Co-Packer: This is a business that processes and packages a recipe for another business. Some growers and producers contract with a co-packer to process the product verses building their own kitchen for small batch processing.
Shared Commercial Kitchen: When wanting to sell food in retail stores such as grocery stores or to a foodservice operation, that food must be processed in a commercial kitchen, which is a licensed and inspected facility. The facility may be cost prohibitive for a small-scale food company. A shared commercial kitchen (sometimes called a community commercial kitchen or kitchen incubator) may be available to rent for manufacturing your product. Most shared commercial kitchens provide equipment needed for processing your value added products.
Latest SDSPA Videos & Resources
Presenter: Curtis Braun, SDSU Field Extension Food Safety Specialist Description: On Sept. 18, 2024 the S.D. Specialty Producers Farmers Market Coalition heard from SDSU Field Extension Food Safety Specialist Curtis Braun about canning directions and cottage laws. During his presentation Curtis shared about changes to the cottage
Presenters: Teresa Wiemerslage, Iowa State University Extension and Outreach Field Specialist Description: S.D. Specialty Producers hosted a webinar focused on on-farm food safety including FSMA and GAP. Teresa Wiemerslage shared about produce safety programs, discussed best practices, the importance of food safety, and the basics of food
Presenter: John Osburn, S.D. Dept. of Health, Michelle Grosek & Kiara Poitra, Bear Butte Gardens, Peggy Martin, Cedar Creek Gardens, Joan Sacrasin, Deuel Co. Community Kitchen Description: Commercial Kitchens expand a producers opportunities for sales through value added products, but can be daunting. SDSPA hosted a webinar
Presenter: Rhoda Burrows, SDSU Extension Description: FSMA & GAPs programs, how farm food safety plans fit in, and resources for education & implementation. Presented at South Dakota regional aggregation meetups, Jan-Feb, 2023. Recorded: Jan. 23, 2023 This segment was supported by the Specialty Crop Block Grant Program
Presenters: Gail Gullickson & Danita Gary, USDA Farm Service Agency & Rhoda Burrows, SDSU Extension Description: An overview of FSA’s FSCSC program, and a summary of FSMA & GAP Food Safety programs. Recorded: Aug. 25, 2022 This segment was supported by the Specialty Crop Block Grant Program
Presenter: Jill Gifford, University of Nebraska, Lincoln Description: An informational overview of the Recipe to Reality seminar offered by the National Food Entrepreneur Program Manager Jill Gifford. Recorded: Feb. 18, 2021 This segment was supported by the Specialty Crop Block Grant Program at the U.S. Department of
Resources
Requirements for Food Entrepreneurs Selling Food in South Dakota, SDSU Extension
South Dakota Food Service Licensing & Codes, S.D. Dept of Health
South Dakota Licensed Kitchen Process, SDSU Extension
Food Processing Using a Co-Packer, Oklahoma State Extension
Consider a Co-Packer: A Risk Management Tool, Mississippi State Extension
Shared-Kitchen Toolkit: A Practical Guide to Planning, Launching and Managing a Shared-Use Commercial Kitchen, SARE
Commercial Kitchen Guide, University of MN
MN Shared Commercial Kitchen Directory
MN Co-Packer Directory
S.D. Value Added Products & Resources
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