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Food Safety Advisor Volunteer Handbook EM4895   Author(s): Virginia Hillers This handbook is for Food Safety Advisor trainees and to use in answering questions when you are a Food Safety Advisor. Topics include: causes and prevention of foodborne illness, food storage and safety, basics of spoilage and preservation, canning basics, canning acid and low acid foods, preparing/canning pickled and fermented foods (like pickles), making/preserving food spreads (jams, jellies, e.g.), basics/practices of freezing food, drying food products (meat jerky, e.g.), economic and nutritional considerations of home preserved foods, etc., and aids for the volunteer educator. Publisher: WSU Extension Bulletins Press Published: March 1998.   Revised: March 2004.   233 pages.   Out of Stock           Price: $20.00    See also...  Heat up Your Life! The Chile Adventure of a Lifetime More Info Our Price: $39.00  Cee Dub's Dutch Oven and Other Camp Cookin': A Back Country Guide to Outdoor Cooking More Info Our Price: $35.00  Washington Forest Products Industry: Current Conditions and Forecast 2004 More Info Our Price: $0.00

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