Food safety is a priority for all events to maintain a healthy environment and to reduce the risk of foodborne illness.  It is important that 4-H groups prepare and serve food in compliance with state laws and local health department rules, including securing appropriate permits.  Where the risk is higher, such as events where food is served to large number of people in the public, food safety training is essential.

The goal of food safety education is to minimize the risk of foodborne illness at 4-H events where food is prepared or served.  This information is available as brochures.

For volunteers that handle food for their projects or fundraisers, we ask that the following ServSafe training is completed. https://www.servsafe.com/access/SS/Catalog/ProductDetail/SSECT6CA  The certificate is valid for 3 years. 

Food Preservation

Below are project manuals, a kit and a guide to be used in 4-H food preservation projects - freezing, pressure canning, food preservation, drying and boiling water canning.  They are all in PDF format.

Getting Started in Food Preservation Leaders Guide PDF
Food Preservation Members Kit PDF
Boiling Water Canning Project Manual PDF
Drying Project Manual PDF
Freezing Project Manual PDF
Pressure Canning Project Manual PDF