Skip to main content

Food Safety

All Food Safety Content

A golden, roast turkey with a food thermometer in it.

Safety

Food safety education is essential from field to table for entrepreneurs, consumers and businesses.

Baskets of fresh vegetables at a farmers market

Registration Now Open for 2021 South Dakota Local Foods Conference

October 13, 2021

A three-day, virtual event celebrating local food production and use in South Dakota, SDLFC invites all supporters of local food to attend and discuss presentations on specialty crop production, industry challenges, new technologies and opportunities.

Man inspecting fact content in a cut of beef.

Workshop Series Explores Livestock Producer Options for Starting Small Processing Plants

September 28, 2021

South Dakota State University Extension is seeking livestock producers interested in opening and operating their own meat processing facilities to participate in a workshop series.

steaks in a pan with a meat thermometer

Family Food Cent$ newsletters

The Family Food Cent$ Newsletter is published by the SDSU Extension Expanded Food & Nutrition Education Program (EFNEP) and Supplemental Nutrition Assistance Program Education (SNAP-Ed) through a partnership with the South Dakota Department of Social Services.

Variety of flour types on display in a grocery aisle.
Nov 17

Fall HACCP Workshop

The Hazard Analysis Training Workshop (HACCP) will be held Nov.17-18 at the SDSU West River Ag Center in Rapid City to teach food safety plan writing at both the state and federal level.

Several bottles of different hot sauces arranged on a counter.

How to Make a Safe Hot Sauce

Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.

Various cuts of raw pork ready for packaging.

SDSU Extension to Offer Pork Processing Short Course

August 20, 2021

The Pork Processing Short Course will be held from 8 a.m. to 4:30 p.m. CDT on Sept. 15 and 16 and from 8 a.m. to 1 p.m. on Sept. 17.

Blue-tinted antique canning jars in a brown box.

Canning Jar Update

Before you start canning, take some time to learn the latest canning jar safety updates, including safe jar types, lid selection and handling practices.

Botulism testing supplies arranged in a lab.

Canners Beware: Botulism

Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.

Several jars of sealed, canned peaches in a boiling water bath.

How to Can Peaches

While peach season is only May through September, you can enjoy peaches all year by preserving them through safe canning methods. Learn how to can peaches in your own kitchen with these step-by-step instructions.