Producer food safety for the entrepreneur

CALS Extension Senior Produce Program's Well Connected Communities grant project for Seniors 60 years and older. Seniors can take part in the program by visiting the weekly booth at Caldwell’s Farm to Fork Market.

Producer food safety

Grounded in Idaho's tradition of small-scale agriculture and entrepreneurial spirit, University of Idaho Extension's Producer Food Safety Program delivers science-based food safety education tailored to Idaho's small farm and food business landscape. We integrate research, education and regulatory partnerships to help Idaho producers build and grow a safe food business.

For every endeavor

Whether you are growing produce, raising livestock, producing raw milk or turning a home kitchen into a cottage food business, UI Extension provides the food safety knowledge and regulatory guidance you need at every stage of your operation — from field to farmers market, coop to customer, startup to scale.

Current ongoing programs

Produce safety

Produce safety — The Produce Safety Rule, outlined in Section 105 of the FDA Food Safety and Modernization Act (FSMA), establishes science-based minimum standards for safe production and harvesting of fresh fruits and vegetables. These standards are based on the foundation of Good Agricultural Practices. University of Idaho Extension, in partnership with the Idaho State Department of Agriculture and other Pacific Northwest land grant universities, is working to meet the education and outreach needs of both large- and small-scale produce growers and processors across Idaho. Faculty members across the state are trained and certified to teach FDA-approved Produce Safety Alliance courses and conduct on-farm readiness reviews (OFRRs) prior to possible inspection.

Potato storage and farm safety

Potato storage and farm safety — Resources from the Idaho Agricultural Experiment Station and UI Extension to help growers assess their agricultural and handling practices to ensure a safe potato supply free of food-related hazards.

Students harvesting at the Soil Stewards Farm

UI Extension publications

View peer-reviewed, research-based educational materials produced by U of I experts.

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Do you need to find a commercial kitchen space?

Are you ready to scale up?

??U of I campus foods lab hosts commercial and residential equipment

The Camelita Spencer Foods Laboratory features up-to-date technology and a demonstration area where instructors and students can lead lessons. You will have access to both commercial and residential kitchen equipment, where you can learn and practice meal service, preparation and presentation in the eating laboratory and dining room. The lab is also equipped with two monitors that are used for presentations and a video camera above the demonstration area that allows students to see a more detailed view. 

Commercial equipment — Groen steam jacketed kettle, Groen frying/braising pan, Globe Slicer, Hobart stand mixers 20-quart and 30-quart, Wolf gas stove with griddle, Alto-Shaam combi-oven, Alto-Shaam smoke/cook/hold, Blodgett double convection oven, Salamander broiler, Hobart dishwasher and a Menu Master high speed oven.

Residential equipment — Wolf induction and gas cooktops, ovens, Kitchen Aid, LG dishwasher and microwaves.

  • The foods lab (located in the Niccolls Building) is available for rent to the University of Idaho campus community in Moscow. Contact Katie Miner to learn more.

Connect with us

Questions? Suggestions? We want to hear from you.

Whether you are thinking of increasing your flock to sell eggs, assessing your raw dairy facility for improvements or planning your next direct-to-consumer food product, University of Idaho Extension is here for you.

Email: — cals-foodsafety@uidaho.edu 
Follow: — Instagram @uidahofoodsafety

Check out the Horticulture calendar and inspiring stories.

Planned programs

Let us know what planned programs you are most interested in. Please take our survey.

Coop to caddy: Food safe eggs for sale

Coop to caddy: Food safe eggs for sale

For those interested in selling eggs that have less than 300 birds, UI Extension is developing guidance on current Idaho regulations for egg sales, alongside science-based practices for flock health and safe egg handling.

  • For general backyard flock food safety for personal use, visit our IdaHome backyard poultry guide.

Cottage foods and direct-to-consumer sales

Idaho's 2026 Direct-to-Consumer Commerce Act (Senate Bill 1283) changed the regulatory landscape for home-based food producers selling directly to consumers.

  • UI Extension is developing guidance to help small-scale and home-based producers understand what's changed, including which homemade foods can be sold directly to consumers, required labeling and disclosure practices, and where food safety responsibility remains with the producer.

Farmers market: Vendor guide

UI Extension is developing food safety guidance for producers selling at Idaho farmers markets, covering applicable regulations by product type, safe transport and display practices, and requirements for vendors selling perishable goods. 

  • Shopping at a farmers market? Visit our IdaHome local food safety guide.

Guide to raw milk: For producers

Idaho is home to 175 registered raw milk dairies, with raw milk and raw milk products increasing in demand. UI Extension is developing guidance for raw milk producers on safe production, handling, sale of raw milk and raw milk products. 

  • Planned topics include current federal and state regulations, data-driven risk assessments of production and handling practices, sanitation and testing methods, and safe storage prior to sale.
  • This program is being developed in partnership with the Idaho State Department of Agriculture, Idaho Department of Health and Welfare, and District Public Health Departments.
  • Looking for guidance on choosing and using raw milk as a consumer? Visit our IdaHome raw milk guide.
Cottage foods and direct-to-consumer sales

Cottage foods and direct-to-consumer sales

Idaho's 2026 Direct-to-Consumer Commerce Act (Senate Bill 1283) changed the regulatory landscape for home-based food producers selling directly to consumers.

  • UI Extension is developing guidance to help small-scale and home-based producers understand what's changed, including which homemade foods can be sold directly to consumers, required labeling and disclosure practices, and where food safety responsibility remains with the producer.
Farmers market: Vendor guide

Farmers market: Vendor guide

UI Extension is developing food safety guidance for producers selling at Idaho farmers markets, covering applicable regulations by product type, safe transport and display practices, and requirements for vendors selling perishable goods. 

  • Shopping at a farmers market? Visit our IdaHome local food safety guide.
Guide to raw milk: For producers

Guide to raw milk: For producers

Idaho is home to 175 registered raw milk dairies, with raw milk and raw milk products increasing in demand. UI Extension is developing guidance for raw milk producers on safe production, handling, sale of raw milk and raw milk products. 

  • Planned topics include current federal and state regulations, data-driven risk assessments of production and handling practices, sanitation and testing methods, and safe storage prior to sale.
  • This program is being developed in partnership with the Idaho State Department of Agriculture, Idaho Department of Health and Welfare, and District Public Health Departments.
  • Looking for guidance on choosing and using raw milk as a consumer? Visit our IdaHome raw milk guide.

Meet our people

Food safety working group

  • Surine Greenway

    Extension Educator in Family and Consumer Sciences and 4-H

  • Gretchen Manker

    Extension Educator in Family and Consumer Sciences

  • Sendy Martinez

    Extension Educator in Family and Consumer Sciences and 4-H

  • Bridget Morrisroe

    Extension Educator in Family and Consumer Sciences

  • Tracey Lee Peters

    Assistant Professor and Extension Specialist in Consumer Food Safety

  • Joey Peutz

    Director of University of Idaho Extension's Southern District

  • Deanna Poulsen

    Extension Educator in Family and Consumer Sciences

  • Amy Robertson

    Extension Educator in Family and Consumer Sciences and 4-H

  • Laura Sant

    Extension Educator in Health and Nutrition, Food Safety and 4-H

  • Danielle Scott

    Extension Educator in Agriculture, Community Development and 4-H

  • Abby May

    Extension Educator in Family and Consumer Sciences

  • Grace Wittman

    Extension Educator in Family and Consumer Sciences