Food Safety 3100 – Green Belt – Chef de Partie

Candidates advancing to this level deepen their knowledge and application of advanced food safety, focusing on specific stations or sections.

3101 Proper Use and Maintenance of Equipment

Ensure that all kitchen equipment is used according to the manufacturer’s instructions and undergo regular maintenance. Training staff on the correct use of equipment and scheduling regular maintenance checks to ensure all equipment is in good working order.

3102 Chemical Safety

Store cleaning chemicals away from food preparation areas and ensure they are clearly labeled. Training staff on the proper handling and storage of chemicals to prevent contamination and accidents.

3103 Ergonomics

Design workstations to minimize bending and reaching, and provide anti-fatigue mats where staff stand for long periods. Implementing ergonomic solutions to reduce physical strain and prevent musculoskeletal injuries.

3104 First Aid and Emergency Preparedness

Keep a well-stocked first aid kit accessible, and ensure that staff are trained in basic first aid. Develop and regularly review emergency evacuation procedures. Ensuring that all staff are prepared to respond to emergencies and know the location of first aid supplies.

3105 Advanced Food Safety Practices

Deepening knowledge and application of advanced food safety, focusing on specific stations or sections.

3106 Cross-Contamination Prevention

Techniques and protocols to prevent cross-contamination in the kitchen environment, particularly between raw and cooked foods.

3107 Specialized Equipment Safety

Safety protocols for handling specialized kitchen equipment related to the chef’s station.

3108 Quality Control

Ensuring that all food served meets safety and quality standards set by the restaurant or food production facility.

3109 Intermediate HACCP Implementation

Application of Hazard Analysis and Critical Control Points principles to specific kitchen sections, documenting and monitoring critical points.

3110 Safe preparation of rare meat

The correct techniques for cooking meat to various doneness levels, focusing on both culinary quality and food safety protocols.