Food Inspector Syllabus 2023

Food Inspector Syllabus 2023 exam Pattern, Cg Food Safety Officer FSO Syllabus

The Food Safety Officer Corporation (FSO) – CG Vyapam has published the syllabus for the Food Inspector post for the year 2022. Those who are interested can visit the website to check the exam pattern and download the syllabus in PDF format. The selection process and exam pattern for the CG Vyapam Food Inspector syllabus are provided below. Candidates must be aware of the exam date for 2022 and familiarize themselves with the CG Vyapam Food Inspector exam pattern and syllabus to begin their preparation. You can easily find the CG Vyapam Food Inspector syllabus on the Sarkari Result portal instead of searching for the syllabus PDF file on the Food Safety Officer Corporation – FSO portal. You can also get subject-wise marks for the Food Inspector exam from the official source of CG Vyapam.

Food Inspector Syllabus 2023 – exam Pattern,
Exam NameFood inspector
OrganizationFood Safety Officer Corporation – FSO
Exam Date (tentative)Expected this month
Education type10th 12th pass govt jobs /Graduate govt jobs
Selection Process:Exam / interview
Notification year2022
Organization pageCG Vyapam Recruitment 2022

CG Vyapam Food Inspector Syllabus 2022

Candidates who have applied for the CG Vyapam Food Inspector post must be familiar with the exam pattern, marking scheme, and syllabus. For most exam notifications, such as upcoming job syllabuses released by the Food Safety Officer Corporation – FSO, the syllabus is provided with the advertisement notification. However, most readers prefer a web-based syllabus for the CG Vyapam upcoming job syllabus and a PDF for detailed topics. To cater to this need, Sarkari Result provides the CG Vyapam upcoming syllabus in topic-wise as well as PDF format. Please follow the steps below to download the syllabus and view the topics for the CG Vyapam upcoming job syllabus.

Food safety Officer Exam Pattern

Paper-1 (Composite Paper): General Studies, Mathematics, Computer Application (Theory), English100 marks
Paper-2 (Technical Paper):  Food Safety ACT & Rule– 50 marks Chemistry– 50 Marks100 marks

To download the CG Vyapam Food Inspector Syllabus 2022, follow the steps below:

  1. Go to the official website of CG Vyapam Food Inspector using the link provided below.
  2. Navigate to the syllabus section and download the CG Vyapam Food Inspector Syllabus.
  3. Finally, review the CG Vyapam Food Inspector syllabus and verify the details.

Remember, you can also download the CG Vyapam Food Inspector syllabus from our website.

Disclaimer: Please note that the information provided here is for indicative purposes only. For the official CG Vyapam Food Inspector Syllabus, please download the PDF from the official website.

CG Vyapam Food Inspector Exam Pattern 2022-22

PaperSubjectNo. of QuestionsNo. of MarksTime Duration
(In mInutes)
IGeneral Studies & Mental Ability150150150
IIConcerned Subject150150150

The CG Vyapam Food Inspector Exam Paper:

  • Consists of 200 objective questions from various topics for 200 marks.
  • Each question carries one mark.
  • 1/4th marks will be deducted for each wrong answer.
  • Has a duration of 3 hours.

CG Vyapam Food Inspector Syllabus Topics

The CG Vyapam Food Inspector syllabus, like every other government competitive examination, includes topics such as General Knowledge, Arithmetic Ability, General Awareness, and English. You can find information about the exam duration, negative marking, and question-wise weightage in the PDF format. Please refer to the CG Vyapam upcoming syllabus exam pattern mentioned above for more details.

CG Vyapam Food Inspector Syllabus 2023 Important links
NotificationCG Vyapam Food Inspector Recruitment 2022
Admit cardCG Vyapam Food Inspector Admit card 2022
Parent# CG Vyapam syllabus
Location typeCG government jobs 2023
Also followcentral government jobs 2023
Download Syllabus PDF#cg food Food Inspector syllabus pdf here  FOOD-SAFETY-OFFICERS-SCHEME_Syllabus-Final-2018


  1. Events of national and international importance.
  2. Current affairs- international, national and regional.
  3. Basics of General Science and their relevance to the day to day life. Current developments in science, technology and information technology
  4. History of Modern India with emphases upon Indian national movement.
  5. Economic development in India since independence.
  6. Logical reasoning, analytical ability and data interpretation.
  7. Basic things about Disaster management (CBSE-VIII & IX Standard).
  8. Geography of India with focus on A.P
  9. Indian Constitution and Polity.
  10. Sustainable Development and Environmental Protection
  11. Bifurcation of Andhra Pradesh and its Administrative, Economic, Social, Cultural, Political, and legal implications/problems, including
    1. Loss of capital city, challenges in building new capital and it’s financial implications.
    2. Division and rebuilding of common Institutions.
    3. Division of employees, their relocation and nativity issues. d). Effect of bifurcation on commerce and entrepreneurs.
  1. Implications to financial resources of state government.
  2. Task of post-bifurcation infrastructure development and opportunities for investments.

g).socioeconomic, cultural and demographic impact of bifurcation. h).Impact of bifurcation on river water sharing and consequential issues. i). AP REORGANISATION ACT, 2014 on AP and the arbitrariness of

certain provisions.

PAPER-2: (Concerned Subject Food Safety officer)

  1. Food Chemistry The CG Vyapam Food Inspector syllabus includes the following topics related to food chemistry:
    • Carbohydrates: Structure and functional properties of mono-, di-, and oligo-polysaccharides including starch, cellulose, pectic substances, and dietary fiber.
    • Proteins: Classification and structure of proteins in food.
    • Lipids: Classification and structure of lipids, rancidity of fats, polymerization, and polymorphism.
    • Pigments: Carotenoids, chlorophylls, anthocyanins, tannins, and myoglobin.
    • Food flavors: Terpenes, esters, ketones, and quinones.
    • Enzymes: Enzymatic and non-enzymatic browning in different foods.
  2. Food Microbiology The following topics are covered in CG Vyapam Food Inspector Syllabus:
    • Characteristics of microorganisms including morphology, structure, and detection of bacteria, yeast, and mold in food, spores, and vegetative cells
    • Microbial growth in food, intrinsic and extrinsic factors, growth and death kinetics, serial dilution method for quantification
    • Food spoilage, contributing factors, spoilage bacteria, microbial spoilage of milk and milk products, meat and meat products
    • Foodborne diseases, toxins produced by Staphylococcus, Clostridium, and Aspergillus, bacterial pathogens such as Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, and Campylobacter
    • Food hazards of natural origin such as seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates
    • Types of hazards including biological, chemical, and physical hazards and factors affecting safety and the importance of safe foods
    • General methods of food preservation and food processing to prevent spoilage.
  3. Food Processing technology In the field of food technology, the following topics are covered:
    • Characteristics of microorganisms: This includes the morphology, structure, and detection of bacteria, yeast, and mold in food, spores, and vegetative cells. The growth of microorganisms in food and the contributing factors to food spoilage are discussed. The foodborne diseases caused by toxins produced by Staphylococcus, Clostridium, and Aspergillus, and the bacterial pathogens such as Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, and Campylobacter are also covered. Food hazards of natural origin, such as seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates, are discussed.
    • Food processing: The structure, composition, nutritional significance, and types of processing methods for various categories of foods are covered. This includes cereals (such as rice, barley, corn, and wheat), pulses, oil seeds, fruits, and vegetables, plantation crops (such as tea, coffee, and cocoa), spices, meat, fish, poultry, and milk. The unit operations of food processing, such as grading, sorting, peeling, and size reduction, are also discussed.
    • Product development: The stages of product development, from conceiving ideas to commercialization, are covered. Consumer trends and their impact on new product development are also discussed. The criteria for selecting raw materials, sensory evaluation, and objective evaluation are covered as well.
    • Packaging: The types and functions of packaging materials used in foods are discussed. The potential threats and impact on health of packaging materials are also covered, along with controlling measures.
    • Surveys: Types of surveys and sampling procedures for conducting surveys and quality control are discussed.
  4. Food Laws and Organizations Before the establishment of the Food Safety and Standards Authority of India (FSSAI), India had various laws and regulations governing food safety, such as the Fruit Products Order (FPO), Meat Food Products Order (MFPO), Milk and Milk Products Order (MMPO), and the Prevention of Food Adulteration Act (PFA). However, the introduction of FSSAI marked a paradigm shift in the regulatory status of food safety in India. The Food Safety and Standards Act 2006 and the Food Safety Standards Rules & Regulations 2011 outline various aspects of food safety, including licensing and registration of food businesses, food product standards and additives, packaging and labeling, contaminants, toxins and residues, laboratory and sample analysis, prohibition and restriction on sales. The organizational hierarchy of FSSAI includes the Food Business Operator, Food Safety Officer, Designated Officer, and Food Analyst. FSSAI also mandates food recall and traceability. Other relevant Acts include the Essential Commodities Act and the Legal Metrology Act. The Codex Alimentarius, developed by the FAO and WHO, provides guidelines and standards for food safety, and various national organizations, such as the Bureau of Indian Standards, ICMR, ICAR, and NABL, play a role in maintaining food safety in India. Export of food products is overseen by the Export Inspection Council (EIC), APEDA, and MPEDA, which ensure quality control. International organizations such as FAO, WHO, ISO, WTO, APLAC, and ILAC also play a role in ensuring food safety on a global scale.
  5. Hygiene & Sanitation In the food sector, hygiene and sanitation are critical for ensuring the safety and quality of food products. This involves various measures such as pest control, proper disposal of garbage and sewage, and ensuring the safety of water sources through purification. Hazard Analysis and Critical Control Point (HACCP) is a system that is used to identify potential hazards in the food production process and take corrective measures to prevent them. Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), and Good Laboratory Practices (GLP) are also important in maintaining hygiene and sanitation standards in the food industry. These practices involve implementing standard operating procedures to prevent contamination and ensure consistent quality in food products.
  6. Public & Occupational health and Nutrition

The field of Public Health covers a broad range of topics, including the definition of Public Health and associated terms, current global and local concerns, core functions and scope of Public Health, the history and evolution of Public Health, concepts of health and disease, natural history of disease, levels of prevention, determinants of health, infectious disease and germ theory, introduction to public health ethics, globalization and health, governance in health, international health regulations, and the Indian health system.

Occupational Health is concerned with the health and safety of workers in industries, including safety measures and occupational diseases.

Nutrition is the study of the assessment of nutritional status, balanced diets, food sources of nutrients, essential vitamins, amino acids and fatty acids, their deficiency diseases and toxicity, Protein Efficiency Ratio (PER), Recommended Dietary Allowances (RDAs) for various nutrients, antinutrients, and clinical and diet surveys.

Several programmes related to nutrition are implemented in India, including mid-day meals at schools, anganwadi systems, ICDS, NIDDCP, NNAPP, WIFS, National Food Security Mission, SABLA, FSSAI initiatives on food fortification, and FFRC.

FAQs on CG Vyapam Food Inspector Syllabus

How do I know syllabus & exam pattern of CG Vyapam Food Inspector exam?

To view the selection criteria, you may refer to our syllabus section or download the latest 2023 CG Vyapam Food Inspector Notification below. It is important to note that most government competitive exams, including FSO Food Inspector recruitment, consist of general aptitude and general awareness tests. The detailed syllabus topics can be found in the PDF 2023 notification or on our CG Vyapam Food Inspector syllabus page for an indicative syllabus and exam pattern.

What’s the selection Process for CG Vyapam Food Inspector exam?

The selection process for the Food Inspector exam, as per the official CG Vyapam recruitment 2023 notification, involves shortlisting candidates based on a written exam. However, certain posts advertised under the same Food Safety Officer Corporation – FSO Recruitment Notification may require additional physical, oral, and medical tests. It is recommended that candidates thoroughly review the CG Vyapam Food Inspector pdf notification 2023 for detailed information after referring to the preliminary information provided here.

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