2012 Master Food Preserver Training

The Master Food Preserver (MFP) program started in 1980 with a dedicated group of volunteers from Linn, Benton, Lane, and Marion counties.  These volunteers were trained and certified to assist the county Extension staff in providing up-to-date food safety/preservation information to the citizens in their county.  Today, the program has spread to 16 counties with over 200 volunteers.

The volunteers work at least 40 hours during the months of June-November.

Because of the increased interest in food safety/preservation in the past few years, MFPs assist county and state Extension staff with answering food safety/preservation telephone calls. 

MFPs work as "local food safety/preservation resources" in the community.  They conduct workshops and demonstrations for groups and organizations and test pressure canner gauges at workshops and in outlying communities.

MFPs staff information booths and hold demonstrations at local festivals, farmer’s markets, home shows, fruit stands.

MFPs assist the county office staff with distribution, filing and inventory of food safety/preservation supplies and bulletins.

Who can be a MFP Volunteer?

Anyone interested in food safety/preservation who is able to: (1) commit to a 40+ hour training program and (2) volunteer at least 40 hours in return during the food safety/preservation season.

How do you become a MFP Volunteer?

If selected, applicants pay the $75 class fee and complete an intensive 40+ hour course in all phases of food safety/preservation.  Upon completion of the course, an open-book certification exam is given and those passing are certified MFP volunteers.

Master Food Preserver information brochure
Master Food Preserver application