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LMP Level 2 Food Safety in Catering 9 March 2026
Page 1 of 3
Closes
12 Mar 2026
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Page 1
1. Please provide your companies name:
name
2. How did you hear about the training?
From employer
On LMP webpage
Word of Mouth
ANDBC Business Ezine
Email
other
If you answered "other" please let us know how you heard about this training
3. Did your training meet your objectives and training needs?
Yes
No
If you answered "No", can you please explain why below?
4. Please tick one answer i.e Yes or No for each of the questions below:
Was there ample opportunity to participate/interact during the training?
Were you pleased with the structure of the training/content
Yes
Was there ample opportunity to participate/interact during the training?
Were you pleased with the structure of the training/content
No
Was there ample opportunity to participate/interact during the training?
Were you pleased with the structure of the training/content
Yes
Was there ample opportunity to participate/interact during the training?
Were you pleased with the structure of the training/content
No
Was there ample opportunity to participate/interact during the training?
Were you pleased with the structure of the training/content
If you answered "No" to any of teh parts of the previous question, can you please explain why below?
5. Will this training offer you progression or additional hours within your present company?
Yes
No
Maybe
If you answered "No" or "Maybe" to the previous question, can you give more details below?
6. Has participating in this training increased your confidence regarding your employability?
Yes
No
If you answered "No" to the previous question, can you please explain why below?
7. How would you rate the training overall? Please tick one box with 1 being not very good and 5 being excellent.
1
2
3
4
5(Excellent)
If you answered 3 or below for the previsous question, can you please tell us why in the box below?
8. Finally, please feel free to make any comments on the training below:
Finally, please feel free to make any comments on the training below:
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