Farmers markets are a valuable sales outlet for farmers and food entrepreneurs alike. Learn some essential rules, regulations, and best practices for processing, handling, and selling a variety of common food items at South Dakota farmers markets.
Farmers Market Regulations
All Farmers Market Regulations Content
Perfect produce? Understanding the standards behind cabbage quality and condition from a production perspective
Learn about the U.S. Department of Agriculture cabbage grading requirements, as they are key to understanding why produce is graded to certain standards before it ends up on grocery store shelves.
Local Foods can help strengthen a community by stimulating the local economy and creating local entrepreneurial opportunities.
There has been an interest in manufacturing and processing dairy products by South Dakota food entrepreneurs. Learn everything you need to know about the basic requirements for processing and selling Grade A and Grade B dairy and dairy products in our state.
Food safety regulations can come from the federal, state or local government. This article provides information on numerous regulatory topics as they apply to vendors and market managers involved with farmers markets.
Interested in selling food products in a retail establishments? Licensed kitchens are the place to start. Learn the steps for building a licensed kitchen in South Dakota along with rules, regulations and guidelines for processing foods in existing licensed kitchens.
If you are considering marketing your animals directly to consumers it is important to understand the inspection requirements for selling meat directly to consumers.
Before buying meat from local livestock producers, take the time to understand the rules and regulations of local meat processing.
This manual is intended to be used by farmers market directors, managers, and organizers to copy portions of the manual that pertain to the needs of their farmers market.
Ready-to-eat cookie dough is a delicious snack or dessert that can be enjoyed, but only when made safely. This includes using commercially processed heat-treated flour, ready-to-eat ingredients and using good sanitary practices when making the cookie dough.