FARMERS MARKET Winnebago County Health Department Originated by - - PowerPoint PPT Presentation

FARMERS’ MARKET

Winnebago County Health Department

Originated by Karen Hobbs

Farm Markets

• Consist of individual vendors -mostly farmers- who set up

booths, tables or stands, outdoors or indoors, to sell produce, meat products, fruits and sometimes prepared food and beverages

• Are a great venue to enjoy fresh, seasonally grown produce

that was grown within a drivable distance

• Farmers/producers sell food directly to the consumer
• Are a great starting point to market your food product
• Are a great starting point to learn the various aspects of

becoming a food operator

Key Points

• IMPORTANT: This presentation is solely based on the IDPH

administrative code, and the Winnebago County food code and policies for Farm Markets

• Our goal as a regulatory agency is to provide consistent

information for farmers, food vendors and consumers

• Booth evaluation is based on:
• Menu
• Food service operation
• Commissary Status
• Vendor’s credentials (Ex. FMFPSHC, FSSMC, Certificate of Registration for Cottage

Foods)

• Each farm market booth is evaluated on a case by case

basis

Definitions

• Approved Licensed Commissary: licensed commercial establishment, restaurant, or

any other place approved by the LHD or other enforcement agency. The vendor uses this site to prepare food, obtain water, clean equipment, store food and other supplies, empty and dispose wastes. Licensed commissary must be appropriate for the vendor’s farm market menu.

• Cottage Food Vendor: farmers market vendor who produces or packages non-

potentially hazardous food in a kitchen of the person’s primary domestic residence for direct sale by the owner only at Farmers’ Markets.

• IDPH Farmers’ Market Food Product Sampling Handler Certificate (FMFPSHC):

Winnebago County Interpretation of the this Code:

• Vendors with a valid sampling certificate and sell only produce and/or

commercially pre-packaged shelf-stable foods may sample without having to pay an additional Farmers’ Market permit.

• Vendors with booth selling pre-packaged potentially hazardous foods and

would like to utilize the IDPH Sampling Certificate will be licensed based on what is being sold in the booth and not what is being sampled.

• IDPH Sampling Certificate is not approved for any concessions and cottage

food vendors.

• Food product sampling handler: any person who is engaged in performing tasks

such as unpackaging, cutting, slicing, preparing or distributing food product samples to consumers at a Farmer’s Market. (For Cottage Food vendors, these are done at their primary residence. Samples must be pre-packaged)

Definitions (continuation)

• Food product sampling: food product samples distributed free of charge for

promotional or educational purposes only.

• Food product sample: individual portion of food given to a consumer

without charge to allow consumers to experience a small portion of the product.

• Point of Sale: means the physical location where food products are sold to

customers.

• Potentially Hazardous Foods: Foods that are capable of supporting rapid

and progressive growth of infectious or toxigenic microorganisms.

• Cold hold foods at 41˚F or below
• Hot hold foods at 135˚F or above
• Certain food becomes potentially hazardous once cut, cooked or

packaging is opened.

• Shelf Stable Foods: Foods that are NOT capable of supporting rapid and

progressive growth of infectious or toxigenic microorganisms. A product may be determined to be shelf stable by an accredited laboratory test.

• No refrigeration necessary
• pH 4.6 or below
• Water activity (aw) value of 0.85 or less

Farmers’ Market Organizer

• Required to obtain a yearly permit which shall be prominently displayed at

the organizer’s booth.

• To obtain Health Department approval, the organizer must submit a signed

agreement prior to opening. The agreement form can be found on our website and the following information contains:

• Site manager(s) information, days and hours of operation and location
• List of approved vendors selling produce, food and beverages with their

business name, owner’s name and address, contact phone number, and general menu description

• Map specifying the location of each food or beverage vendor
• Acknowledgement that any vendor requiring Health Department

approval must have obtained either a food permit license or a WCHD Certificate of Registration prior to operating a booth

• Agreement to notify the Health Department of any changes or updates
• n the Farmers’ Market operation (Ex. major changes to any vendor’s

menu)

Four types of Farmers’ Market Vendors:

• 1. Vendors without restrictions
• Unprocessed fresh fruits and vegetables (only minimally rinsed to

remove visible soil)

• Grains, seeds, beans and nuts (whole, unprocessed and un-sprouted)
• Unpopped popcorn (kernels can be removed from the cob)
• Fresh herb sprigs; dried herbs in bunches (only cut for harvesting,

minimally rinsed to remove visible soil) 2.Vendors with certain restrictions

• Not all vendors with restrictions are required to have their own
• permit. Some are covered by the organizer’s permit. Ex. Commercially

prepared pre-packaged shelf-stable food products.

• Concession or booth selling certain baked good products, refrigerated

and/or cut fruits and vegetables, certain milk and cheese products, ice cream, shell eggs, meat and poultry, commercially pre-packaged food products, etc.

• Proof of approved sources must be available at the booth at all times
• If applicable, vendor’s required credentials must be available at the

booth at all times

Four types of Farmers’ Market Vendors (continuation)

• 3. Cottage Food Vendors
• According to IL. Food Handling Regulation Enforcement Act, Cottage Food
• peration means shelf stable baked goods may be produced in the

kitchen of the person’s primary residence for direct sale to customers at Farmers’ Markets. Products must be sold directly to the customer by the

• wner or the family member.
• Products other than baked goods are also approved
• Examples: Certain jams, jellies and preserves, dried herbs and teas,

certain fruit butters

• Products cannot be sold to retail stores, restaurants, over the internet, by

mail order, or to wholesalers, brokers or other food distributors who resell food.

• Cottage Food Operators are required to register with the local health

department yearly. The WCHD Certificate of Registration must be prominently displayed at the point of sale to avoid an inspection with a fee.

• Samples must be pre-packaged.
• Cut and packaged at the vendor’s home.
• No label is required for each pre-packaged sample as long as there is

the same properly labeled product on display so the customer can review

the ingredient list.

Four types of Farmers’ Market Vendors (continuation)

• 4. Vendors with an IDPH Farmers’ Market Food Sampling Handler Certificate:
• Information is now in the State Code.
• Winnebago County’s interpretation of this code:
• Vendors with a valid sampling certificate and sell only produce and/or

commercially pre-packaged shelf-stable foods may sample without having to pay an additional Farmers’ Market permit.

• Vendors with booth selling pre-packaged potentially hazardous foods and

would like to utilize the IDPH Sampling Certificate will be licensed based on what is being sold in the booth and not what is being sampled.

• IDPH Sampling Certificate is not approved for any concessions and cottage

food vendors.

• The IDPH Sampling Certificate and WCHD Certificate of Registration must be

prominently displayed at the point of sale to avoid an inspection with a fee.

• WCHD Certificate of Registration must be updated yearly

How can I find a licensed approved commissary ?

• REMINDER: Approval of a licensed approved commissary is based on the vendors

menu and operation on a case by case basis.

• 1. Facility with existing Winnebago County Health Department License
• Office consultation by appointment is required
• Must provide a signed WCHD Kitchen/Commissary Sharing Agreement
• Form is available on our website
• UPDATED YEARLY
• If cooling of potentially hazardous foods or complex food preparation is involved,

the vendors are required to participate in a permitting procedure to obtain their

• wn Risk 3 commissary food permit. The commissary Sharing Agreement form is

not approved for this purpose. Cooling potentially hazardous foods or complex food preparation is not approved at the market. A plan review may be required. Approval from the Building Department, Fire Department and Sanitary District is required prior to obtaining a food permit.

• There must be a designated and separate space provided for equipment and food.

How can I find a licensed approved commissary ?

• 2. Closed commercial facility
• Must follow the permitting procedure to re-open and all applicable fees will

apply

• Commissary Sharing Agreement form is not approved for this purpose
• Plan review may be required
• If plan review is not required, a change of owner inspection with a fee is

required

• Approval from Building Department, Fire Department and Sanitary District is

required prior to obtaining a food permit.

• If cooling of potentially hazardous foods or complex food preparation is

involved, vendor is required to obtain a Risk 3 commissary food permit

• Cooling potentially hazardous foods or complex food preparation is not

approved at the market

• 3. Out of County Approved Commissary
• Must provide a copy of valid food permit. UPDATED YEARLY
• Must provide a copy of the most recent Health Dept. inspection report
• Must provide a signed Licensed Commissary/Kitchen Sharing Agreement or

comparable document approved by vendor’s local respective Health Department.

Farmers’ Market Fees

• Risk 1 organizer’s permit- $135
• Covers all vendors selling whole produce or prepackaged non-potentially hazardous

products meeting all food code requirements

• Must submit a signed organizer’s written agreement form which can be found on
• ur website. UPDATED YEARLY AND ONE PER LOCATION
• Service fee for inspection- $75
• Any food/beverage vendors found operating without prior approval from

Winnebago County Health Department will be inspected for a fee

• Booth will receive a special event inspection report
• Risk 1 vendor’s permit-$135
• Vendor must follow the permitting procedure
• Check submittal requirements
• Commissary is required
• For concessions handling only shelf-stable unwrapped products as an ingredient or

end product

• Examples: Popcorn, snow cones, cut mangoes, unwrapped shelf-stable baked

goods

• For booth selling only potentially hazardous commercially pre-packaged products
• Examples: Frozen or refrigerated pre-packaged meats, shell eggs, frozen or

refrigerated processed foods such as tamales

• Not a concession

Farmers’ Market Fees (continuation)

• Risk 2 vendor’s permit-$235
• Vendor must follow permitting procedure
• Commissary is required
• Check submittal requirements
• For concessions handling unwrapped potentially hazardous cooked/prepared products
• Examples: Concessions for pizza, pasta, café with potentially hazardous ingredients,

ice cream by the scoop

• For booth selling unwrapped potentially hazardous and uncooked raw products
• Rare type of booth
• Additional restrictions may apply to this type of booth
• Examples: Bean sprouts and alfalfa sprouts in bulk
• Cottage Foods Registration fee- $25 (no permit required)
• Office consultation by appointment is required
• Register with the Winnebago County Health Department YEARLY -Form available on our

website

• Attach a copy of a valid IDPH Managers Sanitation Certificate to the WCHD Registration

form

• Approved vendors with IDPH Sampling Certificate. Registration fee-$25
• Office consultation by appointment is required
• Register with the Winnebago County Health Department to utilize this certificate.

UPDATED YEARLY-Form available on our website

• Attach a copy of a valid IDPH Sampling Certificate to the WCHD Registration form
• Attach a signed WCHD Licensed Commissary/Kitchen Sharing Agreement for those

vendors with commissary under different ownership. UPDATED YEARLY and attach to WCHD Registration form

Submittal Requirements

• 1. Signed complete menu
• Specify all items to be prepared from scratch
• Specify all food items that require cooling or complex food preparation. Cooling of

potentially hazardous foods or complex food preparation is not approved at the Farmers’ Market. Cooling of potentially hazardous foods must be done at the vendor’s own Risk 3 licensed commissary.

• 2. Proof of approved food sources
• List of food distributors for vendors selling pre-packaged food items
• Copy of a valid food permit license of the commissary
• Eggs vendors must provide a copy of their Egg License issued by IDOA
• Meat vendors must provide photos of their meat product inspection legends.
• 3. Proof of approved commissary (Required for all vendors except Cottage Foods; and

vendors without restriction and no sampling.)

• A copy of a valid commissary license issued by local, state or federal enforcement

agency

• Most current inspection report if commissary is out of Winnebago County
• A signed Licensed Commissary/Kitchen Sharing Agreement for those vendors with a

commissary under different ownership. For out of county vendors, comparable documentation is required with the approval of their respective local Health Dept.

• Attach to the food permit application or WCHD Registration form for sampling

Submittal Requirements(continuation)

• 4. Required credentials for certain vendors
• Copy of IL. Sanitation Manager’s Certificate –attach to each application or registration

form yearly

• For vendors handling unwrapped potentially hazardous products
• For Cottage Food Vendors
• Copy of IDPH Sampling Certificate
• This certificate is not approved for Cottage Food Vendors and concession stands.
• Attach to WCHD Certificate of Registration for sampling and pay for registration fee
• 5. Tent layout
• Hand washing station
• Adequate approved hot holding units. Provide specification sheet or pictures
• Ex. Steam table, hot holding cabinets
• Adequate approved cold holding units. Provide specification sheet or pictures
• Ex. Chest freezer, mechanical refrigeration, insulated coolers
• Sanitizing bucket station for wiping cloths-provide test strips and sanitizer
• Three containers for utensil washing if necessary. It is recommend all washing be done

at commissary and bring extra utensils

• Must have paved surface or approved temporary flooring
• 3-sided tent. Approved material screening with at least 16 mesh per one inch or tarps

Submittal Requirements(continuation)

• 6. Mobile unit layout (This requirement only applies to Farm Market Operations)
• Hand washing station-may have similar set up as tent
• Adequate approved hot holding unit(s)
• Provide specification sheet or picture
• Ex. Steam table, hot holding cabinets
• Adequate approved cold holding unit(s)
• Provide specification sheet or picture
• Ex. Chest freezer, mechanical refrigeration, insulated coolers
• Sanitizing bucket station for wiping cloths-provide test strips and sanitizer
• Three compartment sink for utensil washing. It is recommend that all washing be done

at the commissary and bring extra utensils-may have similar set up as tent if three compartment sink is not available

• Potable water tank- must be clean and adequate size
• Provide a food grade hose to supply potable water to the mobile unit
• All hoses connected to City water must have a back flow prevention device
• Dirty water tank-if utilized must be 50% larger than potable water tank
• 7. Signed list of Farmers’ Market locations with days and hours of operations
• 8. Additional required equipment
• Photograph of each hot and cold holding units’ thermometer
• Photograph of at least one thermometer designed for taking food temperatures
• Range of 0˚F-220˚F and highly recommended digital thermometers (accuracy+/-2˚F)
• MSDS sheet or pictures of approved sanitizer and test kits

Labeling

• Every food prepackaged in advance of retail sale must bear the following

information in English on its label.

• The common and/or usual name of the product
• The name, address and zip code of the manufacturer, processor, packer,

preparer or distributor

• The net contents of the package
• A list of ingredients in the order of their predominance by weight with

ingredients shown by their common or usual name

• A list of any artificial color, artificial flavor or preservative used

Hand Washing Requirements

Handwashing is required when produce or any food item is sliced, cut or prepared on-site

• r off site; therefore, handwashing facilities must be provided. If warm water under

pressure is not available, a hand wash station shown below will provide gravity fed water. Water used for handwashing shall be from a potable source. Trash can must be provided nearby for disposing of used paper towels. Note: Hand sanitizer use is not a replacement for hand washing under any circumstances.

A hand wash station must be conveniently accessible and should be ready prior to any food

• preparation. All food workers must wash their

hands when they return to work after using the restrooms, after eating, smoking or handling

• money. Provide a container with a spigot that can

be turned on to allow potable water to flow over

• ne’s hands into a waste receiving bucket of equal
• r larger volume to catch flowing waste water. A

five gallon container is recommended. A container with a push spigot that cannot be left on without the use of a free hand is not approved. Provide a pump type soap dispenser and single use/disposable paper towels.

Pets

• Pets may be allowed in the area of the Farm Market without

any food vendors.

• Highly recommended a sign be posted at the Farm Market

entrance to educate consumer of pet policy

• Presence of service animals are allowed under the 1990

Americans with Disability Act

Important to Know

• Cut fruits and vegetables for shall be deemed ready to eat and prepared and

handled in an inspected facility.

• Ice Cream- may be sold it if is manufactured in a licensed dairy plant or in a

retail food establishment from commercially pasteurized ice cream mix.

• Herbs- chopped, blended, packaged or otherwise processed herbs must be

prepared at an inspected facility.

• Pickles, relishes, salsa, other “canned” items- All canning and preserving,

excepts for jams, jellies and preserves allowed in cottage food operations, shall be done in an IDPH or state public health department inspected facility. HOME CANNING IS PROHIBITED EXCEPT FOR JAMS, JELLIES AND PRESERVES LISTED IN COTTAGE FOOD OPERATIONS.

• Maple syrup-must originate from an inspected facility and must follow the

labeling requirements.

• Cheese- must be processed in a licensed dairy plant
• Apple Cider and other fresh juices and/or vegetables juices-shall be made in

an inspected facility.

• Apple cider that has not been pasteurized, packaged or in a container, must

have label stating: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly and persons with compromised immune systems.”

Important to Know

• Meat and Poultry-Types of approved inspection legend (USDA or

IDA only):

• Exotic meats-Examples of approved inspection legend:
• Shell Eggs-An egg license issued by the IL. Department of

Agriculture is required for anyone who transports and sells eggs anywhere except on the farm where the eggs are produced.

• Required holding temperature during storage, transportation and

distribution is 45˚F or lower.

• Once at the Farmers’ Market, the eggs shall be held at 41˚F or below.

Bake Sales as Fundraisers

• Farmers Market Organizer and/or vendor are responsible for

notification to the Health Department

• Non-potentially hazardous foods, such as cookies, cakes and fruit

pies which have not frequently been associated with foodborne illness

• May be prepared in uninspected kitchens provided the products

are sold or distributed on an occasional basis in Winnebago County not to exceed 3 times a year (i.e., a fundraiser for a non-profit

• rganization)
• Must provide approval from the Health Department prior to
• perating at any Farm Market
• Not as a routine business as long as the consumer is informed by

clearly a visible placard at the sales or service location. The placard must state the following:

“This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens.”

Foods Prohibited from Sale or Distribution

• Raw milk or certain dairy products made from raw milk
• Home-butchered meat, poultry, or wild game animals
• Home-canned foods except jams, jellies and preserves that are

allowed under cottage food operation

• Home vacuum-packaged products
• Sandwiches prepared at home
• Ice Cream-NOT made in a licensed dairy plant or in a retail food

establishment from commercially pasteurized ice cream mix.