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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

Powered by iRubric 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.




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