The federal government, along with many states and commonwealths define “farmers market” in statute or code. These definitions determine eligibility for participation in programs including the WIC and Senior Farmers Market Nutrition Programs as well as state-administered farmers market certification programs. In the interest of consumer protection, lawmakers in multiple states have also explicitly prohibited…
A booklet outlining food safety at farmers markets prepared by N.J. Department of Agriculture and N.J. Department of Health
Minimum Food Safety Requirements for Product Sales for Farm Markets and Community Farmers’ Markets
The purpose of these guidelines by the University of Rhode Island is to highlight important food safety practices to take under consideration when vending at a farmers market. It also includes information on the various licensing requirements that may or may not be needed.
There are over 50 farmers markets in Rhode Island. That’s one market for every 21,000 people, and more than twice as many markets as 6 years ago. Farm Fresh Rhode Island runs 11 of those markets; others are run by the RI DEM Division of Agriculture, community groups or farmers. Farm Fresh receives about 1…
Guidelines and Procedures for Rhode Island SFMNP Farmers
New Hampshire Dept. of Agriculture Guide for Selling Agriculture Commodities at Farmers Markets
Alabama Rules For Certification of State Farmers Markets from the Department of Agriculture and Industries
List of products that may and may not be sold at a farmers market to consumer customers without being licensed as a food establishment at the market location.
This fact sheet addresses recent issues relating to certain home-processed, home-canned and home-baked foods. Products covered are pickles, vegetables or fruits having an equilibrium pH value of 4.6 or lower and non-temperature-controlled baked goods that do not require refrigeration. The food products can only be sold at community and nonprofit events or farmers markets located…