HomeMy Public PortalAbout2020 Farmers Market Application and Policies FillableLarry Ramdin, MHP, REHS, CHO, CP-FS
Director of Public Health
TOWN OF WATERTOWN
Health Department
Administration Building
149 Main Street
Watertown, MA 02472
Phone: 617-972-6446
Fax: 617-972-6499
www.watertown-ma.gov
2020 FARMER'S MARKET FOOD PERMIT APPLICATION
1) Applicant's Name:
2) Name of Business (if different):
3) Business Street Address:
4) City: State: Zip:
5) Business Telephone:
6) Cell Phone: Webpage:
7) E-mail:
8) List all food and food products to be sold at the Farmer's Market: (Ex: pies, cakes, jams, jellies,
breads, sauces, spreads, etc. Attach a list if that is easier.)
9) List the name and address of distributors, suppliers, meat or poultry packing plants for any product
to be sold at the Farmer's Market not packed or processed at your business location.
10) Processed foods properly packaged and labeled, see enclosed Department of Public Health Labeling
Brochure for labeling requirements: ❑ Yes ❑ No
11) Food Temperature control method to ensure refrigerated/ freezer temperatures are maintained during
Farmer's Market operations: ❑ Ice ❑ Dry Ice ❑ Gas ❑ Mechanical Refrigeration ❑ Other
12) Thermometers available inside coolers and mechanical refrigeration units to measure food
temperatures during Farmer's Market operations. ❑ Yes ❑ No
13) Describe food transportation methods to the Farmer's Market to ensure food is protected from
contamination and food is kept at the correct temperatures.
14) Describe measures to protect food from contamination during Farmer's Market operations:
15) All food is stored at least six inches the ground. ❑ Yes ❑ No
16) All food is not stored under direct sunlight during Farmer's Market operations to prevent
temperature elevation of food products. ❑ Yes ❑ No
17) Single use non -latex disposable gloves provided for handling ready to eat foods. ❑ Yes ❑ No
18) Effective hair restraints provided. ❑ Yes ❑ No
19) Describe means for storage and disposal of rubbish and garbage.
20) Will you be sampling food products? ❑ Yes ❑ No
21) If so, list the type of food you intend to sample:
22) All food samples must be pre -prepared for sampling at the licensed facility where the food is
produced. List type of utensils and equipment used to ensure food products are protected from
contamination.
23) If samples are provided, then a hand wash station must be provided. The hand wash station must
have running water that flows under its own pressure, liquid soap, disposable towels or
mechanical hand drying, and a method to collect waste water. Bottle water with a pull out spout
is acceptable, see attached Hand Wash diagram. Please describe how wastewater will be disposed
in a safe manner.
24) Attach copies of all applicable permits from your local Health Department, the Food
Protection Program of the Department of Public Health, the USDA, the Department of
Agricultural Resources, the Division of Marine Fisheries, or any others that you may have.
25) Vendors conducting food service at the Farmer's Market are required to have a Certified Food
Protection Manager and an individual who has received Food Allergy Awareness training.
Attach a copy of the Certified Food Protection Manager Certification and the Food Allergy
Awareness certification.
26) Attach check for seasonal Farmer's Market permit fee of $50.00. Check payable to "Town of
Watertown."
27) I have read the Watertown Health Department's Farmer's Market Policies — 2020 and will comply
with those policies.
28) Signature of Applicant: Date:
Larry Ramdin, MHP, REHS, CHO, CP-FS
TOWN OF WATERTOWN
Health Department
Administration Building
149 Main Street
Watertown, MA 02472
Phone: 617-972-6446
Fax: 617-972-6499
www.watertown-ma.gov
Director of Public Health
WATERTOWN HEALTH DEPARTMENT
FARMER'S MARKET POLICIES - 2020
1) Anyone wishing to retail sale meat, fish or processed foods (anything other than whole intact
strictly farm -raised produce) must submit an application for a permit to the Watertown Health
Department at least one week prior to participating in the market. The permit fee is $50.00 per
season. A single day $25.00 permit is available for those participating as short-term guests at
the market. Additional requirements will be required for vendors who will be processing and
preparing food products for food service.
2) The Town of Watertown Board of Health Permit must be posted and be visible to customers at
the participant's booth each day of participation at the market.
3) Labels with ingredients and allergens identified must be on packaged products for sale. The
term "organic" may not be used unless it originates from a "certified" organic farm. Meat,
chicken and fish products must have USDA seals if applicable. Price lists must be posted at
each booth. See attached Department of Public Health Labeling Brochure for label
requirements.
4) Scales must be sealed and labeled prior to participation in the market. The Sealer of Weights
and Measures is housed in the Department of Public Works, please contact them to get the
scales sealed.
5) With the exception of whole fish, pre-packaged fish and meat, shellfish, cheese and whole
shell eggs, only shelf stable, non-perishable food products approved by the Watertown Health
Department may be sold at the market.
6) Anyone wishing to add products (other than seasonal produce) after their permit has been
issued, may do so only after requesting and receiving permission from the Watertown Health
Departiiient. This may incur an additional fee.
7) No food preparation, other than for demonstration purposes, shall be allowed on the site of the
market. Food produced during the demonstration may not be served to the public.
8) Samples may be pre -prepared, transported at the required temperature, displayed in small
batches and ideally served to the customer one at a time. Single -service serving items, such as
cups, plates, toothpicks, napkins, etc. can be used to allow each customer to only touch his/her
particular sample. If displayed on a tray, a plastic cover should be over the display to protect
samples from dust and debris.
9) If samples are provided, then a hand wash station must be provided. The hand wash station
must have warm running water, liquid soap, disposable towels, and a method to collect water
waste. Bottle water with a pull out spout is acceptable, see attached hand wash station
diagram.
Watertown Health Department
Farmer's Market Policies 2020
10) If samples are provided, then each vendor must have sanitizing solution at the proper
concentration in the form of a labeled spray bottle or labeled bucket. The solution must be
used for cleaning food contact surfaces and utensils. Test strips must be available. Solution in
a bucket must be monitored and changed as needed. Note: 2 teaspoons of bleach in on gallon
of water will yield an acceptable sanitizing solution.
11) There shall be no bare hand contact with ready -to -eat food products. Vendors shall use tongs,
spatulas, deli tissue, napkins or single -use non -latex disposable gloves to serve ready -to -eat
food products. Bakery items should be pre-packaged in single or multiple serve packages.
12) All food prepared off -site must be prepared, packaged and labeled in a permitted facility;
transported at the proper temperatures and temperatures maintained on -site with hot holding
equipment, ice, dry ice or refrigeration. Food must not come into contact with water or un-
drained ice.
13) Thermometers must be kept in coolers or mechanical refrigeration units to monitor
temperatures.
14) A calibrated food grade thermometer must be on -site to verify cold temperatures of food products
15) All equipment, utensils and containers must be kept in a clean and sanitary condition.
16) All food shall be handled and stored in such a manner so as to prevent contamination i.e.
protected from the sun, covered, stored in clean containers, and kept off the ground. All
prepared foods being sold must be pre -wrapped prior to arrival at the market. Trash bags are
not approved food containers.
17) All vendors retailing food must have an impermeable floor surface that is water resistant and
easily cleanable — acceptable ground cover is 6 mil poly sheet.
18) All vendors shall wear clean outer garments and use hygienic practices.
19) All vendors will keep their hands clean at all times, including washing them after using the
restroom and smoking. An alcohol based hand sanitizer must be available at each booth.
20) There is NO SMOKING or VAPING within the area of the market. Vendors smoking or
vaping outside of the market area must wash their hands prior to returning to their booth.
21) Each vendor is responsible for removing all garbage and trash and leaving the market area
clean and sanitary at the end of the day.
22) Vendors conducting food service at the Farmer's Market are required to have a Certified Food
Protection Manager and an individual who has received Food Allergy Awareness training
onsite during operation of the market.
For additional please contact one of the Health Officers in the Health Department at 617-972-6446.
May 14, 2020
Larry Ramdin, MHP, REHS, CHO, CP-FS
TOWN OF WATERTOWN
Health Department
Administration Building
149 Main Street
Watertown, MA 02472
Phone: 617-972-6446
Fax: 617-972-6499
www.watertown-ma.gov
Director of Public Health
WATERTOWN HEALTH DEPARTMENT
HAND WASH DIAGRAM
Set -Up required items:
1. A five -gallon or larger insulated container kept supplied with warm water (100°F- 120°F) for hand
washing delivered through a continuous -flow spigot or sprout. (No push button spigots)
2. A container for waste water retention (i.e. 5 gallon bucket), which must be disposed of into an
approved sewer or wastewater system once full. 3. Hand soap and paper towels (sanitizers DO
NOT replace hand washing).
EXAMPLE OF HANfWA IH SET-UP
WASH HANDS
ilefprs
• Siartirg to Work
* Handling Rody ro Ear Food
• Changing Gloves
Aft. r
+ Using Resironm
■ ri zing
■ Coughing
• Touchi rrz Raw F0-04
* Touching Face or Hu it
* Eating or Drinking
• IGmptOng 1_'ra715:1.0
* Smoking
* Any thancc ofcomarriineition
5 Gallon ilwrrr&I Cor11.8rrief
Paper
4-- 7046415
5 Callon
4— Discard
Bu(kel
For additional information please contact one of the Health Officers in the Health Department at 617-972-
6446.
May 14, 2020
Minimum Requirements for
Packaged -food Labeling
The Massachusetts Food Protection Program
has prepared this guide to help you develop a
food label that complies with Massachusetts and
federal labeling requirements. For additional
information, please refer to the resources listed
on the back panel.
Foods that Require Labeling
All packaged foods must be labeled in
accordance with Massachusetts and federal
labeling regulations, including all foods intended
for retail sale that are manufactured in licensed
residential kitchens.
For interpretations and assistance with
labeling regulations, please contact:
Food Protection Program
Bureau of Environmental Health
Massachusetts Department of Public Health
305 South Street
Jamaica Plain, MA 02130
Phone: 617-983-6712
Fax: 617-983-6770
TTY: 617-624-5286
Web: www.mass.gov/dph/fpp
Or the U.S. Food and Drug Administration
http://www.cfsan.fda.gov/label.html
Office of Nutritional Products, Labeling, and
Dietary Supplements: 301-436-2371
Minimum Information
Required on a Food Label
The Massachusetts and federal labeling
regulations require the following information on
every food label:
• Common or usual name of the product.
• All ingredients listed in descending order of
predominance by weight, and a complete
listing of sub -ingredients.
Example of a sub -ingredient: Flour (bleached
wheat flour, malt barley, flour, niacin, iron,
potassium thiamine, thiamine mononitrate,
riboflavin).
• Net weight of product.
Dual declaration of net weight, if product
weighs one pound or more.
Example: 1 pound [16 oz.]
• "Keep refrigerated" or "Keep frozen"
(if product is perishable).
• All perishable or semi -perishable foods
require open -dating and recommended
storage conditions printed, stamped, or
embossed on the retail package.
• Once an open -date has been placed on a
product, the date may not be altered.
• Name and address of the manufacturer,
packer, or distributor. If the company is not
listed in the current edition of the local
telephone book under the name printed on
the label, the street address must also be
included on the label.
• Nutrition labeling.
• If a food product has a standard of identity,
the food must meet the standard in order to
be offered for sale under that product name.
• All FDA certified colors.
Example: FD&C Yellow #5, FD&C Red #3
Massachusetts Open -dating Regulation
To comply with the Massachusetts open -dating
labeling regulation, a "sell -by" or "best -if -used -by"
date is required if the product has a
recommended shelf life of fewer than 90 days.
Foods exempt from this requirement include:
fresh meat, poultry, fish, fruits, and vegetables
offered for sale unpackaged or in containers
permitting sensory examination, and food
products pre-packaged for retail sale with a net
weight of less than 11/2 ounces.
Foods may be sold after the open -date if
the following conditions are met:
• It is wholesome and good quality.
• The product is segregated from food products
that are not "past date," and the product is
clearly marked as being "past date."
Health Claims
Heath claims allowed by the FDA on a label are
limited to the following relationships between diet
and disease:
1. Calcium and reduced risk of osteoporosis.
2. Sodium and increased risk of hypertension.
3. Dietary saturated fat and cholesterol and
increased risk of heart disease.
4. Dietary fat and increased risk of cancer.
5. Fiber -containing grain products, fruits, and
vegetables and reduced risk of cancer.
6. Fruits/vegetables and reduced risk of cancer.
7. Fruits, vegetables, and grain products that
contain fiber, particularly soluble fiber and
reduced risk of heart disease.
8. Soluble fiber from certain foods and reduced
risk of heart disease.
9. Folic acid and reduced risk of neural tube
defects.
10. Soy protein & reduced risk of heart disease.
11. Stanols/sterols and reduced risk of heart
disease.
12. Dietary non-cariogenic carbohydrate
sweeteners and reduced risk of tooth decay.
Food Allergen Labeling Resource Information on Labelin
The Food Allergen Labeling and Consumer
Protection Act of 2004 (FALCPA) addresses
the labeling of foods that contain any of the
eight major food allergens.
FALCPA defines
Milk
Egg
Peanuts
Soybeans
"major food allergens" as
Fish
Crustacean Shellfish
Tree Nuts
Wheat
All ingredients that contain a major food allergen
must be labeled, even if they are exempted from
labeling by being a spice, flavoring, coloring or
incidental additive.
FALCPA requires the labeling of food allergens
in one of two ways.
1. In the ingredient statement, include the
common or usual name of the food source,
followed by the name of the allergen in
parentheses. For example: Ingredients: Flour
(wheat), whey (milk)
2. After the ingredient statement, place the word,
"Contains:" followed by the name of the food
allergen. For example: Contains: Wheat, Milk
FALCPA requires that:
• For Tree Nuts, the specific type of nut
must be declared.
Example: almonds, pecans, walnuts
• For Fish and Crustacean Shellfish, the
species must be declared:.
Example: cod, salmon, lobster, shrimp
FALCPA's requirements apply to all packaged
foods sold in the United States, including both
domestically manufactured and imported foods.
Principal display panel
105 CMR 520.101
21 CFR 101.0
Information panel
105 CMR 520.102
21 CFR 101.2
Identity labeling of food
105 CMR 520.103
21 CFR 101.3
Nutrition labeling
105 CMR 520.109
21 CFR 101.9
Misbranding of food
105 CMR 520.118
MGL C. 94 sec. 187
21 CFR 101.18
Mandatory labeling information
105 CMR 520.020
Natural and organic labeling
105 CMR 520.116
Trans Fat
http://www.cfsan.fda.gov/—dms/transgui.html
Allergens
Food Allergen Labeling and Consumer
Protection Act of 2004 (FALCPA) (Public Law
108-282) Guidance for Industry
http://www.cfsan.fda.gov/--dms/alrguid4.html
NOTE: This brochure is only a guide.
Since regulations are amended from time to time, it is
the responsibility of licensees to know and abide by all
current labeling regulations. Always consult official
Massachusetts and federal regulations to ensure
labels are in full compliance.
Massachusetts
Minimum Requirements for
Packaged -Food Labeling
WHEAT BREAD
Ingredients: Flour (bleached wheat flour, malt
barley, flour, niacin, iron, potassium thiamine,
thiamine mononitrate, riboflavin, folic acid),
Sugar, Eggs, Water, Milk, Margarine (liquid
soybean oil, partially hydrogenated soybean oil,
water, salt, whey, soybean lecithin, vegetable
mono & diglycerides, sodium benzoate as a
preservative, potassium caseinate [a milk
protein], artificially colored, FD&C Red #3,
artificially flavored, vitamin A, dalmitate added),
Yeast, Salt
Contains: Wheat, Eggs, Milk, Soy
Sell by: 9/22/08
Net Weight: 1 pound (16 oz.)
The Bakery
412 Main Street
Anytown, MA 01234
Food Protection Program
Bureau of Environmental Health
Massachusetts Department of Public Health
July 2008, 4th edition