Food Safety

Resource Library

  • Publications
  • Articles
  • Videos
  • News
  • Events

    Food Safety Scientist

    Food -- a perfect medium to teach science, technology, engineering and math (STEM) concepts. Pick and choose from a curriculum that incorporates real life experience into virtual and hands-on labs, classroom discussion guides, presentations and videos. Not only do students learn a STEM concept, they increase their awareness of food and agriculture careers that are related to the safety of the food supply.

    Read More »

    Selling Food Gifts Made at Home

    If you have a special recipe or canned jelly that people tell you is “good enough to sell!” and you would like to do just that to make a little holiday money, or if you have a bake sale or bazaar to organize for fundraising, these are some of the guidelines you should follow in order to comply with state regulations to sell your products.

    Read More »

    Tis’ The Season of Raw Milk and Cream

    Consumers may seek out milk and cream fresh from the farm that has not been pasteurized or homogenized for many types of holiday dishes their family has enjoyed for years. Several of these dishes have a cooking step that brings the food to a temperature that will destroy the pathogens that may be present in raw milk.

    Read More »

    We Need Your Help: Investigating Animal Well-being in South Dakota

    What is the current level of care being offered to animals in South Dakota? What perceptions about animal well-being exist in South Dakota? What educational resources are you looking for to learn more about animal well-being and on-farm care? Are you curious to know the answers? So are we.

    Read More »

    Food Safety Starts on the Farm

    Farmers are entrusted with the care of the animals that produce our food before it gets to our plates. Whether food is purchased in a grocery store, a farmers market, or directly from a farmer, the animals that produce the food have been provided the best possible care and handling throughout their lives to ensure the food supply is safe. The select iGrow articles will be added to as relevant topics are written discussing on-farm management practices that impact the safety of the food supply.

    Read More »

    Safe and Quality Meat Preparation

    Meat provides protein and other essential nutrients to our diets, however, if not handled and prepared properly, it can also carry pathogens. Within this article are links to information about methods of preparing meat, handling meat safely, various cuts of meat, and other meat science topics. The select iGrow articles will be added to as relevant topics are written.

    Read More »

    Drying Fruits and Vegetables and Herbs

    To maintain safety and quality, several factors must be considered when drying fruits, vegetables, and herbs. Keep in mind that specific food products often have recommendations that are unique to them. Drying removes the moisture from food so microorganisms such as bacteria, yeasts, and molds are less likely to grow; however, drying does not effectively destroy them.

    Read More »

    Selling Food Gifts Made at Home

    If you have a special recipe or canned jelly that people tell you is “good enough to sell!” and you would like to do just that to make a little holiday money, or if you have a bake sale or bazaar to organize for fundraising, these are some of the guidelines you should follow in order to comply with state regulations to sell your products.

    Read More »

    Tis’ The Season of Raw Milk and Cream

    Consumers may seek out milk and cream fresh from the farm that has not been pasteurized or homogenized for many types of holiday dishes their family has enjoyed for years. Several of these dishes have a cooking step that brings the food to a temperature that will destroy the pathogens that may be present in raw milk.

    Read More »

    Date Marketing Ready-to-Eat Refrigerated Foods from Licensed Kitchens

    Licensed foodservice establishments commonly prepare foods to be marketed as a packaged food item. Product dating for ready-to-eat (RTE), temperature controlled for safety foods must be marketed or consumed within a certain amount of time for safety. If a food is potentially hazardous and is held for at least 24 hours it must be labeled with a specific date for consumption or discarded.

    Read More »

    Food Package Labeling

    Consider a trip to the grocery store and vast selection available to consumers in the ready-to-eat cereal isle, as well as other areas in the store. There is a lot of information available to consumers to help them make decisions for their meal options. To assist the food industry in communicating with consumers, the U.S. Food and Drug Administration writes the Food Labeling Guide in compliance with the Federal Code of Regulations (Title 21).

    Read More »

    Sign Up For Email!

    • Field Staff Listing
    • South Dakota 4HOnline