Selling Food Gifts Made at Home Back »

Written by Natasha Bordeaux under the direction and review of Joan Hegerfeld-Baker (former SDSU Extension Food Safety Specialist).

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.

For baked goods make sure you do not sell any products that require refrigeration, like those made with eggs or milk. Examples of these are pumpkin pie or kuchen.

Some dried goods can be sold such as dried fruits and herbs. Contact the SDSU Extension Food Safety specialists listed below for safe drying practices. Dried meat products, such as jerky, are regulated by the South Dakota Animal Industry Board. They can be contacted at 605.773.3321.

All foods must be labeled. The name of product; producer or manufacturer name and address; date product was made or canned; ingredient statement listing products from most to least (spices or flavorings need not be listed); allergen alert; and product disclaimer must be on the label. The disclaimer should read as follows: “This product was not produced in a commercial kitchen. It has been home-processed in a kitchen that may also process common food allergens such as tree nuts, peanuts, eggs, soy, wheat, milk, fish, and crustacean shellfish”

For home-canned goods, there are additional regulations on what can be sold and how it must be processed. Refer to the publication South Dakota Requirements for the sale of Home Canned Processed Foods at Farmers Markets.

Only canned goods that have a pH below 4.6 may be sold. Examples of these are jams, jellies, fruits, acidified foods like pickled and fermented vegetables, acidified tomato products. Also, all home canned products must have an official verification from a third-party processing authority in writing. Contact the food safety extension specialists listed below.

The regulations for selling foods directly to the customer vary depending upon the sale venue and the type of food product.

iGrow Resource Libraries

The SDSU Extension iGrow website has several publications explaining the regulations for direct marketing various food products. Refer to the publications list in the Resource Library on each of these iGrow sites:

As in all cooking and food handling, proper food safety precautions should be undertaken to ensure the safest products possible. Proper hand washing, protection from cross-contamination, and proper storage processes should be followed.

Additional Resources

Additional resources for safe handling of food in the home:

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