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Category: Food Safety and Handling
Factors that cause foodborne illnesses and recommendations for preparing and selling wholesome and safe food products at Farmer’s Markets.
Nebraska Department of Agriculture Food Safety and Regulation Requirements for
Farmers’ Markets and Craft Shows.
With farmers markets starting up across the state, the Division of Regulatory Services (DRS) wants producers to be aware of regulations pertaining to the labeling and/or registering of some agriculture commodities when offered for sale. This guide walks producers through marketing products from eggs to maple syrup in the Granite State.
Farmers markets are growing in popularity across the UnitedStates and across Kansas. These markets provide a valuable market outlet for local farmers and allow consumers to purchase healthy local produce and other foods. To protect this key market outlet, it is essential that the food sold at farmers markets is produced and processed according to the relevant governmental rules, regulations, and guidelines. Not only will this ensure products that are as safe as possible, it will also assure your customers that your business, as well as the entire farmers market, has product quality and safety in mind.
This report, prepared by the Iowa Food Safety Task Force, outlines food safety best practices and licensing in the state of Iowa.
The Farmers Market Vendor Guide was developed to provide standards, guidelines and consistent information for farmers, food vendors and sanitarians to provide fresh, safe and quality food to the consumer. The Farmers Market Vendor Guide offers advice on food items that may be sold and conditions that must be met at the point of sale. The Farmers Market Vendor Guide represents a collaborative effort of the West Virginia Departments of Health and Human Resources (WVDHHR), Agriculture (WVDA), the Farmers Market Association and other members of the Food Safety and Food Defense Task Force.
A guidebook from the New Entry Sustainable Farming Project that walks you through the entire process of making value-added products and selling them at market. The guide begins with steps on how to register your business, then how to safely prepare and pickle foods, and concludes with selling value-added products at markets.
This application for the Davis Farmers Market is provided for potential vendors of processed foods that are prepared off-site.
This three page handout includes nine tips for successful cooking demonstrations at farmers markets, with a checklist of equipment for displays, serving, and cleaning.
This three page checklist was developed specifically for New York farmers markets, listing the specific permits, licenses, or certificates required for all potential items sold at the market based on regulations specific to individual product types. While this checklist is specific to New York, it can act as a guide for any market to research and develop such a checklist based on regulations specific to a given market.