CAIBOK Framework
/ Red Belt / Food Safety
Competency badge
A verifiable Open Badge on passing.
Red Belt
Food Safety
Elective
Nutrition and Dietetics for Chefs
CAIBOK Competency 4140
This is a CAIBOK competency — not a course, and not a book. It defines what a Sous Chef must be able to demonstrate in Nutrition and Dietetics for Chefs.
It is earned by passing the 4140 certification exam (75%).
Where it fits in the framework
It is an elective competency toward 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.