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.
No garden would be complete without a few “Cole” crops. These are members of the mustard family of vegetables and include cabbage, kale, collards, broccoli, cauliflower, Brussels sprouts, and kohlrabi. They are cool-season vegetables that prefer 60° to 70° temperatures for optimal growth and can withstand light frosts without injury. There are different options of preserving these vegetables so you can enjoy them all year long.
The seed catalogs have arrived and you are looking at the lovely photos and trying to decide what to grow. Some of the questions routinely asked include: will this can or freeze well, did I pick the best variety for my growing season, and should I wash my produce or not before storing it?
When you are standing in a greenhouse surrounded by a multitude of garden vegetables, or by the seed rack at the local garden center, it is easy to be intimidated by all of the varieties available to the home gardener. Before you randomly choose your garden plants, consider what you plan to do with the harvest.
Hams – they can be lean, extra-lean, ready-to-eat, honey-cured, spiral-cut, water-added, with natural juices, and so much more. How do you know what all the words on the label mean? Below is a little background on the ever popular Easter dinner meat, along with a key to some of the most common words you’ll find on those ham labels.
What is more iconically Easter than the Easter egg - the beautiful, delicious and perfect symbol of rebirth, renewal and new life? The Easter egg is a traditional part of the Easter season. It is painted, dyed and decorated for Easter baskets and egg hunts; it is made into salads and hors d’oeuvres and served at Easter dinners. The egg is a fun and versatile way to celebrate Easter, but it can also be a way to cause foodborne illness if not handled correctly. To keep your Easter celebrations safe and enjoyable make sure you practice proper food handling when it comes to eggs.
Cleaning and sanitizing the kitchen can prevent the spread of germs where food is prepared. They are very different steps but it is important that the two steps complement each other to be effective. Cleaning removes dirt from food preparation surfaces such as counters, cutting boards, dishes, utensils, and pots and pans.
When it comes to cleaning out your freezer the big question is “What to throw away and what to keep?” How do you determine if your stored food items should be kept or tossed? What if you have no idea when the item was purchased or stored? What if it is a recent purchase but it smells off? The answer lies in determining two questions: Is it safe? And is it desirable?
Considering the cost of a foodborne illness is rather complex. The costs to individuals, families, workplace, tax payers and food distribution are substantial. These costs do not consider the ramifications of foodborne illness that you cannot put a price on such as the absence at a special event in your life, life-long health complications or loss of a loved one.
Standard Mason style canning jars have been used for home food preservation for decades. In the last few years, creative people are finding new uses for canning jars as they have become a trendy decorative item. What is safe for food preservation and what is safe to maintain the integrity of your jars?
Women who are pregnant have additional nutrition needs to ensure proper health for the growing baby and themselves. Because of this, one of the first and most important things to do when you discover that you are pregnant is to set up regular prenatal visits with your physician. Your healthcare team will ensure that you and your baby are receiving proper care for a healthy pregnancy.
Is there anything more satisfying than coming home to a nice bowl of hot soup on a cold winter’s evening? If only we had the time, right? Well what would you think if I told you that, even with our busy lives, we could have that home-cooked comfort at our own table – even on a weeknight? All it takes is a little planning and preparation.
The use of chlorine bleach to sanitize surfaces has been a common practice in homes, schools, childcare facilities as well as foodservice establishments. Chlorine bleach is a very effective sanitizer and disinfectant on disease causing germs, bacteria, parasites and viruses (including the flu virus). The Centers for Disease Control (CDC) defines cleaning, sanitizing and disinfecting.
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.
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.
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.
Freezing is one of the easiest, more convenient, and least time-consuming methods of food preservation. By following specific directions for freezing food, you can enjoy high quality frozen food.
Flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food and water. Knowing how to determine if food or water is safe and how to keep it safe will help minimize the potential loss of food and reduce the risk of food-borne illness.
Food-borne illnesses know no boundaries. They will attack all ages, from infants to seniors. Safe handling of food is critical from the farm to the table to reduce the risk of food borne illness. Use food preparation skills that will protect your family from illness or even death.
The following article contains links, resources, and publications with information for preserving low-acid foods. Check inside for more information!
Drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning and freezing or can complement these methods. Drying food is simple, safe, and easy to learn.
South Dakota currently has about sixty farmers markets. This online guidebook was created to assist new and developing markets in the state. New content will be added to this article frequently, please check back for more information.
If you have children or belong to any organizations at all, eventually you will be asked to work in a concession stand. After a while, you will be even be given the opportunity to be in charge of the concession stand. Concession stands, or food stands, are a part of our culture as they are a feature of many community celebrations and athletic events.
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.
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.
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.
The South Dakota Department of Health Office of Health Protection serves as the regulatory body enforcing the South Dakota Foodservice Code. If within the city of Sioux Falls, the Sioux Falls Department of Health is the regulatory authority for all foodservice types of establishments.
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).
The South Dakota State Legislature passed a bill in 2010 that allowed for the sale of home baked goods and home canned foods at farmer’s markets and similar venues. Refer to the publications in this article to learn what you can do regarding this law.
South Dakota State University can assist with developing nutrition fact labels for products you are developing with plans to sell, or if you simply want nutrition information for your favorite recipe.
This program consists of five fact sheets that cover critical safe food handling practices associated with food pantries associated with food pantries that receive and distribute food products. The self- study provides a medium that allows for you to receive the training when it best fits into your schedule.
A self-study for food preparation sites: Food service operations, volunteer food preparation and service sites, along with temporary food preparation and service sites are encouraged to use this program to train their staff and volunteers regarding critical safe food handling practices.
South Dakota Farmers Markets are gaining popularity as a way for small businesses to earn a profit while enabling consumers to buy local foods.
The culture and tradition in South Dakota communities relies heavily on a significant number of fundraisers and food-focused events using temporary food stands. These are run primarily with volunteers. The need for education in food safety to reduce risks of food borne illness continues to grow.
Food-borne diseases cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United States each year. Most cases of food-borne illness can be prevented through education on proper handling, preparation, cooking, processing cooling and storage of foods.