Information for Impact Statements
1. Number of participants who increased their knowledge by at least 10%.
Based on pre- and post test scores, 97% (77 of 79) increased their knowledge in the area of food safety.
2. Number of participants who identified one or more NEW things they have learned.
a. When asked about knowledge gained in the areas of good personal hygiene; controlling time and temperature; preventing cross-contamination; cleaning and sanitizing; foodborne pathogens; and HACCP, 96% (76 of 79) gained knowledge in four or more areas and 4% (3 of 79) gained knowledge in 1 to 3 areas as a result of attending various food safety programs.
b. As a result of attending various food safety programs, 92% (73 of 79) increased their knowledge in the area of personal hygiene.
c. When asked about the knowledge gained from various food safety programs, 95% (75 of 79) were able to list at least three new things they learned. The participants reported they enhanced their knowledge in several areas. These included (your list of up to six areas).
3. Number of participants who identified one or more practices they plan to implement.
a. When asked about intentions to implement new food safety practices and/or increase established practices, 96% (76 of 79) plan to implement and/or increase 4 or more practices and 4% (3 of 79) plan to implement and/or increase 1 to 3 practices as result of attending various food safety programs.
b. Of those who attended the food safety programs, 69% (51 of 74) either began washing their hands for 20 seconds because they attended the program or are doing it more often. Another 31%, (23 of 74) plan to start washing their hands for 20 seconds within the next three to six months.
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. When the participants were asked about the changes in food safety practices they plan to make as a result of attending various food safety programs, 95% (75 of 79) were able to list at least three new practices they plan to change. The participants reported they plan to change several practices. These included (your list of up to six areas).
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.
a. When asked about food safety practices they have implemented within 3 to 6 months after the training, 100% (79 of 79) of the participants have implemented at least one new practice. Fifty-one percent (40 of 70) implemented 4 or more new practices and 49% (39 of 79) implemented 1 to 3 new practices as result of attending various food safety programs. Participants also responded that they increased the frequency of food safety practices within 3 to 6 months after the training. One-hundred percent (79 of 79) have increased the frequency of at least one practice. Thirty-five percent (28 of 79) increased the frequency of 4 or more practices, and 65% (51 of 79) 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.
b. Of those participants that attended various food safety programs, 63% (47 of 74) cook foods to the proper temperature because they attended the program, and 35% (26 of 74) plan to start cooking foods more often to the proper temperature in the next three to six months.
c. When the participants were asked about new food safety practices they have implemented within the last three to six months as a result of attending the various food safety programs, 95% (75 of 79) were able to list at least three practices they have implemented. The participants reported they have changed several practices. The practices included (your list of up to six areas).
6. Number of customers/consumers served by food handlers who may positively benefit from the food handlers attendance of a food safety program.
One-hundred and forty-six people attended various food safety programs. These participants determined that over 5,322 customers and/or consumers in a three to six month period could positively benefit due to the food handlers’ attendance of these programs.
7. Number of participants who shared information with others.
Of the 120 people who attended various food safety programs, 96% (115 of 120) indicated that they shared information with others, thus improving the safety of food being served to over 4,568 customers and/or consumers in a three to six month period.”
8. Number of participants who trained others.
Of the 120 people attending various food safety programs, 91% (109 of 120) indicated they trained others in various safe food handling practices, thus improving the safety of food being served to over 4,568 customers and/or consumers in a three to six month period.
9. Number of participants who completed the certification exam and qualified for food safety certification from PA Dept. of Agriculture.
Ninety-six percent (48 of 50) who participated in an Extension program received ServSafe or SuperSafe Mark certification and were eligible to apply for Pennsylvania Department of Agriculture Food Safety Certification. As a result, over 3,100 customers could benefit from safer food handling practices within a three to six month period.
10. Number of participants who purchased equipment to promote safe food handling.Within three to six months of attending various programs, 100% (79 of 79) purchased equipment. Twenty-two percent (17 of 79) purchased 8 or more pieces of equipment, 45% (36 of 79) purchased 4 to 6 pieces of equipment, and 33% (26 of 79) purchased between 1 and 3 pieces of 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. As a result of the safer food handling practices, over 4,568 customers and/or consumers in a three to six month period could positively benefit.
11. Number of organizations using Cooking for Crowds manual to plan and implement food fundraising events.
Among those who indicated they used the Cooking for Crowds manual to plan and implement safer food fundraising events, 93% (42 of 45) have used one or more of the following: food safety checklist; resource guide; temperature charts/cooling charts; references for specific events (i.e. sub sale, bake sale, dinners); and manual to train others who volunteer. As a result, over 1,468 customers and/or consumers in a three to six month period could positively benefit.
12. Number of organizations initiating a Food Safety Committee to guide and recommend an organization’s food-related activities.
Of those who attended various food safety trainings and did not have an existing Food Safety Committee to guide and recommend an organization’s food-related activities to enhance the safety of the food they serve, 71% (25 of 35) have established a committee or plan to develop a committee. As a result, over 1,468 customers and/or consumers in a three to six month period could positively benefit.”
13. Number of participants who have modified, developed, and or implemented a HACCP plan.
Of those who attended food safety trainings, 90% (45 of 50) 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 7% (5 of 67), plan to modify, develop, and/or implement a HACCP plan within three to six months.
14. Number of businesses that developed a plan to deal with food safety emergencies (i.e. recalls, outbreaks, etc.)
Of those that attended food safety trainings, 85% (57 of 67) have developed a plan for one or more of the following emergencies: food recall; foodborne illness outbreak; biosecurity; good security; bioterrorism; natural disaster; and/or utility (power, water, and/or sewage). An additional 12% (8 of 67) plan to develop a business plan to deal with food safety emergencies within three to six months.