Keeping Food Safe at Farmers Markets - Arlingtonva
Keeping Food Safe at Farmers Markets Match the foods you plan to sell with requirements to keep them safe
• e.g. baguette, pickles
• Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation • Avoid touching food with bare hands • Wash hands with clean water and soap or clean with chemicallytreated hand wipes • Protect food from contamination, like sneezing, coughs, or birds • Keep hot food at 135oF or higher • Keep cold food at 41oF or lower • Ensure ability to wash utensils on site using 3 containers •
e.g. quiche, focaccia, empanadas
Packaged TCS Foods
• Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation • Avoid touching food with bare hands • Wash hands with clean water and soap or clean with chemically-treated hand wipes • Protect food from contamination, like sneezing, coughs, or birds • Have extra utensils for serving
TCS foods prepared or reheated on site
Non-packaged pre-made TCS foods
Non-packaged non-TCS foods
TCS (Time/Temperature Control for Safety) foods are foods that must be kept hot or cold to prevent the growth of germs that can make people sick. • Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation if you are preparing food(s) • Wash hands with clean water and soap or clean with chemically-treated hand wipes • Keep hot food at 135oF or higher • Keep cold food at 41oF or lower • e.g. cheese, milk, meat, eggs, egg salad, meat pocket sandwiches
• • • • • • • • •
•
Obtain a Certified Food Manager’s Card Obtain a licensed base of operation Avoid touching food with bare hands Ensure ability to wash hands with clean water and soap or clean with chemicallytreated hand wipes Protect food from contamination, like sneezing, coughs, or birds Keep hot food at 135oF or higher Keep cold food at 41oF or lower Ensure ability to wash utensils on site using 3 containers Check with Fire Prevention if cooking with propane
e.g. guacamole, burgers, pizza
Vendors do NOT require a health license and may provide onsite sampling if they sell ONLY: • Whole, uncut produce and vegetables (e.g., melons, apples) and/or • Prepackaged non-Time/Temperature Control for Safety foods (e.g., prepackaged fruit pies, prepackaged roasted nuts)
• e.g. baguette, pickles
• Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation • Avoid touching food with bare hands • Wash hands with clean water and soap or clean with chemicallytreated hand wipes • Protect food from contamination, like sneezing, coughs, or birds • Keep hot food at 135oF or higher • Keep cold food at 41oF or lower • Ensure ability to wash utensils on site using 3 containers •
e.g. quiche, focaccia, empanadas
Packaged TCS Foods
• Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation • Avoid touching food with bare hands • Wash hands with clean water and soap or clean with chemically-treated hand wipes • Protect food from contamination, like sneezing, coughs, or birds • Have extra utensils for serving
TCS foods prepared or reheated on site
Non-packaged pre-made TCS foods
Non-packaged non-TCS foods
TCS (Time/Temperature Control for Safety) foods are foods that must be kept hot or cold to prevent the growth of germs that can make people sick. • Obtain a Limited Certified Food Manager’s Card • Obtain a licensed base of operation if you are preparing food(s) • Wash hands with clean water and soap or clean with chemically-treated hand wipes • Keep hot food at 135oF or higher • Keep cold food at 41oF or lower • e.g. cheese, milk, meat, eggs, egg salad, meat pocket sandwiches
• • • • • • • • •
•
Obtain a Certified Food Manager’s Card Obtain a licensed base of operation Avoid touching food with bare hands Ensure ability to wash hands with clean water and soap or clean with chemicallytreated hand wipes Protect food from contamination, like sneezing, coughs, or birds Keep hot food at 135oF or higher Keep cold food at 41oF or lower Ensure ability to wash utensils on site using 3 containers Check with Fire Prevention if cooking with propane
e.g. guacamole, burgers, pizza
Vendors do NOT require a health license and may provide onsite sampling if they sell ONLY: • Whole, uncut produce and vegetables (e.g., melons, apples) and/or • Prepackaged non-Time/Temperature Control for Safety foods (e.g., prepackaged fruit pies, prepackaged roasted nuts)
