By Scout Nelson
Selling homemade or farm-processed food in South Dakota can be rewarding, but understanding the rules is key. South Dakota State University (SDSU) Extension and state departments guide local producers through safety and licensing steps for cottage, retail, and interstate food sales.
Food safety is essential. Producers must know how to prevent harmful germs using techniques like adjusting pH, lowering water activity, adding preservatives, and using correct time and temperature controls. Each product’s risk must be reviewed to protect consumers.
Product rules differ. Cottage food producers can sell many items—like baked goods, jam, maple syrup, and pickles—after completing a state-approved course. Some items, like raw milk, juice, fermented foods, and poultry, have stricter rules. Meat, dairy, and egg sellers need extra licenses and inspections from the South Dakota Department of Agriculture, Animal Industry Board, or Department of Health.
If you plan to sell in stores or across state lines, your food must come from licensed, inspected kitchens. Some foods like meat and dairy must meet USDA or FDA rules. Items like soda, sauces, and nut butters often need food service licenses and regular safety checks.
Specific rules by product:
- Canned goods, jams, sauces: Must be reviewed by a Processing Authority.
- Eggs and dairy: Require proper grading, licenses, and cold storage.
- Meat, poultry, fish: Must be processed in inspected facilities.
- Non-temperature items: Some dry goods and baked goods are allowed under cottage laws.
South Dakota encourages safe food business growth, offering resources and support for every food type. This helps entrepreneurs succeed while protecting public health and ensuring consumer confidence.
Photo Credit: gettyimages-r-j-seymour
Categories: North Dakota, Crops, Education, General, Livestock, Rural Lifestyle