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iRubric: HACCP Plan Rubric
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HACCP Plan Rubric
HACCP Plan - Problem Solving Team Presentation
Rubric Code:
UBB2XA
By
tjbryant
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
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HACCP PLAN RUBRIC
Poor
0 pts
Fair
2 pts
Good
4 pts
Principle 1:Hazard Analysis
Poor
Did NOT identify a list of potential food safety hazards.<BR>
<BR>
Team members did NOT specifically address any of the 3 categories.
Fair
Identified potential food safety hazards.<BR>
1. biological, <BR>
2. chemical, and <BR>
3. physical property<BR>
<BR>
Team specifically addressed 1 or 2 of the 3 categories.
Good
Identified potential food safety hazards.<BR>
1. biological, <BR>
2. chemical, and <BR>
3. physical property<BR>
<BR>
Team specifically addressed each of the 3 categories.
Principle 2:Critical Control Points
Poor
Identified NO Critical Control Points. <BR>
(CCP)
Fair
Identified 1 to 2 Critical Control Points. <BR>
(CCP)
Good
Identified 3 or more Critical Control Points. <BR>
(CCP)
Principle 3: Critical Limits
Poor
Identified NO critical limits for the critical control points.
Fair
Identified critical limits for MOST, but not all of the critical control points that they mentioned.
Good
Identified critical limits for EACH critical control point that they mentioned.
Principle 4:Monitoring Requirements
Poor
Did NOT describe the monitoring procedures for critical control points.
Fair
Vaguely described how the critical control points would be monitored. <BR>
<BR>
Frequency of monitoring was NOT addressed.
Good
Described the frequency of monitoring requirements, and briefly explained how the critical control points would be monitored.
Principle 5:Corrective Actions
Poor
Team did NOT describe corrective actions.
Fair
Team described corrective actions that would be taken to be taken when critical limits are NOT met. Most, but not all of the critical limits were addressed.
Good
Team described corrective actions that would be taken to be taken when critical limits are NOT met. ALL critical limits were addressed.
Principle 6:Record Keeping
Poor
Team addressed NONE of the following types of records: 1. monitoring of critical control points, 2. critical limits, 3. verification activities, and 4. the handling of processing deviations.
Fair
Team addressed 1 or 2 of the following types of records: 1. monitoring of critical control points, 2. critical limits, 3. verification activities, and 4. the handling of processing deviations.
Good
Team addressed 3 or 4 of the following types of records: 1. monitoring of critical control points, 2. critical limits, 3. verification activities, and 4. the handling of processing deviations.
Principle 7:Assurances
Poor
Team did NOT describe procedures to ensure the HACCP system is working as intended.
Fair
Team described some procedures to ensure the HACCP system is working as intended.
Good
Team THOROUGHLY described procedures to ensure the HACCP system is working as intended.
Overall HACCP Plan
Poor
Fewer than 3 of the 7 HACCP principles were addressed.
Fair
4 to 6 of the 7 HACCP principles were addressed.
Good
All 7 of the 7 HACCP principles were addressed.
Teamwork Planning Process
Poor
Fewer than half of the team members participated in preparing the HACCP Plan.<BR>
<BR>
Participation = a) asking questions, b) searching for answers or providing answers. c) taking notes.
Fair
At least half of the team members participated in preparing the HACCP Plan.<BR>
<BR>
Participation = a) asking questions, b) searching for answers or providing answers. c) taking notes.
Good
100% of the team members participated in preparing the HACCP Plan.<BR>
<BR>
Participation = a) asking questions, b) searching for answers or providing answers. c) taking notes.
Teamwork Presentation
Poor
Fewer than half of the team members participated in presenting the HACCP Plan
Fair
At least half of the team members participated in presenting the HACCP Plan.
Good
100% of the team members participated in presenting the HACCP Plan.
Subjects:
Vocational
Types:
Project
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