selling food at farmers markets out of a van

[steveh2112]

does anyone know the legalities of selling food at an open air event like a farmers market? i'm thinking either pre-cooked or cooked in the van Thai curries, sold in plastic or cardboard containers.

i'm sure there is some kind of health dept permit required, just no idea how you would go about that.

anyone tried?

 

[Almost There]

does anyone know the legalities of selling food at an open air event like a farmers market? i'm thinking either pre-cooked or cooked in the van Thai curries, sold in plastic or cardboard containers.

i'm sure there is some kind of health dept permit required, just no idea how you would go about that.

anyone tried?

Most all of the food vendors at a flea/farmers' market or a festival are all local simply because of the health department rules.

Each county/town/city has their own set of regulations which each and every food vendor must meet. If it's a portable set up that sells ready to eat food at least some jurisdictions have a health inspector come out for an onsite inspection before opening time.

If it's pre-packaged food for take home like jams etc, then the premises where it was manufactured have to have their particular inspection and licensing done. But then you're into federal packaging regulations.

I did 14 years of art/craft/market shows all over the eastern seaboard of the US and it was a common topic of discussion after hours about what they went through.

 

[Terry]

Pensacola has a few regulations but a lot of people that do that kind of business, mostly Bar-B-Que, just work on the weekend when the inspectors don't work.

 

[Almost There]

Pensacola has a few regulations but a lot of people that do that kind of business, mostly Bar-B-Que, just work on the weekend when the inspectors don't work.

Ha, they pay someone overtime if they have to. I've seen staff from the health department, maybe not in Pensacola but in other counties in Florida, out there checking the food vendors at craft shows on a Saturday.

If it's a barbecue place that already has a S&B location in the county, then they're already approved.

Mostly you have to have your temporary permit by 5PM Friday and if you don't have it, the owner/host of the market won't let you open. They have their own licenses to protect.

Personally, I'm glad that food vendors have to be inspected and approved etc, etc the way they do. It's our first line of defense against food preparation gone wrong from a safety aspect.