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
El nivel de gerente en inocuidad de los alimentos de Black Belt Chef. Usted ya conoce las reglas; este curso trata de responder por ellas en toda la operación y por el trabajo de otras personas: establecer el estándar, capacitarlo, verificarlo, comprobar que la verificación sea real, corregir lo que falle, documentarlo y responder ante la autoridad. Incluye cómo construir y operar un sistema de gestión de inocuidad basado en HACCP, la aprobación de proveedores, la salud del personal y el control gerencial activo.
Este curso es capacitación. La credencial se evalúa y se emite por CAIBOK - está alineado con la competencia 2110 Food Safety Manager del marco CAIBOK.
Course content
Sección 0 4 lessons
Food Safety Management 17 lessons
- About This Manager Course
- Manager Course Outline and Objectives
- Foundations of Food Safety Management
- Managing Foodborne Illnesses and Their Causes
- Managing Personal Hygiene Practices
- Managing Time and Temperature Control
- Managing the Flow of Food: Supplier Approval and Receiving
- The Flow of Food: Managing Storage
- Managing the Flow of Food: Preparation
- Managing the Flow of Food: Service and Delivery
- Building and Managing a Food Safety Management System
- Managing Pest Control and Integrated Pest Management
- Managing Cleaning and Sanitizing
- Managing Cleaning Agents and Chemical Safety
- Managing Warewashing and Clean Storage
- Managing the Disinfection of Plant-Based Foods
- Your certificate
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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