HomeMy Public PortalAboutFarmers' Market ConditionsTOWN OF BREWSTER
2198 MAIN STREET
BREWSTER, MA 02631
PHONE: (508) 896-3701 EXT 1120
FAX: (508) 896-4538
BRHEALTH@BREWSTER-MA.GOV
WWW.BREWSTER-MA.GOV
OFFICE OF
HEALTH DEPARTMENT
BREWSTER BOARD OF HEALTH CONDITIONS
FOR FARMERS’ MARKET & FARMERS’ MARKET FOOD VENDORS
1. Registration and permit applications shall be submitted for review two (2) weeks prior to the
market event.
2. Food Permits must be posted on-site along with other applicable permits.
3. Only foods approved by the Brewster Board of Health or its Agent may be sold. Examples include
but are not limited to the following:
a. Herbed vinegars are allowed with proper permitting – vinaigrettes, and garlic or herbs
in oil are not permitted.
b. Baked goods are allowed with proper permitting – cream filled pastries or other baked
goods with potentially hazardous fillings or toppings are not allowed.
c. Jams and jellies are allowed with proper permitting – perishable foods that require
refrigeration, such as cut fruit and vegetables, tomato and barbeque sauce, pickled
products, salsa, relishes, salad dressing and apple sauce are permitted provided that the
product is processed in a licensed food processing or manufacturing facility.
d. Seed Sprouts are considered potentially hazardous and are not allowed to be sold
without proper permitting. Seeds for sprouting must be accompanied by proper
documentation to show that they are for human consumption. (per MA FPP)
e. Micro-greens as are produced in and harvested from soil are considered an agricultural
product that has not been altered and are allowed.
f. The sale of any smoking blend, alternatives, or any smoking product is prohibited at
the farmers’ market.
g. Any items considered to be cosmetics (such as lipstick/lip balm, skin creams, lotions,
perfumes, shampoos, toothpastes, deodorants etc. as defined by the Federal Food, Drug
and Cosmetic Act) are subject to federal regulations and must comply with such
regulations including labeling.
h. Any other items not listed in this section will be reviewed on a case by case basis to
assess the safety of the product sold.
4. Bottled honey - must use sterile jars and lids with proper labels.
5. Maple syrup – must use sterile jars and lids with proper labels.
6. Eggs must be cleaned and must be held at or below 45⁰ F from the time of collection through the
time of sale at the market.
7. All retail food vendors selling value added products must operate from a licensed food
establishment.
8. All processed food items must be properly labeled as required by the state.
9. Adequate restroom facilities must be available to all food-handlers.
10. Convenient, easily accessible handwashing facilities must be made available either by the
“Market” or the individual farmers’ market limited food service permit holder.
11. Bare hand may not contact ready to eat foods. Suitable utensils shall be used such as deli tissue,
spatulas, tongs, single use gloves etc. for the handling and service of ready to eat foods.
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12. All equipment, utensils, containers, etc. shall be in clean, sanitary condition. Where there are no
ware-washing facilities obtainable, spare sets of work utensils shall be available.
a. All potentially hazardous foods (time/temperature control for safety food) must be
maintained at 41⁰ F or below or at 140⁰ or above at all times through the products
transportation to the market and its storage, display, and service at the market.
b. A properly calibrated, stem type thermometer must be available for testing
time/temperature control for safety foods. The thermometer must be properly cleaned
and sanitized before each use.
c. All hot and cold holding (mechanical units or coolers with ice) must be monitored, and
logged hourly for proper holding temperatures.
13. Foods shall not come in direct contact with water or un-drained ice. Water / ice cannot be
directly discharged / disposed of on top of the ground.
14. Foods displayed in bulk shall be in covered containers and dispensed with a utensil, single-use
glove or single use paper sheet.
15. Vendors selling shellfish must have shellfish tags available on site and maintained for a minimum
of 90 days.
16. All food products shall be handled and stored in a safe and sanitary manner that prevents
contamination including but not limited to protection from insects, animals, and rodents; storage
of food and containers shall be up off the ground (minimum of 6 inches)
17. All food handlers must wash their hands after utilizing the toilet facilities, eating, changing tasks,
changing gloves, or when hands become contaminated.
18. All carts, coolers, tables, grills and other equipment shall be pre-cleaned and sanitized before the
event and transported in such a way as to prevent contamination.
19. Food handlers shall wear clean outer garments, hair restraints, and utilize good hygienic
practices.
20. Garbage and waste water must be disposed of in a sanitary manner and the premises shall be kept
clean.
21. Containers with covers shall be available on site for disposal of recyclables.
22. A labeled spray bottle of sanitizer prepared at the proper concentration must be on site for
sanitizing all food contact surfaces, utensils, etc.