a) My supervisor(s) advised me to become involved. (4)
b) I wanted to learn more about food safety. (8)
c) I thought that I would be able to contribute to the
Team. (13)
d) It would be a great opportunity to network with others
involved in food safety. (12)
e) I wanted to become more involved in the area of food
safety. (9)
f) It would provide me with a chance to gain valuable
skills, knowledge, etc. (10)
g) Other:
____________________________________________________________
1
– I wanted this team to be successful.
6
– program area
12
– I wanted to mobilize resources for Extension.
2) I think that the reason(s) I became a Food Safety AoE
Team Member was:
a) A good reason. (10)
b) A bad reason. (0)
c) An okay reason. (4)
d) The right reason. (7)
e) Not a good, bad, okay, or right reason. I'm indifferent to why I joined
the AoE Team. (0)
f) Other:
____________________________________________________________
3) I expected my role in the Food Safety AoE Team to
include:
a) Being actively involved in the Food Safety AoE Team
activities. (13)
b) Representing the interests of my county. (county staff
members only) (5)
c) Being involved in food safety outreach activities. (15)
d) Helping to obtain funds for projects by contributing
to the submission of proposals. (10)
e) Providing information in an expert/advisor/consultant
role. (12)
f) Other:
____________________________________________________________
3
– I yet to be able to attend an AoE meeting.
11
– connect the effort with other Extension programming efforts
4) I think that my goals/expectations for my role in the
Food Safety AoE Team:
a) Have been met. (1)
b) Are obtainable in the near future under the current
AoE Team structure. (6)
c) Are obtainable in the long-term under the current AoE
Team structure. (7)
d) Are obtainable with minor changes to the current AoE
Team structure. (4)
e) Are obtainable with major changes to the current AoE
Team structure. (1)
f) Not obtainable even with changes to the AoE Team. (0)
5) I expected the Food Safety AoE Team to focus on:
a) Consumer Education. (13)
b) Industry Education. (12)
c) Generating new knowledge through research. (10)
d) Bridging the gap between consumers and the food
industry (facilitating communication). (17)
e) Educational delivery methods in regards to food
safety. (16)
f) How to reach hard-to-reach audiences. (11)
g) Other:
____________________________________________________________
12 – All of the above and being on the cutting edge.
6) The areas of interest/activities that the Food Safety
AoE Team focuses on:
a) Are relevant to my own personal goals. (7)
b) Are not relevant to my own personal goals. (0)
c) Have the potential to impact those included in the
food system (i.e. producers, processors, retailers, consumers, etc.). (12)
d) Probably will not make an impact on those in the food
system. (3)
e) Some have great potential and others do not. (6)
f) Are ones that I believe are important. (5)
g) Are too specific and need to be broadened. (1)
h) Are not specific enough. (0)
i) Should be thinned. There are too many of them. (0)
j) Should be expanded upon. More should be added. (0)
k)
I am indifferent to the
areas of interest/activities that the AoE Team focuses on. (2)
l) Other:
_____________________________________________________________
12
– I think the AoE team needs must be addressed and in that and through
engagement of members goals will be attainable
Section 2. Scale. Please circle the choice that best
completes the following sentences.
Are you satisfied,
unsatisfied, or neither satisfied or unsatisfied:
or unsatisfied
7. With my role in the AoE Team. S
(5) U
(4) N
(10)
8. With the progress that the AoE
Team has made. S
(7) U
(5) N
(7)
9. With the interaction that I have had with other
members. S
(11) U
(2) N
(6)
10. With the locations and times of the meetings. S
(8) U
(6) N
(5)
11. With the way in which the meetings are structured. S
(6) U
(9) N
(4)
12. With my level of involvement in AoE Team activities. S
(6) U
(4) N
(8)
13. With the current AoE Team leadership. S
(11) U
(1) N
(7)
14. With the newly created mission. (see enclosed mission statement) S (14) U
(1) N
(3)
15. With the newly created vision. (see enclosed vision statement) S
(14) U
(1) N
(3)
16. With the results of the dacum process. (see enclosed dacum results) S
(11) U
(1) N
(6)
17. With the AoE Team's current membership. S
(12) U
(3) N
(4)
Section
3. Short Answer. Please answer these questions on the
sheets of paper that are provided.
Be
sure to number your response so that it corresponds with the appropriate
question number and feel free to use additional paper if necessary.
In
a perfect world:
18. What is the ideal number of members on the Food
Safety AoE Team?
1
– We have about the right number if all would participate
2
– 12
3 -
# not important. Commitment of members is more important.
4
– 20
5
– uncertain
6
– unlimited
7
– Core groups should be about 15, but augment as need to cover tasks.
8 -
~20-25
10
– leadership team 5+ or –
11
– 15-20
12
– Just the right # - I think it can be small or large & your group
organization/facilitation and orchestration of meetings would adjust
accordingly.
13 –
20-25
14
– Probably about 20. this is a large area, with expertise needed in
several fields. With 20 people, I
would hope there would be a variety of skills represented.
15
– 15 to 25
16
– no set number – all views need to be represented.
17
– should not be limited
18
– 15 to 20 members
19. Who should be included as Food Safety AoE Team
Members? How should we recruit the members?
1
– Need more diversity of field staff – invite them.
2
– campus specialists, industry people, educators, R.D., Home Econ., Health,
Recruit word of mouth, web sites, newsletter
3
– Anyone interested and able to contribute.
4
– Cross section of producers, researchers, practitioners w/ industry,
consumer and producer interested. Recruit by invitation from brainstormed list.
6
– out and in of MSU
7
– Researchers, Extension Specialists, Consumers & Industry Reps
8
– Individuals from all areas involved w/ food safety (i.e. research,
gov't regulation, those who provide information and education directly to
consumers, etc.) I believe the best tool for recruitment would be marketing the
existence of the AoE team. We wouldn't want members who were there against
their preferences or who had no interest.
10
– anyone involved in FS research/outreach
11
– External partners as well as current members. Through current
membership.
12
– Personally. Industry, government, other AoE related persons who take
leadership in food safety type issues – specialists. People whose work plan and AoE needs
meet together.
13
– the mix of members we have now seems to be compatible. Often best way
to recruit members is by individuals on AoE team personally asking others. Also, an email could be sent asking
others to participate.
14
– Campus specialists, Home Economists who deal w/ consumer issues,
paraprofessional instructors who work w/ people one on one, industry and
regulatory people.
15
– Variety. More industry. General and hand picked recruitment.
16
– Include all those that wish to be included. Put out the agenda and let members interact at the level
they are comfortable at.
17
– Those involved with food safety education. Current method ok.
18
– Include: Researchers – approx. 5. recruit by offering research
and outreach opportunities. continue to rotate 2-3 per year or so.
Extension – approx. 5. recruit in counties
facing problems. keep rotating.
Industry – approx. 5. recruit by offering linkages to valuable resources. rotate yearly.
Government – approx. 5. recruit from different
agencies.
20. How should the Food Safety AoE Team be structured?
Would there be subgroups? Would each subgroup have a team leader?
1
– Agree with your subtle suggestion of subgroups (3 max), Ok on
leaders
2
– Yes, there would be subgroups and chair of each subgroup
3
– Yes, + yes
4
– Total group, two meetings per year, subgroups w/ point person who
communicates w/ co-chairs and an active listserve for updates on activities,
grants, and progress.
7
– Subgroups should be formed on specific tasks and a leader assigned to
each subteam
8
– Good structure currently. Yes, would agree to need for subgroups. Very
necessary for the subgroups to report status w/ plans to entire group at each
mtg. Yes, each subgroup would need a leader.
10
– due to current size, subgroups would be useful
11
– 2 co-team leaders. Yes.
12
– Yes – subgroups – you can email 40-60 people, but you
cannot “discuss” or get verbal input from as many. If work needs to be done, issues
investigated, people need to create relationships together and have success
through it to stay committed to AoEs.
13
– I like the idea of subgroups w/ each group having a team leader. Team leaders in a group could change as
the activities worked on and complete and changed.
14
– I think subgroups would be helpful, probably in the broad areas
outlined in the dacum paper (Food Safety Ed, General Food Science, etc.) Each team could have a leader, or
co-leaders.
15
– we set this up already, but they're not ALL asked to participate
and report as they should.
16
– I like a coordinating team and local, smaller Action teams. Yes, each subgroup needs to be connected
to the functioning “leader” team.
17
– Could use subgroups based on food products. Yes.
18
– Mix individuals from different areas. Keep each group to 8-10 people.
21. What should be the goals of the Food Safety AoE
Team?
1
– Subdivide mission and vision
2
– To bring updated and current education resources and information to our
consumers.
4
– Meet the needs of the three main constituency groups: producer,
processor/sales industry, consumer.
7
– Those outlined in our vision & vision
8
– Goals: - reach out to all areas of food service to offer/provide
education (restaurant personnel, long-term care facilities, schools, bakeries,
delis, home daycares, daycare centers, migrant camps, etc.). For example, it
drives me crazy when individuals bagging groceries put ready-to-eat
items in the same bags w/ raw meats! What instruction do these individuals get
during their training.
-
I've heard it said that by the time extension distributes info it's
“old news”. We need research updates to be on the cutting edge.
11
– current goals okay
12
- ?
13
– To develop programming that food safety educators could utilize. To
keep members up to date w/ new food safety info. To distribute new food safety info in a timely manner to
members.
14
– Goals – dissemination of accurate food safety information to the
public that will result in fewer instances of food borne illness. This dissemination should take a
variety of forms – lessons, handouts, activities, encouraging counties or
regions to answer food safety concerns in their areas, etc.
15
– To meet needs of MSU, field, industry as they work together.
16
– The team needs to keep the communication lines open for all those
groups/individual interested in Food Safety and to keep a focus so that the AoE
team can make “headway”, i.e. have an impact.
17
– food safety education/awareness
18
– better strategies for safer food
22. What should be the activities of the Food Safety
AoE Team?
1 -
Based on subdivision i.e. research, training, policy
2
– Provide workshop, inservices, conferences. Have MSU be the key educational institution in certifying or
teaching food safety to restaurant managers – partner w/ local Health
Dept and Am. Nat. Restaurant Assoc.
4
– Actively communicate food safety info.
7
– Outreach, research, education, and service
8
– Activities that support above goals. To be certified instructors of ServSafe program, etc.
11
– 1. Develop curricula for extension co. programs. 2. ServSafe training.
12
- ?
13
– Workshop(s) on food safety topics for educators to re-teach to consumers. Share info about food safety w/ other
educators so info is distributed to more consumers and educators are kept up to
date.
14
– The above goals would result from activities such as writing
P.S.A.'s that Extension offices could supply to local radio, TV, or
newspapers, having Food Safety educational programs at various Extension
conferences to update field staff, writing new food safety lesson ideas to use
with ERIB3.
Curricula/education
for field staff – to take to counties; industry input and needs.
16
– need an educational and/or research focus and then a means of
communicating this message throughout the community (i.e., university,
industry, counties)
17
– follow mission/vision statements
18
– outreach/communication
23. How should the Food Safety AoE Team function in
regards to holding meetings, getting things accomplished, etc.?
1
– Don't understand question – we are professionals – sooo
subgroups should decide.
2
– Meet 2x a yr., phone-communication with email, conferences, virtual
conferences.
4 –
See 20.
7
– Meets at least 2-3x's a semester. Develop assigned tasks. Report on accomplishments.
8
– Hold quarterly, whole team mtgs. W/ sub-groups actually carrying out
mission and doing projects.
12
- ?
13
– Mtgs. on campus work well for me. Giving advanced notice is necessary
and appreciated.
14
– Hold quarterly meetings ( or 2 x per year). Set the dates at the beginning of the year. Have a topic for each meeting that is
relevant at the time, such as summer food safety, food recalls, bovine TB.
15
– Meeting dates are fine – agendas fine. But need to keep to agenda. We've spent too much time on grants – with no
direction.
16
– Need periodic organizational meetings to set a focus and then let
smaller action teams get to work.
Provide a feed-back process.
17
– Announce meeting two months in advance with input from team on time and
location. Provide needed travel
funds for those who travel from a great distance.
18
– set tasks that are doable and hold people accountable
24a. Do you think that the current Food Safety AoE Team could be the ideal Food Safety AoE Team you described under existing conditions?
1
– no
2
– Yes it could be.
4
– no
7
– yes
8
– close to it
12
- ?
13.
yes.
14
– Yes, w/ change.
15
– no
16
– I am not that families with the current Food Safety AoE Team.
17
– yes.
18
– no. need more variety of members.
24b. If not, how could the current Food Safety AoE Team change so that it can become more like the ideal Food Safety AoE Team you described? Please be specific if possible.
1 -
yes with a few different players
4
– It needs to be expanded, reorganized and let loose for action.
8
– intact, functioning, mission-focused sub-groups
12
- ?
14
– I would like to see meetings scheduled farther ahead. For our EFNEP state home economists, Gayle
schedules 1 year in advance, so we don't make other commitments. This would really help me to be able to
attend.
15
– Reports from ALL workgroups, workgroup goals same as AoE, no individual
agendas.
18
– give incentives for others to join
1
– a. subgroups, b. recruit for subgroups, c. set short and long term
activity goals that fit M & V
2
– Develop web site that is easier to access for the general public,
satellite conferences, educational tours.
4
– Set up work teams, link to grants, publicize action.
7
– Develop tasks and projects.
8
– just continue moving forward
11
– Do ServSafe training.
12
– Workplan creation - what,
why, who, when, where and how much - and each meeting/email system might
include updates on its progress.
14
– Set up a meeting, perhaps at Fall conference. Send out a letter ahead of time asking people what food
safety issues they see as most relevant for the committee to work on in
2001. Use the fall meeting to set
up committees, and set up schedule for 2001.
15
– …restructure
16
– The “trickle down effect” has been minimal at this
stage. Currently, from a county
perspective, we are trying to organize a regional framework that might be more
effectively interact with the “larger” structure.
17
– Program planning coordination.
18
– Set communication goals.
1
– Plan meeting times at least 6 mon in advance.
4
– none
5
– Is there an interest in pre-harvest safety?
12
– I have the county/public/private/specialist design – I think we
do not know how to be most effective in using the design – we need
training & engagement as members of AoE (not food safety AoE only) to
function in this environment. The
AoE has to interface with people's job descriptions & work plans
& expectations that they labor under.
14
– I am really hesitant because I have not attended the meetings on a
regular basis. I know this is such
as important area that we are training our new nutrition instructors to do the
Food Safety lesson first w/ all new EFNEP and FNP clients, before any food
demos are done. I think people
focus so much on food safety being an industry concern (which it should be of
course) that they forget their own role in their family's food
safety. We appreciate all the
tools we have gotten from this committee's work to help us to teach and
remind them.
16 – It is not helpful to have “show and tell” sessions when resources are not available “to take.” Information distribution is too scattered. It's hard to build a reliable information base to share with others when resources are shared in “bits and pieces.”