FARMERS MARKET VENDOR GUIDE

Document Sample
FARMERS MARKET VENDOR GUIDE Powered By Docstoc
					Handwashing Station                                                                                                           Depending upon the product sold,
                                                                                                                              a vendor may be required to obtain
WVDHHR requires the following mini-
mum Handwashing Station set-up for
                                           FARMERS MARKET                                     TEAMWORK
                                                                                                                              a permit from the local health de-
any Farmers’ Market that includes sam-      VENDOR GUIDE                                                                      partment as a Food Establishment.
pling or temporary food service.                                                 Farmers Market Vendor Guide                  Coordinate with the local health
                                                                                                                              department to determine who will
      5 gal. cooler with a free-flow
        spigot
                                         A guide for Farmers,                    West Virginia Department of Health           and will not need to obtain a Food
                                         Sanitarians, and the Consumer           and Human Resources (WVDHHR),                Establishment permit and the
      Catch basin for waste water                                                                                           amount of the permit fee. The defi-
                                             WV Food Safety and Defense Task     West Virginia Department of Agricul-         nition of a Food Establishment
      Soap                                 Force                               ture (WVDA), and the West Virginia           from the FDA Model Food Code,
                                             WV Bureau for Public Health         Farmers Market Association have
      Paper Towels                                                                                                          which was adopted by the WV
                                             Public Health Sanitation Division
                                                                                 worked together with other members           Legislature April 2, 2008 states:
      Adequate supply of warm water                                                                                         “‘Food establishment’ means an
                                                                                 of the West Virginia Food Safety and
      Trash receptacle                                                         Food Defense Task Force to develop           operation that stores, prepares,
                                                                                                                              packages, serves, vends or other-
                                                                                 this guide. This guide provides con-         wise provides food for consump-
                                                                                 sistent information for farmers, food        tion”. Further clarification of the
                                                                                 vendors, and sanitarians who work            definition is available on the WV
                                                                                 together to provide fresh, safe, and         Secretary of State’s webpage,
                                                                                 quality food for the consumer. This          Code of State Rule 64-17, Food
                                                                                 document is to be used for guidance          Establishment Rule.
                                                                                 to determine what food items may be          Maximum allowable permit fees for
                                                                                 sold and the conditions that must be         Food Service Establishments may
                                                                                 met at the point of sale. Please see         be found on the Secretary of
                                                                                 contact information listed at the end        State’s webpage, Code of State
                                                                                                                              Rule 64-30, Fees for Permit Rule.
                                                                                 of this publication for further clarifica-
                                                                                 tion.
                                           Healthy People through
                                         Healthy Environments in WV


                                               Tel:   304-558-2981
                                               Fax : 304-558-1071
                                                    Labels for baked goods may be consid-                                                              Aged cheese may be made from raw
Baked Goods:
                                                    ered provided if a placard is placed on the
                                                                                                                         Dairy Products:               milk (unpasteurized) so long as the
It is acceptable to sell baked goods and            sales table and not on the individual pack-                                                        cheese is processed in an approved
candy prepared in a home kitchen so long as         age. However, if the product contains one                                                          processing facility and aged for at least
                                                                                                                                                       60 days at a temperature of thirty-five
they are NOT potentially hazardous. Poten-          of the eight (8) major food allergens (eggs,
                                                                                                                                                       (35) ºF or greater. Aging time and tem-
tially hazardous baked goods include:               wheat, fin fish, shell fish, peanuts, tree                                                         perature may vary dependent upon the
                                                    nuts, milk products or soy) then a label                                                           type of cheese processed. Contact regu-
                Meringue, custard or cream        must be provided with each product item.                                                           latory agency for individual cheese aging
                  pies                              This could be a sheet of paper that in-                                                            requirements.
                                                    cludes the appropriate information.               Pasteurized milk, cheese and other dairy
                Cheesecake                                                                                                                           The sale of Raw Milk (unpasteurized) for
                                                                                                      products may be sold at Farmers Markets if
                Cream-filled cupcakes,            WVDA is able to assist with labeling and          the following guidelines are followed:           humans or pets is prohibited under WV
                                                    WV Division of Labor, Weights and Meas-                                                            Regulation.
                  donuts, pastries
                                                    ures office can assist with in determining        Vendor has an approved Dairy Processing
                                                                                                                                                       (DHHR Office of General
                Cream cheese based frost-         net weights.                                      Plant
                                                                                                                                                       Council interpretation of
                  ings or fillings                                                                                                                     64 CSR 34)
                                                    Applebutter, Sorghum, and Molas-                  Product is pre-packaged
Products that are allowed for sale are              ses:                                              Product is kept at appropriate temperatures
cakes, fruit pies, yeast and fruit breads, and
                                                    These products may be sold at Farmers             in coolers, refrigerated vehicles, or freezers
candy.
                                                    Markets so long as they are properly la-          with calibrated thermometers
WVDHHR requires that baked goods be pre-            beled as required by WVDA. Due to the
wrapped or protected from contamination during                                                        The vendor must have a valid Food Est.            Honey:
                                                    high sugar content and the high tempera-          Permit from the local health department be-
display and properly labeled as required by         ture of the product when it is jarred, the                                                          The sale of honey is permitted at Farm-
WVDA. The vendor shall register with the local                                                        fore the date of sale
                                                    product is not considered to be potentially                                                         ers Markets. The Apiarist must be regis-
health department before the date of sale. While                                                                                                        tered with WVDA. The product must be
these products do not present a hazard from a
                                                    hazardous. No other products (e.g. pump-          Products are properly labeled and includes
                                                    kin butter) shall be considered in this cate-     the following information:                        properly labeled according to WVDA with
bacteriological standpoint, the food may be con-                                                                                                        the following information:
taminated with filth or other extraneous matter.    gory. These products may be processed
Therefore, the health department reserves the       outside in copper kettles. The vendor shall       Fluid milk container must state “Grade A”
                                                                                                                                                           Common name of the product
right to inspect the home kitchens if conditions    register with the local health department
                                                                                                      Common name of product and common
warrant. Labels must include the following infor-   before the date of sale. Labels must in-                                                               Name and address of processor
mation:                                                                                               name of the hooved mammal producing the
                                                    clude the following information:
                                                                                                      milk shall precede the name of the milk or           Net weight in US and Metric Equiva-
 Common name of product, e.g. apple pie,             Common name of product                       milk product when the product is or is made            lency
wheat bread                                                                                           from other than cattle’s milk, e.g. goat
                                                       Name and address of processor                cheese                                            Refer to WVDA for further information.
   Name and address of processor                                                                                                                      WVDA is able to assist with labeling and
                                                       Ingredient list with items in order from     Net quantity of contents                          WV Dept. of Labor, Weights and Meas-
 Ingredient list with items in order from most         most to least                                                                                  ures office can assist with instructions on
to least                                                                                              Ingredient list with items in order from most     determining net weights.
                                                       Net weight in US and Metric equiva-          to least
 Net weight or numerical count, e.g. 1lb, 14
                                                         lency
oz, 13 cookies. The weight                                                                            Allergens listed
should be in US and Metric                             Major Allergens listed
equivalency.                                                                                          Identity of the milk plant-Name and Address
                                                     WVDA is able to assist with labeling and       or Plant Code
   Major Allergens listed                         WV Division of Labor, Weights and Measures
                                                    office can assist with determining net weights.
Eggs:                                            Jams and Jellies:                                 Preserved or Canned Foods:
A small producer may market up to one                                                              The sale of home-canned, preserved, or proc-
hundred fifty (150) dozen eggs or less per                                                         essed foods, with the exception of non-dietary                                       Meats:
week of their own production. The producer                                                         jams and jellies, is NOT permitted at Farmers Mar-
                                                 The sale of home-processed                        kets unless the products are from an approved
must register with the WVDA. Small pro-          non-dietary jam and jelly is                      Food Manufacturer. The vendor shall provide             Fresh or frozen meats may be sold at Farm-
ducers must label their cartons with:            permitted at Farmers Markets                      proof from WVDHHR that they are an approved             ers Markets if the following guidelines are
   The name and address of the person          as these products are not considered poten-       Food Manufacturer. Persons wishing to offer             followed:
     producing and selling the eggs              tially hazardous. Fruits and berries usually      these products for sale shall register with the local
                                                 associated with jams and jelly are grape,         health department before the date of sale. Salsa,          All products must be commercially
   The date the eggs are packed                strawberry, raspberry, peach, orange, etc.        pickled vegetables, sauces, and dressings are                slaughtered under USDA or WVDA in-
                                                 (Hot pepper jelly must be acidified and there-    examples of preserved foods. A food manufactur-              spection, passed, and labeled
   The words “Ungraded Eggs” in print of                                                         ing approval is required to thermally-process or
                                                 fore falls into the Preserved or Canned Foods
     at least five-eighths (5/8) inch                                                              acidify food products that are offered for sale.           Raw products must be kept in cold hold-
                                                 category.) Persons wishing to offer jam and       Contact WVDHHR for more information on being                 ing equipment capable of holding the
                                                 jelly products for sale shall register with the   an approved Food Manufacturer. Some require-                 product at forty one (41ºF) or less
Eggs shall be washed. Eggs shall be trans-
                                                 local health department before the date of        ments are listed below:
ported at forty five degrees F (45º), unless
                                                 sale. While these foods do not present a haz-                                                                Meat products must be held, stored, and
the time for transportation is less than three                                                        Separate approved kitchen facility
                                                 ard from a bacteriological standpoint, the food                                                                transported in a clean sanitary environ-
(3) hours. Eggs are to be stored and dis-                                                                                                                       ment to keep products wholesome
                                                 may be contaminated with filth or other extra-
played at the Farmers Market in cold hold-                                                            Certificate of attendance from a Better Proc-
                                                 neous matter. Therefore, the health depart-
ing equipment capable of holding forty one                                                              ess Control School                                 The vendor shall receive a Food Establish-
                                                 ment reserves the right to inspect the home                                                               ment permit from the local health department
(41ºF) or less. The eggs must reach the
                                                 kitchens if conditions warrant.                      Processing methods must be approved and            before the date of sale. As part of the routine
forty one degree (41ºF) temperature within
                                                                                                        flow charts provided to WVDHHR                     inspection the local health department may
four (4) hours of receipt at the market.         These products must be labeled according to                                                               coordinate with WVDA and/or inspect the
                                                 WVDA with the following information:                 Registration with FDA                              storage space of the product off premises of
Small producers are permitted to pack in
recycled or used cartons when the distribu-                                                                                                                the sales area. Off premise storage should
                                                    Common name                                     Approved label from WVDA
tor’s name, address, expiration date, size                                                                                                                 be in separate designated cold holding
                                                    Name and address of processor                   Approval to distribute from WVDHHR                 equipment that is stored in a clean, safe, and
and grade are marked out and replaced
                                                                                                                                                           secure environment. Labels must be pro-
with the labeling required for small produc-                                                                                                               vided for the product that include
ers. Cartons shall be clean and free of odor        Ingredient list with items in order from
or debris. More information may be ob-                most to least                                                                                           Common name of the product
tained by contacting WVDA.                          Net weight in US and Metric Equivalency                                                                 Net weight of the product
Any vendor selling eggs shall have a valid          Major Allergens listed
Food Establishment Permit from the local                                                                                                                      Other information as required by WVDA
                                                                                                                                                                and USDA-safe-handling instructions
county health department.                        WVDA is able to assist with labeling and WV
                                                 Division of Labor, Weights and Measures of-
Reference: §61CSR19 Egg Marketing                fice can assist with determining net weights.
Rule, §64CSR30
                                                                                                Labels must be provided for the product that
                                                                                                include:                                               Other foods may or
 Cured, smoked or dehy-
                                                                                                   Common name of the product                        may not be allowed
 drated meats for sale at Farm-              Fish:
 ers Markets shall be USDA or WVDA                                                                 Net weight of the product                         for sale. Approval for
 inspected. (See 9 CFR 303.1) The            Commercially raised and harvested fish may                                                                questionable prod-
 vendor must supply appropriate docu-        be offered for sale at Farmers Markets. Wild          Other information as required by WVDA
 mentation at the point of sale proving      caught fish are NOT allowed. Fish vendors
                                                                                                                                                       ucts is at the discre-
                                                                                                WVDA is able to assist with labeling and WV
 the product has been approved.              must provide to market managers a certificate
                                                                                                Division of Labor, Weights and Measures office
                                                                                                                                                       tion of the Commis-
                                             of wholesomeness that states for all species                                                              sioner of the Bureau
 WVDA is able to assist with labeling                                                           can assist with determining net weights. Refer
                                             of product that the product was farm raised, at
 and WV Division of Labor, Weights                                                              to §61CSR23A WV Fish Processing Rules un-              for Public Health or
                                             what farm it was raised, and whether or not
 and Measures office can assist with                                                            der WVDA for further info.
 determining net weights.
                                             the product was administered FDA approved                                                                 his/her designee
                                             medication. These documents must be pro-
                                             vided every time fish is brought to the market.    Fruits and Vegetables:
Poultry:       The vendor shall receive      The required water tests shall be submitted
a Food Establishment permit from the         once per year per water source to insure safe      Whole, uncut fruits and vegetables may be of-
local health department before the date      water samples. Markets shall keep a copy of        fered for sale without registering with or receiv-    Chef Demonstrations:
of sale. As part of the routine inspection   these for two (2) years. Additional require-       ing a Food Establishment permit from the local
the local health department may coordi-      ments are:                                         health department. Once cut, many fruits and          Any cooking demonstration
nate with WVDA and/or inspect the stor-                                                         vegetables are considered potentially hazard-         will be regulated under the
                                                Raw products must be kept in cold holding     ous foods. Melons and tomatoes are just two
age space of the product off premises of          equipment capable of holding 41º or less                                                            guidelines of the 2005 Food
the sales area. Off premise storage                                                             examples. These products, once cut, would
should be in separate designated cold           Annual Scale certification                    have to be held below forty-one degrees (41ºF).       Code and 64CSR17 “WV
holding equipment that is stored in a                                                           Therefore, if offering cut fruits or vegetables the   Food Establishment Rule”. A
clean, safe, and secure environment.            Fish must be gutted at an approved facility   vendor would have to receive a Food Establish-        Food Establishment permit
Labels must be provided for the product                                                         ment permit from the local health department
                                                Fish products must be held, stored, and       before the date of sale.                              shall be required for any type
                that include
                                                  transported in a clean sanitary environ-                                                            of cooking demonstration in
                                                  ment to keep products wholesome               Sprouted seeds are NOT allowed for sale at a
               Common name of the
                                                                                                Farmers Market without having a HACCP plan
                                                                                                                                                      which samples are offered to
               product
                                             The vendor shall receive a Food Establish-         and variance from WVDHHR and a valid Food             the public. Please contact the
               Net weight of the product     ment permit from the local health department       Establishment permit.                                 local health department for re-
                                             before the date of sale. As part of the routine
               Other information as re-      inspection, the local health department may        Wild harvested mushrooms are NOT allowed for          quirements to operate a food
               quired by WVDA and            inspect the storage space of the product off       sale at a Farmers Market. However, there are          establishment.
               USDA-safe-handling in-        premises of the sales area. Off premise stor-      several mushroom species that can be commer-
               structions                    age should be in separate designated cold          cially grown from spores. The sale of mush-
                                             holding equipment that is stored in a clean,       rooms cultivated on the farm from spores and
WVDA is able to assist with labeling and     safe, and secure environment.                      are harvested by the grower may be offered for
WV Division of Labor, Weights and                                                               sale at the Farmers Market. Proof of identity of
Measures office can assist with deter-                                                          the species and proof that the mushroom is edi-
mining net weights. Refer to §CSR19                                                             ble shall be displayed at the sales area.
and WVDA for further information. 
                                                                                                                                             FAIRMONT DISTRICT OFFICE
                                              The handwash station shall be equipped
Sampling:                                     with the following items:                        Contacts:                                     Office of Environmental Health Services

 WVDHHR allows the                                                                             WVDHHR-  Linda Whaley, Food Program           9395 Middletown Mall, Ste. 200
                                                Five (5) gallon cooler modified with a
distribution of samples at                    free-flow spigot or other similar unit               Manager—304-558-6727
                                                                                                                                             Whitehall, WV 26554
Farmers Markets given:
                                                 Catch basin for waste water                              Jessica Lucas, Assistant, Food   Telephone (304) 368-2530
   Hand Washing Sta-                                                                                Program—304-558-6999
     tion is present                             Soap                                                                                      Fax (304) 367-2755
                                                                                               WVDA—     Marketing & Development-
   Sanitary procedures are followed            Paper Towels                                    Jean Smith-304-558-2210                   Barbour-457-1670, Braxton-765-2851,
                                                                                                                                             Doddridge-873-1531,Gilmer-462-7351,
   Proper food storage temperatures            Adequate supply of warm water                            Labeling—Teresa Halloran,        Harrison-623-9308, Lewis-269-8218,
     are maintained                                                                                   Connie Tolley—304-558-2210             Marion-367-1746,
                                                 Waste receptacle                                                                          Monongalia-598-5131,
   Appropriate tools for dispensing sam-                                                                  Eggs and Aquaculture—            Preston-329-0096,Randolph-636-0396,
     ples are used                            Sampling must occur under a roof. A tent                Herma Johnson—304-558-2227             Taylor-265-1288, Tucker-478-3572,
                                              or large umbrella may provide adequate
                                                                                                                                             Upshur-472-2810
   Adequate trash receptacles are avail-    cover if the vendor is not under a structure.                  Meats-Dr. Pitts, Quinton
     able                                                                                             Jones, Perry Ferguson--304-558-2206    ST. ALBANS DISTRICT OFFICE
                                              Samples may not be exposed to insects or
Foods that are potentially hazardous          other environmental contaminants. A fan          Weights and Measures:                         808 B Street, Suite G
such as cut melons, cooked meats, cut         or fly screen may be necessary. No bare
                                              hand contact with ready to eat food is al-              Elvin Kelly—304-722-0602               St. Albans, WV 25177
vegetables, cut tomatoes, eggs and dairy
products may only be offered as samples       lowed. Food handlers must wash their             WV Farmers Market Assoc.                      Telephone (304) 722-0611
when the vendor has obtained a Food           hands with soap and water before using
Establishment permit from the local           deli tissue or gloves to touch the food. All            Jack Dunbar—304-772-5175               Fax (304) 722-0615
health department. Non-potentially haz-       utensils used must be cleaned and sani-
                                              tized before use and as often as necessary       WVU Extension Services                        Boone-369-7967, Cabell-523-6483,
ardous foods (foods that do not require
                                                                                                                                             Clay-587-4269, Jackson-372-1093,
temperature control due to pH of <4.6 or      throughout the day. Hot foods shall be
                                                                                                      Tom McConnell 304-293-6131             Kanawha-348-8050, Lincoln-854-3330,
water activity of <.85 fall into this cate-   maintained at one hundred thirty five de-
                                                                                                                                             Mason-675-3050, Putnam-757-2541,
gory) may be offered as a sample with-        grees (135ºF) and cold foods below forty
                                                                                                                                             Wayne-272-6761
out obtaining a Food Establishment per-       one degrees (41ºF) unless ‘time as a Pub-        BECKLEY DISTRICTOFFICE
mit.                                          lic Health control’ is implemented. A prop-                                                    KEARNEYSVILLE DISTRICT OFFICE
                                              erly calibrated food thermometer must be         100 East Prince Street
A sample is defined as a food product         provided to check food temperatures.                                                           1948 Wiltshire Blvd.
                                                                                               Beckley, WV 25801
where only a small portion is offered. A      Samples must be served individually on
whole meal, sandwich, or an individual                                                                                                       Kearneysville, WV 25430
                                              plates, in cups, toothpicks, or similar items.   Telephone (304) 256-6666
hot dish is not recognized as a sample.       It is vital that vendors control access to                                                     Telephone (304) 725-0348/9543
                                                                                               Fax (304) 256-6672
                                              samples so that customers cannot touch
Handwashing is the number one way to                                                                                                         Fax (304) 725-3108
                                              any sample that is not theirs. Adequate          Fayette-574‐1617, Greenbrier-645-1539,
prevent the spread of illness. Therefore,
                                              waste receptacles must be provided. Ani-         Logan-792-8630, McDowell-448-2217,            Berkeley-267-7130, Grant-247-4922,
at a minimum, a handwash station shall
                                              mals shall not be allowed in any food            Mercer-324-8836, Mingo-235-3570,              Hampshire-496-9641,
be located in close proximity to each
                                              preparation or sampling display area.            Monroe-772-3064, Nicholas-872-5329,           Hardy-530-6355, Jefferson-728-8415,
vendor that is providing samples.
                                                                                               Pocahontas-799-4154, Raleigh-252-8532,        Mineral-788-1321, Morgan-258-1513,
                                                                                               Summers-466-3388, Webster-874-2001,           Pendleton-358-7565
                                                                                               Wyoming-732-7941
WHEELING DISTRICT OFFICE
117 Methodist Building, 1060 Chapline Street
                                                 Please remember that the local county
Wheeling, WV 26003                               health department is the first place to
Telephone (304) 238-1145/1001                    start if you have questions regarding
                                                 the sale of food product at any venue.
Fax (304) 238-1002

Brooke-737-3665, Calhoun-354-6101,
Hancock-564-3343, Marshall-845-7844,

Ohio-234-3682, Pleasants-684-2461,
Ritchie-643-2917, Roane-927-1480,
Wetzel/Tyler-337-2001, Wirt-275-3131,
Wood-485-1416




 Funding for this guide is provided to the WV
 Food Safety and Food Defense Task Force
 through FDA grant # 1R13FD003595-01



 Information in this document is current as of
 July 1, 2009, and may change with LAW.
 Please refer to your local health department
 should questions arise.




                                                 Listed on the next columns are the
                                                 method of sale for commodity
                                                 goods as provided by WV Dept. of
                                                 Labor,
                                                 Weights and
                                                 Measures.
                                                 Calibrate the
                                                 scales!

				
DOCUMENT INFO
Description: farmers-market pdf