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Table 2 Participant’s quantitative and qualitative feedback immediately after training (n = 11)

From: Food allergy training event for restaurant staff; a pilot evaluation

Scores on Likert scale (1 = strongly disagree to 5 = strongly agree)
Statement Mean (SD)
I have a better understanding of food allergens after taking this course 3.91 (0.83)
I will use what I learned in this course by changing my food handling practices to prevent a food allergic reaction 4.18 (0.87)
I am confident that I can handle a food allergic emergency 4.09 (0.94)
I understand safe food handling practices to prevent cross-contact of food allergens 4.09 (0.83)
Overall, I was satisfied with the quality of the course 4.09 (0.83)
Verbatim responses to open ended questions
What did you like best about the training?
‘Clear information’, ‘Easy to understand’, ‘Short and clear’, ‘Informal and accommodating lecturer’
How can the training be improved?
‘More knowledgeable information’, ‘Too basic’, ‘Longer training’, ‘Rushed at the end’
When you go to work next time, what will you do differently since coming to this training?
‘Wash hands well’, ‘Be more aware of allergies for customers’, ‘Check all ingredients of products used in my restaurant’, ‘Make more prominent signs, train staff and update recipe book’, ‘Make/serve food to customers with allergies separately from other customers on the table’