CAIBOK 4127 Allergies and Food Sensitivity

The CAIBOK 4127 Competency Exam in Allergen Biology and Food Sensitivity tests a chef’s understanding of how food allergies and sensitivities affect the body. It covers the differences between allergies, intolerances, and sensitivities, and checks if chefs know how the immune system reacts to certain foods. The exam includes symptoms like rashes, stomach pain, or difficulty breathing, and looks at how serious reactions like anaphylaxis can happen.

The exam also checks knowledge of what can cause food allergies, including genetics, gut health, and the environment. Chefs are expected to recognize signs of a reaction and know what emergency tools are used, such as epinephrine. It also includes basic facts about allergy testing and diet planning for people with food sensitivities. The purpose of the exam is to make sure chefs can safely serve people with food allergies and reduce the risk of harmful mistakes.