Haryana FSO official syllabus guide
Haryana FSO syllabus 2026
Haryana's Food Safety Officer recruitment is conducted by HPSC for the Food & Drugs Administration Department, Haryana. Advertisement No. 25/2026 calls for 45 Group-B posts, with online applications open 28 Sep to 19 Oct 2026. HPSC may hold a Screening Test, Subject Knowledge Test and interview, or omit the Screening Test. The six subject areas below are a study outline, not an official syllabus or section weightage.
Exam pattern and marking
- 45 Food Safety Officer (Group-B) posts under Advertisement No. 25/2026
- Online applications: 28 Sep 2026 - 19 Oct 2026 (5:00 PM) — CONFIRMED from HPSC's own advertisement timeline
- Screening Test (if held), Subject Knowledge Test and interview — the detailed paper scheme is not specified in this advertisement
HPSC Advertisement No. 25/2026 and its application window (28 Sep - 19 Oct 2026) are CONFIRMED via direct web search of HPSC's own advertisement, checked 2026-09-20. The exam format (MCQ, ~120 minutes) and the syllabus unit list above are SECONDARY-SOURCED and UNCONFIRMED — HPSC's own advertisement text located via search did not itself state a detailed syllabus or exact pattern, so this unit breakdown is built to the food-technology subject list this site was given, not transcribed from any official HPSC document. The exact question count/marks split was never confirmed; this site's mock normalises to 100 questions at 2 marks each (200 marks total), a stated assumption. Re-check against HPSC's own detailed notification/syllabus before you plan around this.
Food Preservation, Processing & Packaging, Microbiology, Hygiene, Analysis & Testing, and Food Chemistry syllabus
Unit 1: Food Preservation
- Water activity, moisture control and food stability
- Thermal preservation — pasteurization, canning, D-value/z-value concepts
- Drying, curing, chemical preservatives and irradiation
- Hurdle technology and other emerging preservation methods
Unit 2: Food Processing and Packaging
- Unit operations — extrusion, homogenisation, spray/drum/fluidized-bed drying
- Packaging systems — aseptic cartons, retort pouches, active and intelligent packaging
- Canning technology and packaging barrier properties
Unit 3: Food Microbiology
- Foodborne pathogens and spoilage organisms — Salmonella, Staphylococcus, Clostridium botulinum, Listeria
- Mycotoxins (e.g., aflatoxins) and fermentation organisms
- D-value, z-value and standard microbial enumeration methods
Unit 4: General Principles of Food Hygiene
- GMP, HACCP and sanitation programmes (cleaning vs sanitizing, CIP)
- Personal hygiene, pest control and allergen control
- Codex General Principles of Food Hygiene
Unit 5: Food Analysis and Testing
- Proximate analysis — moisture, protein (Kjeldahl), fat (Soxhlet), ash
- Instrumental methods — HPLC, GC, spectrophotometry, refractometry
- Rancidity/quality indices — peroxide value, iodine value, TBA test
Unit 6: Food Chemistry
- Maillard reaction, caramelization and enzymatic browning
- Lipid oxidation, protein denaturation and starch gelatinization/retrogradation
- Emulsions, pectin gels, antioxidants and natural food pigments
Source: HPSC notification (Advt. 25/2026) ↗. Checked 2026-09-20. The examining authority's current document remains definitive and should be verified before planning examination preparation.
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