Tamil Nadu FSO (MRB) official syllabus guide
Tamil Nadu FSO (MRB) syllabus 2027
The 2021 notification prescribed one computer-based test of 200 objective questions for 100 marks in 2 hours, in English, with no negative marking and no interview. MRB's syllabus has ten parts and closely follows the FSSAI Central Food Safety Officer syllabus. It does not give marks per part.
Exam pattern and marking
- Written examination / computer-based test: 200 objective questions, 100 marks, 2 hours, English only.
- No negative mark for a wrong answer. Minimum qualifying marks: 30% (SC, SCA, ST) and 35% (others).
- No oral test. Selection on test marks, following the rules of reservation and communal rotation.
200 questions, 100 marks, 2 hours: food law and FSSAI, food science, microbiology, quality, analysis, processing and packaging syllabus
Indian and international food laws
3 topics- FSS Act 2006: provisions, definitions, sections and implementation; FSS Rules and Regulations
- APEDA, BIS, EIC, MPEDA, Spices Board and other national bodies; accreditation bodies
- Codex Alimentarius Commission, JECFA, JEMRA, JMPR; WTO SPS and TBT agreements
FSSAI and the food safety ecosystem
3 topics- Genesis, structure and functions of FSSAI; standards, enforcement, laboratories, imports, third-party audit
- Eat Right India, food fortification, Clean Street Food Hub, RUCO, FoSTaC, DART, BHOG, Food Safety on Wheels
- FSS Regulations 2011: licensing and registration, Schedule 4, packaging and labelling, nutraceuticals and special dietary foods, organic food, non-specified foods, import clearance, notified labs, adjudication; role of state food authorities
Food chemistry and nutrition
3 topics- Macro- and micronutrients and their roles; food additives; antinutritional factors; enzymes as processing aids
- Nutraceuticals and functional foods; contaminants and adulterants; allergens; diet and non-communicable diseases
- Food hazards, foodborne illness, water and sanitation, adulteration, fortification and bio-fortification, stunting, wasting and anaemia
Food microbiology and hygiene
3 topics- Foodborne pathogens, sources of microorganisms, spoilage and foodborne diseases
- Microbiological examination of foods; beneficial microorganisms
- Food safety management systems, traceability and recall; sanitation, HACCP, GMP, GAP, GHP, GLP, BAP
Food quality, analysis and testing
3 topics- GMP auditing and inspection, surveillance, recall, quality control at all stages, safety of packaging materials
- Sampling from a lot or process line; field and laboratory sampling and statistics; non-destructive quality evaluation
- Classical and modern analytical methods including mass spectrometry and molecular techniques; QA and QC in testing
Food processing, preservation and packaging
4 topics- Heat processing, pasteurisation, canning, dehydration, freezing, freeze drying, fermentation, microwave, irradiation, chemical additives
- Refrigerated and modified atmosphere storage, aseptic processing, hurdle technology, non-thermal processing
- Food processing operations and GMP; safety issues of processed foods
- Food packaging methods and novel packaging techniques
Source: MRB syllabus for the recruitment of Food Safety Officer (Wayback copy) ↗. Source: MRB Notification No. 02/MRB/2021, para 7 ↗. Checked 2026-10-30.
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