CAIBOK 5120 Pest Management for Restaurants evaluates a chef or manager’s ability to prevent, identify, and control pests in foodservice environments. The exam covers key areas such as pest behavior, health risks, sanitation practices, and structural prevention. Candidates must demonstrate knowledge of how pests spread diseases like Salmonella, E. coli, and norovirus, and how to design kitchens and manage waste to avoid infestations. Regulatory compliance is also tested, including how pest control fits into food safety certifications like HACCP and ISO.
The exam also focuses on practical tools and partnerships, including traps, safe chemical use, smart detection technology, and working with pest control providers. Candidates are assessed on how well they can respond to infestations, maintain records, train staff, and manage recovery. Financial planning, legal responsibilities, and staff coordination are also covered. Passing this exam shows a culinary professional can protect operations, guests, and reputation through strong, proactive pest management practices.
