SCHOOL HACCP FOLLOW-UP EVALUATION NARRATIVE
Note
1.  Prior to copying and pasting narrative into CASPAR, take out all of (Question #).

(Question1)
Of those who attended food safety trainings, #% (# of #) have modified, developed, and/or implemented HACCP (Hazard Analysis Critical Control Point) in the three to six months after the training. Practices included having developed standard operating procedures; documented menu items with HACCP categories; identified and documented critical control points; monitored critical limits; established corrective actions; and/or verified that the system is working. An additional #% (# of #), plan to modify, develop, and/or implement a HACCP plan within three to six months.

(Question 2)
When asked about food safety practices they have implemented within 3 to 6 months after the training, #% (# of #) of the participants have implemented at least one new practice. #% (# of #) implemented 4 or more new practices and #% (# of #) implemented 1 to 3 new practices. Participants also responded that they increased the frequency of food safety practices within 3 to 6 months after the training. #%( # of #) have increased the frequency of at least one practice. #% (# of #) increased the frequency of 4 or more practices, and #% (# of #) 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; limiting the time food spends in the temperature danger zone; cooling foods quickly; and holding foods at the proper temperature.

(Questions 3 and 4)
Of the #  participants who completed the follow-up survey, it was determined that # children and # adults in a three to six month period could positively benefit due to the school food service employees attendance of the training.

(Question 5)
#% (# of #) indicated they trained # in various safe food handling practices.

(Question 6)
Within three to six months of attending the school HACCP training, #% (# of #) purchased equipment. # % (# of #) purchased 8 or more pieces of equipment, #% (# of #) purchased 4 to 6 pieces of equipment, and #% (# of #) 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.

(Question 7)
# school districts were represented