Program Resources
Master Food Volunteer Holiday Food Safety Food Preservation
Similar to the Master Gardener Program, the Extension Master Food Volunteer Program provides a foundation of knowledge and skills to volunteers in the subject areas of food safety, food science, food preparation, and food preservation. In return, after completing the training, volunteers will provide 40 hours of community education and service to the public.
View Frequently Asked Questions about the Extension Master Food Volunteer Program.
Learn more about Master Food Volunteer requirements.
Apply to be a Master Food Volunteer.
To learn more about the Extension Master Food Volunteer Program and Volunteer Activities.
Contact Agent Susan Farley, 785-843-7058.
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Many people celebrate with family, friends, and coworkers during the holidays and food is usually a significant part of those celebration. Remember these simple food safety tips during the holidays.
Keep it clean. Always work with clean utensils, counter tops and wash your hands frequently when preparing and serving food. Wash hands for 20 seconds with soap and water. Proper hand washing is the most effective way to keep food and guests safe.
Finish cooking. Do not partially cook food and finish cooking later. Cook foods until they are done, then cool quickly in the refrigerator or freezer.
Take temperatures. Cooked, hot foods should be kept at 140 degrees F or warmer. Be sure to use a food thermometer (the only safe way to ensure proper temperature) to check temperatures.
Keep it cold. Cold foods should be kept at 40 F or less. Keep cold foods refrigerated until just before serving. If food is going to stay out on the buffet table longer than two hours, place plates of cold food on ice to retain the chill.
Use cooked or pasteurized egg products. Do not serve foods containing raw eggs. In eggnog and other favorite recipes that require raw eggs, substitute commercially pasteurized egg substitutes or look for recipes that cook the eggs.
Keep it small. If you're planning a buffet and are not sure how quickly the food will be eaten, keep portions small. Prepare a number of small platters and dishes ahead of time. Consider storing cold dishes in the refrigerator and keep hot dishes in the oven (200 degrees to 250 degrees F) prior to serving.
Keep it fresh. It is unsafe to add new food to a serving dish that already has been used. Many people's hands may have touched the food, which has been sitting at room temperature. Replace empty platters with freshly filled ones. After removing original dishes, throw away any food that's left in them. Use clean serving utensils with each refill. Filling food containers frequently helps keep food at proper temperatures.
Watch the clock. Remember the "Two-Hour Rule": Don't leave perishable food out at room temperature for more than two hours, including transport and serving time.
De-bone leftover turkey. Refrigerate all leftovers in small, shallow containers. Use leftover turkey and stuffing within 3 to 4 days; gravy within 1 to 2 days, or freeze for later use.
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Whether you' re canning, freezing or making vinegar, you' ll find resources and standardized recipes at this suggested web site to help you preserve your product safely.
Food Preservation Links
Check out this site for more information about canning products from Presto, Mirro, Mrs. Wages, Sure-Jell and more.
Food Preservation with Artificial Sweeteners
Refrigerator Freezer Safe Food Storage
Cooper Institute Nutrition Activity Chart
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