Food Safety Advisor Program
Typical Training Schedule
Week One
Food Storage & Safety
- Causes and Prevention of Foodborne illness
- What are bacteria, parasites, molds, and viruses
- Food Handling guidelines
- Potentially Hazardous foods
- Time and Temperature
- Storing foods Safely
- Handling Foods Safely
Freezing Fruits and Vegetables
- Principles of freezing food
- Food packaging and tips in packaging
- Techniques in freezing fruits, vegetables, prepared foods
- What to do when the freezer goes off
Week Two
Food Preservation Safety
- Why preserve foods
- How does preservation prevent spoilage
Drying Fruits and Vegetables
- Methods and techniques of food dehydration
- Drying Equipment
- Storage of dehydrated foods
- Drying samples
Week Three
Canning Basics
- Canning equipment and supplies
- Determining the correct canning method
- What causes problems in canning
- How much produce is needed
Canning Acid Foods
- Processing procedures
- Hot pack versus cold pack
- Canning fruits, tomatoes and salsa
- Canning pie filling
Canning Experiments
- Canned pie filling
- Canned apples
- Canned tomatoes
Week Four
Pickling
- Types of pickled or fermented foods
- Equipment and ingredients
- How to preserve quick pack or fermented pickles and sauerkraut
- Pickle and relish problems and solutions
Pickle Experiments
- Pickled green beans or other vegetable
- Marinated mushrooms
- Sauerkraut in a jar
Week Five
Jams and Jellies
- Equipment and supplies
- Definition of various fruit spreads
- General procedures in making jams and jellies
- Low sugar jams and jellies
- Procedures in making juices and syrups
Experiments
- Low sugar jam or jelly
- Making jelly – extracted juice and from commercial juice
- Making jam
Week Six
Pressure Canning and Canning Low Acid Foods
- Equipment and supplies
- Using a pressure canner
- Canning vegetables, peppers, meat, fish, poultry
- Vegetables in oil
- Solving problems in canned low-acid products
- Testing pressure canner gauges – how to, when and why
Experiments
- Canning vegetables – carrots, green beans
- Canning meat or stew
- Testing canner gauges
Week Seven
- Review
- Answering Questions
- Record keeping
- Volunteer Activities
- Potluck
- Final Exam
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