Welcome to the Farmers Market Coalition Resource Library, an ever-growing database of resources for farmers, market managers and researchers. These resources were developed by a wide spectrum of organizations, agencies, and academic institutions, and we are grateful for the spirit of sharing which allows us to bring a variety of tools to your table in one searchable portal. We hope you find them useful and consider submitting resources of your own for the benefit of the farmers market community.
Browse by Category
- Anti-Racism Work (20)
- Boards, Mission, and Governance (26)
- Communities of Practice (3)
- Emergency Response (52)
- Evaluation (93)
- Farm Business and Marketing (50)
- Farm Inspection and Enforcement (27)
- Food Justice (20)
- Food Safety and Handling (43)
- Funding and Grants (27)
- Insurance, Liability, and Licensing (24)
- Management and Operations (133)
- Market Start-up and Development (63)
- Other (9)
- Promotion, Outreach, and Special Events (58)
- Public Policies (38)
- Rules and Vendor Applications (28)
- SNAP/EBT and Nutrition Programs (92)
- State Association Development (11)
- Vendor Fees and Market Finances (13)
- Webinars (16)
This guide provides in-depth education on food safety concepts from farm to market, and includes practical tips and checklists to ensure you’re following standards.
Through a combination of videos and reading, this course focuses on teaching new and established farmers’ market vendors the basics of food safety and sanitation.
Food safety begins at product harvest, and continues through processing, preparation, transportation, and point of sale. In this course, you will learn about controlling food safety risks from “farm to fork.” The topics covered include: equipping food-safe facilities; sourcing and purchasing ingredients; product handling and preparation; sales and service at the farmers’ market; and record keeping, traceability, and liability.
Printable handouts to help control risk from farm to fork are included including: biological contaminants, manual cleaning, types of cleaners, types of soil, solubility characteristics, and recommended cleaning procedures, hand-washing, good sanitary practices, and food cooking requirements. A useful Event Checklist is also provided to help you, as a vendor, prepare for and set up your farmer’s market stand.