FoodSHAP Basic Food Safety study guide
FoodSHAP Basic Food Safety · Work through your exam, one topic at a time.
The FoodSHAP Basic Food Safety credential is a foundational certificate for people who handle, prepare, or serve food in the Philippines - restaurant cooks and servers, canteen and cafeteria staff, catering crews, bakers, food stall operators, and hotel kitchen personnel. It signals that a handler understands the core principles of keeping food safe from receiving through service, and it is commonly used by employers as evidence of basic competency during hiring and onboarding. The FoodSHAP Basic Food Safety study guide has 8 sections and about 2,618 words.
01Foodborne Illness and Food Safety Hazards
This domain checks whether you can classify a hazard correctly, recognise foods that support bacterial growth, and explain why certain handling errors cause illness rather than merely spoilage. Biological: bacteria (e.g.
345 words, about 2 min02Personal Hygiene and Health of Food Handlers
Personal hygiene questions test handwashing technique and timing, fitness-to-work decisions, dress and personal habits, and the limits of gloves. Wash hands with soap and potable running water for at least 20 seconds: wet, soap, lather including backs, between fingers, thumbs and under nails, rinse, dry with a single-use towel or air dryer.
362 words, about 2 min03Safe Food Handling Practices and Time-Temperature Control
This domain tests temperature control from receiving to service: accepting deliveries, storage, cooking, cooling, reheating and holding. Receiving: cold food at or below 5°C, hot food at or above 60°C, frozen food solid with no thaw evidence.
344 words, about 2 min04Cross-Contamination Prevention and Cleaning and Sanitizing
Questions focus on how contamination moves, the difference between cleaning and sanitising, and correct chemical use. Cross-contamination occurs when microorganisms or allergens move from raw food, hands, equipment, cloths, drains or packaging to ready-to-eat food.
304 words, about 2 min05Facility Design, Equipment, and Pest Control
Facility and pest questions test whether you can identify design faults that allow contamination and pest entry, and whether equipment is cleanable. Food premises should support a one-way flow: receiving, storage, preparation, cooking, cooling and service, with raw and ready-to-eat separated to prevent cross-flow.
331 words, about 2 min06Water, Waste, and Environmental Sanitation
This domain covers potable water, backflow prevention, ice, waste handling, sewage and general environmental sanitation. Use potable water for food preparation, handwashing, ice and cleaning food-contact surfaces.
321 words, about 2 min07Food Safety Laws, Regulations, and Standards
Expect questions on who regulates what in the Philippines, the legal duties of food businesses and handlers, and the standards that apply. RA 10611, Food Safety Act of 2013: the overarching law; assigns responsibilities across the Department of Agriculture, Department of Health, FDA and local government units, and promotes farm-to-fork food safety.
316 words, about 2 min08Food Safety Management Systems (HACCP and Prerequisite Programs)
This domain tests the seven HACCP principles, prerequisite programs, and the difference between monitoring and verification. Prerequisite programs create the foundation: GMP, sanitation standard operating procedures, pest control, supplier approval, training, calibration, maintenance, traceability and recall.
295 words, about 1 min