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Master Food Safety Volunteer Program: A Pilot Program for Clemson Extension
| Name | Susan K. Hovey | | Situation | The Cooperative Extension Service sponsors a Master Food Safety Program for volunteers. The program allows more information and educational programs to be offered to consumers. Trained volunteers can expand Extension's ability to reach many more citizens with unbiased information. In addition, volunteer programs have been found to contribute to the development of high self-esteem in participants. | | Response | In 2004, three participants had requested in-depth training in food preservation methods. In the spring of 2005, the Master Food Safety Volunteer Program was advertised, and five participants from Union and Newberry Counties were recruited for the pilot program.
In South Carolina, the Master Food Preserver training manual, which is used to train volunteers in food safety had not been updated since 1999. The county agent taught the a 10-session training from May to August in Union County, using information from Washington State University and the University of Idaho. She updated and localized the 240-page manual for use in South Carolina. The program was renamed “Master Food Safety Volunteer” because it included more food safety information than the old Master Food Preserver program. | | Impact | The five participants filled out a survey at the end of each class. All commented that the training was very thorough and very helpful and that they had learned a great deal of information about food safety as well as food preservation. Some of the comments received were:
“I learned so much more about canning, and why it’s done a certain way.”
“I’m more observant now when I eat at a restaurant.”
“I’ve always done a little bit of canning and freezing, but now I know
a lot about canning, freezing and drying.”
In October the volunteers put up a display at the Union County Fair
showing different types of canning equipment. This same display was put up at the Piedmont Interstate Fair one week later. One participant works with farmer’s markets around the state, and he takes the produce fact sheets from the HGIC website and distributes them at the markets. To date, these five volunteers have contributed 48 hours of service.
In March the county agent trained eight other agents around the state with the new training manual. It is a goal of the Food Safety and Nutrition Educators to have the Master Food Safety Volunteer programs running simultaneously around the state. |
Last update8/14/2008
This website is maintained by Bryan Smith.
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