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iRubric: Kitchen safety and sanitation rubric

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Kitchen safety and sanitation 
Apply kitchen safety and sanitation procedures in handling and preparing foods.
Rubric Code: SXW5577
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Criteria
  Poor

2 pts

Fair

5 pts

Good

10 pts

Food safety and kitchen efficiency

Poor

Students demonstrate limited understanding of food safety and kitchen efficiency.
Fair

Student generally demonstrates understanding of food safety and kitchen efficiency in lab situations.
Good

Student consistently demonstrates understanding of food safety and kitchen efficiency in lab situations.
Sanitation

Poor

Work surfaces need to be cleaned and sanitized with more care to prevent cross-contamination. Floors not swept.
Fair

Work surfaces moderately cleaned, needed reminding of sink sanitation. Floor is swept in work triangle only.
Good

Work surfaces are throughly cleaned with a detergent and sanitized before and after lab, sink area is sanitized and dry. Floor is throughly cleaned, swept in work triangle and under tables.
Personal and food safety

Poor

Lacks food safety procedures and has caused cross-contamination with food or surface due to misuse of tools and equipment.
Fair

Misuse in care and procedures for some tools and equipment, need to pull oven rack out, needs to follow safety rules as stated, may have caused cross-contamination.
Good

Extreme care is taken with all tools and equipment. Always pulls out oven rack. All safety rules are followed as stated in beginning to avoid cross-contamination.
Personal hygiene

Poor

Does not follow steps of hand washing, hair is not secured, and no apron is worn.
Fair

Follows 3 of 5 hand washing steps, hair is not properly secured, and apron is not properly secured.
Good

Follows the steps to proper hand washing, hair is secured, apron is secured.



Keywords:
  • Safety and sanitation

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