HPSC Food Safety Officer Syllabus 2026 Out - Download Exam Pattern and PDF

HPSC Food Safety Officer Syllabus 2026 has been released by the Haryana Public Service Commission (HPSC) for 45 Food Safety Officer (Group-B) posts in the Food & Drugs Administration Department, Haryana, under Advertisement No. 25/2026. The screening test is scheduled for 6 December 2026, followed by the Subject Knowledge Test on 31 January 2027. Candidates can check the revised examination scheme, marking pattern, subject-wise syllabus, selection process and official PDF details below.

HPSC Food Safety Officer Syllabus 2026 PDF Download

HPSC has published the examination scheme and syllabus for the Food Safety Officer recruitment under Advertisement No. 25/2026. The notification includes the screening test pattern, Subject Knowledge Test, interview weightage and 12 units covering food chemistry, nutrition, microbiology, food safety laws, food technology and other relevant subjects.

Note: The official announcement includes the screening test syllabus and the detailed Subject Knowledge Test syllabus. Candidates should refer to the complete six-page official document while preparing.

HPSC Food Safety Officer Syllabus 2026 - Overview

The Haryana Public Service Commission has announced the examination pattern and syllabus for recruitment to 45 Food Safety Officer posts. The selection scheme includes a screening test in case of a large number of applicants, a Subject Knowledge Test and an interview.

HPSC Food Safety Officer Exam Pattern 2026

The HPSC Food Safety Officer examination scheme has two written components: a screening test, if required because of a large number of applicants, and a compulsory Subject Knowledge Test. Candidates qualifying for the next stage will be considered for interview.

HPSC FSO Screening Test Pattern 2026

The screening test is scheduled for 6 December 2026. It will consist of 100 multiple-choice questions carrying 100 marks, with a duration of two hours.

Important Screening Test Rules:

• Each question has five options. The fifth option is meant for candidates who do not wish to attempt the question.
• One-fourth mark will be deducted for every wrong answer.
• One-fourth mark will also be deducted if a candidate neither attempts a question nor marks the fifth option.
• Candidates who do not darken any of the five circles in more than 10% of questions will be disqualified.
• A minimum of 25% marks is required to clear the screening test.
• Candidates up to four times the advertised vacancies, along with qualifying bracketed candidates, will be called for the next stage.
• Screening test marks will not be counted in the final merit list.

HPSC FSO Subject Knowledge Test Pattern 2026

The HPSC Food Safety Officer Subject Knowledge Test will be held on 31 January 2027. It will be a subjective examination carrying 150 marks, with a duration of three hours.

Candidates must obtain at least 35% marks in the Subject Knowledge Test to be considered for interview. The Subject Knowledge Test carries 87.5% weightage in final selection.

Also Read: MH SET Admit Card 2026

HPSC Food Safety Officer Screening Test Syllabus 2026

The HPSC FSO screening test syllabus covers general knowledge, reasoning, quantitative aptitude, current affairs, Haryana general knowledge and other general subjects.

HPSC Food Safety Officer Subject Knowledge Test Syllabus 2026

The Subject Knowledge Test includes 12 units covering Food Science, Nutrition, Microbiology, Processing, Food Safety, Analytical Methods, Food Laws and emerging developments. The unit-wise topics are given below as per the HPSC syllabus.

Unit I: Food Chemistry and Constituents

• Composition, classification, structure and properties of carbohydrates, proteins, lipids, water, vitamins, minerals and dietary fibre.
• Food enzymes and their functions.
• Food physical chemistry, pH, acidity, buffers and water activity.
• Colloids, emulsions and reactions affecting quality and shelf life.
• Anti-nutritional factors, natural toxicants and chemical changes during cooking and storage.

Unit II: Human Nutrition and Public Health

• Digestion, absorption and metabolism of nutrients.
• Balanced diet, dietary recommendations and energy needs.
• Nutritional assessment, BMI, BMR and protein quality calculations.
• Macro- and micronutrient deficiencies, malnutrition and food fortification.
• Traditional foods, dietary diversity and major Indian nutrition and food-security programmes.

Unit III: Food Microbiology

• Classification, morphology, physiology, growth and survival of food microorganisms.
• Foodborne pathogens, infections, intoxications and toxins.
• Microbial spoilage and microbiological quality indicators.
• Beneficial microorganisms in food fermentation.
• Microbiological examination, culture, enumeration and interpretation of test results.

Unit IV: Primary Production and Food Supply

• Traditional and modern farming systems, cereals, pulses, oilseeds, millets and horticultural crops.
• Dairy, meat-animal, poultry, fishery, aquaculture and apiculture production.
• Good agricultural and animal husbandry practices.
• Water and soil quality, veterinary medicines, pesticides and post-harvest handling.
• Sustainability, pest management, storage, transport and the roles of ICAR, KVKs, agricultural universities and NABARD.

Unit V: Food Commodities and Product Technology

• Composition, quality and processing of milk and milk products, meat, poultry, fish and eggs.
• Processing of cereals, pulses, oilseeds, edible oils, fruits, vegetables, spices and beverages.
• Traditional and regional food products.
• Food quality parameters, adulterants and authenticity concerns.

Unit VI: Preservation, Processing, Packaging and Storage

• Thermal processing, pasteurization, sterilization, concentration, canning and dehydration.
• Chilling, freezing, irradiation, fermentation and aseptic processing.
• High-pressure processing, membrane separation, pulsed electric fields, cold plasma and emerging heating technologies.
• Hurdle technology, food additives, nutraceuticals and functional foods.
• Packaging materials, food-contact safety, migration, shelf life, cold chain and storage controls.

Unit VII: Food Hazards, Hygiene and Safety Management

• Biological, chemical, physical and allergen hazards.
• Food contaminants, residues, adulterants, food fraud and risk analysis.
• Food establishment hygiene, potable water, cleaning, sanitation and pest control.
• FSSAI Schedule 4, GMP, GHP, GAP, GLP and HACCP.
• Food safety management systems, ISO 22000:2018, traceability and food recall.

Unit VIII: Food Sampling, Analysis and Laboratory Quality

• Field and laboratory sampling, sample preparation, preservation and chain of custody.
• Chemical and physical analysis, spectroscopy, chromatography and mass spectrometry.
• Immunological, molecular and microbiological methods.
• Method validation, calibration, reference materials and quality control.
• Rapid Analytical Food Testing (RAFT) kits and food surveillance.
• FSSAI testing methods, laboratory recognition, accreditation and ISO/IEC 17025.

Unit IX: Indian Food Law and Regulatory Compliance

• Food Safety and Standards Act, 2006 and Food Safety and Standards Rules, 2011.
• FSS regulations, licensing, registration, standards and amendments.
• Food additives, contaminants, residues, packaging, labelling and advertising claims.
• Inspection, sampling, seizure, documentation, recalls and foodborne incident response.
• Roles of Food Safety Officer, Designated Officer, Food Analyst and Commissioner of Food Safety.
• Enforcement procedures and appeals.

Unit X: FSSAI Systems, Institutions and Initiatives

• Functions and structure of FSSAI and State Food Authorities.
• Standard setting, enforcement, food imports, laboratory networks and audits.
• Food business guidance, training and consumer education.
• Eat Right India, food fortification, Clean Street Food Hubs and RUCO.
• Roles of BIS, AGMARK, APEDA, EIC, MPEDA, Spices Board, CFTRI, NIFTEM, ICAR, ICMR and DFRL.

Unit XI: International Food Control and Standards

• Codex Alimentarius Commission and international food standards.
• Scientific advisory roles of JECFA, JEMRA and JMPR.
• WTO Sanitary and Phytosanitary (SPS) and Technical Barriers to Trade (TBT) agreements.
• International food-control systems.
• National and international certification, auditing and accreditation bodies.
• Voluntary standards and legal requirements.

Unit XII: Food Biotechnology and Emerging Developments

• Food biotechnology, fermentation, industrial bioprocessing and enzyme production.
• Downstream processing and biotechnology applications in foods and food testing.
• Genetic engineering, molecular detection and genetically modified foods.
• Biosafety and regulatory considerations.
• Emerging food-safety hazards and rapid diagnostic methods.
• Recent FSSAI regulations, standards, initiatives and public-health developments.
• Identifying official notifications, effective dates and binding regulatory requirements.

HPSC Food Safety Officer Selection Process 2026

The HPSC Food Safety Officer selection process consists of a screening test if required, a Subject Knowledge Test and an interview. The final merit list will be prepared by combining the weighted scores of the Subject Knowledge Test and interview.

Important: The commission states that attendance at every applicable stage is mandatory. Candidates absent from a required stage will not be considered for selection.

HPSC FSO Syllabus 2026 Important Links

Candidates should use the official HPSC website to access the examination scheme, syllabus and further recruitment updates.