Office of Health Protection

Resources

For Consumers

• Preventing Foodborne Illness
• 10 Least Wanted Foodborne Pathogens
• Internal Cooking Temperature Guidelines
• South Dakota State Public Health Laboratory
• Mercury and Fish Consumption Fact Sheet
• South Dakota Fish Consumption Advisories

For Operators

• License Applications
• Related Statute and Rule
• Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments - US Food & Drug Administration