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FARMERS
MARKET REQUIREMENTS
The
following products may be sold at a farmers market to customers
without being licensed:
- Fresh
fruits and vegetables and uncut melons.
- Bakery
products that are not potentially hazardous. These products
include only the following items: breads, cakes, doughnuts,
pastries, buns, rolls, cookies, biscuits, and pies (except
meat pies). The following products are examples of bakery
products that are potentially hazardous and cannot be sold
at a farmers market without a license: soft pies, custard
filled products and cream filled products.
- Fresh
Shell Eggs that are kept at 45 F or below (ambient temperature)
- Honey
- Non-potentially
hazardous food products. These are products that do not require
refrigeration, since they are shelf-stable and can be prepared
in the home, to be sold for consumption off-premises. Some
examples of products that can be prepared in the home for
direct sale to customers include: jams, jellies, popcorn and
dried noodles.
The
following products may not be sold at a farmers market
without a license from local, state or federal authorities:
- Potentially
hazardous food products, which include meat, poultry, dairy
products, and fresh cut melons.
- With
the sole exception of jams and jellies, no "home style"
canned goods can be sold at farmers markets, since food in
a hermetically sealed container shall be obtained from a licensed
food processing plant (Section 3-201.12 of the Food Code which
has been adopted by Section 137F.2 of the Code of Iowa).
One
of the following licenses are required to sell potentially hazardous
food at a farmers
market:
1.
Farmers market food license
- A separate
license is required for each county in which a vendor sells
food. The license fee is $100.
- The license
is only valid at farmers markets.
- If the
vendor operates two or more stands simultaneously, a separate
license is required for each unit.
2.
Mobile food license
3.
Home food license
Storage
of meats, poultry, or other food products sold at a farmers market:
Meat, poultry, eggs and other potentially hazardous foods must
be stored in either mechanical refrigeration or an equivalent
system that can maintain the food in a refrigerated or frozen
state (dry ice).
A food processing plant (warehouse) license is required for vendors
who store meat, poultry and other potentially hazardous foods
at home to sell at a farmers market.
Labeling
Requirements: All
food must be labeled with the common name of the food and the
name and address of the person who prepared the food.
Food
that is prepared in licensed food establishments or food processing
plants must be labeled with the following information:
- Product
name
- A list
of ingredients in order of predominance (by weight). If the
product has a standard of identity in the Code of Federal
Regulations, it must conform to that standard.
- Name
and address of the manufacturer, packer or distributor. Unless
the name given is the actual manufacturer, it must be accompanied
by a phrase which states the product is: "manufactured
for" or "distributed by."
- Net weight
or volume.
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Hand
washing and food handling:
A hand-washing station shall be provided with a minimum
of a two gallon insulated container with a spigot and
a basin for drainage. This sink shall have anti-bacterial
soap and single use paper towels. The insulated container
shall be filled with hot water.
The
use of single-use gloves, utensils, deli tissue, spatulas,
tongs or dispensing equipment shall be used to avoid bare
hand contact.
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| Graphic
courtesy of Tacoma-Pierce County Health Department, WA |
Food
Temperature Guidelines
Cold
Foods (holding) =41º
Hot Foods (holding) =140º
Reheating 165º
Microwave 165º
Ground Beef 155º
Poultry 165º
Pork 155º
Fish 145º
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