Mock Test : Food safety officer, FSSAI Technical Officer, Food Analyst Exam
Mock tests play a crucial role in preparing for competitive food safety examinations conducted by FSSAI and State Food Authorities. These exams assess technical knowledge, analytical ability, and understanding of food laws and standards. Importance of Mock Tests ✅ Exam …
Overview
Mock tests play a crucial role in preparing for competitive food safety examinations conducted by FSSAI and State Food Authorities. These exams assess technical knowledge, analytical ability, and understanding of food laws and standards.
Importance of Mock Tests
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✅ Exam Pattern Familiarity – Understand question types, difficulty level, and marking scheme
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⏱️ Time Management – Practice completing the paper within the actual exam duration
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📊 Self-Assessment – Identify weak and strong areas in Food Safety, Microbiology, Chemistry, and Regulations
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📚 Concept Revision – Reinforce key topics like FSS Act 2006, Food Standards, GMP, GHP, HACCP, and Lab Analysis
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🎯 Accuracy & Confidence – Reduce exam fear and improve accuracy through repeated practice
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📝 Real Exam Experience – Simulates actual exam conditions for better readiness
Exams Covered
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Food Safety Officer (FSO)
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FSSAI Technical Officer (TO)
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Food Analyst
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Central & State Food Regulatory Exams
- Any other Food tech Related Exams
Mock tests are an essential tool for serious aspirants aiming for government food safety positions, helping convert knowledge into exam success.
Curriculum
Curriculum
- 4 Sections
- 0 Lessons
- 1 Hour
- Mock Exams on FSSAI Regulation19
- 1.1Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation30 Questions
- 1.2Food Safety and Standards (Contaminants, Toxins and Residues) Regulation29 Questions
- 1.3Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations30 Questions
- 1.4Food Safety and Standards (Food Recall Procedure) Regulation30 Questions
- 1.5Food Safety and Standards (Import) Regulation30 Questions
- 1.6Food Safety and Standards (Organic Food) Regulation30 Questions
- 1.7Food Safety and Standards (Alcoholic Beverages) Regulation29 Questions
- 1.8Food Safety and Standards (Fortification of Food) Regulation30 Questions
- 1.9Food Safety and Standards (Food Safety Auditing) Regulation30 Questions
- 1.10Food Safety and Standards (Recognition and Notification of Laboratories) Regulation0 Questions
- 1.11Food Safety and Standards (Advertising and Claims) Regulation0 Questions
- 1.12Food Safety and Standards (Packaging) Regulation0 Questions
- 1.13Food Safety and Standards (Safe food and balanced diets for children in school) Regulations0 Questions
- 1.14Food Safety and Standards (Foods for Infant Nutrition) Regulations0 Questions
- 1.15Food Safety and Standards (Labelling and Display) Regulations0 Questions
- 1.16Food Safety and Standards (Ayurveda Aahara) Regulations0 Questions
- 1.17Food Safety and Standards (Vegan Foods) Regulations0 Questions
- 1.18FSSAI Penalty and Punishment for Non-Compliance0 Questions
- 1.19Legal Metrology Rules for Packaged Food Products0 Questions
- Mock Exams on Food Processing42
- 2.1Food Processing Fundamentals0 Questions
- 2.2Food Thermal processing (blanching, pasteurization, sterilization)0 Questions
- 2.3Food Low-temperature processing (chilling, freezing, IQF)0 Questions
- 2.4Food Processing : Drying & dehydration0 Questions
- 2.5Food Fermentation0 Questions
- 2.6Food Processing : Pickling & curing0 Questions
- 2.7Food Irradiation0 Questions
- 2.8Food High Pressure Processing (HPP)0 Questions
- 2.9Food Processing : Heat transfer operations0 Questions
- 2.10Food Processing : Mass transfer operations0 Questions
- 2.11Fruits & vegetable processing0 Questions
- 2.12Cereals, pulses & oilseeds processing0 Questions
- 2.13Milk processing0 Questions
- 2.14Meat, poultry & seafood processing0 Questions
- 2.15Bakery & confectionery processing0 Questions
- 2.16Beverage processing0 Questions
- 2.17Role of ingredients in bakery industry0 Questions
- 2.18Alcoholic Beverage processing0 Questions
- 2.19Ready-to-eat (RTE) & ready-to-cook (RTC) foods processing0 Questions
- 2.20Frozen foods processing0 Questions
- 2.21Dehydrated products Processing0 Questions
- 2.22Pickles & sauces Processing0 Questions
- 2.23Cheese, butter, ghee Processing0 Questions
- 2.24Fermented dairy products Processing0 Questions
- 2.25Jam & jelly Processing0 Questions
- 2.26Flour mills, Rice mills, Pulse processing0 Questions
- 2.27Chocolates Processing0 Questions
- 2.28Oil extraction & refining : Food Processing0 Questions
- 2.29Whole & powdered spices, Seasonings Processing0 Questions
- 2.30Carbohydrates : Food Ingredients & Their Functions0 Questions
- 2.31Proteins : Food Ingredients & Their Functions0 Questions
- 2.32Emulsifiers : Food Ingredients & Their Functions0 Questions
- 2.33Fats & Oils : Food Ingredients & Their Functions0 Questions
- 2.34Stabilizers & thickeners : Food Ingredients & Their Functions0 Questions
- 2.35Gelling agents : Food Ingredients & Their Functions0 Questions
- 2.36Humectants : Food Ingredients & Their Functions0 Questions
- 2.37Antioxidants : Food Ingredients & Their Functions0 Questions
- 2.38Enzymes in food processing0 Questions
- 2.39Anti-caking agents : Food Ingredients & Their Functions0 Questions
- 2.40Colouring Agents : Food Ingredients & Their Functions0 Questions
- 2.41Water Activity, Heat, pH & moisture effects in Food Processing0 Questions
- 2.42Food Allergen management0 Questions
- Mock Exams on Food Packaging6
- 3.1Food packaging materials & Advanced Packaging Technologies0 Questions
- 3.2Food Storage conditions & warehousing0 Questions
- 3.3Food Products: Packaging Testing & Quality Control0 Questions
- 3.4Food Sustainable & Eco-Friendly Packaging0 Questions
- 3.5Pest control & contamination prevention in food industry0 Questions
- 3.6Food Packaging : Biodegradable & compostable materials0 Questions
- Previous year Question Paper1
