Basic Food Safety

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.

Training Coverage

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 & 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.

Please 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.

Assessment options:

* 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

Lecture: English

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.

FoodSHAP Basic Food Safety for Food Handlers e-book *optional, preferably for those who are outside of the country

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.

LEVEL 2: FoodSHAP^® Basic Food Safety for Food Handlers

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LEVEL 2: FoodSHAP® Basic Food Safety for Food Handlers

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