Food Safety Tips . . . at Farmers' Markets

Cleanliness and sanitation:

Purchase from vendors who follow safe food-handling practices. If samples are provided, make sure they are offered in a clean and sanitary manner. For example, does the vendor regularly sanitize knives used to cut fruit for customers to taste?

Labeling:

If you purchase processed foods like jam or cookies, check to see if the container is labeled with the product name, net weight, and name, address, and phone number of the producer. Products with more than two ingredients also need to list the ingredients in the order of predominance, with the ingredient present in the largest amount listed first.

Temperature:

If you buy prepared foods such as hot dogs or potato salad, make sure hot foods are kept hot, cold foods are served cold, and everything is kept clean.

Timing:

Make the market your last stop. Don’t leave food in the car while you run errands. Bacteria can grow rapidly at the temperature inside your car or trunk. If necessary, use a cooler and plenty of ice.

Transport:

If you live a distance from the market, take a cooler or ice packs to transport perishable items like meat, dairy products, and prepared foods. Proper packaging of these items will limit the possibility of cross-contamination.

Sources:

Wyoming Farmers Marketing Association and Wyoming Department of Agriculture (WDA), Consumer Health Services (CHS). 2009 Farmer’s Market Food Safety Training. Available through WDA CHS, 22219 Carey Avenue, Cheyenne, WY 82002

Safe food facts for farmers’ markets. 2010 Colorado Farm Fresh Directory. Accessible at http://www.cde.state.co.us/artemis/ag/ag166internet/AG1662010internet.pdf