The purpose of this requirement sheet is to provide guidance regarding the minimum standards for High-Risk Satellite food service operated in conjunction with a Farmer’s Market.

Definitions:

Farmers' Market means a place of business where the actual producer of farm products can bring the products for direct sale to consumers. The term includes a place of business where a person rents space to producers for the sale of farm products.

High-Risk Food means a food that is capable of supporting the rapid and progressive growth of infectious, toxigenic or other harmful microorganisms. Some examples include: poultry including eggs, pork, fish, dairy products, and sliced melons.

High-Risk-Food Satellite Food Establishment means any food establishment at or associated with a farmers' market that sells potentially hazardous foods. This could be either packaged or unpackaged.

1. Types: Farmer’s market High-risk Satellite Permits are subcategorized as:
   1. Packaged potentially hazardous foods (PHF)
   2. Handling of Potentially Hazardous Foods (PHF)

All farmer’s market High-risk Satellite Permits must:

1. Meet all applicable requirements of Farmer’s Markets and Ancillary Food Establishments;
2. Be site-specific for each farmer’s market location;
3. All food products must be from an approved source;
4. Have NSF or equivalent equipment, wares, and food contact surfaces, where applicable;
5. Be within 200 feet of an approvable restroom (functional commode, hot & cold pressurized water service, dispenser-fed soap & towels, ventilated with self-closing door). Use Authorization Letter required from restroom owner;
6. Have a remote permitted support kitchen/commissary (use authorization letter required from support kitchen/commissary permittee), that is capable of supporting the proposed operation (operation plan must be submitted in writing);
7. All food transport equipment must be National Sanitation Foundation International (NSFI) or equivalent, and capable of maintaining required temperatures and providing protection from contamination. All equipment and wares must be transported to the support kitchen for cleaning;
8. Be capable of maintaining required temperatures of, and protection from contamination for, all food products;
9. Specific Requirements :
   1. Packaged foods (PHF):
      1. Above (1) A-H;
      2. NSFI or equivalent refrigeration or hot-holding equipment with an approved power source to support written menu plan;
   2. Food handling (PHF):
      1. All of the above ;
      2. A self-contained or permanently plumbed hand-washing station with hot & cold water service under pressure. A self-contained hand-washing station must be NSFI or equivalent, and must be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot-water, and 7.5 gallons of waste water.
      3. Outdoor operation must have overhead protection.
      4. Operations must provide customer interface food-shield protection as necessary.
      5. Adequate vermin control must be present and open-air food handling may be conditionally limited on the permit.
      6. Facility may be required to have a rinse/dump-sink in addition to the hand-washing station.
   3. A Food Establishment Plan Review Application Worksheet PDF (94 KB) must be completed for this subcategory, and must include a comprehensive operational food-handling plan.