Farmer’s Market Manager Requirements

This webpage is intended to provide guidance to those persons wishing to establish a farmer’s market. Individual vendors of food within a farmer’s market must also obtain permitting or exemption (Growers). A full description of the regulatory requirement is available in the Food Establishment Regulations, Chapter 13: Farmer’s Markets and Ancillary Food Establishments.

A person wishing to open and operate a farmer’s market within the jurisdiction of the Southern Nevada Health District must submit the Farmer’s Market Manager and Annual Event Coordinator Application, PDF 84KB by appointment, to the Plan Review section of the Environmental Health Division located at the Ravenholt Public Health Center, Wing 1.

Definitions

Ancillary Food Establishment means any food establishment which is operated in conjunction with a farmer’s market which sells or gives away food other than farm produce or processed farm products, which includes but is not limited to low and high risk ancillary food establishments.

Farmer means any person who as an owner, part owner, tenant, or sharecropper which operates a farm in the United States.

Farmer’s Market means a place of business where the actual producer of farm products or a representative designated by the producer and possessing the producer’s produce certificates of farm products can bring their products for direct sale to consumers. A minimum of one certified producer of farm products, or designated representative, must be present and in compliance with these regulations and participating for the venue to be considered, permitted, and operated as a farmer’s market.

Farm Products aka Produce includes all agricultural, horticultural, viticulture, and vegetable products of the soil. The term does not include livestock and livestock products, poultry and poultry products, uncertified non-graded whole shell eggs, fish and fish products, shellstock and shellstock products, crustaceans and crustacean products, honey, hay and timber products, or milk and milk products.

Producer means any person engaged in the business of growing or producing any farm product.

Requirements – General

  1. Ensure that all site requirements and support services are met.
  2. Maintain current copies of producers’ certificates for all exempt farmers at the farmer’s market.
  3. Prior to operating, ensure that all farmers participating in non-exempt activities and ancillary food establishments have current health permits, as required.
  4. Ensure there are no live animal venues associated with the farmer’s market, including but not limited to pony rides and petting zoos.
  5. A market manager shall notify all exempt farmers and permitted vendors in advance of the availability and location of potable water sources, or if potable water will not be provided.
  6. Be present or have a designee present during market operating hours.

Site Requirements

  1. Farmer’s markets shall be located and operated in compliance with the agency of jurisdiction’s planning, zoning, and special event requirements and applicable local ordinances.
  2. Outdoor farmer’s markets shall be located on grass, or smooth asphalt or concrete.
    1. Farmer’s markets located in parking lots or streets shall have sufficient traffic barriers and markers to clearly indicate that the area is being used for pedestrians.
    2. Parking lots serving farmer’s markets shall be graded for adequate drainage.
    3. Farmer’s markets shall not be located where they may be adversely affected by dust, weather conditions or vermin.
  3. Indoor farmer’s markets shall be located in a building that is in compliance with all local building and fire codes.

Restroom Requirements

  1. Outdoor farmer’s markets:
    1. Portable toilets shall be provided, adequate in number and located in an easily accessible area for vendors and the public.
    2. The health authority may approve conveniently located plumbed restroom facilities, which are available for use by the vendors and the public, if their use has been assured in writing by the facility owner.
    3. Toilet facilities, including the toilet room and fixtures, shall be kept clean, in good repair, and free of objectionable odors.
    4. An adequate supply of toilet tissue shall be provided at each toilet at all times. The farmer’s market manager shall maintain, on-site, a surplus supply of toilet paper.
    5. When portable toilets are used, one portable hand washing sink with running water which drains into an enclosed integral waste water tank, integral liquid soap, a disposable paper towel dispenser, and a trash receptacle shall be provided for every five portable toilets. The farmer’s market manager shall maintain, on-site, a surplus supply of liquid soap and disposable paper towels.
    6. Hand sanitizer may be mounted in the vicinity of the portable toilets for public use, however, shall not be used in place of a portable hand washing sink for food handlers after using the toilet.
  2. Indoor farmer’s market:
    1. Indoor toilet facilities shall meet all local building and fire codes.
    2. Hand washing sinks plumbed with hot and cold running water, tempered by a mixing valve or combo faucet shall be available in each restroom. The farmer’s market manager shall maintain, on-site, a surplus supply of liquid soap.
    3. A hand washing sink shall be equipped to provide water at a temperature of at least 100°f±2° through a mixing valve or combination faucet. A self-closing, or metering faucet shall provide a flow of water for at least 20 seconds without the need to reactivate the faucet.
    4. A wall-hung liquid soap dispenser shall be available at each hand washing sink in the restroom and kept adequately stocked with liquid soap.
    5. A supply of sanitary, disposable paper towels for drying hands shall be conveniently located near each hand washing sink. Shared common towels are prohibited at hand washing sinks. The farmer’s market manager shall maintain, on-site, a surplus supply of disposable paper towels.
    6. Toilet facilities, including the toilet room, sinks, and all fixtures shall be kept clean, in good repair, and free of objectionable odors.
    7. A supply of toilet tissue shall be provided at each toilet at all times. The farmer’s market manager shall maintain, on-site, a surplus supply of toilet paper.
    8. Easily cleanable, covered receptacles with plastic trash liners shall be provided for waste materials. Such receptacles shall be emptied at least once a day and more frequently when necessary.

Waste Disposal

  1. Each market manager shall ensure there is a minimum of one waste container every 75 feet to hold waste that accumulates during the farmer’s market hours of operation. Individual vendors may help satisfy this requirement by providing an appropriate trash container in front of their booth.
  2. All waste containers used for food waste, shall be constructed of durable metal or other durable materials that does not leak or absorb liquids.
  3. All waste containers shall be of adequate size and provided with plastic trash liners.
  4. Each waste container shall be emptied and cleaned daily or more often as needed.
  5. All waste shall be disposed of in an approved manner.
  6. Wash water, rinse water, or waste water generated at a farmer’s market shall be properly handled and disposed of into a public sewer system.

Lighting

  1. The farmer’s market manager shall ensure:
    1. A minimum of 20 foot-candles in public areas within the perimeter of the farmer’s market.
    2. A minimum of 35 foot-candles, during all nighttime food operations in all food handling areas. Shielding to contain broken glass shall be used for all artificial light fixtures that are located over, by, or within all food handling areas.

Warewashing

Farmer’s market managers are not required to provide common warewashing stands. However, if provided, they must meet the following criteria:

  1. When available on-site, a three-compartment sink or a commercial dishwashing machine plumbed with hot and cold water shall be used to wash, rinse, and sanitize food service utensils and equipment.
  2. As a minimum, a warewashing facility shall have:
    1. Three basins, large enough for half immersion of the largest equipment and utensils.
    2. An adequate supply of potable water.
    3. An approved disposal system for waste water.

Contact Information

Phone:
(702) 759-1258

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Updated on: October 11, 2018

2018-10-11T13:23:36+00:00