The qualification covers all the basic hygiene requirements for food handlers in catering, and thoroughly addresses the Flow of Food from purchasing to serving. The syllabus was developed with the Philippines Food Safety Act 2013 and Code of Sanitation at its core, and with the International WHO & Codex requirements as its main references, all following the guidelines of the Philippines Department of Health DOH.
8 Hours (approx. time includes readiness assurance
tests, lectures, videos, online games and activities, Trainer Q&A, forums,
individual practical sessions on use of PPE and use of food thermometer, short
quizzes, workbook reading time and self-study)
1. Introduction to Food Safety
2. Food Hazards
3. Illness from Food
4. High-Risk Food
5. Time and Temperature Control
6. Personal Hygiene
7. Premises and Equipment
8. Cleaning and Sanitizing
9. Pest Control
10. Staying Safe in the Kitchen
11. Food Safety Training
12. The Flow of Food13. Food Safety Laws & HACCP
Assessment and Certificates
The course shall be assessed by a closed book multiple choice exam and a practical virtual kitchen inspection assessment. Candidates must pass both assessments to receive their certificates from FoodSHAP®. Passing score is 75%. Retake is allowed three (3) times, free of charge within six (6) months. FoodSHAP® Certificates are DOH recognized, ANSI and DepEd Accredited.
contact your Authorized Course Provider to get the FoodSHAP® Level 2 Highfield International
Accredited Certificate recognized in the Middle East and Europe or for a Level 2
UK-recognized Ofqual Certificate for food handlers.
* Onsite Examination at testing centers - free of charge, per appointment with Authorized Course Provider
* FoodSHAP e-Assessment - remote assessment with invigilation of Exam Officer via Zoom or Google Meet. Comes with an additional fee. Details at foodshap.com/e-assessment
Who Should Attend
All Food Handlers working in the catering or retail setting where food is prepared, cooked, and handled. Particularly relevant to environments such as pubs, hotels, restaurants, supermarkets, retail environments, hospitals, care homes, schools, prisons, or any establishment that handles and serves food.
Suggested Progression: Level 3 FoodSHAP® HACCP Principles & Practice
Video Subtitle and Transcript: English and Tagalog
Trainer Q&A and Feedback: English and Tagalog
Training Materials Provided: Printed Basic Food Safety Workbook and Disposable PPEs or personal protective equipment.
It is highly recommended that the students use their own Food Thermometer during the activity. (Please contact your Authorized Course Provider if you wish to add a food thermometer in your shipment)
Access to e-Learning
All Students are given Thirty (30) Days per course to access the training activities on the FoodSHAP® e-Learning platform and complete the course before taking the assessments at the designated testing venue of the Authorized Course Provider.