COOKING FOR CROWDS WORKSHOP 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 knowledge gained in the areas of good personal hygiene; controlling time and temperature; preventing cross-contamination; cleaning and sanitizing; and foodborne pathogens, #% (# of #) gained knowledge in at least four or five areas and #% (# of #) gained knowledge in one to three areas.

(Question 2)
When asked about intentions to implement new food safety practices and/or increase established practices, #% (# of #) plan to implement and/or increase 4 or more practices and #% (# of #) plan to implement and/or increase 1 to 3 practices.  These practices 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.

(Question3)

These # participants determined that # customers and/or consumers in a three to six month period could positively benefit due to the food handlers’ attendance.