Food Safety

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    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.

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    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.

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    Pre-holiday Food Preparation for Crowds: The safe way

    When you are preparing a holiday meal for a large crowd of people, the task can seem daunting. How will you get all that food onto the table for all those people at the same time? Sometimes a little preparation beforehand, makes the holidays less stressful. What can you safely do ahead of time to make preparing food for a large crowd less hectic on the actual day?

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    Are Your Animal Foods Safe?

    This is a question consumers often ask in relation to production practices associated with animal foods. Consumers often raise concerns regarding antibiotics and toxins that may be present in animal foods such as red meat and poultry. The Food and Drug Administration (FDA) is addressing these concerns through a new consumer website that focuses specifically on two concerns related to animals products.

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    Power Outages and Food: How to Prepare, What to Do?

    Power outages are a common occurrence during extreme winter weather. When the power is out, the appliances most often used to keep your family nourished, are not working. How do you know if your food is still safe to eat? How will you feed your family if the power is out for days? Knowledge and preparation are the keys to handling such an event.

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    Preparing for the Pheasant Hunt Improves Culinary and Dining Experience

    Upland game birds (i.e. pheasant, dove, grouse, partridge and wild turkey) and waterfowl are soon to grace our tables. Home cooks may be challenged with preparing a bird that was not handled properly in the field. Improper field handling, dressing and processing can contribute to off flavors, toughness and an increased risk of foodborne illness.

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    Harvesting, Preserving and Selling Legumes from the Garden

    There are many types of legumes (also referred to as pulse crops) planted in home gardens. Just a few examples include navy beans, soybeans, chickpeas, lentils, field peas, great northern beans, lima and pinto beans. The most common preservation method used by is vine drying. However, legumes can also be preserved by cooking, freezing or canning.

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    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.

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    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.

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    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.

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    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.

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    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).

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