Foodborne Illness Prevention
This is a CAIBOK competency — not a course, and not a book. It defines what a Chef de Partie must be able to demonstrate in Foodborne Illness Prevention.
It is earned by passing the 3101 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Green Belt. It belongs to the Food Safety pillar of the Green Belt (Chef de Partie) in the CAIBOK framework, which assesses the food-safety knowledge and practice.
The Green Belt is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Green Belt first requires holding the Brown Belt.
An active membership includes this exam — every subject exam of your next belt is included once you hold the belt below. The belt's capstone, the final proctored assessment, is purchased separately when you are ready to sit it.