USDA photo by Elvert Barnes.
Written by Sierra Blachford under the direction and review of Joan Hegerfeld-Baker (former SDSU Extension Food Safety Specialist) & Chris Zdorovtsov (former SDSU Extension Community Vitality Field Specialist).
Food safety regulations can come from the federal, state or local government. There are numerous regulatory agencies, applications, deadlines, and licenses that are required to sell some locally produced products. However, other products may require very few regulatory aspects. Review the specific products below for information on the regulatory topics related to specific products.
- Baked Goods
- Home-Canned Foods – Hermetically Sealed and Shelf-Stable
- Whole Fresh Fruits
- Whole Fresh Vegetables & Herbs
- Wine & Beverages
- Local Foods: Eggs
- Local Foods: Dairy Products
- Local Foods: Meat & Poultry
- Local Foods: Frozen Fruits and Fruit Juices
Types of Foodservice Licenses
In addition a complete contact list for the state or federal regulatory agencies is available.