Correction

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.

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.