GETTING READY FOR YOUR PROGRAM (One week before the program is to be delivered) Copy the agenda for each participant. Copy the evaluation form for each participant. Copy handouts and assemble participant packets. A list of handouts are available at: Low and High-Acid Food (Yellow) HGIC Fact Sheet 3040 Canning Foods at Home – HGIC Fact Sheet 3020 Home Canning Equipment – HGIC Fact Sheet 3050 Common Canning Problems – HGIC Fact Sheet 3051 Most Frequently Asked Canning Questions – HGIC Fact Sheet 3320 Preserving Tomatoes – GETTING READY FOR YOUR PROGRAM (the day of the program) Set up the room Assemble and test audiovisual equipment Post room signs Set up the sign-in sheet and name tags as participants enter the room Set up refreshments optional – FOLLOW-UP Four after you have completed the course, if possible, call a sample of your participants to determine what changes that they have made.
GETTING READY FOR YOUR PROGRAM (One week before the program is to be delivered) Copy the agenda for each participant. Copy the evaluation form for each participant. Copy handouts and assemble participant packets. A list of handouts are available at: Low and High-Acid Food (Yellow) HGIC Fact Sheet 3040 – Canning Foods at Home HGIC Fact Sheet 3020 – Home Canning Equipment HGIC Fact Sheet 3050 – Common Canning Problems HGIC Fact Sheet 3051 – Most Frequently Asked Canning Questions HGIC Fact Sheet 3320 – Preserving Tomatoes GETTING READY FOR YOUR PROGRAM (the day of the program) Set up the room Assemble and test audiovisual equipment Post room signs Set up the sign-in sheet and name tags as participants enter the room Set up refreshments – optional FOLLOW-UP Four after you have completed the course, if possible, call a sample of your participants to determine what changes that they have made.
SCHFPPlanningGuide.docx