cSafe Food Crew - Follow-up Survey

Ã




 

 
 
 
 




 

 
 

3


  

J I remember why it is important for me to wash my hands often at work.

No Somewhat Yes

2 I remember what activities I must wash my hands after doing.

No Some Yes

3 The Safe Food Crew training has made me wash my hands more often.

No Somewhat Yes

4 I remember how to properly wash my hands and where I should wash them.

No Yes

5 I have caught myself not washing my hands when I should have, and have
stopped what I was doing to correct this.

No Sometimes Yes

6 I wish more time was spent on handwashing during Safe Food Crew training.

Disagree No Opinion Agree

3
 

J I remember what I should do if I feel ill at work.

No Yes

2 The safe food crew training has made me more aware of the risk of foodborne
illness to myself and those I am working with / serving.

No Somewhat Yes
3 I understand the danger I put others in if I handle food while ill.

No Somewhat Yes

4 I remember what symptoms are related to foodborne illness.

No Some Yes

5 I wish more time was spent on foodborne illness during Safe Food Crew training

Disagree No Opinion Agree

6 I wish more information was posted about foodborne illness and symptoms.

Disagree No Opinion Agree

3
 

 


 
J I remember what ³ready-to-eat food´ means.

No Yes

2 I have been more aware of what foods I shouldn¶t handle with bare hands.

No Somewhat Yes

3 I have been more aware of other people handling ready-to-eat foods with their
bare hands.

No Sometimes Yes

3a I said something about it, either to the person or to a manager.

No Yes

4 In the kitchen, I know which areas hold ready-to-eat foods and which areas hold
food that needs to be cooked. For example, I know that banana peppers are kept in
3 different locations, but only one of them is considered a ³ready-to-eat´ food.

No Some Yes
4a I make sure to avoid all bare hand contact with the ready-to-eat stock of food.
For example, I always make sure to use either gloves or tongs to grab a sliced
tomato for a sandwich.

No Sometimes Yes

5 I remember when I should change my disposable gloves, and how easily

disposable gloves can be contaminated with bacteria.

No Sometimes Yes

6 I wish more time was spent on bare hand contact during training.

Disagree No Opinion Agree

3



J I remember how important personal hygiene is to preventing foodborne illness.

No Yes

2 I remember what I have to do if I have an open cut, burn, or scrape on my hands

No Yes

3 I have been more aware of my appearance and cleanliness since training.

No Sometimes Yes

4 I wish more time was spent on personal hygiene during training

Disagree No Opinion Agree

3
 !
"# "

$

J I understand the importance of cleaning and sanitizing food prep areas.

No Yes

2 I understand the difference between cleaning and sanitizing, and why each is
important.

No Somewhat Yes
3 I know how to set up a proper bleach sanitizing solution (bucket .

No Yes

4 I know how to test the concentration of bleach (in a bucket/soak/dish machine

No Yes

5 I remember the danger of having either too high or too low a concentration of
bleach.

No Somewhat Yes

6 I wish more time was spent on food surface sanitizing during training.

Disagree No Opinion Agree

General
J The Safe Food Crew program made me more aware of my role in preventing
foodborne illness.

No Somewhat Yes

2 The Safe Food Crew program taught me things I didn¶t know before.

No Yes

2a I have used the things I learned during Safe Food Crew training

No Sometimes Yes

3 Safe Food Crew training made me change my habits at work.

No Somewhat Yes

4 I wish more training was made available

No Yes
5 I wish the training was more specific to where I work in the restaurant.

Disagree No Opinion Agree

6 I wish there would have been separate dining room and kitchen trainings.

No Yes

7 I wish more things were posted around the restaurant to remind me of what was
covered during Safe Food Crew training.

No Yes

8 Even if I didn¶t want it, I would be ok with more training if it dealt specifically
with where I work.

No Yes

Finally, please write down the day you were trained, the day you took this survery,
and the area of the restaurant that you work in. (Kitchen, Host/Cash, Wait, Bar,
Bus

Date Trained______________ Area of Restaurant_______________

Date of Survey______________

Written and compiled by Andrew Day for Paisan¶s Restaurant for use in conjunction with Madison and Dane
County Health Department ³Safe Food Crew´® training program.