Food Safety 4100 – Red Belt – Sous Chef Sous Chefs oversee and train junior kitchen staff in food safety practices and are responsible for managing critical food safety operations. 4101 Supervisory Food Safety Training Overseeing and training junior kitchen staff in food safety practices. 4102 Menu Safety Review Evaluating new menu items for potential […]

Food Safety 3100 – Green Belt – Chef de Partie Candidates advancing to this level deepen their knowledge and application of advanced food safety, focusing on specific stations or sections. 3101 Proper Use and Maintenance of Equipment Ensure that all kitchen equipment is used according to the manufacturer’s instructions and undergo regular maintenance. Training staff […]

Types of Deglazing Deglazing is a cooking technique where a liquid is added to a hot pan to release and dissolve the browned bits of food stuck to the bottom, known as fond. This process creates a flavorful base for sauces and gravies. Various liquids can be used for deglazing, each contributing unique flavors to […]

Emergency Procedure Management Developing and implementing emergency procedures for potential food safety incidents is crucial for ensuring quick and effective responses to minimize risks and protect public health. This section covers the key steps involved in preparing for, responding to, and recovering from food safety emergencies. Identifying Potential Food Safety Incidents Recognizing the types of […]

Inventory Safety Standards Ensuring that food storage and inventory management practices meet or exceed safety standards is crucial for maintaining food quality and safety. This section covers key principles and best practices for safe food storage, inventory management, and compliance with safety regulations. Proper Food Storage Implementing correct food storage practices to prevent contamination and […]