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X-WR-CALDESC:Events for 91±¬ÁÏ Calendar
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DTSTART;TZID=America/New_York:20260501T080000
DTEND;TZID=America/New_York:20260501T163000
DTSTAMP:20260519T044320
CREATED:20260303T130229Z
LAST-MODIFIED:20260303T131331Z
UID:10006758-1777622400-1777653000@umaine.edu
SUMMARY:Application Deadline for 2026 Master Food Preserver Volunteer Course in Skowhegan
DESCRIPTION:Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver Volunteer.\nWhat is a Master Food Preserver Volunteer?\nMaster Food Preserver Volunteers serve to extend Extension’s educational programs in food preservation to adults and youth. Master Food Preserver Volunteer serves as a resource in the community to provide the public with research-based information from the 91±¬ÁÏ Cooperative Extension and USDA. \nDirect questions about the program to the instructor Kathy Savoie at ksavoie@maine.edu. \nWho is eligible to apply?\nThrough an application process\, any Maine resident 18 years or older is eligible to take the Master Food Preserver Volunteer course. To become a Master Food Preserver Volunteer\, accepted applicants must meet the following qualifications: \n\nAttend the 8-part\, 28-hour Master Food Preserver Volunteer course including hands-on kitchen lab sessions.\nComplete lab quizzes and pass the final written exam.\nComplete at least 20 hours of volunteer service within a 12-month period.\nComplete reports on the number of public contacts made.\n\nTo learn more view the Master Food Preserver Volunteer Role Description\nWhat does the training cover? \nDuring the lectures\, discussions and hands-on kitchen lab experiences\, you will learn: \n\nthe latest information on food safety and food preservation;\nprevention of foodborne illness;\nfood storage and safety;\ncanning basics;\ncanning acid foods;\ncanning low-acid foods;\nfreeze drying foods;\npickled and fermented foods;\npreserving jams and jellies;\nfreezing foods; and\ndrying food products.\n\nWhat does the training cost?\n$325 per person (limited financial assistance available). \nWhat are Master Food Preserver Volunteer experiences?\nAfter completing your training\, you will have an opportunity to choose your volunteer experiences. The volunteer commitment can be fulfilled by: \n\nhelping others to learn\, and provide research-based information from 91±¬ÁÏ Extension\nproviding information at local farmers’ markets\, fairs\, or community events\nconducting presentations and workshops as part of a team or on your own for community groups and schools\npreparing educational displays and writing articles for newsletters\, newspapers\, etc.\n\n\n2026 Master Food Preserver Volunteer Course\nLocation: Skowhegan High School and Cooperative Extension in Somerset County\, Skowhegan\, Maine \nDates/Topics:*  \n\nJune 18: Introduction\, Freeze Drying & Winter Storage Techniques\nJune 23: Jams & Jellies\nJuly 14: Drying & Preserving Herbs\nJuly 28: Pressure Canning & Freezing Vegetables\nAugust 4: Pickling & Fermenting\nAugust 11: Canning Acidic Foods & Freezing Fruit\nAugust 18: Tomatoes & Tomato Products\nAugust 25: Final Exam\n\nTime: 1:00-4:30 p.m. \nWorkshop Leader: Kathy Savoie\, MS\, RD\, Extension Educator \n*Topics are subject to change based on seasonal produce availability. \nTo Apply:\n\n\n\n\nApplication and letter of recommendation are due Friday\, May 1\, 2026 before 4:30PM.\n\nApply here!  \n\n\n\n 
URL:/calendar/event/2026-master-food-preserver-volunteer-course-in-skowhegan-application-deadline/
LOCATION:91±¬ÁÏ Cooperative Extension Somerset County\, 7 County Drive\, Skowhegan\, ME\, United States
CATEGORIES:Conferences & Workshops
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
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DTSTART;TZID=America/New_York:20260501T100000
DTEND;TZID=America/New_York:20260501T120000
DTSTAMP:20260519T044320
CREATED:20260325T123845Z
LAST-MODIFIED:20260325T123845Z
UID:10007078-1777629600-1777636800@umaine.edu
SUMMARY:Food Safety Webinar Series: Chemical Application Training
DESCRIPTION:The 91±¬ÁÏ Extension Food Safety Webinar Series is a monthly\, expert-led educational series focused on practical food safety\, regulatory compliance\, and product innovation across the food system. Sessions cover topics such as electronic record-keeping\, workforce training\, chemical safety\, food adulteration prevention\, seafood pathogen detection\, audit readiness\, product development\, environmental air quality\, and alternative protein innovations. The series is designed for food producers\, processors\, seafood businesses\, entrepreneurs\, quality assurance staff\, extension educators\, students\, faculty\, regulatory professionals\, and technical specialists\, with particular relevance for those working with food safety training\, compliance systems\, seafood hazards\, product development\, and emerging technologies in food processing. \nFood businesses and professionals face increasing regulatory expectations\, evolving hazards\, and rapid technological change. By addressing real-world topics such as digital compliance systems\, chemical handling\, adulteration prevention\, seafood pathogen detection\, and audit preparation\, the series helps participants stay current and make informed\, practical decisions. Participants will gain practical tools\, real-world case studies\, and actionable strategies related to training programs\, compliance documentation\, safe chemical use\, adulteration prevention\, seafood safety\, product innovation\, and environmental controls—knowledge they can immediately apply in their operations\, classrooms\, or regulatory work. \nChemical Application Training\nChemicals are used extensively in food operations for cleaning\, sanitizing\, pest control\, and water treatment. This webinar will focus on the safe\, effective\, and compliant use of these substances. Key topics will include understanding Safety Data Sheets (SDS)\, proper dilution rates and application techniques\, safe storage and labeling requirements\, and personal protective equipment (PPE) protocols. We will also review common regulatory pitfalls and how to train staff to handle chemicals responsibly\, prevent cross-contamination\, and respond to spills or exposures\, ensuring alignment with OSHA and food safety regulatory requirements. \nTo Register and Receive Webinar Zoom Link
URL:/calendar/event/food-safety-webinar-series-chemical-application-training/
LOCATION:/calendar/event/food-safety-webinar-series-chemical-application-training/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="91±¬ÁÏ Cooperative Extension":MAILTO:extension@maine.edu
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