Eric Kepf and Mandy Bartel recently hosted two Farmers' Markets Food Safety Training courses. Check out this valuable tool for #FoodSafety and safe food handling.

1. Welcome
Visit us online at www.HCPH.org
Find us on Social Media @HamCoHealth

2. Farmers’ Markets
April 15, 2013
Mandy Bartel, M.S., R.S.
(513) 946-7842
Mandy.Bartel@hamilton-co.org
Eric Kepf, R.S.
(513) 946-7835
Eric.Kepf@hamilton-co.org

3. Who We Are?
 Hamilton County Public Health
 Works with community to protect the public health &
environment
 Provides education, inspections, health care coordination
and data analysis
 Goal:
 To ensure that the citizens of Hamilton County are safe
from disease, injury and contamination

4. Who We Serve?
 We serve all of Hamilton County, except for:
Cincinnati, Norwood, Sharonville & Springdale

5. Why Are We Here?
 There was little
oversight at farmers’
markets.
 The types of food
offered has
expanded.
 Farmers’ markets
have become more
popular with the
push towards local,
healthier foods.

6.  In 2010, there was a
foodborne illness
outbreak from a
vendor at a church
festival
 Dozens of people
sick.
 The vendor and
church believed he
was exempt from
licensure
 As a result, we
reached out to places
that were previously
thought to be exempt
from our inspection:
 Fish Frys
 Church Festivals
 Farmers’ Markets
 Farm Markets
Many vendors were not
meeting the exemption
requirements

7. Where Have We Been?
 Anderson Farmers’ Market
 Wyoming Farmers’ Market
 Loveland Farmers’ Market
 Madeira Farmers’ Market
 Harrison Farmers’ Market
 Silverton Farmers’ Market
 Lettuce Eat Well Farmers’
Market
 Colerain Farmers’ Market
 Montgomery Farmers’
Market
 GE Farmers’ Market
 Kenwood Towne Center
Farmers’ Market
 Cheviot Farmers’ Market
 Raymond Walters Farmers’
Market
 Sycamore Senior Center

8.  Farmers’ Market
 “A location where producers congregate to
offer food items for sale.”

9. Regulation
The farmers’ market itself is not regulated by
any entity, however most farmers’ markets
register with the Ohio Department of Agriculture
to gain exemptions to sell certain food items.

10. Registered Farmers’ Markets
 Farmers’ Markets register with ODA to gain other
exemptions. Registration is FREE.
 Commercially packaged, non-TCS foods with display size of
less than 100 cu. ft.
 Can keep more in storage or in vehicle
 Cottage foods
 Maple syrup
 Sorghum
 Honey
If the market is not registered, they cannot
sell the above food items.

11. Registered Farmers’ Markets
 If a vendor is selling food that does not meet
an exemption, they must be licensed by the
Local Health Department
 ODA inspects registered farmers’ markets
only.
 If ODA inspects a registered farmers’ market
and finds a vendor who requires licensure from
local health department, they will notify the
LHD.

12. What Foods are We Seeing At
Farmers’ Markets?

13. Produce
 If produce is fresh
and
unprocessed, nothing
is needed of the
vendor.
 No license needed

14. Maple Syrup, Sorghum, Honey
 Maple Syrup
 At least 75% of the tree sap
used must come from trees
owned by the producer
 Sorghum
 At least 75% of the sorghum
used must come from grains
owned by the producer
 Honey
 At least 75% of the bees
used/honey collected must be
owned by the producer

15. Cottage Foods
 Cottage Food
Production Operation:
A person who, in the
person’s
home, produces food
items that are not
potentially hazardous
foods, including bakery
products, jams, jellies, c
andy, and fruit butter.

16. Cottage Foods Can be Sold:
 Directly to the end customer from home provided
there is no retail space
 Websites, Facebook, etc.
 Licensed retail food stores
 At farm markets
 At farmer’s markets
 To a licensed restaurant to be used in the
preparation of food

17. Cottage Foods
 Cookies
 Breads
 Brownies
 Cakes/Cupcakes/Cake Pops
 Fruit Pies (most)
 Muffins
 Candy
 No Bake Cookies
 Chocolate Covered
Pretzels/Marshmallows
 Roasted Coffee, whole or ground
 Potato Chips
 Dry Pasta
 Dry Baking Mixes in Jars
 Dry Cereal
 Dry Herbs, Herb Blends, Seasoning
Packets
 Dry Tea Blends
 Jams/Jellies
 Fruit Butter
 Granola/Bars
 Pizzelles
 Popcorn - Popped/Balls/Kernals
 Unfilled, baked donuts
 Waffle Cones
 Trail Mix
Any dried fruit used in above items
must have been commercially
processed/packaged before using as
an ingredient

18. Cottage Food Labeling
 Labels must include:
 The name AND address of the business of the cottage food
production operation
 The address can be replaced by a phone number if the cottage food
production operation is listed in phone book/directory under the
same name.
 The name of the food product
 The ingredients of the food product, in descending order of
predominance by weight
 The net weight or volume of the food product (in metric
and U.S.)
 The statement, in ten-point type: “This product is home
produced.”

19. Cottage Food Labeling - Statement
 “This product is home
produced.”
 This statement signifies
that the food in the
packaging was made in
a private home and is
not subject to licensure
or inspection by any
agency.

20. Cottage Foods – Ingredient Lists
 Complex ingredients
must be broken down
 For Example:
 Peanut butter in a
peanut butter cookie
cannot be listed on the
cookie label simply as
“peanut butter.”
 All ingredients of the
peanut butter must be
listed on the label

21. Cottage Food Labeling - Allergens
 Allergens must be listed on the food label if
they are present in the product.
 Many options:
 List:
 Allergens: Nuts, Soy
 In ingredient list
 Flour (Wheat), Whey (Milk), Sugar, Cornstarch
 Statement
 This product contains: Nuts, Eggs

22. The 8 Common Food Allergens
 Milk/Dairy Products
 Eggs/Egg Products
 Fish
 Shellfish
 Wheat
 Soy/Soy Products
 Peanuts
 Tree Nuts

23. Cottage Food Labeling – Nutritional
Claims
 If a nutritional claim is
made, nutritional analysis is
required and FDA labeling
requirements must be met.
 “Low Salt”
 “Low Fat”
 “Low Carb”
 “High Protein”
 Any number of others. Try to
discourage cottage food operators
from making nutritional claims.

24. NOT Cottage Foods
 Pumpkin butter
 Herbs dried using a dehydrator
 Filled and/or fried donuts
 Fruit pies (some)
 Pumpkin pies
 Sweet potato pie
 Cream Pies
 Custard/Custard pies
 Cheesecake
 Meringue pies
 Mustard/Ketchup
 Soft Pasta
 Pickles
 Barbeque Sauce
 Salsa
 Pesto
 Relish
 Oil/herb mixes
 Foccacia Breads
 Ice Cream/Gelato
 Meat, Fish, Dairy, Eggs
 ROP’d foods (except jam/jelly)
 Any food being handled or
prepared onsite
 Any food on the approved cottage
food list that is not packaged prior
to arrival at the point of sale.
 Any food on the approved cottage
food list that is not properly
labeled

25. Cottage Food
 Any food on the previous slide must be
prepared and packaged in a licensed and
inspected facility.
 A temporary or mobile license would be
required for:
 Any TCS foods being hot held or cold held.
 Any foods being physically handled or not
prepackaged.

26. TCS FOOD
 Stands for Time and
Temperature Control
For Safety Food
 Food items that
require temperature
control to keep
bacteria from
growing
 Mobile or temporary
license required
 Cold Held Foods
 Under 41°F
 Hot Held Foods
 Above 135°F
 TCS foods held
between 41°F and
135°F can grow
pathogens and cause
foodborne illness

27. Mobile Licensure
 $48.55 per year
(HCPH)
 Must be licensed
where mobile unit is
stored.
 Other Counties
 Other States – We
will license if you
operate in our
jurisdiction.

28. Mobile Requirements
 Cold storage below
41°F
 Hand sink with hot
water/plumbing
 If handling food
 3-bowl sink with hot
water/plumbing
 If there are utensils
used
 Food protected from
contamination
 Hot holding foods
above 135°F
 If hot holding
 Cooking equipment
adequate and clean
 If used

29. Mobile Units
 Original license on-
site, not a copy
 Inspectors will verify the
setup and menu match the
back of license
requirements
 If the vendor cannot
produce a current, original
license, they must obtain a
temporary license in the
field or cease to operate
 Inspector discretion – Can
do a mobile inspection at
any time

30. Temporary Licensure
 $23.60 per event
(HCPH)
 One person/business
cannot obtain more
than 10 per year.
 Less-stringent
requirements than
mobile.
 Can take payment in
the field with CC

31. Temporary Operation
Requirements
 Cold storage below
41°F
 Means of washing
hands
 If handling food
 3 tub setup for
dishwashing
 If there are utensils
used
 Food protected from
contamination
 Hot holding above
135°F
 If cooking/hot
holding
 Cooking equipment
adequate and clean
 If used

32. Samples
 Foods are only
regulated if they are
sold.
 Samples, if there is no
cost, are exempt from
all requirements
 Suggested Donations
 Coupled Items

33. The Following Foods All Require
Temporary
Or
Mobile
Licensure
Unless the foods have been lab tested with documentation
that they are non-TCS (shelf-stable)

34. Meat/Poultry/Game Animals
 All meat/poultry sellers must have a mobile or
temporary license
 Meat/poultry must be kept cold under 41 degrees F
 All meat/poultry sellers at a farmers’ market
must be inspected by ODA or USDA and
packaging must bear a stamp
 Wherever meat or poultry is stored prior to making
it to the farmers’ market, that location must be
registered as a “Food Processing Establishment.”

35. Food Processing Establishment
 Licensed/inspected by
ODA
 Where food is
processed, packaged,
produced, held, or
handled for distribution
to another location for
wholesale

36. Eggs
 All egg sellers must have a
mobile or temporary license
 Eggs must be kept cold
under 45 degrees F at all
times
 All egg sellers at a farmers’
market must be inspected by
ODA and cartons must bear
a stamp
 Flocks of less than 500
chickens – register with
ODA
 Flocks of more than 500
chicken – inspected by
ODA

37. Cheese
 All cheese sellers must have a
mobile or temporary license
 Cheese must be kept cold under
41 degrees F
 Coolers or mechanical refrigeration
 If prepackaged, must meet labeling
requirements
 Cheese must have been produced
from a licensed/inspected source
meeting milk/dairy product
requirements

38. ODA Home Bakery Foods
 Items such as custard
pies, meringue
pies, cheesecakes, sweet potato
pies, etc. are allowed to be
produced at home under ODA
Home Bakery license
 If found at a farmers’
market, inspectors will verify that
the producer holds licensure
 A temporary or mobile license is
required of this vendor due to
these foods being considered TCS
 Must be kept under 41°F
 Must be labeled if sold packaged

39. Canned/Jarred Salsas, Barbeque
Sauce, Pasta Sauce Etc.
 These items must be
produced in a licensed
facility that has an ODA
canning license.
 Canning implies a hot pour
into can/jar that pulls a
vacuum.
 If not held under
refrigeration, the product
must have been tested to
prove it is non-TCS
 If held under refrigeration, the
vendor would need a
temporary or mobile license
 Cannot be made at
home. EVER.

40. Packaged Salsas, Barbeque Sauce, Pasta
Sauce, Hot
Sauce, Pesto, Hummus, Relish, Dressings, Pickle
s, Etc – NOT CANNED
 These items must be
produced in a licensed
establishment.
 If not held under
refrigeration, the product
must have been tested to
prove it is non-TCS
 If held under refrigeration, the
vendor would need a
temporary or mobile license
 Labeling requirements
 Cannot be made at
home. EVER.

41. Flavored Oils
 Unless tested and proven
non-TCS, these products are
to be considered a TCS food
and must be kept
refrigerated
 The concern is the potential
for growth of clostridium
botulinum
 If TCS, the vendor must be
licensed as a mobile or
temporary and refrigerate
 Labeling requirements if
prepackaged

42. Shaved Ice/Sno-Cones
 Ice is considered a non-
TCS food
 Handling of non-TCS
foods require a mobile
or temporary license

43. Bread/Baked Goods Vendors
 Usually considered a
non-TCS food
 Handling of non-TCS
foods require a mobile
or temporary license
 If prepackaged, non-
TCS, and less than 100
cu. ft., no license is
required
 Labeling requirements if
prepackaged

44. Focaccia Bread
 Focaccia bread typically contains
baked TCS food items such as
tomatoes, pepperoni, cheese, saus
age, etc.
 Unless tested and proven non-
TCS, these products are to be
considered a TCS food and must
be kept refrigerated under 41°F
 If TCS, the vendor must be licensed
as a mobile or temporary
 Labeling requirements if
prepackaged

45. Cartoned Ice Cream / Gelato /
Italian Ice
 TCS Food
 Cold holding under 41°F
 Would require a mobile
or temporary license
 Labeling requirements if
prepackaged

46. Dipped Ice Cream / Gelato /
Italian Ice
 Would require a
temporary or mobile
license due to:
 TCS food
 Handling
Must come from an
approved source

47. Machine Ice Cream / Frozen
Yogurt
 Would require a temporary or
mobile license due to:
 TCS foods
 Handling
 Must come from an approved
source
 Mix must be kept below 41°F
 Machine must be kept clean to
sight and touch

48. Juice
 Fresh juice pressed onsite
requires a temporary/mobile
license
 Cutting produce
 Equipment that needs cleaned
 Bottled juice must have
come from a licensed
facility with a canning
license from ODA
 Labeling requirements
 Temporary or mobile license
required unless the juice has
been tested and proven to be
non-TCS

49. Hard Pasta
 Hard pasta is non-
TCS
 Cottage food if
packaged
 No licensed required
if packaged
 Labels

50. Soft Pasta
 Soft pasta is a TCS
foods
 Keep under 41°F
 Mobile or temporary
license required
 Handwashing sink if
not packaged
 Labeling

51. Cut Leafy Greens
 If the core has been
cut, chopped, split, etc. then
the greens are TCS
 Spring mixes/mixtures
 Spinach
 Cut leafy greens require:
 Cold holding under 41°F
 Mobile or Temporary License
 Handwashing if handling
greens

52. Can you think of any foods we
haven’t covered?

53. Raw Milk / Herd Sharing
 Raw Milk cannot be sold
onsite at farmers’ market
or any licensed FSO/RFE
 Customers can buy herd
shares from the farmer at
the farmers’ market and
pick up raw milk from
farmer at a later date
 Buying a herd share means
the customer is part-owner
of the cow

54. Jerky
 Must be made in a
licensed facility with
a variance from
ODA (if shelf stable)
 No mobile or
temporary if made in
a licensed facility
 Packaged
 Labeled

55. Wholesaling
ODA refers to
wholesaling as the sale
of a packaged product
off-site of where it was
produced
Contact ODA if you
think you might need a
wholesaling license
(614) 728-6250

56. What to do if a sanitarian (us)
shows up at your farmers’
markets…

57. Identification
 Inspectors will
identify ourselves to
the market managers
and all vendors
inspected
 Uniforms
 Logo Shirts, Hats, ID
Badges

58. Vendors
 Inspectors will check
food items for safety
and compliance with
applicable codes
 Holding Temperature
 Labeling
 Approved Source
 Storage
 License

59. Approved Source
 Food is:
 Produced in a
licensed and
inspected facility
 A cottage food
 Properly labeled
 Completely exempt
from licensure

60. Un-Approved Source Food
 If food is deemed not
to be from an
approved source,
vendors will be
asked to:
 Stop selling specific
food item(s)
 Cease operation
completely
 Examples:
 Foods made at home
 (Not cottage foods)
 Cottage foods
improperly labeled
 Foods made in
facilities without
proper licensure

61. Unsafe Foods
 Inspectors will
require vendors stop
selling foods that are
unsafe:
 Temperatures
 Bare hand contact
 No handwashing
 Approved sources
 Sick employees

62. Mobile License
 All licensed mobile
units operating at a
farmers’ market will
be checked
 Original license on-
site
 Setup verification
 Inspection may be
performed

63. Temporary License
 Apply 10 days before
event
 Have all
requirements before
operation:
 Temperatures
 Handwashing
 Utensil Washing
 Food Storage
 If you have not
obtained a license
and require one, you
must:
 Pay at the event with
a credit card, or
 Cease operation

64. Review
 Contact us with questions
 Communication is key
 Know if you need a license
 Get it. Have it.
 Approved sources
 Food safety
 The ultimate goal is to prevent illness and ensure
all food is safe

65. Questions?