{"id":449,"date":"2022-10-17T04:17:39","date_gmt":"2022-10-17T04:17:39","guid":{"rendered":"https:\/\/foodshap.edu.ph\/wp\/?page_id=449"},"modified":"2023-05-19T02:19:57","modified_gmt":"2023-05-19T02:19:57","slug":"become-certificate-holder","status":"publish","type":"page","link":"https:\/\/foodshap.edu.ph\/become-certificate-holder\/","title":{"rendered":"Become Certificate Holder"},"content":{"rendered":"\t\t
To help you comply with the legal requirements and avoid penalties,\u00a0FoodSHAP\u00ae<\/strong>\u00a0offers its\u00a0DOH<\/strong>\u00a0recognized Food Safety Training and Examination System\u00a0(FSTES\u2122)<\/strong>.<\/p>\n\n The\u00a0FoodSHAP\u00ae FSTES\u2122<\/strong>\u00a0follows a building block approach to help you get the most efficient training track possible from basic till the Food Safety Compliance Officer (FSCO\u2122) level. Food Handlers must attend the FoodSHAP\u00ae BASIC FOOD SAFETY course prior to attending FoodSHAP\u00ae HACCP PRINCIPLES & PRACTICE and FoodSHAP\u00ae FSCO\u2122, it\u2019s a prerequisite.<\/p>\n\n If you attend the first two courses (FoodSHAP\u00ae BASIC FOOD SAFETY and FoodSHAP\u00ae HACCP PRINCIPLES & PRACTICE), you only attend the last part which is the FSCO\u2122 training and assessment. You don\u2019t have to repeat, given that your training hasn\u2019t expire yet.<\/p>\n\n It is also fully accredited by the Chartered Institute of Environmental Health in the UK\u00a0(CIEH)<\/strong>\u00a0and\u00a0is the proud winner of the\u00a0CIEH<\/strong>\u00a0Organization of the Year Excellence Award for 2016.<\/em><\/p>\n\n FoodSHAP\u00ae Certificates\u00a0<\/strong>have a validity of 3 years after which you need to undergo the refresher process. DISCLAIMER<\/strong><\/p>\n\n Food Safety Compliance Officer (FSCO\u2122) educational program, syllabuses, books and exams are thrte property of FoodSHAP\u00ae under the Philippines Intellectual Property. Please approach us if you like to be one of our training providers. Piracy is a crime!<\/p>\n\n Duration:<\/u><\/strong><\/p>\n\n One-Day Program<\/p>\n\n Training Coverage<\/u><\/strong><\/p>\n\n 1. Introduction to Food Safety 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\u00ae.<\/p>\n\n Certificates<\/strong><\/p>\n\n 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\u00ae certificate.<\/p>\n\n WHO SHOULD ATTEND<\/strong><\/p>\n\n 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.<\/p>\n\n Suggested Progession:<\/strong> Duration:<\/u><\/strong><\/p>\n\n Two-Day Program<\/p>\n\n Training Coverage<\/u><\/strong><\/p>\n\n 1. Hazard Analysis and Critical Control Points (HACCP) Assessment<\/u><\/strong><\/p>\n\n 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\u00ae.Certificates<\/strong><\/p>\n\n Closed book multiple-choice test + HACCP Plan assignment. Participants need to pass the assessment in order for them to receive their DOH recognized FoodSHAP\u00ae certificate.<\/p>\n\n WHO SHOULD ATTEND<\/strong><\/p>\n\n 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.<\/p>\n\n Pre-requisite:<\/strong> Suggested Progession:<\/strong> Duration:<\/u><\/strong><\/p>\n\n Three-Day Program<\/p>\n\n Training Coverage<\/u><\/strong><\/p>\n\n 1. Food Safety Management Framework The course shall be assessed by a closed book multiple choice exam, case studies openbook, and openbook written assignment.Certificates<\/strong><\/p>\n\n 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\u00ae certificate.<\/p>\n\n WHO SHOULD ATTEND<\/strong><\/p>\n\n 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.<\/p>\n\n Pre-requisites:<\/strong> \u00a0<\/p>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":" FoodSHAP\u00ae Food Safety Training and Examination System (FSTES\u2122) To help you comply with the legal requirements and avoid penalties,\u00a0FoodSHAP\u00ae\u00a0offers its\u00a0DOH\u00a0recognized Food Safety Training and Examination System\u00a0(FSTES\u2122). The\u00a0FoodSHAP\u00ae FSTES\u2122\u00a0follows a building block approach to help you get the most efficient training track possible from basic till the Food Safety Compliance Officer (FSCO\u2122) level.The FSTES\u2122 consists of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"yoast_head":"\n
The FSTES\u2122 consists of three main training programs:<\/strong><\/p>\n\n\n
NOTE: FoodSHAP\u00ae students who fail the practical or written exam at any level may retake the exam for free up to 3 times, after which they need to re-attend the training. Students must pass both written & practical summative assessment to be eligible to receive their FoodSHAP\u00ae certificate and ID relevant to their level of certification under the FoodSHAP\u00ae FSTES\u2122<\/em><\/small><\/p>\n\nFOODSHAP\u00ae BASIC FOOD SAFETY FOR FOOD HANDLERS<\/h3>\n\n
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 & RegulationsAssessment<\/strong><\/p>\n\n
FoodSHAP\u00ae HACCP Principles & Practice<\/p>\n<\/div>\n\nFOODSHAP\u00ae HACCP PRINCIPLES & PRACTICE<\/h3>\n\n
2. Prerequisite Programs Review
3. The Process Approach to HACCP
4. Developing & Implementing a HACCP-based Program
5. The 7 Principles of HACCP<\/p>\n\n\n
FoodSHAP\u00ae Basic Food Safety (for Food Handlers)<\/p>\n\n
FoodSHAP\u00ae Food Safety Compliance Officer (FSCO\u2122)<\/p>\n<\/div>\n\nFOODSHAP\u00ae FOOD SAFETY COMPLIANCE OFFICER (FSCO\u2122)<\/h3>\n\n
2. Food Safety Policy & Planning
3. Allocating resources for Food Safety
4. Standard Operation Procedures
5. Roles and responsibilities of FSCO\u2122
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 22000Assessment<\/u><\/strong><\/p>\n\n
FoodSHAP\u00ae Basic Food Safety and FoodSHAP\u00ae HACCP Principles & Practice<\/p>\n<\/div>\n<\/div>\n\n