CAIBOK Framework
/ Red Belt / Food Safety
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A verifiable Open Badge on passing.
Red Belt
Food Safety
Anchor
Allergies and Food Sensitivity
CAIBOK Competency 4127
This is a CAIBOK competency — not a course, and not a book. It defines what a Sous Chef must be able to demonstrate in Allergies and Food Sensitivity.
It is earned by passing the 4127 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Red Belt. It belongs to the Food Safety pillar of the Red Belt (Sous Chef) in the CAIBOK framework, which assesses the food-safety knowledge and practice.
The Red Belt is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Red Belt first requires holding the Green Belt.
Its belt's fee unlocks this exam, the rest of that level and its capstone. The belt is awarded once the full pattern is complete.