Restaurant Workplace Safety
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 Restaurant Workplace Safety.
It is earned by passing the 5121 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Black Belt. It belongs to the Food Safety pillar of the Black Belt (Chef de Cuisine) in the CAIBOK framework, which assesses the food-safety knowledge and practice.
The Black Belt is awarded on completing its 6 anchor competencies plus 3 electives (at least one Cooking elective).
Earning the Black Belt 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.