Farmers’ Markets Walkthrough 9

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Farmers' Markets Walkthrough 9

Review Question

Question: How could you change the presentation of the pictured food to make it safe to sample at a farm market or farm stand?

A.) Food needs to be on ice (kept cool).
B.) Vegetables should be on a plate.
C.) Both A & B.

Produce samples need to be kept cool and on a plate.


Dips and cut vegetables are kept cold (e.g. on ice) or have a label with a time to discard.

Food is placed on clean dishes, not directly on a crate or table.

Tongs or toothpicks are provided to pick up samples.

Farmers' Markets Walkthrough 9

Additional Guidelines and Recommendations

  • A food safety plan needs to be in place before sampling food at a farmer’s market.
  • All employees must be trained on the food safety plan and how to sample food safely.
  • If food is prepared on site (e.g. slicing produce to provide sample), fresh utensils are used or some method of washing utensils is utilized.
  • All food contact surfaces at the market must be cleaned and sanitized.
  • Produce should be kept cool and handled appropriately to prevent damage.
  • Monitor guest handling of produce to prevent contamination from guests.
  • Handwashing and restroom facilities must be available for vendors and farmers’ market staff.
  • Check for, and comply with, all local and state food safety regulations.

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