Foods II: ServSafe Certification Program
Restaurant/Menu Project
Directions: For this project that will be used throughout the next week, you will
pretend that you are opening a restaurant. For this part of the project you will be
creating:
1. A restaurant name
2. The type of cuisine your restaurant will serve (Mexican, Italian, American, Polish, etc.)
3. A FULL MENU including 5 food items under the following categories:
a. Drinks (non-alcoholic)
b. Appetizers
c. “Lighter Menu” (Low calorie/fat food options)
d. Lunch (can include sandwiches, salads, soups, etc.)
e. Dinner (entrees – Fettuccini Alfredo, Bacon Cheeseburger, Sauerkraut and Polish
Sausage…….)
f. Sides (items added onto your lunch menu or dinner menu. Example: Bacon Cheeseburger
comes with 2 sides of your choice. Then include a section of side options (applesauce,
antipasto, coleslaw, beans, rice, etc.)
g. Dessert


Under EACH section of your menu listed above you will include AT LEAST FIVE food options for your
customers.
You MUST include a full description of what the food item is and what it includes (Bacon
Cheeseburger comes with American Cheese, Maple-Smoked Bacon, Lettuce, Tomato, and
Mayonnaise)
***You may use Word Document to create the multi-page look when finished or use Publisher and choose
the Menus option which might require multiple pages as well. Publisher will have templates already
created for you.
You may use menus that you find online or menus that you have seen in restaurants as examples of how to
set them up.
Foods II: ServSafe Certification Program
Restaurant/Menu Project Rubric
Menu
HACCP Principles
_____ / 10 – Drinks (descriptions included)
_____ / 10 – Principle One
_____ / 10 – Appetizers (descriptions included)
_____ / 10 – Principle Two
_____ / 10 – Lighter Menu (descriptions included)
_____ / 10 – Principle Three
_____ / 10 – Lunch (descriptions included)
_____ / 10 – Principle Four
_____ / 10 – Dinner (descriptions included)
_____ / 10 – Principle Five
_____ / 10 – Sides (descriptions included)
_____ / 10 – Principle Six
_____ / 10 – Dessert (descriptions included)
_____ / 10 – Principle Seven
_____ / 10 – Spelling & Grammar
TOTAL: ________ / 150  ________ %
Foods II: ServSafe Certification Program
Restaurant/Menu Project Rubric
Menu
HACCP Principles
_____ / 10 – Drinks (descriptions included)
_____ / 10 – Principle One
_____ / 10 – Appetizers (descriptions included)
_____ / 10 – Principle Two
_____ / 10 – Lighter Menu (descriptions included)
_____ / 10 – Principle Three
_____ / 10 – Lunch (descriptions included)
_____ / 10 – Principle Four
_____ / 10 – Dinner (descriptions included)
_____ / 10 – Principle Five
_____ / 10 – Sides (descriptions included)
_____ / 10 – Principle Six
_____ / 10 – Dessert (descriptions included)
_____ / 10 – Principle Seven
_____ / 10 – Spelling & Grammar
TOTAL: ________ / 150  ________ %
Restaurant Menu Project Part Two: HACCP Plan
A HACCP Plan is: a written plan specific to each facility’s menu outlining the steps the employees will take
to ensure food safety.
Directions: Your group will create a Hazard Analysis Critical Control Point (HACCP) Plan based on the
menu you created for your restaurant. You must include the following for full credit:
1.
2.
3.
4.
Address all SEVEN principles of the HACCP Plan based on your group’s menu
Give specifics under each principle
Cover ALL possible hazards based on your menu (chicken, meats, eggs, fish, TCS foods, etc.)
Be sure to include the Critical Limits of each hazard (Ex: ground beef must be received at 41°F or
lower and must be cooked to 155°F or higher for at least 15 seconds.)
Each principle is worth 10 points for a total of 70 points. Don’t forget that Spelling and Grammar is
worth 10 points overall for this two-part project.