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iRubric: Culinary 2: ServSafe - Sanitation & Safety rubric

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Culinary 2: ServSafe - Sanitation & Safety 
ServSafe - Sanitation & Safety CA 112
Students will be able to create and maintain a safe and sanitary work environment according to local health standards.
Rubric Code: Q5WC86
By khaeflinger
Draft
Public Rubric
Subject: Vocational  
Type: Handout  
Grade Levels: 9-12

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  Poor

1 pts

Fair

2 pts

Good

3 pts

Providing Safe Food

Biological, Chemical & Physical Hazards
Poor

Unsatisfactory practices of time and temperature abuse.

Unsatisfactory practices of biological, chemical and physical hazards.


Unsafe practices of food handling including cross-contamination.

Unsafe practices of personal hygiene.
Fair

Demonstrates satisfactory safe food handling practices.

Identifies satisfactory practices to hazards related to hygiene, time & temperature abuse and foodborne illnesses.
Good

Illustrates good food handling.

Practices good safety and sanitation procedures.


Develops good time & temperature abuse procedures.

Assesses good recognition of biological, chemical and physical hazards
Flow of Food

Food Preparation
Poor

Unsatisfactory practices for the recognition of thawing, cooking, cooling and reheating foods.
Fair

Identifies satisfactory practices for thawing, cooking, cooling and reheating foods.
Good

Develops good practices for thawing, cooking, cooling and reheating foods.
Flow of Food

Food Service
Poor

Unsatisfactory practices for the recognition of holding and serving food safely.


Unsatisfactory recognition for food that will be served.
Fair

Identifies satisfactory practices for the recognition of holding and serving food safely.



Demonstrates satisfactory recognition for food that will be served.
Good

Illustrates good practices for the recognition of holding and serving food safely.



Develops good recognition for food that will be served.
Food Safety Management Systems

Poor

Unsatisfactory recognition of an active managerial system - Hazardous Analysis Critical Control Point (HACCP)
Fair

Satisfactory practices for the recognition of an active managerial system - Hazardous Analysis Critical Control Point (HACCP)
Good

Illustrates good practices for the recognition of an active managerial system - Hazardous
Analysis Critical Control Point
(HACCP
Sanitary Facilities and Pest Mgm't

Poor

Unsatisfactory recognition of an sanitary establishment.


Unsatisfactory recognition of sanitation standards for equipment.
Fair

Identifies satisfactory recognition of a sanitary establishment.

Demonstrates satisfactory recognition of sanitation standards for equipment.
Good

Illustrates good recognition of a sanitary establishment.

Develops good recognition of sanitary standards for equipment
Cleaning and Sanitizing

Poor

Unsatisfactory recognition of cleaning vs. sanitizing.


Unsatisfactory recognition of cleaning/sanitizing tools and equipment procedures.

Unsatisfactory recognition of developing a Cleaning Program.
Fair

Identifies satisfactory
recognition of cleaning vs. sanitizing.

Satisfactory recognition of cleaning/sanitizing tools and equipment procedures.

Demonstrates satisfactory recognition of developing a Cleaning Program
Good

Illustrates good recognition of cleaning/sanitizing tools and equipment procedures.

Demonstrates good recognition of developing a Cleaning Program




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