| 5 | Identify corrective actions | Immediate predetermined action when a limit fails (e.g., continue cooking, reheat, discard). |
| 6 | Verify that the system works | Audits, supervisor check-offs, thermometer calibration tests at 32°F ice water to ensure compliance. |
| 7 | Maintain accurate recordkeeping | Permanent documentation of temperatures, times, corrective actions, and equipment maintenance logs. |
Scoring Guidance: Give full credit if the student names the principle and captures its preventive core in the kitchen.
Page 1 Subtotal: 24 / 24 pts
Teacher Master Key & Scoring Rubric
Part 3 & 4 Solutions 21 Points
Exemplar Student Responses & Specific Point Deductions
Part 3 (12 pts) + Part 4 (9 pts)
Scenario A: Roast Poultry Rush Key (6 Points) 2 pts each question
1. Critical Limit Required (2 pts):
165°F (74°C) held for at least 15 seconds.
Award 1 pt if 165°F is stated without holding time.
2. Deviation Evaluation (2 pts):
Yes, 150°F is 15°F below limit; pathogens like Salmonella survive at 150°F.
Must identify that undercooked poultry harbors live pathogens.
3. Immediate Corrective Action (2 pts):
Return chicken to the oven immediately. Continue roasting until internal temp in thickest part reaches ≥ 165°F for 15 seconds. Re-probe and document on log before plating.
Scenario B: 5-Gallon Potato Soup Dilemma Key (6 Points) 2 pts each question
1. Biological Hazard Created (2 pts):
Lingering in Temperature Danger Zone (41°F–135°F) allowing spore germination (e.g. B. cereus, C. perfringens).
2. Reheat or Discard? (2 pts):
MUST BE SAFELY DISCARDED (Thrown out).
Reheating does not destroy heat-stable bacterial toxins formed over 5 hours.
3. Approved Rapid Cooling Methods (2 pts - award 1 pt each):
4
6 pts log table + 3 pts audit
| Food Item | Time | Temp | Target Limit | Status (1 pt) | Corrective Action (1 pt) | Init. |
|---|---|---|---|---|---|---|
| Roast Turkey | 11:15 AM | 158°F | 165°F (15 sec) | DEVIATION | Continue cooking until probe hits 165°F for 15s. | SJ |
| Steam Table Chili | 12:30 PM | 126°F | Hot Hold ≥ 135°F | DEVIATION | Rapidly reheat to 165°F within 2 hours or discard if time unknown. | Std |
| Walk-in Milk Jug | 01:00 PM | 37°F | Cold Hold ≤ 41°F | PASS | None required; safe cold hold maintained. Keep door closed. | Std |
| Grilled Salmon | 01:45 PM | 146°F | Cook to ≥ 145°F | PASS | Ready for immediate plating or hot hold above 135°F. | Std |
Principle 6 Audit Question Key (3 Points): Award 1 pt per conceptual pillar
Key Answer Elements: 1) Ensures independent accountability and prevents falsification ("dry-labbing"). 2) Confirms calibration standards and correct execution of corrective actions. 3) Fulfills legal health inspector audit standards under the FDA Food Code.
Grading Scale: A (41–45 pts) • B (36–40 pts) • C (32–35 pts) • Redo below 32 pts
Total Score: 45 / 45 Points
