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)
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.
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.
Basic Food Safety for Food Handlers
Training Material Provided: Printed HACCP Workbook
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.