<html xmlns="http://www.w3.org/1999/xhtml" lang="en-US"><head><meta charset="UTF-8"><meta http-equiv='content-language' content='en-us'/><title>SDLRC - Codified Law 34-18-36 - Canned goods  Requirements.</title><meta name="Generator" content="PowerTools for Open XML"><style>span { white-space: pre-wrap; } p.sd5b57d596d4940d480635faf6c4fb3a8Normal { text-indent: 0.50in; text-align: justify; font-family: 'Times New Roman', 'serif'; font-size: 12pt; line-height: 108%; margin-top: 0; margin-left: 0; margin-right: 0; margin-bottom: .001pt; } span.sd5b57d596d4940d480635faf6c4fb3a8SENU { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.sd5b57d596d4940d480635faf6c4fb3a8CL { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } p.sd5b57d596d4940d480635faf6c4fb3a8Statute { text-indent: 0.50in; text-align: justify; font-family: 'Times New Roman', 'serif'; font-size: 12pt; line-height: 108%; margin-top: 0; margin-left: 0; margin-right: 0; margin-bottom: .001pt; } span.sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } span.sd5b57d596d4940d480635faf6c4fb3a8000000 { font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } p.sd5b57d596d4940d480635faf6c4fb3a8NoIndent { text-indent: 0.00in; text-align: justify; font-family: 'Times New Roman', 'serif'; font-size: 12pt; line-height: 108%; margin-top: 0; margin-left: 0; margin-right: 0; margin-bottom: .001pt; } span.sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont-000001 { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.sd5b57d596d4940d480635faf6c4fb3a8SCL { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } </style><meta name="viewport" content="width=device-width, initial-scale=1"><meta name="twitter:card" content="summary"><meta property="og:title" content="SD 34-18-36 - Canned goods  Requirements."><meta property="og:description" content="SDLRC Codified Law 34-18-36 - Canned goods  Requirements."><meta property="og:type" content="website"><meta property="og:url" content="https://sdlegislature.gov/Statutes?Statute=34-18-36"><meta property="og:image" content="https://lawmakerdocuments.blob.core.usgovcloudapi.net/photos/logoshape.webp"><meta property="og:site_name" content="South Dakota Legislature"></head><body><div><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8Normal"><a href="https://sdlegislature.gov/Statutes?Statute=34-18-36" rel="noopener"><span class="sd5b57d596d4940d480635faf6c4fb3a8SENU">34-18-36</span></a><span xml:space="preserve" class="sd5b57d596d4940d480635faf6c4fb3a8SENU">. </span><span class="sd5b57d596d4940d480635faf6c4fb3a8CL">Canned goods  Requirements.</span></p><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8Statute"><span class="sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont">No canned good may be sold unless the pH level is 4.6 or less or the water activity level is .85 or less.</span></p><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8Statute"><span class="sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont">Except as otherwise provided in this section, a producer selling canned goods under this section shall, every five years, complete food safety training approved by the department. The training must be available online. The producer shall retain records verifying the timely completion of such training.</span></p><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8Statute"><span class="sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont">A producer selling home-processed goods under this section may, in lieu of the requirement for food safety training, maintain verification of each recipe from a third-party processing authority. The third-party processing authority must have knowledge of the thermal processing required of food in hermetically-sealed containers and shall verify the method of processing and that the pH or water activity threshold levels are met. The processing authority shall provide verification in writing to the producer.</span></p><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8Normal"><span xml:space="preserve" class="sd5b57d596d4940d480635faf6c4fb3a8000000"> </span></p><p dir="ltr" class="sd5b57d596d4940d480635faf6c4fb3a8NoIndent"><span xml:space="preserve" class="sd5b57d596d4940d480635faf6c4fb3a8DefaultParagraphFont-000001">Source: </span><span class="sd5b57d596d4940d480635faf6c4fb3a8SCL">SL 2010, ch 172, § 3; SL 2022, ch 106, § 2.</span></p></div></body></html><br /><hr><br /><html xmlns="http://www.w3.org/1999/xhtml" lang="en-US"><head><meta charset="UTF-8"><meta http-equiv='content-language' content='en-us'/><title>SDLRC - Codified Law 34-18-36 - Canned goods  Requirements.</title><meta name="Generator" content="PowerTools for Open XML"><style>span { white-space: pre-wrap; } p.s353a8c9fec0b4a2787cd53c0f3e3356eNormal { text-indent: 0.50in; text-align: justify; font-family: 'Times New Roman', 'serif'; font-size: 12pt; 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font-size: 12pt; line-height: 108%; margin-top: 0; margin-right: 0; margin-bottom: .001pt; } span.s353a8c9fec0b4a2787cd53c0f3e3356e000000 { font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } p.s353a8c9fec0b4a2787cd53c0f3e3356eNoIndent { text-indent: 0.00in; text-align: justify; font-family: 'Times New Roman', 'serif'; font-size: 12pt; line-height: 108%; margin-top: 0; margin-left: 0; margin-right: 0; margin-bottom: .001pt; } span.s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont-000001 { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.s353a8c9fec0b4a2787cd53c0f3e3356eSCL { font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } body { text-decoration-skip-ink: none; } </style><meta name="viewport" content="width=device-width, initial-scale=1"><meta name="twitter:card" content="summary"><meta property="og:title" content="SD - Food safety training  Authorized sales."><meta property="og:description" content="SDLRC Codified Law - Food safety training  Authorized sales."><meta property="og:type" content="website"><meta property="og:url" content="https://sdlegislature.gov/Statutes?Statute="><meta property="og:image" content="https://lawmakerdocuments.blob.core.usgovcloudapi.net/photos/logoshape.webp"><meta property="og:site_name" content="South Dakota Legislature"></head><body><div><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eNormal"><a href="https://sdlegislature.gov/Statutes?Statute=34-18-36.1" rel="noopener"><span class="s353a8c9fec0b4a2787cd53c0f3e3356eSENU">34-18-36.1</span></a><span xml:space="preserve" class="s353a8c9fec0b4a2787cd53c0f3e3356eSENU">. </span><span class="s353a8c9fec0b4a2787cd53c0f3e3356eCL">Food safety training  Authorized sales.</span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eStatute"><span xml:space="preserve" class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">Any producer who verifies compliance with the food safety training requirements set forth in accordance with § </span><a href="https://sdlegislature.gov/Statutes?Statute=34-18-36" rel="noopener"><span class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">34-18-36</span></a><span class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">, may sell the following:</span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eStatuteNumber1"><span class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">(1)    Any non-heat-processed fermented food, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit;</span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eStatuteNumber1"><span class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">(2)    Kuchen and baked goods that require time and temperature control for safety, including soft pies, cheesecake, and baked goods having a custard or cream filling, and sauces and pesto that require time and temperature control for safety, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit; and</span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eStatuteNumber1"><span class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont">(3)    Home-processed frozen fruit and produce, provided the food is consistently maintained at a temperature that is at or below zero degrees Fahrenheit.</span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eNormal"><span xml:space="preserve" class="s353a8c9fec0b4a2787cd53c0f3e3356e000000"> </span></p><p dir="ltr" class="s353a8c9fec0b4a2787cd53c0f3e3356eNoIndent"><span xml:space="preserve" class="s353a8c9fec0b4a2787cd53c0f3e3356eDefaultParagraphFont-000001">Source: </span><span class="s353a8c9fec0b4a2787cd53c0f3e3356eSCL">SL 2022, ch 106, § 3.</span></p></div></body></html>