FARMERS MARKET Winnebago County Health Department

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1 FARMERS MARKET Winnebago County Health Department Originated by Karen Hobbs

2 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

3 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: o Menu o Food service operation o Commissary Status o Vendor s credentials (Ex. FMFPSHC, FSSMC, Certificate of Registration for Cottage Foods) Each farm market booth is evaluated on a case by case basis

4 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 nonpotentially 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: o 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. o 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. o 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)

5 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. o Cold hold foods at 41 F or below o Hot hold foods at 135 F or above o 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. ono refrigeration necessary oph 4.6 or below owater activity (a w ) value of 0.85 or less

6 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: o Site manager(s) information, days and hours of operation and location o 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 o Map specifying the location of each food or beverage vendor o 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 o Agreement to notify the Health Department of any changes or updates on the Farmers Market operation (Ex. major changes to any vendor s menu)

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8 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

9 Four types of Farmers Market Vendors (continuation) 3. Cottage Food Vendors According to IL. Food Handling Regulation Enforcement Act, Cottage Food operation 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 owner 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.

10 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: o 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. o 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. o 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

11 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 o Office consultation by appointment is required o Must provide a signed WCHD Kitchen/Commissary Sharing Agreement Form is available on our website UPDATED YEARLY o 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 own 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. o There must be a designated and separate space provided for equipment and food.

12 How can I find a licensed approved commissary? 2. Closed commercial facility o Must follow the permitting procedure to re-open and all applicable fees will apply o Commissary Sharing Agreement form is not approved for this purpose o Plan review may be required o If plan review is not required, a change of owner inspection with a fee is required o Approval from Building Department, Fire Department and Sanitary District is required prior to obtaining a food permit. o If cooling of potentially hazardous foods or complex food preparation is involved, vendor is required to obtain a Risk 3 commissary food permit o Cooling potentially hazardous foods or complex food preparation is not approved at the market 3. Out of County Approved Commissary o Must provide a copy of valid food permit. UPDATED YEARLY o Must provide a copy of the most recent Health Dept. inspection report o Must provide a signed Licensed Commissary/Kitchen Sharing Agreement or comparable document approved by vendor s local respective Health Department.

13 Farmers Market Fees Risk 1 organizer s permit- $135 o Covers all vendors selling whole produce or prepackaged non-potentially hazardous products meeting all food code requirements o Must submit a signed organizer s written agreement form which can be found on our website. UPDATED YEARLY AND ONE PER LOCATION Service fee for inspection- $75 o Any food/beverage vendors found operating without prior approval from Winnebago County Health Department will be inspected for a fee o Booth will receive a special event inspection report Risk 1 vendor s permit-$135 o Vendor must follow the permitting procedure o Check submittal requirements o Commissary is required o 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 o 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

14 Farmers Market Fees (continuation) Risk 2 vendor s permit-$235 o Vendor must follow permitting procedure o Commissary is required o Check submittal requirements o For concessions handling unwrapped potentially hazardous cooked/prepared products Examples: Concessions for pizza, pasta, café with potentially hazardous ingredients, ice cream by the scoop o 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) o Office consultation by appointment is required o Register with the Winnebago County Health Department YEARLY -Form available on our website o Attach a copy of a valid IDPH Managers Sanitation Certificate to the WCHD Registration form Approved vendors with IDPH Sampling Certificate. Registration fee-$25 o Office consultation by appointment is required o Register with the Winnebago County Health Department to utilize this certificate. UPDATED YEARLY-Form available on our website o Attach a copy of a valid IDPH Sampling Certificate to the WCHD Registration form o 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

15 Submittal Requirements 1. Signed complete menu o Specify all items to be prepared from scratch o 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 o List of food distributors for vendors selling pre-packaged food items o Copy of a valid food permit license of the commissary o Eggs vendors must provide a copy of their Egg License issued by IDOA o 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.) o A copy of a valid commissary license issued by local, state or federal enforcement agency o Most current inspection report if commissary is out of Winnebago County o 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. o Attach to the food permit application or WCHD Registration form for sampling

16 Submittal Requirements(continuation) 4. Required credentials for certain vendors o 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 o 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 o Hand washing station o Adequate approved hot holding units. Provide specification sheet or pictures Ex. Steam table, hot holding cabinets o Adequate approved cold holding units. Provide specification sheet or pictures Ex. Chest freezer, mechanical refrigeration, insulated coolers o Sanitizing bucket station for wiping cloths-provide test strips and sanitizer o Three containers for utensil washing if necessary. It is recommend all washing be done at commissary and bring extra utensils o Must have paved surface or approved temporary flooring o 3-sided tent. Approved material screening with at least 16 mesh per one inch or tarps

17 Submittal Requirements(continuation) 6. Mobile unit layout (This requirement only applies to Farm Market Operations) o Hand washing station-may have similar set up as tent o Adequate approved hot holding unit(s) Provide specification sheet or picture Ex. Steam table, hot holding cabinets o Adequate approved cold holding unit(s) Provide specification sheet or picture Ex. Chest freezer, mechanical refrigeration, insulated coolers o Sanitizing bucket station for wiping cloths-provide test strips and sanitizer o 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 o Potable water tank- must be clean and adequate size o Provide a food grade hose to supply potable water to the mobile unit o All hoses connected to City water must have a back flow prevention device o 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 o Photograph of each hot and cold holding units thermometer o Photograph of at least one thermometer designed for taking food temperatures o Range of 0 F-220 F and highly recommended digital thermometers (accuracy+/-2 F) o MSDS sheet or pictures of approved sanitizer and test kits

18 Labeling Every food prepackaged in advance of retail sale must bear the following information in English on its label. othe common and/or usual name of the product othe name, address and zip code of the manufacturer, processor, packer, preparer or distributor othe net contents of the package oa list of ingredients in the order of their predominance by weight with ingredients shown by their common or usual name oa list of any artificial color, artificial flavor or preservative used

19 Hand Washing Requirements Handwashing is required when produce or any food item is sliced, cut or prepared on-site or 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 one s hands into a waste receiving bucket of equal or 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.

20 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

21 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. o 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.

22 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. o Required holding temperature during storage, transportation and distribution is 45 F or lower. o Once at the Farmers Market, the eggs shall be held at 41 F or below.

23 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 organization) Must provide approval from the Health Department prior to operating 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.

24 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.