COOKING FORCROWDS FOLLOW-UP EVALUATION NARRATIVE
Notes
1.  Prior to copying and pasting narrative into CASPAR, take out all of (Question #).
2.  For instructions on how to analyze the questions to determine the numbers to place in these narrative sentences, http://foodsafety.cas.psu.edu/caspar/fs_pow.html

(Question 1)
When asked about food safety practices they have implemented within 3 to 6 months after the training, #% (# of #) of the participants have implemented at least one new practice. #% (# of #) implemented 4 or more new practices and #% (# of #) implemented 1 to 3 new practices as result of attending Cooking for Crowds. Participants also responded that they increased the frequency of food safety practices within 3 to 6 months after the training. #% (# of #) have increased the frequency of at least one practice. #% (# of #) increased the frequency of 4 or more practices, and #% (# of #) increased the frequency of 1 to 3 new practices. Practices that have been implemented and/or have increased in frequency include checking food temperatures with a calibrated thermometer; cooking foods to the proper temperature; washing hands for 20 seconds; limiting the time food spends in the temperature danger zone; cooling foods quickly; separating raw from ready-to-eat foods during preparation, storage, and serving; and using sanitizer test strips to measure the strength of the sanitize.

(Question 2)
These # participants determined that # customers and/or consumers each month could positively benefit due to the food handlers’ attendance of the Cooking for Crowds program.

(Question 3)
#% (# of #) indicated they have shared the information with others.

(Question 4)
Within three to six months of attending Cooking for Crowds training, #% (# of #) purchased equipment.  #% (# of #) purchased 8 or more pieces of equipment, #% (# of #) purchased 4 to 6 pieces of equipment, #% (# of #) purchased between 1 and 3 pieces of equipment, and #% (# of #) none, did not purchase any new equipment. The newly purchased equipment included thermometers; ice wands; additional cold storage and holding units and hot holding equipment; gloves; plastic cutting boards; shallow pans for cooling; sanitizer test strips; and blast chillers.

(Question 5)
#% (# of #) have used the Cooking for Crowds Manuals for various reasons.  These include the use of the food safety checklist, resource guide, temperature charts/cooling charts, reference information for specific fundraising events (sub sale, bake sale, dinners), and for training other volunteers.

(Question 6)
As a result of attending the Cooking for Crowds Workshop, #% (# of #) have established or are in the process of establishing a food safety committee for their volunteer organization.