2005 – 2009 Food Safety POW
Indicators and Evaluation Questions

Instructions for Using the Evaluation Questions

Instructions for Food Safety Reporting in the CASPAR System

Ready-to-go Evaluations

ServSafe - end of class
ServSafe - 3 to 6 month follow-up
Cooking for Crowds - end of class
Cooking for Crowds - 3 to 6 month follow-up

CASPAR Narratives

ServSafe Workshop
ServSafe Follow-up Evaluation
Cooking for Crowds Workshop
Cooking for Crowds Follow-up Evaluation
School HACCP Follow-up Evaluation
Listeria Monocytogenes Workshop

2005 – 2009 Food Safety Indicators:

1. Number of participants who increased their knowledge by at least 10%.
   1a. Answer key for pre/post tests.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
2. Number of participants who identified one or more NEW things they have learned.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
3. Number of participants who identified one or more practices they plan to implement.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
4. Number of participants who identified one or more new practices they have implemented within 3 to 6 months after the training.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
5. Number of participants who report increased frequency of one or more ESTABLISHED safe food handling practices in the past 3 to 6 months.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
6. Number of customers/consumers served by food handlers who may positively benefit from attendance at a food safety program.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
7. Number of participants who shared information with others.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
8. Number of participants who trained others.
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
9. Number of participants who complete certification exam and qualify for food safety certification from PDA. (ServSafe™ and SuperSafeMark™ specific.)
   - Evaluation Question
   - Instruction to Analyze Evaluation Question
   - Example of Impact Narrative
   
   
10. Number of participants who purchased equipment to promote safe food handling.
    - Evaluation Question
    - Instruction to Analyze Evaluation Question
    - Example of Impact Narrative
    
    
11. Number of organizations using Cooking for Crowds manual to plan and implement food fundraising events.
    - Evaluation Question
    - Instruction to Analyze Evaluation Question
    - Example of Impact Narrative
    
    
12. Number of organizations initiating a Food Safety Committee to guide and recommend an organization’s food-related activities (i.e. fundraisers, equipment purchase, etc.) This indicator is addressed in the Cooking for Crowds Manual but may be measured for other programs.
    - Evaluation Question
    - Instruction to Analyze Evaluation Question
    - Example of Impact Narrative
    
    
13. Number of participants who modified, developed, and/or implemented a HACCP plan.
    - Evaluation Question
    - Instruction to Analyze Evaluation Question
    - Example of Impact Narrative
    
    
14. Number of businesses that developed a plan to deal with food safety emergencies (i.e., recalls, outbreaks, etc.).
    - Evaluation Question
    - Instruction to Analyze Evaluation Question
    - Example of Impact Narrative

Information for Problem/Opportunity Statement
- Food Safety Certification – ServSafe and SuperSafe Mark
- Front-line Food Safety Training
- Cooking For Crowds
- Home Food Preservation
- Hunter Food Safety
- Food Safety for Consumers
- School HACCP

Contact Team Members

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