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iRubric: Culinary 2: ServSafe - Sanitation & Safety rubric
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Culinary 2: ServSafe - Sanitation & Safety
Culinary 2: ServSafe - Sanitation & Safety
Students will be able to create and maintain a safe and sanitary work environment according to local health standards.
Rubric Code:
V5X9B8
By
wcollett
Draft
Public Rubric
Subject:
Vocational
Type:
Handout
Grade Levels:
(none)
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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
Subjects:
Vocational
Types:
Handout
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