iRubric: Kitchen safety and sanitation rubric

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Kitchen safety and sanitation Kitchen safety and sanitation Apply kitchen safety and sanitation procedures in handling and preparing foods. Rubric Code: F2WX6XW By lymplymp Ready to use Public Rubric Subject: (General) Type: Assessment Grade Levels: 6-8, 9-12

Criteria
	Expemplary (4) 25 pts	Competent (3) 15 pts	Need Improvement(2) 10 pts	Unacceptable (1) 4 pts
Food safety and kitchen efficiency	Expemplary (4) Student consistently demonstrates understanding of food safety and kitchen efficiency in lab situations.	Competent (3) Student generally demonstrates understanding of food safety and kitchen efficiency in lab situations.	Need Improvement(2) Students demonstrate limited understanding of food safety and kitchen efficiency.	Unacceptable (1) Students demonstrate no understanding of food safety and kitchen efficiency.
Sanitation	Expemplary (4) Work surfaces are throughly cleaned with a detergent and sanitized before and after lab, sink area is sanitized and dry. Floor is throughly cleaned, swept in work triangle and under tables.	Competent (3) Work surfaces moderately cleaned, needed reminding of sink sanitation. Floor is swept in work triangle only.	Need Improvement(2) Work surfaces need to be cleaned and sanitized with more care to prevent cross-contamination. Floors not swept.	Unacceptable (1) Work surfaces not cleaned or sanitized. Floor not swept unless reminded.
Personal and food safety	Expemplary (4) Extreme care is taken with all tools and equipment. Always pulls out oven rack. All safety rules are followed as stated in beginning to avoid cross-contamination.	Competent (3) Misuse in care and procedures for some tools and equipment, need to pull oven rack out, needs to follow safety rules as stated, may have caused cross-contamination.	Need Improvement(2) Lacks food safety procedures and has caused cross-contamination with food or surface due to misuse of tools and equipment.	Unacceptable (1) Limited use or No food safety procedures used due to misuse of tools and equipment.
Personal hygiene	Expemplary (4) Follows the steps to proper hand washing.	Competent (3) Follows 3 of 5 hand washing steps.	Need Improvement(2) Does not follow steps of hand washing.	Unacceptable (1) Does not wash hands unless directed to do so.