SERVSFE 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; foodborne pathogens; and HACCP, #% (# of #) gained knowledge in four or more areas and (# of #) gained knowledge in one to three areas.

(Question 2)
These # participants determined that # customers and/or consumers in a three to six month period could positively benefit due to the food handlers’ attendance of the ServSafe program.

(Question 3)
When asked about intentions to implement new food safety practices and/or increase established practices, #% (# of #) plan to implement and/or increase four or more practices and #% (# of #) plan to implement and/or increase one to three 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.
 
ServSafe Test Results
#% (# of #) who participated in an Extension program received ServSafe certification and were eligible to apply for Pennsylvania Department of Agriculture Food Safety Certification.