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iRubric: Culinary 2: ServSafe - Sanitation & Safety rubric

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: P2486AA By berardescad Ready to use Public Rubric Subject: Vocational Type: Handout Grade Levels: (none)

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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