PURPOSE
As a Master Food Preserver, you are a part of a team that:
- Increases access to healthy, nutritious food for all Oregonians;
- Builds resilience in the local food system;
- Provides consumers with up-to-date, research-based information on safe food storage, preparation, and preservation.
JOB DUTIES
Responsibilities may vary with the current needs of the community, the program, and skills of individual volunteers. They may include, but are not limited to:
- Serving as a resource in the local community or at the county Extension office by responding to requests for information and resources.
- Assisting OSU employees with instruction at community education events.
- Preparing, setting up, and staffing exhibits and displays to promote food preservation and safety in the community (e.g., fairs, shopping centers, farmers’ markets, produce stands, home shows).
- Assisting with MFP program communication through mass media and/or social media as needed.
- Testing pressure canner gauges for accuracy.
QUALIFICATIONS FOR MFP TRAINEES
- Successful completion of the MFP training course and receipt of the Certificate of Home Food Preservation.
- Commitment to complete 40 hours of volunteer service in the calendar year following the training course.
- Willingness to partner with OSU Extension Service staff in providing the public with up-to-date, safe food preservation/safety information.
- Commitment to follow and communicate OSU Extension Service food preservation/safety guidelines.
- Ability to communicate effectively with others, face-to-face, by telephone, or in writing.
- Willingness to ask questions of Extension faculty and acknowledge limitations when working with the public.
- Commitment to ensuring equal opportunity for those wishing to benefit from OSU Extension programs and services.
- Successful completion of a background check against the National Sex Offender Registry completed by the OSU Office of Human Resources.
QUALIFICATIONS FOR RETURNING MFPS
- All of the above requirements for trainees, plus:
- Participation in the annual Master Food Preserver update.
- Successful completion of the annual competency exam to maintain certification.
- Annual review of new materials added or removed from OSU MFP resource notebook.
- Commitment to providing a minimum of 20 hours of volunteer service to the MFP program.
ADDITIONAL INFORMATION
- Closed-toe shoes, hair-restraints, and appropriate clothing required for all opportunities involving food preparation.
- All volunteer activities are subject to approval from the local coordinator.
