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.
About this course
Professional kitchen workplace-safety training. Covers personal protective equipment, preventing slips, trips and falls, fire safety, knife safety, handling hot items, safe use and maintenance of equipment, chemical safety, ergonomics and lifting, and basic first aid, followed by a graded exam.
Aligned with the CAIBOK framework competency 2120 Workplace Safety. This course is training; the credential itself is examined and issued by CAIBOK.
Course content
Sección 0 3 lessons
Safety Management Training 11 lessons
- About This Course
- Personal Protective Equipment (PPE)
- Preventing Slips, Trips, and Falls
- Fire Safety
- Knife Safety
- Handling Hot Items
- Proper Use and Maintenance of Equipment
- Chemical Safety in the Kitchen
- Ergonomics and Lifting in the Kitchen
- Basic First Aid
- Appendix — The rules in your country
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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