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Tips for Making a BBQ Rub

A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.

Labeling of Prepared and Processed Foods in South Dakota

Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.

Re-heating and Re-eating Food

The general public assumption is that if a food is either microwaved, put in an oven, or heated up in another manner is that it will be safe for consumption. This is not a safe assumption to make when deciding to eat food that has been left out for an extended time.

Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks

Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.

Making a Safe Salad Dressing

Have you ever wondered whether a homemade salad dressing is safe when you’re eating it at your local picnic, potluck dinner, or at a family get together? In this article, we will explore what food safety characteristics need to be addressed to ensure that a salad dressing is made safely.

Building Your Farm to School Team

Putting together a farm to school team should include a core group of individuals and agencies dedicated to the farm to school mission. View a list of potential team members to help get your team started today!