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* 1. What is today’s date

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.

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

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

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

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

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

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

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