What this course is valid for
- This course is not tied to any single country's law. It teaches the CAIBOK Standard, which takes the strictest value on record across the jurisdictions we track, so it is a defensible baseline anywhere - but it is not a national food-handler course.
- It is taught in english.
- It is not a USA food-handler or food-manager certification. It is not accredited by ANAB, and it satisfies no U.S. state, county or city requirement, and no Canadian federal, provincial or territorial requirement. If you need a card for a job in the United States or Canada, get the one your health authority names.
About this course
Black Belt Chef Basic Food Safety covers the essential food-handler knowledge every kitchen professional needs - safe temperatures, cross-contamination, personal hygiene, and cleaning and sanitizing. Work through the lessons, then pass the exam to earn your Black Belt Chef certificate. This course is aligned with the CAIBOK framework and helps you prepare to validate your CAIBOK White Belt.
Course content
Sección 0 3 lessons
Food Safety Basics 19 lessons
- About This Course
- Outline and Objectives
- Foundations of Food Safety
- Foodborne Illnesses and Their Causes
- Personal Hygiene Practices
- Time and Temperature Control
- The Flow of Food: Purchasing and Receiving
- The Flow of Food: Storage
- The Flow of Food: Preparation
- The Flow of Food: Service and Delivery
- Food Safety Management Systems
- Pest Management
- Cleaning and Sanitizing
- Types of Cleaning Agents
- Dishwashing and Storage
- Disinfecting Plant-Based Foods
- Your certificate
- About this course and CAIBOK
About the instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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