FoodSHAP® Food Safety Training and Examination System (FSTES™)
The FSTES™ consists of three main training programs:
If you attend the first two courses (FoodSHAP® BASIC FOOD SAFETY and FoodSHAP® HACCP PRINCIPLES & PRACTICE), you only attend the last part which is the FSCO® training and assessment. You don’t have to repeat, given that your training hasn’t expire yet.
It is also fully accredited by the Chartered Institute of Environmental Health in the UK (CIEH) and is the proud winner of the CIEH Organization of the Year Excellence Award for 2016.
DISCLAIMER
Food Safety Compliance Officer (FSCO®) educational program, syllabuses, books and exams are the property of FoodSHAP® under the Philippines Intellectual Property. Please approach us if you like to be one of our training providers. Piracy is a crime!
Discover FoodSHAP® Training Offering
Guaranteed Fun and Exciting!
Play and learn new things at the same time!
1. Mga Sanhi ng Foodborne Illness o Mga Sakit na Nakukuha sa Pagkain
2. Kalusugan at Personal Hygiene ng mga Food Handler
3. Receiving and Storing of Food (Tamang pag-Receive at pag-Store ng mga Pagkain)
4. Preparation and Serving of Safe Food (Mga Paraan ng Paghahanda at Paghahain ng mga Ligtas na Pagkain)
5. Kalinisan sa Kusina (Mga Food Prepartion Area) at mga Peste
Course Duration: 1 Day (4 hours)
Prerequisite: None
E-Learning Access: 30 Days
Who Should Attend: All Food handlers working in the catering or retail setting where food is prepared, cooked and, handled.
Unique Blend of Learning Strategies
Join our interactive team and game-based learning activities
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
Course Duration: 1 Day (8 hours)
Assessment: Multiple Choice & Practical Virtual Reality
Passing Rate: 75%
Prerequisite: None
E-learning Access: 30 Days
Who Should Attend: All food handlers working in the catering or retail setting where food is prepared, cooked, and handled. For students of culinary, hospitality management, food science and other related course.
Practical HACCP Course for Everyone!
Start working on your HACCP Program with your Team.
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
Course Duration: 2 Days (12 hours)
Assessment: Multiple Choice & HACCP Plan – open book
Passing Rate: 70%
Prerequisite: Level 2 FoodSHAP Basic food Safety for Food Handlers
E-learning Access: 60 Days
Who Should Attend: All food handlers, members of HACCP team, supervisors and team leaders. For student of culinary, hospitality management, food science and other related courses.
Become an FSCO!
Lead your team to a Culture of Food Safety.
1. Food Safety Management Framework
2. Food Safety Policy & Planning
3. Food Safety Organization
4. Food Safety Culture and Behavior
5. Halal Management Overview
6. Monitoring Food Safety Performance
7. Risk Based Inspection Reporting
8. Overview of Food Poisoning Investigation
9. Internal Auditing & Management Review
10. Documents, Records & Actions
11. Compliance with Legal Requirement
12. An Introduction to ISO 22000
Course Duration: 3 Day (20 hours)
Assessment: Multiple Choice & Case Study – open book & Take Home Risk-baseed Food Safety Inspection
Passing Rate: 60%
Prerequisite: Level 2 Basic Food Safety for Food Handlers, Level 3 HACCP Principles and Practice
E-learning Access: 60 Days
Who Should Attend: All food safety managers, food hygiene managers, kitchen managers & supervisors, head and sous chef, restaurant managers and supervisor, food business operator owner and managers for student of culinary,