4100 Safety Red Belt

Food Safety 4100 – Red Belt – Sous Chef

Sous Chefs oversee and train junior kitchen staff in food safety practices and are responsible for managing critical food safety operations.

4101 Supervisory Food Safety Training

Overseeing and training junior kitchen staff in food safety practices.

4102 Menu Safety Review

Evaluating new menu items for potential safety risks and compliance with food safety standards.

4103 Emergency Procedure Management

Developing and implementing emergency procedures for potential food safety incidents.

4104 Advanced HACCP Management

Full responsibility for managing the HACCP plan, ensuring all staff adhere to critical control points.

4105 Inventory Safety Standards

Ensuring that food storage and inventory management practices meet or exceed safety standards.