UF/IFAS Cooperative Extension In-Service Training Evaluation
Multi-state Food Safety and Quality Updates - May 17, 2005
National Trends in Food Safety and Quality

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UF/IFAS Cooperative Extension In-Service Training Evaluation
Multi-state Food Safety and Quality Updates - May 17, 2005
National Trends in Food Safety and Quality

IST# 25031
Please indicate how good or poor the training was on the following aspects:
Workshop design and logistics	Very Poor	Poor	Average	Good	Very Good	N/A
Organization of the training . . . . . . . . . . . . . . . . . . . . .
The length of the training . . . . . . . . . . . . . . . . . . . . . .
Plan for follow-up after the training . . . . . . . . . . . . . . .
Relevance to my extension program(s) . . . . . . . . . . . . .
Amount of assignments prior to the training . . . . . . . . . .

Learning Environment	Very Poor	Poor	Average	Good	Very Good	N/A
Opportunities for asking questions or comments. . . . . . .
Answers to my questions . . . . . . . . . . . . . . . . . . . . . .

Please evaluate each instructor. For those sessions you did not "attend," put N/A for each item.
Instruction: Microbial risk assessment process (Richard C. Whiting)	Very Poor	Poor	Average	Good	Very Good	N/A
Ease for me to understand the information . . . . . . . . . .
Quality of visual aides . . . . . . . . . . . . . . . . . . . . . . . . .
Inclusion of the latest research findings . . . . . . . . . . . .
Overall rating for this instructor . . . . . . . . . . . . . . . . . .

Instruction: Food preservation updates (Elizabeth Andress)	Very Poor	Poor	Average	Good	Very Good	N/A
Ease for me to understand the information . . . . . . . . . .
Quality of visual aides . . . . . . . . . . . . . . . . . . . . . . . . .
Inclusion of the latest research findings . . . . . . . . . . . .
Overall rating for this instructor . . . . . . . . . . . . . . . . . .

Instruction: Foodborne illnesses in Florida (Roberta Hammond)	Very Poor	Poor	Average	Good	Very Good	N/A
Ease for me to understand the information . . . . . . . . . .
Quality of visual aides . . . . . . . . . . . . . . . . . . . . . . . . .
Inclusion of the latest research findings . . . . . . . . . . . .
Overall rating for this instructor . . . . . . . . . . . . . . . . . .

Instruction: New food recall manual (Keith Schneider)	Very Poor	Poor	Average	Good	Very Good	N/A
Ease for me to understand the information . . . . . . . . . .
Quality of visual aides . . . . . . . . . . . . . . . . . . . . . . . . .
Inclusion of the latest research findings . . . . . . . . . . . .
Overall rating for this instructor . . . . . . . . . . . . . . . . . .

	Very Poor	Poor	Average	Good	Very Good	N/A
Overall Rating for In-Service Training . . . . . . . . . .

Training Outcomes As a result of participating in this program, indicate your agreement or disagreement with the following:

	Strongly disagree	Disagree	Neither agree nor disagree	Agree	Strongly agree
I have opportunities to use the information in my county . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I am committed to using information from this training in my program . . . . . . . . . . . . . . . . . . . .

To what degree has this workshop increased your competency (knowledge, skills, or attitudes):
	- - - - - - - - - Increase in Competency Level - - - - - - -
	Not at all	A little	Some	A lot	Not sure
Mastery of the training’s information . . . . . . . . .
Collaborate with local organizations . . . . . . . . . .
Address emerging issues in this area . . . . . . . . . .

Comments and Suggestions:

As a result of participating in this program, please tell us what you plan to use in your county:

Please tell us what changes can be made to improve the in-service training:

Please tell us what topics should be included in future training programs:

Please tell us when is the best time for the next training:

clicking the submit button will take to the PDEC Home page
Thank you for taking time to share your thoughts with us.