The course is designed to give you the solid foundation to the food safety requirements and be updated on practical approaches to HACCP application in the food service sector. e.g. restaurants, hotels, catering, quick service, food kiosks, dietary etc. This course is delivered in an interactive team and game-based approach with practical activities to prepare food handlers how to handle food safely in a real work environment. Delivery of lectures and discussions in English, Cebuano and Tagalog.

Who Should Attend?
  • All Food Handlers
  • Food Business Operators
  • Team Leaders on Food Safety
  • HACCP Team members (including procurement, engineering, training officer, etc.)
  • Anyone interested to learn more about food safety

Key Benefits:

shieldDuring this 8-hour course, you will learn how to be PROACTIVE and CONTROL the risk of hazards that can cause foodborne illnesses, as well as the essential hygiene requirements and food safety practices recommended throughout the Flow of Food from purchasing to serving based from industry best practices, local regulations (R.A. 10611 Food Safety Act of 2013 IRR) and the latest from WHO Codex Alimentarius General Principles of Food Hygiene 2020.

Certificates
Digital or E-Certificates with e-seal OR Printed certificate to be issued once you’ve completed the course
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HRRACI Members: ₱2,800
Non-HRRACI Members: ₱3,000
The fees aforementioned are inclusive of Certificate, Workbook, Lunch, AM & PM Snacks

Venue: Quest Hotel & Conference Center, CEBU CITY

Date: March 20, 2023
Time: 8:00 AM to 5:00 PM
The course is designed to be completed within 8 hours (one day) in a classroom face to face set-up

Mode of Payment:
  • Cash
  • Check (note: please make check payable to Hotel, Resort and Restaurant Assoc. of Cebu, Inc. & deposit to BDO Escario Account No. 00100801 5124 and send proof of payment to hrracofficemanager@gmail.com
  • Bank Transfer (note: please deposit to above bank account and send proof of payment)
For other mode of payment, kindly email hrraofficemanager@gmail.com or call 0917-850-0332 | 0323168511

If you have other inquiries, do not hesitate to email info@foodshap.com or call 09177038305
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Course Delivery:
  • Lectures
  • Videos
  • Game-based and Team-based Activities
  • Practical Sessions
  • Course quizzes, pre-tests and post-tests
  • Self-study time and Q and A
  • Spoken language and course material is in English (main), Tagalog, Cebuano
  • Printed copy of Student workbook provided
Course Outline:
PART 1: Basic Food Safety Awareness
  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Understanding Food Pathogens and FATTOM
  • Lesson 3: Personnel Hygiene
  • Lesson 4: Supplier Management and Receiving
  • Lesson 5: Food Storage
  • Lesson 6: Preparation & Cooking
  • Lesson 7: Serving and Take Away Foods
  • Lesson 8: Cleaning, Pests and Waste Management
  • Lesson 9: Overview of Food Safety Law and Standards
PART 2: HACCP Awareness
  • Lesson 10: Introduction to Hazard Analysis and Critical Control Point (HACCP)
  • Lesson 11: Prerequisite Programs Review
  • Lesson 12: Overview of 5 Preliminary Steps to HACCP
    • Assemble HACCP Team and Identify Scope
    • Describe Product
    • Identify Intended Use and Users
    • Construct Flow Diagram
    • On-Site Confirmation of Flow Diagram
  • Lesson 13: Practical Approach to the 7 Principles of HACCP for Food Service
    • Conduct Hazard Analysis and Identify Control Measures
    • Determine Critical Control Point
    • Establish Validated Critical Limits for each CC
    • Establish a Monitoring System for each CC
    • Establish Corrective Action
    • Validate the HACCP Plan and Establish Verification Procedures
    • Establish Documented Information
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FoodSHAP Food Safety and HACCP Awareness Course
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