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iRubric: Follow Workplace Hygiene Procedures rubric

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Follow Workplace Hygiene Procedures Follow Workplace Hygiene Procedures Students need to achieve performance outcomes, skills and knowledge in good hygiene practices within a range of food service industry operations. Students need to acquire the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk. Rubric Code: RXA79A9 By sanique2016 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Food & Kitchen Safety
	Exceeded Expectations 5 pts	Met most Expectations 4 pts	Met Some Expectations 2 pts	Did not meet Expectations 1 pts
Followed hygiene procedures Student has accessed and followed hygiene procedures and polices correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues. Student has identified and reported poor organisational practices that are inconsistent with hygiene procedures.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Identified hygiene hazards Student has identified hygiene hazards that may affect the health and safety of customers, colleagues and self. Student has taken action to remove or minimise the hazards within the scope of individual responsibilities and legal requirements. Student has promptly reported hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Reported any personal health issues Student has reported any personal health issues that are likely to cause a hygiene risk. Student has reported incidents of food contamination that have resulted from the personal health issue. Student does not participate in food handling activities where there is a risk of food contamination as a result of the health issue.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Prevented food contamination Student maintains clean clothing, wears required personal protective clothing and only uses organisation-approved bandages and dressings to prevent contamination to food. Student prevents unnecessary direct contact with ready to eat food.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Prevented other item contamination Student ensures that no clothing or other items worn contaminate food. Student does not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces. Student maintains the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Prevented cross contamination Student washes hands at appropriate times and follows hand washing procedures correctly and consistently according to organisation and legal requirements.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations
Washed hands to stop contamination Student washes hands using appropriate facilities.	Exceeded Expectations	Met most Expectations	Met Some Expectations	Did not meet Expectations

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