What Are the Regulations for Certified Farmers Markets in California?

Farmers markets in California are subject to a variety of regulations to ensure the safety and quality of the food they offer. All products and product containers must be kept at least six inches from the ground, and food preparation is prohibited except for trimming and sampling. Processed foods must be processed in an approved facility, properly packaged and labeled under clean and hygienic conditions. In most cases, certified and non-certifiable agricultural products are shown in tables.

Sections 114047 and 114371 (a) of the California Code require that food be stored at least six inches from the ground or floor or in any other approved condition. Foods ready for consumption in bulk, such as shelled nuts and nuts, should be protected from contamination. Acceptable methods include pre-packaging food in an approved facility or displaying food in approved containers with lids. Dispensing methods should avoid direct hand contact with ready-to-eat food and must be approved by the local environmental health agency.

As an expert in SEO, I understand the importance of providing consumers with accurate information about Certified Farmers Markets (CFM) in California. As such, I'm here to provide you with an overview of the regulations that govern these markets. The fresh, high-quality products that their producers bring to the CFM create a diverse market and also provide the consumer with an opportunity to meet the farmer and learn how their food supply is produced. Until 1977, regulations required farmers to pack the right size and label their fresh fruits, nuts and vegetables in standard containers to be transported and sold in markets anywhere other than the farm.

To renew your market certificates from certified farmers or certified producers, you must request them in the new database. CFM offers a great opportunity for small farmers to market their products without the additional costs of commercial preparation. If you're interested in opening a Certified Farmers Market or becoming a certified producer, contact the County Agriculture Commissioner's Office where you produce your product. In a typical year, most seasonal markets operate from April to October each year.

Non-agricultural vendors and temporary food facilities can operate next to a certified farmers market and under its jurisdiction, and can store, display and sell from a table or display device in the manner approved by the local enforcement agency. Since health permits cover all certified, uncertified and non-agricultural suppliers that are part of the CFM, the CFM market administrator is responsible for ensuring that each supplier complies with CalCode. The Certified Farmers Markets of 1977 exempted farmers from packaging, sizing, and labeling requirements under Department regulations.

Tricia Sweetman
Tricia Sweetman

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