Questions (FAQs)

Recommended Reads

📊 CGPA / SGPA Converter

CGPA to Percentage Calculator

Convert your college 10-point CGPA or SGPA to equivalent percentage using official university multiplication formulas.

Convert CGPA to % →
Also Explore: 🎓 Passing Marks Estimator 📅 Passout Year Estimator
LIVE ALERTS & NOTIFICATIONS

Never miss another exam update!

Get the fastest exam results, recruitment news, and educational guides delivered directly to your phone.

Join Telegram Join WhatsApp

About OnlineResult.in Articles

Expert analysis and deep dives into education, career guidance and the latest trends.

Browse All Articles

Share this article

Spread the knowledge with your friends

Important Exams

Bank Exams

Railway & Defense

SSC & Civil Services

Teaching & Other