LEVEL 2: FoodSHAP® Basic Food Safety for Food Handlers
The first step towards the full FoodSHAP®Food Safety Training and Examination System (FSTES). It covers what is known as the prerequisite program to HACCP; basically the foundation programs and standard operating procedures that must be in place prior to planning or implementing a HACCP based program
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 Food
13. Food Safety Laws
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.
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.
Progression: Level 3 FoodSHAP® HACCP Principles
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
Five (5) 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.