Food risk assessment in the farm-to-table continuum: report from the conference on good hygiene practices to ensure food safety

Table 2 Evaluation of the five speakers' presentations (n = 44)

Evaluation criteria	Mean	Standard deviation
Style and quality of the talk	3.53	0.66
In-depth coverage of the subject	3.45	0.71
Clarity of explanations	3.44	0.7
Quality of interaction with attendees	3.37	0.73

The quality of each speaker’s presentation rated on a scale of 0 (poor) to 4 (excellent). Poor = 0, fair = 1, good = 2, very good = 3, and excellent = 4

ISSN: 2048-7010