UI Extension educators provide food safety training to consumers through classes, face-to-face and telephone consultations. The goal of food safety education is to maintain the health of Idaho residents by preventing outbreaks of foodborne illness.
Master Food Safety Advisor
The Master Food Safety Advisor Program teaches individuals how to safely preserve a variety of food products. This program also teaches food safety, food storage, and more. The application deadline for the 2015 class is March 20, 2015. Details.
Advanced Master Food Safety Advisor
The Advanced Master Food Safety Advisor Program is available to individuals who have completed Master Food Safety Advisor training and volunteer requirements. It provides ongoing monthly educational sessions in food safety and preservation.
Harvest Food Preservation Classes
Pickling: Quick Pack & Fermented: Learn about different types of pickled foods, correct procedures and proportions of ingredients to make quality and safe pickled products. Problems and solutions will be addressed. (Lecture/Demo) Date: Tuesday, August 26, 7:00-9:30 p.m. Cost: $15.00.
Canning Basics & Tomato Products: Learn the basics of canning at home safely while using a boiling water canner. Also find out how to preserve tomato products and the importance of acidity. (Lecture/Demo) Date: Wednesday, August 27, (2 different time options) 2:00-4:30 p.m. OR 7:00-9:30 p.m. Cost: $15.00.
Hands-On Pressure Canning: Learn why low-acid foods must be canned in a pressure canner. Learn how to identify low-acid foods and safe up-to-date procedures for using and caring for your pressure canner. Participants will be given the opportunity to pressure can low-acid products during this class. (Hands-On) Date: Tuesday, September 9, 6:00-9:00 p.m. Cost: $40.00
Dehydrate at Home: Learn about drying fruits, vegetables, fruit leather and jerky. Pre-treatment and storage will also be discussed. (Lecture/Demo) Date: Thursday, September 11, 7:00-9:30 p.m. Cost: $15.00
*Class Cancellation Policy: 2 weeks prior to class = full refund; 1 week prior to class = in-house credit, no refund; Less than 1 week prior to class = no credit given & no refund.
Frequently Asked Questions
Submit food safety questions to email@example.com or call 208-287-5900.
- How does a pressure canner work?
- How does altitude affect pressure canners?
- Miscellaneous pressure canning instructions
- How do I dry fruits and vegetables?
- How do I pickle vegetables?
- How do I can fruit?
- How do I can vegetables?
Food Safety Questions:
- If my refrigerator or freezer stops, what are the guidelines for keeping food?
- Miscellaneous food safety part one
- Miscellaneous food safety part two
- How long are leftovers safe?
- Basic Food Preparation Safety