Implementación y gestión de HACCP
This is a CAIBOK competency — not a course, and not a book. It defines what a Chef de Cuisine must be able to demonstrate in Implementación y gestión de HACCP.
It is earned by passing the 5102 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Cinturón Negro. It belongs to the Inocuidad Alimentaria pillar of the Cinturón Negro (Chef de Cuisine) in the CAIBOK framework, which assesses the food-safety knowledge and practice.
The Cinturón Negro is awarded on completing its 6 anchor competencies plus 3 electives (at least one Cooking elective).
Earning the Cinturón Negro first requires holding the Red 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.