HACCP Principles and Practice

LEVEL 3: FoodSHAP^® HACCP Principles and Practice

The second step towards the complete FoodSHAP^® Food Safety Training & Examination System (FSTES^©). HACCP stands for Hazard Analysis & Critical Control Point; it’s a system developed to identify and control food hazards at each step of the flow of food. This qualification covers the steps to develop and implement HACCP, and also covers the 7 HACCP Principles.

Training Duration

12 Hours (approx. time includes readiness assurance tests, lectures, videos, online activities, Trainer Q&A and feedback, forums, individual and group activity assignments, peer evaluation, workbook reading time and self-study)

Training Coverage

1. Hazard Analysis and Critical Control Point (HACCP)
2. Prerequisite Programs Review
3. The Process Approach to HACCP
4. Developing & Implementing a HACCP-based Program
5. The 7 Principles of HACCP
• Conduct a Hazard Analysis
• Determine Critical Control Points
• Establish Critical Limits
• Establish Monitoring Procedures
• Develop Corrective Actions
• Conduct on-going verification
• Keeping documented information

Assessments and Certificate

The course shall be assessed by a closed book multiple choice exam and a practical assignment. Candidates must pass both assessments to receive their certificates from FoodSHAP^®. Passing score is 70%. 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 3 Highfield International Accredited Certificate recognized in the Middle East and Europe or for a Level 3 UK-recognized Ofqual Certificate.

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/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.

Pre-requisite: FoodSHAP^® Basic Food Safety for Food Handlers

Suggested Progression: Level 4 FoodSHAP^® Food Safety Compliance Officer (FSCO)

Lecture: English

Video Subtitle and Transcript: English

Trainer Q&A and Feedback: English and Tagalog

Training Material Provided: Printed HACCP Workbook

FoodSHAP HACCP Principles and Practice e-book *optional, preferably for those who are outside of the country

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.

LEVEL 3: FoodSHAP^® HACCP Principles and Practice

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