Written collaboratively by Sierra Blachford, Joan Hegerfeld-Baker (former SDSU Extension Food Safety Specialist) and Rhoda Burrows.
For growers selling produce and products locally, food safety must be a priority. There are several stages where food is at risk for becoming contaminated and dangerous for customers to eat. The following articles provide links and information to growers about best practices for food safety at each stage where contamination can occur:
- Food Safety for Growers: Production
- Food Safety for Growers: Post-Harvest
- Food Safety for Growers: Educating Customers
- Food Safety for Growers: At the Market or Point-of-Sale
SDSU Extension Contacts
Professor & SDSU Extension Horticulture Specialist
SDSU Extension West River Ag Center
1905 Plaza Blvd.
Rapid City, SD 57702