CAIBOK 5102 HACCP and ISO Implementation is a master-level competency exam that assesses a chef or manager’s ability to build and maintain advanced food safety and quality systems. The exam covers every part of the HACCP process, including forming a HACCP team, analyzing hazards, setting critical control points, and creating strong record-keeping systems. It also includes advanced topics such as verification procedures, handling rare and raw foods, and using digital tools to support monitoring and documentation. Candidates must prove they can apply these methods across diverse cuisines and service models.
The exam also tests deep knowledge of ISO 22000 and ISO 9001 standards, focusing on their role in restaurant operations and how they interact with HACCP systems. Chefs must show that they can lead audits, manage multi-location compliance, respond to public health risks, and train staff at all levels. Case studies, internal audits, and oversight strategies are included to confirm that candidates can manage ongoing food safety programs and adjust them as restaurants grow or change. This exam validates a leader’s ability to meet international safety and quality standards in high-pressure foodservice environments.
