About

Food Corporation of India (FCI) conducts exams for the position of Food Inspector.

Latest Notification

According to the announcement, the notification will be released by different food organizations. In the notification, the organizations will announce all the details including eligibility criteria, the application process, test date, salary, and other details. However, CG Vyapam has already released the notification in 1st week of January.

Registration

Go to the official website.
Scroll down the website's home page to the bottom of the page.
Search for and apply for the position you'd like to apply for. To register, go to 'Apply Online and fill out the form.
Fill out the required information on the site.
Use your registered User ID and Password to log in.
Fill out the application form completely and accurately.
In the suggested format, upload all scanned copies of all required papers.
Pay the application fee for your category using the payment gateway of your choice.
Verify and cross-check the data before submitting the application.
It is recommended that you print the application form for future reference.

Syllabus

Subjects	Topics
General Studies and Mental ability	Events of national and international importance, Current affairs- international, national, and regional, Basics of General Science and their relevance to the day to day life. Current developments in science, technology, and information technology, History of Modern India with emphases upon Indian national movement, Economic development in India since independence, Logical reasoning, analytical ability, and data interpretation, Basic things about Disaster management (CBSE-VIII & IX Standard), Geography of India with focus on A.P, Indian Constitution and Polity, Sustainable Development and Environmental Protection and etc.
Food Chemistry	Carbohydrates -Structure and functional properties of mono, di&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 flavours-Terpenes, esters, ketones, and quinones; Enzymes- Enzymatic and non-enzymatic browning in different foods.
Food Microbiology	Characteristics of microorganisms-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 disease-Toxins produced by Staphylococcus, Clostridium, and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Food Hazards of natural origin – seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates.
Food Processing Technology	Food processing- structure, composition, nutritional significance, and types of processing methods for various categories of foods: Cereals (Rice-milling, parboiling, Barley- Pearling, malting, brewing, Corn- wet and dry milling, Wheat-milling, pulses (milling, germination, cooking, roasting, frying, canning, and fermentation), and oilseeds (extraction and refining), Fruits & vegetables (canning, drying and dehydration, concentration, freezing, IQF, thawing and plantation crops and etc.
Food Laws and Organization	Laws and Regulations – Brief review of regulatory status in India before the advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act, Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act 2006, Food Safety Standards Rules & Regulations and related laws
Hygiene and Sanitation	Hygiene and sanitation in the food sector – pest control measures, Garbage and Sewage disposal, Water – Sources, purification, Hazards Analysis & Critical Control Point (HACCP), Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Laboratory Practices (GLP)
Public and Occupational health and nutrition	Occupational Health- health of workers in industries safety measures, occupational diseases. Public Health: Definition of Public Health and Associated Terms, Current Concerns in Public Health: Global and Local, Core functions and scope of public health, History of public health and evolution of Public Health, Concept of health and disease, Natural history of the disease, Levels of prevention, Concept of health and disease and etc

Eligibility Criteria

Post	Eligibility Criteria
Food Inspector	Bachelor’s degree/ BE or B.Tech in Chemistry / Biochemistry / Food Technology / Food Science / Edible Oil Technology / Microbiology / Industrial Microbiology / Dairy Technology / Agricultural or horticultural Sciences / Toxicology / Public Health / Life Science / Biotechnology / Medicine or Veterinary Sciences / Fisheries or Animal Sciences.
	PG Diploma in Food Safety, Food Science, Food Processing, or Quality Assurance from the Food Industry, Dietetic and Public Health, Nutrition, Dairy Science, Bakery Science, or Post Harvest Technology from a Govt. Recognized University/Institute, with the condition that they must have studied any one of the subjects mentioned in the above point during their Bachelor's degree level.
	A Masters Degree in Chemistry / Biochemistry / Food Technology or Food Science / Edible Oil Technology / Microbiology / Dairy Technology / Agricultural Science / horticultural Sciences / Industrial Microbiology / Toxicology / Life Science / Biotechnology or Food Safety & Quality Assurance or a Doctorate Degree

Food Inspector Overall Eligibility Criteria 2022

The candidate who wishes to apply for Food Inspector Recruitment for the various post must go through the eligibility criteria to check whether they fit into the position or not. Here are the details:

Particulars	Details
Age Limit	18-25 years of age
Nationality	Indian
Domicile	All India
Number of Attempts	Unspecified
Exam level	Government

Application Fee

Category	Fees
General and OBC	500/-
SC/ ST/ Women candidate/ Ex-servicemen / Physically Handicapped	No fees

For the CG Vyapam Food inspector exam, the application fee is shown below.

Category	Fees
Gen	350
OBC	250
SC / ST	200

Exam Pattern

Paper	Subject	No. of Questions	Marks	Duration
I	General Studies & Mental Ability	150	150	150
II	Concerned Subject	150	150	150

Eligibilty Criteria

Post	Eligibility Criteria
Food Inspector	Bachelor’s degree/ BE or B.Tech in Chemistry / Biochemistry / Food Technology / Food Science / Edible Oil Technology / Microbiology / Industrial Microbiology / Dairy Technology / Agricultural or horticultural Sciences / Toxicology / Public Health / Life Science / Biotechnology / Medicine or Veterinary Sciences / Fisheries or Animal Sciences.
	PG Diploma in Food Safety, Food Science, Food Processing, or Quality Assurance from the Food Industry, Dietetic and Public Health, Nutrition, Dairy Science, Bakery Science, or Post Harvest Technology from a Govt. Recognized University/Institute, with the condition that they must have studied any one of the subjects mentioned in the above point during their Bachelor's degree level.
	A Masters Degree in Chemistry / Biochemistry / Food Technology or Food Science / Edible Oil Technology / Microbiology / Dairy Technology / Agricultural Science / horticultural Sciences / Industrial Microbiology / Toxicology / Life Science / Biotechnology or Food Safety & Quality Assurance or a Doctorate Degree

Food Inspector Overall Eligibility Criteria 2022

The candidate who wishes to apply for Food Inspector Recruitment for the various post must go through the eligibility criteria to check whether they fit into the position or not. Here are the details:

Particulars	Details
Age Limit	18-25 years of age
Nationality	Indian
Domicile	All India
Number of Attempts	Unspecified
Exam level	Government

Exam Pattern

Paper	Subject	No. of Questions	Marks	Duration
I	General Studies & Mental Ability	150	150	150
II	Concerned Subject	150	150	150

Syllabus

Subjects	Topics
General Studies and Mental ability	Events of national and international importance, Current affairs- international, national, and regional, Basics of General Science and their relevance to the day to day life. Current developments in science, technology, and information technology, History of Modern India with emphases upon Indian national movement, Economic development in India since independence, Logical reasoning, analytical ability, and data interpretation, Basic things about Disaster management (CBSE-VIII & IX Standard), Geography of India with focus on A.P, Indian Constitution and Polity, Sustainable Development and Environmental Protection and etc.
Food Chemistry	Carbohydrates -Structure and functional properties of mono, di&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 flavours-Terpenes, esters, ketones, and quinones; Enzymes- Enzymatic and non-enzymatic browning in different foods.
Food Microbiology	Characteristics of microorganisms-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 disease-Toxins produced by Staphylococcus, Clostridium, and Aspergillus; Bacterial pathogens- Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Food Hazards of natural origin – seafood toxins, biogenic amines, alkaloids, phenolic compounds, protease inhibitors, and phytates.
Food Processing Technology	Food processing- structure, composition, nutritional significance, and types of processing methods for various categories of foods: Cereals (Rice-milling, parboiling, Barley- Pearling, malting, brewing, Corn- wet and dry milling, Wheat-milling, pulses (milling, germination, cooking, roasting, frying, canning, and fermentation), and oilseeds (extraction and refining), Fruits & vegetables (canning, drying and dehydration, concentration, freezing, IQF, thawing and plantation crops and etc.
Food Laws and Organization	Laws and Regulations – Brief review of regulatory status in India before the advent of FSSAI: FPO, MMPO, MFPO, Prevention of Food Adulteration Act, Paradigm shift from PFA to FSSAI; Overview of Food Safety Standards Act 2006, Food Safety Standards Rules & Regulations and related laws
Hygiene and Sanitation	Hygiene and sanitation in the food sector – pest control measures, Garbage and Sewage disposal, Water – Sources, purification, Hazards Analysis & Critical Control Point (HACCP), Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Laboratory Practices (GLP)
Public and Occupational health and nutrition	Occupational Health- health of workers in industries safety measures, occupational diseases. Public Health: Definition of Public Health and Associated Terms, Current Concerns in Public Health: Global and Local, Core functions and scope of public health, History of public health and evolution of Public Health, Concept of health and disease, Natural history of the disease, Levels of prevention, Concept of health and disease and etc