Overview

Food safety is not optional - it's the foundation of trust, compliance, and operational excellence. HACCP and ISO for Chefs is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, food safety officers, and restaurant managers responsible for building, managing, or auditing food safety systems. This is not a theoretical overview. It is a practical, step-by-step guide for applying Hazard Analysis and Critical Control Points (HACCP) and relevant ISO food safety standards (such as ISO 22000) in restaurant settings. The book translates global regulatory frameworks into actionable procedures that can be adapted to kitchens of all sizes and service models. By completing this book, readers will understand how to: Design and document a compliant HACCP plan tailored to a restaurant environment Identify biological, chemical, and physical hazards in food production Establish critical control points (CCPs), limits, and corrective actions Integrate ISO-based food safety management systems into daily operations Prepare for audits and maintain traceability, sanitation records, and training logs This title is part of the CAIBOK Black Belt Series, contributing to the CAIBOK Black Belt Chef Certification, and is required for chefs and managers who must demonstrate a high level of safety, compliance, and systems leadership in foodservice. Essential for professionals who must ensure regulatory compliance, reduce liability, and implement internationally recognized food safety standards in restaurant operations.

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