FoodSHAP® Food Safety Training and Examination System (FSTES™)
To help you comply with the legal requirements and avoid penalties, FoodSHAP® offers its DOH recognized Food Safety Training and Examination System (FSTES™).
The FoodSHAP® FSTES™ follows a building block approach to help you get the most efficient training track possible from basic till the Food Safety Compliance Officer (FSCO™) level.
The FSTES™ consists of three main training programs:
- FoodSHAP® Basic Food Safety (for Food Handlers)
- FoodSHAP® HACCP Principles & Practice
- FoodSHAP® Food Safety Compliance Officer (FSCO™)
Food Handlers must attend the FoodSHAP® BASIC FOOD SAFETY course prior to attending FoodSHAP® HACCP PRINCIPLES & PRACTICE and FoodSHAP® FSCO™, it’s a prerequisite.
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.
FoodSHAP® Certificates have a validity of 3 years after which you need to undergo the refresher process.
NOTE: FoodSHAP® 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® certificate and ID relevant to their level of certification under the FoodSHAP® FSTES™
DISCLAIMER
Food Safety Compliance Officer (FSCO™) educational program, syllabuses, books and exams are thrte 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!
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 & RegulationsAssessment
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 22000Assessment
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