Post Training evaluation survey

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School

Conestoga College *

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Course

8340

Subject

Health Science

Date

Dec 6, 2023

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docx

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Uploaded by GeneralTeam13330

Immediate Post-Training Evaluation Survey Level 1: Reaction 1. Regarding the safe handling of food instruction, you received today, how satisfied are you overall?  Very dissatisfied  Dissatisfied  Neutral  Satisfied  Very satisfied 2. How well did the training materials fulfill your expectations?  Not at all  Somewhat  Moderately  Mostly  Fully 3. What is your opinion of the efficacy of the instructional techniques (lectures, games, and group discussions) used?  Not effective  Slightly effective  Moderately effective  Very effective  Extremely effective Level 2: Learning

After completing the session, please respond to the following questions to evaluate your understanding of the material covered: 4. What is food thawing and what is the safest method of thawing meat?  A) the process of taking a frozen product from frozen to a temperature below 0°C - in the sink under hot running water  B) the process of taking a frozen product from frozen to a temperature above 0°C where there is no residual ice- in the sink under cold running water  C) the process of taking a frozen product from frozen to a temperature below 2°C - in the sink under cold running water  D) the process of taking a frozen product from frozen to a temperature below 6°C - in the sink under hot running water 5. Eggs and vegetables must be kept at a temperature of ?  A) 4°C (40°F) or lower  B) 4°C (40°F) or higher  C) 3°C (40°F) or lower  D) 4°C (40°F) 6. Choose the correct statement regarding sanitized utensils.  A) Scrape, wash, rinse, sanitize in 2 4°C (75°F) water with 100pppm chlorine  B) Scrape, wash, rinse, sanitize in 2 4°C (75°F) water only  C) Scrape, wash, rinse, sanitize in 2 4°C (75°F water with 100pppm chlorine and towel dry  D) Wash, rinse and sanitize with clean cold water.

Additional Feedback: Please provide any additional comments or suggestions that could help us improve future food handling training sessions. Three-Month Post-Training Evaluation Survey: LEVEL 3: BEHAVIOUR 7. After the training how confident are you about handling food safely?  Very confident  Confident  Somewhat confident  Somewhat unsure  Unsure 8. Have you encountered any situation in the last 3 months where you’ve had to utilize something that you learned in your training? If yes, please explain. 9. How often have you use the skills learned in the training to your job?  Never  Rarely  Sometimes  Often  Always 10. Have you noticed any modifications in your food safety behaviours, such as handling, storage, or hygiene practices, because of the training? Kindly elaborate on any changes you’ve observed or made.

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LEVEL 4: RESULTS 11. Reflecting on non-monetary benefits, have you noticed any of the following in your work?  Minimizing Risks  increased customer satisfaction  Professional Advancement  Enhanced Worker Confidence 12. To what degree do you ascribe these changes to the food handling skills training you received?  Not at all  Slightly  Moderately  Mostly  Completely 13. Based on your experience, how likely are you to recommend this negotiation training to a colleague?  Very unlikely  Unlikely  Neutral  Likely  Very likely

Post Training evaluation survey

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