SERVSFE 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, go to 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 ServSafe. 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 in the past three months could positively benefited due to the food handlers’ attendance of  the ServSafe program.

(Question 3)
Of the # who responded to the post-course questionnaire, #% (# of #) indicated they trained others in various safe food handling practices.

(Question 4)
Within three to six months of attending ServSafe 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 those who attended ServSafe training, #% (# of #) have modified, developed, and/or implemented HACCP (Hazard Analysis Critical Control Point). Practices included having reviewed the menu for potentially hazardous foods; identified pathogens; identified critical control points; established critical limits; monitored critical limits; took corrective action; documented critical limits; and/or verified that the system is working. An additional #% (# of #), plan to modify, develop, and/or implement a HACCP plan within three to six months.