2020 Coos County Master Food Preserver program - Now accepting applications
2020 Master Food Preserver volunteer training program
People interested in the 2020 Master Food Preserver program must complete the application by March 27, 2020 to be considered for the program.
Training Dates: Thursdays April 16 through June 4, 9am-4pm
Location: Coos County OSU Extension Office, Myrtle Point OR
Space is limited. Apply online now
Contact Samantha Clayburn to request a hard copy of the application.
What is the Master Food Preserver program?
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 their county Extension staff in providing up-to-date food safety/preservation information to the citizens in their county. The Coos County MFP group started in 1984 and has been active since.
What do Master Food Preservers (MFPs) do?
MFPs work as local food safety and preservation resources in their communities. They conduct workshops and demonstrations for groups and organizations, and test pressure canner gauges at workshops and demonstrations. They staff information booths and present demonstrations at County Fairs, local festivals, produce stands, farmer’s markets, home shows, and Saturday markets. They assist Extension staff with distribution, filing and inventory of food safety/preservation supplies and bulletins. MFPs also have the opportunity to volunteer with the Nutrition Education Program (serving low-income audiences).
Who can be a MFP Volunteer?
Anyone interested in food safety/preservation that is able to: (1) commit to a 48-hour training program, (2) pay the material/lab fee*, (3) volunteer at least 40-hours in the year following completion of the training series, (4) commit to remaining active in the program beyond the initial year of service, and (5) uphold the educational and service values of the OSU Extension Service.
How do you become a MFP Volunteer?
Complete the attached application form. If selected, applicants pay the class fee ($150)* and complete an intensive 48-hour course in all phases of food safety/preservation. Upon completion of the course, an open-book certification test is given and those passing are certified MFP volunteers for the coming program year.
What benefits do MFPs receive from the program?
MFP volunteers engage in a rigorous yet fun training program, and receive a resource notebook containing a wealth of information. Material is presented in a practical, hands-on manner that is appropriate for people with differing educational backgrounds and levels of food preservation experience. After the training, volunteers continue to receive updated information on the latest research in the area of food safety/preservation. Volunteers become part of a group of dedicated individuals who are very supportive of one another and work as team. Through their experiences, volunteers develop skills in working with people, public speaking, and building self-confidence in addition to increasing their expertise in food safety/preservation. Most importantly, volunteers make very meaningful contributions to the health and welfare of people throughout (and beyond) Coos County.
How long am I committed to the program?
Although your required volunteer contribution is just 40-hours during the first year, we seek out persons willing to commit to the MFP program for more than one season. Ongoing training is available to continuing volunteers, and annual recertification events are offered to ensure all volunteers remain current on the important concepts taught through the MFP program.
What are the dates for the training program?
The eight seven-hour workshops will be held on Thursdays April 16 through June 4. Volunteers are expected to attend all eight of the training sessions to qualify for MFP certification.
* Upon successful completion of the MFP training program and the required 40 hours of volunteer contribution during the first year, $50 will be refunded to the newly certified Master Food Preserver.