FSPCA Preventive Controls for Human FoodWorkshop Evaluation Survey

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* 2. Please indicate which class format you participated in:

2.5 day in-person

2.5 day virtual

online, with 1 day in-person

online, with 1 day virtual

Other (please specify)

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* 3. Which of the following best describes your primary job function?

Manager of operations

Operator

Owner

Quality Control/Quality Assurance

Sanitation

Other (please specify)

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* 4. What food commodities do you currently manufacture? (check all that apply)

Beverages other than juice

Condiments (e.g., dressing, dips, sauces)

Confections/candy

Dairy products, frozen novelties

Dairy products, non-frozen

Fruits/vegetables, not juiced

Fruits/vegetables, juice and cider

Grains (e.g., cereals, breads, baked goods)

Oils and fats (e.g., infused oils)

Snack foods

Soups

Spices

Other (please specify)

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* 5. How did you hear about this class?

Extension website or social media

FSPCA website

Friend/family

Health Inspector

Other (please specify)

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* 6. How many employees does your company employ?

Less than 10

10 - 49

50 - 99

100 - 499

500 or more

Not sure

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* 7. Please rate your level of knowledge regarding the following food safety-related concepts presented in the training, using the scale provided.

	Not Knowldegeable	Slightly Knowledgeable	Moderately Knowledgeable	Very Knowledgeable	Extremely Knowledgeable
The steps to conduct a hazard analysis.	The steps to conduct a hazard analysis. Not Knowldegeable	The steps to conduct a hazard analysis. Slightly Knowledgeable	The steps to conduct a hazard analysis. Moderately Knowledgeable	The steps to conduct a hazard analysis. Very Knowledgeable	The steps to conduct a hazard analysis. Extremely Knowledgeable
The identification of process preventive controls.	The identification of process preventive controls. Not Knowldegeable	The identification of process preventive controls. Slightly Knowledgeable	The identification of process preventive controls. Moderately Knowledgeable	The identification of process preventive controls. Very Knowledgeable	The identification of process preventive controls. Extremely Knowledgeable
The identification of allergen preventive controls.	The identification of allergen preventive controls. Not Knowldegeable	The identification of allergen preventive controls. Slightly Knowledgeable	The identification of allergen preventive controls. Moderately Knowledgeable	The identification of allergen preventive controls. Very Knowledgeable	The identification of allergen preventive controls. Extremely Knowledgeable
The identification of sanitation preventive controls.	The identification of sanitation preventive controls. Not Knowldegeable	The identification of sanitation preventive controls. Slightly Knowledgeable	The identification of sanitation preventive controls. Moderately Knowledgeable	The identification of sanitation preventive controls. Very Knowledgeable	The identification of sanitation preventive controls. Extremely Knowledgeable
The identification of supply chain preventive controls	The identification of supply chain preventive controls Not Knowldegeable	The identification of supply chain preventive controls Slightly Knowledgeable	The identification of supply chain preventive controls Moderately Knowledgeable	The identification of supply chain preventive controls Very Knowledgeable	The identification of supply chain preventive controls Extremely Knowledgeable
The development of Good Manufacturing Practices	The development of Good Manufacturing Practices Not Knowldegeable	The development of Good Manufacturing Practices Slightly Knowledgeable	The development of Good Manufacturing Practices Moderately Knowledgeable	The development of Good Manufacturing Practices Very Knowledgeable	The development of Good Manufacturing Practices Extremely Knowledgeable
The establishment of corrective actions and corrections.	The establishment of corrective actions and corrections. Not Knowldegeable	The establishment of corrective actions and corrections. Slightly Knowledgeable	The establishment of corrective actions and corrections. Moderately Knowledgeable	The establishment of corrective actions and corrections. Very Knowledgeable	The establishment of corrective actions and corrections. Extremely Knowledgeable
Identification of appropriate records to keep documenting the implementation of the food safety plan.	Identification of appropriate records to keep documenting the implementation of the food safety plan. Not Knowldegeable	Identification of appropriate records to keep documenting the implementation of the food safety plan. Slightly Knowledgeable	Identification of appropriate records to keep documenting the implementation of the food safety plan. Moderately Knowledgeable	Identification of appropriate records to keep documenting the implementation of the food safety plan. Very Knowledgeable	Identification of appropriate records to keep documenting the implementation of the food safety plan. Extremely Knowledgeable
The types of verification activities that can demonstrate that the food safety plan is being implemented as written.	The types of verification activities that can demonstrate that the food safety plan is being implemented as written. Not Knowldegeable	The types of verification activities that can demonstrate that the food safety plan is being implemented as written. Slightly Knowledgeable	The types of verification activities that can demonstrate that the food safety plan is being implemented as written. Moderately Knowledgeable	The types of verification activities that can demonstrate that the food safety plan is being implemented as written. Very Knowledgeable	The types of verification activities that can demonstrate that the food safety plan is being implemented as written. Extremely Knowledgeable
The types of validation activities that can be conducted to establish process controls for identified hazards.	The types of validation activities that can be conducted to establish process controls for identified hazards. Not Knowldegeable	The types of validation activities that can be conducted to establish process controls for identified hazards. Slightly Knowledgeable	The types of validation activities that can be conducted to establish process controls for identified hazards. Moderately Knowledgeable	The types of validation activities that can be conducted to establish process controls for identified hazards. Very Knowledgeable	The types of validation activities that can be conducted to establish process controls for identified hazards. Extremely Knowledgeable
Identification of appropriate calibration activities.	Identification of appropriate calibration activities. Not Knowldegeable	Identification of appropriate calibration activities. Slightly Knowledgeable	Identification of appropriate calibration activities. Moderately Knowledgeable	Identification of appropriate calibration activities. Very Knowledgeable	Identification of appropriate calibration activities. Extremely Knowledgeable
The elements of a recall plan.	The elements of a recall plan. Not Knowldegeable	The elements of a recall plan. Slightly Knowledgeable	The elements of a recall plan. Moderately Knowledgeable	The elements of a recall plan. Very Knowledgeable	The elements of a recall plan. Extremely Knowledgeable
The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation.	The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation. Not Knowldegeable	The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation. Slightly Knowledgeable	The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation. Moderately Knowledgeable	The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation. Very Knowledgeable	The components of a Food Safety Plan needed to comply with the Preventive Controls for Human Food regulation. Extremely Knowledgeable

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* 8. What topics, if any, would you like more information on? (check all that apply)

Preventive Controls for Human Food (PCHF) regulatory compliance

Conducting a hazard analysis

Identifying preventive controls

Implementing an environmental monitoring program

Developing a food safety plan

Developing a sanitation program

Good Manufacturing Practices (GMPs)

Validation activities and processes

Verification activities

Calibration activities

Allergens

Extension and consulting services available

Food safety culture

None

Other (please specify)

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* 9. Have you begun to prepare, or have you completed the preparation of a Food Safety Plan?

I do not plan to develop a food safety plan

I plan to develop a food safety plan

I began to develop a food safety plan

I have completed a food safety plan

Not applicable

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* 10. Do you know where to find additional information regarding the Preventive Controls for Human Food regulations, if you need it?

Yes

Not sure

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* 11. Do you feel that you could develop a PCHF compliant food safety plan without taking the course?

Yes

Not sure

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* 12. Do you know if your company needs to comply with the FSMA PCHF rule?

Yes

Not sure

Not applicable

FSPCA Preventive Controls for Human Food
Workshop Evaluation

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* 1. What is today’s date

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* 2. Please indicate which class format you participated in:

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* 3. Which of the following best describes your primary job function?

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* 4. What food commodities do you currently manufacture? (check all that apply)

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* 5. How did you hear about this class?

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* 6. How many employees does your company employ?

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* 7. Please rate your level of knowledge regarding the following food safety-related concepts presented in the training, using the scale provided.

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* 8. What topics, if any, would you like more information on? (check all that apply)

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* 9. Have you begun to prepare, or have you completed the preparation of a Food Safety Plan?

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* 10. Do you know where to find additional information regarding the Preventive Controls for Human Food regulations, if you need it?

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* 11. Do you feel that you could develop a PCHF compliant food safety plan without taking the course?

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* 12. Do you know if your company needs to comply with the FSMA PCHF rule?

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* 13. Please let us know if you have any additional comments about this training.