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iRubric: HACCP Plan Rubric
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HACCP Plan Rubric
HACCP Plan Rubric
Rubric Code:
YX25BAA
By
ssamaros
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.
Team members did NOT specifically address any of the 3 categories.
Fair
Identified potential food safety hazards.
1. biological
2. chemical
3. physical
Team specifically addressed 1 or 2 of the 3 categories.
Good
Identified potential food safety hazards.
1. biological
2. chemical
3. physical
Team specifically addressed each of the 3 categories.
Principle 2:Critical Control Points
Poor
Identified NO Critical Control Points. (CCP)
Fair
75% of the critical control points identified are correct
Good
100% of the critical control points identified are correct
Principle 3: Critical Limits
Poor
Identified NO critical limits for the critical control points.
Fair
Identified critical limits for 50% of the critical control points that were mentioned and are correct
Good
Identified critical limits for 100 % of the critical control points that were mentioned and they are the correct critical limits
Principle 4:Monitoring Requirements
Poor
Did NOT describe the monitoring procedures for critical control points.
Fair
Described how 50% of the critical control points would be monitored.
Frequency of monitoring was NOT addressed.
Good
Described the frequency of monitoring requirements, and explained how 100% 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 when critical limits are NOT met. 50% of the critical limits were addressed.
Good
Team described corrective actions that would be taken when critical limits are NOT met. 100% of the 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 1 to 2 procedures to ensure the HACCP system is working as intended.
Good
Team THOROUGHLY described procedures to ensure the HACCP system is working as intended.
Cover Page
Poor
Fair
Good
Cover page is included. Cover page has clear headings in bold font with information in a different size and not bold. The narrative of procedure correctly identifies the process needed to produce menu item.
Teamwork Planning Process
Poor
Fewer than half of the team members participated in preparing the HACCP Plan.
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.
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.
Participation = a) asking questions, b) searching for answers or providing answers. c) taking notes.
Subjects:
Vocational
Types:
Project
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