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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 create a slide show to review a restaurants sanitary work environment and how it helps to the community safe, according to local health standards.
Rubric Code:
X245795
By
berardescad
Ready to use
Public Rubric
Subject:
Vocational
Type:
Handout
Grade Levels:
(none)
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Sanitation and Real-World Application
Poor
1 pts
Fair
3 pts
Good
5 pts
Excellent
7 pts
Providing Safe Food
Biological, Chemical & Physical Hazards
Poor
Incomplete research, doesn't have slides ready
Fair
Illustrates the wrong type of contaminant, but recommends good safety and sanitation procedures.
Consistently assesses good recognition of biological, chemical and physical hazards
Good
Illustrates what type of contaminant affected the community.
Recommends good safety and sanitation procedures.
Consistently assesses good recognition of biological, chemical and physical hazards
Excellent
Illustrates what type of contaminant affected the community.
Recommends good safety and sanitation procedures.
Consistently assesses good recognition of biological, chemical and physical hazards and how they could effect you
Flow of Food
Food Preparation
Poor
Student provided no research into how a restaurants policies could lead to the public being sick.
Fair
student does minimal to identify satisfactory practices for thawing, cooking, cooling and reheating foods.
Good
student has done most of the research into what policies the restaurant should be following.
Excellent
shows the restaurant consistently demonstrates good practices for thawing, cooking, cooling and reheating foods. The restaurant has impeccable food preparation policies
Personal Hygiene
Poor
Student follows less then 2 of the handwashing steps
Fair
Student follows 3-4 steps of the handwashing process
Good
Student follows 4-5 steps of handwashing
Excellent
Student had followed the 6 proper hand washing steps
Public Outreach
Poor
student has no information on how they tried to address public concerns.
Fair
Student has minimal examples of documenting the steps it took to address the public
Good
Students have some documented examples of what the company did to address its problem
Excellent
Students have documented examples of what the restaurant did like: how many people got sick instituting new sanitation policies, retraining staff, court settlements
Cleaning and Sanitizing
Poor
No information on proper sanitation guidelines
Fair
Student has some information on of the following elements: updated receiving and storage guidelines, updated food handling policies that aligned with FDA guidelines
Good
Student has incorporated some of the following elements: updated receiving and storage guidelines, updated food handling policies that aligned with FDA guidelines
Excellent
recommended the proper procedure for the restaurant to take to avoid future outbreaks: updated receiving and storage guidelines, updated food handling policies that aligned with FDA guidelines and how all of these policies are used by people everyday to keep home kitchens clean
Powerpoint presentation
Poor
No students have volunteered to display their research. Student did not participate to the group or assist in research
Fair
one student talks while the rest hang around in the back, some students had contributed to the overall presentation and created a slide
Good
Some students took charge of a slide and contributed to the overall presentation, most were responsible for their section.
Excellent
Each student was in charge of a slide and contributed to the overall presentation. very cohesive and rehearsed
Subjects:
Vocational
Types:
Handout
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