///Requirements for Equipment and Structure of Farmer’s Market Ancillary Food Service Permits

Requirements for Equipment and Structure of Farmer’s Market Ancillary Food Service Permits

The purpose of this page is to provide guidance regarding the minimum standards for equipment and structure of Farmer’s Market Ancillary Food Service Permits operated in conjunction with a Farmer’s Market.

Definitions

Ancillary Food Establishment means any food establishment that 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.

Commissary means a fixed non-mobile food establishment for the storage and preparation of food to be sold or served at Farmers’ Markets. A commissary may also serve as a servicing depot for the servicing and cleaning of equipment.

Farmers’ 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.

Potentially-Hazardous/TCS Food means food that requires (TCS) to limit pathogenic microorganism growth or toxin formation.

Time /temperature control for safety (TCS) means a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

Low-Risk Ancillary Food Establishment means any food establishment at or associated with a farmer’s market that does not sell PHF/ TCS foods.

High-Risk-Food Ancillary Food Establishment means any food establishment at or in conjunction with a farmer’s market that sells PHF/ TCS foods.

Farmer’s Market Low-Risk Ancillary Food Establishments are subcategorized as:

  1. Durably or commercially packaged non-potentially hazardous foods (PHF/TCS)
  2. Open Handling of Non-potentially hazardous foods (PHF/TCS)

Farmer’s Market High-Risk Ancillary Food Establishments are subcategorized as:

  1. Durably or commercially Packaged potentially hazardous foods (PHF/TCS)
  2. Open handling of Potentially Hazardous Foods (PHF/TCS)

Farmers’ Market Ancillary Permit Requirements

  1. Meet all applicable requirements of Farmer’s Markets and Ancillary Food Establishments;
  2. Be site-specific for each Farmer’s Market location (may operate at multiple Farmer’s Market locations, but not at the same time);
  3. All food products must be from an approved source;
  4. Have third-party sanitation-certified equipment (ANSI/NSF standards), wares, and food contact surfaces, as applicable;
  5. Be within 200 feet of an approvable restroom
    1. Indoor: Functional toilets, hot (100°F) & cold or tempered pressurized water service at lavatory, dispenser-fed soap & towels, ventilated with self-closing door.
    2. Outdoor: Portable toilets, portable hand-washing station, dispenser-fed soap & towels.
  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 equipment and wares must be transported to the support kitchen/commissary for cleaning;
  8. All equipment and wares must be capable of maintaining protection from contamination for all food products;
  9. All food transport equipment must be third-party sanitation-certified equipment to appropriate ANSI/NSF standards, and capable of maintaining required temperatures and providing protection from contamination.
  10. Type-specific Requirements :
    1. Commercially or durably prepackaged foods (Non-PHF/TCS):
      1. Above (1) A-H;
    2. Open Food Handling (Non-PHF/TCS):
      1. All of the above (A-H);
      2. A portable hand washing sink provided with tempered, 90°F±2°-110°F±2°, running water which drains to an enclosed integral waste water tank, or if a portable or plumbed hand washing sink is not available, a container with a hands-free pressurized flow of tempered water into a wash basin. Such hand washing set-ups must have a sufficient amount of hot water generating or holding capacity of no less than 5 gallons of potable 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.
    3. Commercially or durably prepackaged foods (PHF/TCS):
      1. Above (1) A-I;
    4. Open Food Handling (PHF/TCS):
      1. All of the above (A-I);
      2. A portable hand washing sink provided with tempered, 90°F±2°-110°F±2°, running water which drains to an enclosed integral waste water tank, or if a portable or plumbed hand washing sink is not available, a container with a hands-free pressurized flow of tempered water into a wash basin. Such hand washing set-ups must have a sufficient amount of hot water generating or holding capacity of no less than 5 gallons of potable 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.
    5. A Food Establishment Plan Review Application Worksheet PDF 374KB must be completed for this subcategory, and must include a comprehensive operational food-handling plan.

The sale or service of raw milk and raw milk products is not allowed at Farmer’s Markets within Clark County. Raw milk and raw milk products are 150 times more likely than their pasteurized counterparts to sicken those who consume them. Visit Food Safety News for details about the 13-year study published by the CDC.

Contact Information

Phone:
(702) 759-1258

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Updated on: October 11, 2018

2018-10-11T11:35:43-07:00