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Category: Food Safety and Handling
From the Field to the Table: Suggested Food Handling Guidelines for Farmers Markets, Fairs and Festivals
The thorough suggested guidelines included in this manual were developed to support the manufacture and direct marketing of agricultural products through open-air Farmers Markets and open-air fairs and festivals, as well as protect the consumer. Log in (which is free) is required to access this resource.
Betsy Bihn, National GAPs Program Coordinator, Cornell University; Andy Sarjahani, former Virginia Tech Sustainability Coordinator; Brigitte Moran, Marin Farmers Markets.
A guide for the requirements, guidelines, and procedures for proper hand washing and food sampling at Marin Farmers Markets with pictures of proper set-ups.
Suggested step-by-step guidelines developed by the New Mexico Farmers Marketing Association to support the direct marketing of agricultural products through open-air farmers’ markets in New Mexico, as well as to protect the health and safety of the consumer.
A guide to the minimum requirements for food safety as they pertain to farmers markets in Oregon. This resource, although specific to Oregon, can be used as a guide for other states to develop their own, based on the food safety requirements of their state.
This pamphlet offers guidance for producers and market managers to determine what food items may be sold and the conditions that must be met at the point of sale. This resource is specific to West Virginia regulations, but can offer guidance for other states to develop similar guides.
This extensive resource published by the Farmers’ Market Federation of New York offers very detailed guidelines on how to handle food safety and inspections at farmers markets, farms, and CSAs. Includes module overviews, topic-specific PowerPoints, checklists, and sample logs.
A helpful five page set of guidelines of hygeine for sampling various kinds of products, providing diagrams of portable handwashing stations and a self-inspection checklist.
In October of 2010, in an effort to streamline the licensing and permit process for sampling products at Maryland farmers’ markets, SB 199 went into effect. This new regulation means that each county may establish one license, for one fee, for a certain duration of time (such as the market season) that a producer may obtain, valid for sampling the products they have produced.