Level 4
FoodSHAP® Food Safety Compliance Officer (FSCO®)
The final step towards the complete FoodSHAP® Food Safety Training & Examination System (FSTES©).It is a legal requirement under the Philippines Food Safety Act of 2013, and its Implementing Rules and Regulations, that every Food Business Operator must have a designated Food Safety Compliance Officer in charge of Food Safety Management and legal compliance who has passed a prescribed training course for FSCO recognized by the DA and/or the DOH and conducted by DA, DOH, LGU or other recognized training service providers.
Training Coverage
1. Food Safety Management Framework
2. Food Safety Policy & Planning
3. Food Safety Organization
4. Food Safety Culture and Behavior
5. Halal Management Overview
6. Monitoring Food Safety Performance
7. Risk Based Inspection Reporting
8. Overview of Food Poisoning Investigation
9. Internal Auditing & Management Review
10. Documents, Records & Actions
11. Compliance with Legal Requirement
12. An Introduction to ISO 22000
2. Food Safety Policy & Planning
3. Food Safety Organization
4. Food Safety Culture and Behavior
5. Halal Management Overview
6. Monitoring Food Safety Performance
7. Risk Based Inspection Reporting
8. Overview of Food Poisoning Investigation
9. Internal Auditing & Management Review
10. Documents, Records & Actions
11. Compliance with Legal Requirement
12. An Introduction to ISO 22000
Course Duration: 3 Day (20 hours)
Assessment: Multiple Choice & Case Study - open book & Take Home Risk-baseed Food Safety Inspection
Passing Rate: 60%
Prerequisite: Level 2 Basic Food Safety for Food Handlers, Level 3 HACCP Principles and Practice
E-learning Access: 60 Days
Checking Activity: 48 Hours Excluding weekends (SAT, SUN) and Holidays
Who Should Attend: All food safety managers, food hygiene managers, kitchen managers & supervisors, head and sous chef, restaurant managers and supervisor, food business operator owner and managers for student of culinary, hospitality management, food science and other related courses.
Assessment: Multiple Choice & Case Study - open book & Take Home Risk-baseed Food Safety Inspection
Passing Rate: 60%
Prerequisite: Level 2 Basic Food Safety for Food Handlers, Level 3 HACCP Principles and Practice
E-learning Access: 60 Days
Checking Activity: 48 Hours Excluding weekends (SAT, SUN) and Holidays
Who Should Attend: All food safety managers, food hygiene managers, kitchen managers & supervisors, head and sous chef, restaurant managers and supervisor, food business operator owner and managers for student of culinary, hospitality management, food science and other related courses.
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