Information for each indicator for Instruction to Analyze Evaluation Question

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1. Number of participants who increased their knowledge by at least 10%.

Count the number of people who increased their knowledge by at least 10% as reflected in matched pre- and post-tests.

Determine the percentage increase from the pre- to post-test for each person. Count the number or persons who improved their score by 10% or more and divide this by the total number of matched pre- and post-tests. This will provide you with the percentage of participants who increased their knowledge by at least 10%. If you determine that 77 participants increased their score by 10% or more and you were able to match 79 pre- and post-tests, than 97% (77 of 79) increased their score by 10% or more.

2. Number of participants who identified one or more NEW things they have learned.

There are two ways to analyze this objective. The first way described (a) is what is required for CASPAR and useful for grants, county commissioners, a dossier, and other venues where you want to collapse data. The second way (b) is more detailed and much more helpful for identifying the areas in the program that need improvement and would be important to share with a program development team, CED, and/or mentor. The third option (c) is the directions on how to analyze the open-ended evaluation question.

REQUIRED FOR CASPAR
a. If you take a look at your entire list of up to six areas in which you are assessing knowledge gained, you can determine the number of areas in which each person gained knowledge. You are required to report on the first four listed in the evaluation question in the CASPAR system.

n = the number that completed the evaluation

For each practice, if a participant circles some new information, moderate amount, or a great deal, count them as gaining knowledge in that area. If a person gained knowledge in personal hygiene and controlling time and temperature but not in foodborne pathogens; preventing cross-contamination; cleaning and sanitizing; and Hazard Analysis Critical Control Point, we can say they gained knowledge in two areas. If a person gained knowledge in personal hygiene; controlling time and temperature; foodborne pathogens; cleaning and sanitizing; and HACCP but not preventing cross-contamination, we can say they gained knowledge in five areas.

Determine number who gained knowledge in 4 or more areas.
Determine number who gained knowledge in 1 to 3 areas.

You can make a pie chart of these data to easily show impact.

b. You can also determine the knowledge gained for each area. If someone circled some new knowledge, moderate amount, or a great deal, count them as gaining knowledge in a specific area.

n = the number who answered the question on the evaluation

Example:
Personal Hygiene (n = 79)
Nothing New 6
Some New Knowledge 18
Moderate Amount 3
A Great Deal 52

Total Answers 79

n – nothing new = # who gained knowledge
Example:
79 – 6 = 73 people gained knowledge

You can write a narrative statement for each practice area you are assessing by changing the numbers and the practice in the above statement.

c. If you used the open ended question, you will need to tally the answers to the question.

3. Number of participants who identified one or more practices they plan to implement.

There are two ways to analyze this objective. The first way described (a) is what is required for CASPAR and useful for grants, county commissioners, a dossier, and other venues where you want to collapse data. The second way (b) is more detailed and much more helpful for identifying the areas in the program that need improvement and would be important to share with a program development team, CED, and/or mentor. The third option (c) is the directions on how to analyze the open-ended evaluation question.

REQUIRED FOR CASPAR
a. If you take a look at your entire list of practices in which you are assessing intention to implement these practices, you can determine the number of areas in which each person plans to make changes or increase their established practices. If a participant circles plan to do, do more often, or do because of program, count them as planning to implement that new practice or increase their established practices. If a person circles plans to do for start checking food temperatures, do because of program for washing hands for 20 seconds, and do more often for using sanitizer strips to measure the strength of sanitizer concentration, we can say they plan to implement new practices and/or increase established practices for three practices. Determine the number of behaviors that each person plans to implement and/or increase established practices. You are required to report on the first seven listed in the evaluation question in the CASPAR system.

Determine numbers who plan to implement new practices and/or increase established practices for 4 or more food safety practices.
Determine number who plans to implement new practices and/or increase established practices for 1 to 3 food safety practices.

b. You can also determine the numbers who plan to implement a specific practice or increase an established practice.
To determine what “n” equals for each behavior, subtract those that answered did before program + those that answered not applicable from the total number of those that answered this item.

(n = the number that answered plan to do, do more often, do because of program, and probably won’t do)

Determine the number that answered plan to do.
Determine the number that answered do more often + do because of program.

Example for behavior wash hands for 20 seconds
Answer Number that Answered

Did Before Program 5
Plan To Do 23
Do More Often 46
Do Because of Program 5
Probably Won’t Do 0
Not Applicable 1

Total Answers 80

n = 74 for wash hands for 20 seconds
n = total # answered – [did before program + not applicable]
Example: 80 – [5 +1] = 74
You can write a narrative statement for each practice area you are assessing by changing the numbers and the practice in the above statement.

c. If you used the open ended question, you will need to tally the answers to the question.

4. Number of participants who identified one or more new practices they have implemented within 3 to 6 months after the training.

5. Number of participants who report increased frequency of one or more established safe food handling practices in the past 3 to 6 months.

There are two ways to analyze this objective. The first way described (a) is what is required for CASPAR and useful for grants, county commissioners, a dossier, and other venues where you want to collapse data. The second way (b) is more detailed and much more helpful for identifying the areas in the program that need improvement and would be important to share with a program development team, CED, and/or mentor. The third option (c) is the directions on how to analyze the open-ended evaluation question.

REQUIRED FOR CASPAR
n = the number of evaluations completed

a. For objective #4: For each participant, count the number of do because of program circled. For example, if they circled cook foods to the proper temperatures; limit time food spends in the danger zone; and cool foods quickly, they have identified three practices they have implemented within 3 to 6 months of the program. Determine this for each participant, and tally the number of new practices they have implemented.

a. For objective #5: For each participant, count the number of do more often circled. For example, if they circled wash hands for 20 seconds and use sanitizer strips to measure the strength of sanitizer concentration, they have identified two established safe food handling practices for which they have increased the frequency of in the past 3 to 6 months. Determine this for each participant, and tally the number of new practices they practice more often.

You are required to report on the first seven listed in the evaluation question in the CASPAR system.

You can make a pie chart of these data to easily show impact.

b. For Objectives 4 and 5: To determine what “n” equals for each behavior in #4 and #5 objective, subtract from the total number of those that answered this item the number that answered same as before + those that answered not applicable.

(n = the number that answered do more often, do because of program, and probably won’t do)

Determine the number that answered do because of program – this answers #4 objective
Determine the number that answered do more often – this answers #5 objective

Example for behavior cook foods to the proper temperature

Answer Number that Answered
Do More Often 26
Do Because of Program 47
Same as Before 2
Probably Won’t Do 1
Not Applicable 3

Total Answers 79

n = 74 for cook foods to the proper temperature
n = total answers – [same as before + not applicable]
Example: 79 - [2 + 3] = 74

You can write a narrative statement for each of the areas you are assessing practices that have been implemented by changing the numbers and the practice in the above statement.

c. If you used the open ended question, you will need to tally the answers to the question.

6. Number of customers/consumers served by food handlers who may positively benefit from the food handlers attendance of a food safety program.

Add up the numbers provided to you on the evaluation. While you will report on the total number in this narrative, you will need to separate out those attending ServSafe and SuperSafe Mark, and those attending Cooking for Crowds. For indictors 7, 8, and 10, use numbers for ServSafe, SuperSafe Mark, and Cooking for Crowds. For indictor 9, use numbers for SuperSafe Mark and ServSafe. For indicator 11 and 12, use numbers for Cooking for Crowds.

7. Number of participants who shared information with others.

Add up the numbers provided to you on the evaluation. To determine the number of customers that could positively benefit, see #6. If you measure this indicator on post-program evaluations with consumers, you can add this number to your total.

8. Number of participants who trained others.

Add up the numbers provided to you on the evaluation. To determine the number of customers that could positively benefit, see #6. If you have documentation of the number of people trained, you may add it to the narrative statement.

9. Number of participants who completed the certification exam and qualified for food safety certification from PA Dept. of Agriculture.

Using National Restaurant Association Foundation test reports, determine the number of people who passed and failed the examination. To determine the number of customers that could positively benefit, see #6.

10. Number of participants who purchased equipment to promote safe food handling.

DO NOT COUNT those that did not purchase additional equipment and those that did not answer the question. To determine the number of customers that could positively benefit, see #6.

For those who have purchased additional equipment, take a look at the list of 11 items. You will want to determine how many pieces of equipment each person purchased. For example, if a person checked thermometers; gloves; plastic cutting boards; and sanitizer strips, they have purchased four items. Determine this for each person.

11. Number of organizations using Cooking for Crowds manual to plan and implement food fundraising events.

DO NOT COUNT those who checked not used yet and those that did not answer this question. Any person using at least one thing from the Cooking for Crowds list will be counted. To determine the number of customers that could positively benefit, see #6.

12. Number of organizations initiating a Food Safety Committee to guide and recommend an organization’s food-related activities.

DO NOT COUNT those that had an existing committee and those that did not answer this question. Count those who have established a committee, those that are in the process of developing a committee, and those who do not plan to develop a committee. For the evaluation, determine from these three categories those that have established a committee + those that plan to develop a committee. To determine the number of customers that could positively benefit, see #6.

13. Number of participants who have modified, developed, and or implemented a HACCP plan.

DO NOT COUNT those that did not answer this question.
Determine the number who have modified, developed, and/or implemented a HACCP plan. If a person has completed any of the following: reviewed 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, they will have modified, developed, and/or implemented a HACCP plan.

14. Number of businesses that developed a plan to deal with food safety emergencies (i.e. recalls, outbreaks, etc.)

DO NOT COUNT those who did not answer this question.
Determine the numbers who have developed and plan to develop a business plan to deal with food safety emergencies (i.e. recalls, outbreaks, etc.) If a person has completed or plan to complete any of the following: food recall plan; foodborne illness outbreak plan; biosecurity plan; good security plan; bioterrorism plan; natural disaster plan; utility (power, water, and/or sewage) plan; and/or other, they will have developed or plan to develop a business plan to deal with food safety emergencies.