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Kitchen safety and sanitation
Kitchen safety and sanitation
Apply kitchen safety and sanitation procedures in handling and preparing foods.
Rubric Code:
G2W87W8
By
mrsowell12
Draft
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Criteria
0
5 pts
1
10 pts
2
15 pts
3
25 pts
Food safety and kitchen efficiency
0
Student demonstrated zero understanding of food safety and kitchen efficiency.
1
Students demonstrate limited understanding of food safety and kitchen efficiency.
2
Student generally demonstrates understanding of food safety and kitchen efficiency in lab situations.
3
Student consistently demonstrates understanding of food safety and kitchen efficiency in lab situations.
Sanitation
0
Student demonstrated zero knowledge of sanitation. Work areas were left messy. No care taken to prevent cross-contamination.
1
Work surfaces need to be cleaned and sanitized with more care to prevent cross-contamination. Floors not swept.
2
Work surfaces moderately cleaned, needed reminding of sink sanitation. Floor is swept in work triangle only.
3
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
0
Student demonstrated zero care for equipment and tools.
1
Lacks food safety procedures and has caused cross-contamination with food or surface due to misuse of tools and equipment.
2
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.
3
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
0
Student demonstrated zero personal hygiene. Didn't wash hands or follow kitchen dress code.
1
Does not follow steps of hand washing, hair is not secured, and no apron is worn.
2
Follows 3 of 5 hand washing steps, hair is not properly secured, and apron is not properly secured.
3
Follows the steps to proper hand washing, hair is secured, apron is secured.
Keywords:
Safety and sanitation
Subjects:
Vocational
Types:
Assessment
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