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iRubric: HACCP Plan - Problem Solving Team Presentation rubric

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HACCP Plan - Problem Solving Team Presentation 
HACCP Plan - Problem Solving Team Presentation
Students will work as small teams to develop a HACCP plan for a given scenario. (example scenario: Pick home-grown garden vegetables to make and sell home-made salsa.)
Rubric Code: Z75926
By danielbauer
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

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  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, and
3. physical property

Team specifically addressed 1 or 2 of the 3 categories.
Good

Identified potential food safety hazards.
1. biological,
2. chemical, and
3. physical property

Team specifically addressed each of the 3 categories.
Principle 2:Critical Control Points

Poor

Identified NO Critical Control Points.
(CCP)
Fair

Identified 1 to 2 Critical Control Points.
(CCP)
Good

Identified 3 or more Critical Control Points.
(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.

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.

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.
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.




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