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.
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Understanding the regulations for selling juice in the state of South Dakota can be difficult to navigate. This article was developed to address some of the questions around juice at retail as well as selling juice at a Farmer’s Market and to also ensure that seller’s may be well informed to ensure they are selling juice that meets regulatory requirements as well ensuring the product is safe.
Producers selling meat raised on their farm at a farmers market or other venue need to be in compliance with a number of state and federal regulations. According to USDA FSIS regulations, meat sold direct to consumers at farmers markets or other local venue must be processed at either a Federal or State Inspected processing facility.
Markets and direct marketing farmers can reach a wider customer base by becoming a FNS SNAP Retailer and accepting SNAP purchases.
This article was developed to address some of the questions around selling fish at the farmer’s market and to ensure that seller’s may be well-informed to ensure they are selling fish that meet regulatory requirements as well ensuring the product is safe.
In 2010 the South Dakota ”Home-Processed Foods Law” came into effect allowing for sale of home baked goods at Farmer’s Markets and similar venues. In 2011, a new section was added to this law expanding on the sale of home-baked goods.
The Nutrition Facts Panel, commonly referred to as the food label, that we see on all packaged foods, will be updated on all food items by 2021.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
Health, hygiene and hand washing apply to all stages of production, processing and marketing. Ill food handlers can easily contaminate fresh produce with disease-causing microorganisms. Many of these organisms have the capability to survive on fresh fruits and vegetables for an extended time, from several days to weeks. Once the organism is established on fresh produce, it is very hard to remove.