Do not cross contaminate

Cross-contamination is the transfer of germs that cause food poisoning from one surface or food to another. This happens either from food to food, equipment to food and food handler to food.

Prevent the risks of cross-contamination by ensuring that RAW food is stored away from COOKED or Ready-To-Eat food (segregated and stack accordingly), all food contact surfaces (utensils, equipment) are cleaned and sanitize before and after use, and all food handlers are strictly following personal hygiene rules (hand washing, wearing clean uniform).

Do not use same knife to cut raw meat, poultry or fish then cut salad for example without cleaning and sanitizing the knife, and never store raw dripping food in a fridge on top of ready to eat food like salad.

Find FoodSHAP® Certificate Holders
Philippine Cities Only
Discover FoodSHAP® Training Offering

FoodSHAP® Basic Food Safety for Food Handlers

Duration:

One-Day Program

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. Food Safety Training
8. Premises and Equipment
9. Cleaning and Sanitizing
10. Pest Control
11. Staying Safe in the Kitchen
12. The Flow of Food
13. Introduction to HACCP
14. Food Safety Laws & Regulations

Assessment

The course shall be assessed by a closed book multiple choice exam and a practical kitchen inspection assessment. Candidates must pass both assessments to receive their certificates from FoodSHAP®.

Certificates

Closed book multiple-choice test + Practical food safety inspection test. Participants need to pass the assessments in order for them to receive their DOH recognized FoodSHAP® 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.


Suggested Progession:
FoodSHAP® HACCP Principles & Practice

FoodSHAP® HACCP Principles & Practice

Duration:

Two-Day Program

Training Coverage

1. Hazard Analysis and Critical Control Points (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 ongoing verification
  • Keeping documented information
Assessment

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®.

Certificates

Closed book multiple-choice test + HACCP Plan assignment. Participants need to pass the assessment in order for them to receive their DOH recognized FoodSHAP® 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.


Pre-requisite:
FoodSHAP® Basic Food Safety (for Food Handlers)

Suggested Progession:
FoodSHAP® Food Safety Compliance Officer (FSCO™)

FoodSHAP® Food Safety Compliance Officer (FSCO™)

Duration:

Three-Day Program

Training Coverage

1. Food Safety Management Framework
2. Food Safety Policy & Planning
3. Allocating resources for Food Safety
4. Standard Operation Procedures
5. Roles and responsibilities of FSCO™
6. Food Safety Culture & behavior
7. Halal Management Overview
8. Monitoring Food Safety Performance
9. Risk Based Inspection & Reporting
10. Overview of Food Poisoning Investigation
11. Internal Auditing & Management Review
12. Documents, Records & Actions
13. Compliance with Legal Requirements
14. An Introduction to ISO 22000

Assessment

The course shall be assessed by a closed book multiple choice exam, case studies openbook, and openbook written assignment.

Certificates

Closed book multiple-choice test + open book case studies + assignment. Participants need to pass the assessment in order for them to receive their DOH recognized FoodSHAP® certificate.

WHO SHOULD ATTEND

All Food Safety Managers, Food Hygiene Managers, Kitchen Managers & Supervisors, Head and Sous Chef, Restaurant Managers and supervisors, food business operator owners and managers and anyone who is interested.

Pre-requisites:
FoodSHAP® Basic Food Safety and FoodSHAP® HACCP Principles & Practice