UF/IFAS Cooperative Extension In-Service Training Evaluation
 Multi-state Food Safety and Quality Updates - May 19, 2005
New Technology Updates

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UF/IFAS Cooperative Extension In-Service Training Evaluation
 Multi-state Food Safety and Quality Updates - May 19, 2005
New Technology Updates
 

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: Processing innovations in food safety (Ron Schmidt) 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 packaging updates (Jeff Brecht) 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: Florida drinking water system (Bob Vincent) 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:



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Thank you for taking time to share your thoughts with us.