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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    Highly Pathogenic Avian Influenza: What Does it Mean for City Dwellers?

    The emergence of highly pathogenic avian influenza (HPAI) in the spring of 2015 was devastating for many large turkey and egg layer farms, but the virus also affected smaller “household” flocks. City dwellers are increasingly turning to backyard poultry flocks for food as well as for the enjoyment of raising these animals. These producers, as well as other citizens who enjoy songbirds, gardening, and other activities in their urban backyards, have found themselves needing to bone up on this devastating disease.

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    Animal Care Webinar Summary: Ongoing Research on Public Perception

    On July 1st, Dr. Candace Croney, Director of Purdue University’s Center for Animal Welfare Science shared some survey findings on Public Perception and Communication of Animal Welfare from ongoing research at Purdue and elsewhere.

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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. As relevant topics are written discussing on-farm management practices that impact the safety of our food supply, the select iGrow articles will be updated.

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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. Select iGrow articles will be added to as relevant topics are written.

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    Lessons Learned from Avian Influenza

    For those associated with animal agriculture in general, poultry production has always been the epitome of biosecurity. Visits to poultry farms are by appointment only, and change of clothes and/or protective garment and disposable plastic boots are the norm. The first episode of Avian Influenza diagnosed the first week of March 2015 in Minnesota took everyone by surprise. In the months since then and as of the first week of June it had spread to 84 additional sites.

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    Taking Your Kitchen Outdoors During Grilling Season

    The grilling season is upon us. Grilling brings with it a heightened need to address safe food handling practices. Taking the kitchen out-of-doors creates increased risk for cross-contamination and unsafe storage temperatures. Refer to the various articles, publications and websites sharing grilling tips, safe food handling practices, recipes and more.

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    Summertime Food Safety

    During warm weather, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer weather conditions may be ideal for outdoor picnics and barbecues, but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness.

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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. As relevant topics are written discussing on-farm management practices that impact the safety of our food supply, the select iGrow articles will be updated.

    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. Select iGrow articles will be added to as relevant topics are written.

    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.

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    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.

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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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