Vendors of fresh fruits and
vegetables, and vendors of inspected farm meats may
provide samples using the following guidelines:
- No self-serving of samples will be allowed without
sneezeguards or similar counter protection.
- Bare hand contact with ready to eat food is prohibited.
- Tobacco use is prohibited in any food preparation
- Minimum requirements will include immediate access
to hand washing facilities. If a permanent pressurized
hand washing facility is not available, a container
(5 gallon minimum) with a spigot could be allowed.
The container must allow water to flow until physically
turned off (No pushbutton spigots). A container
must be provided to collect wastewater. Liquid soap
and paper towels must be available. Overhead protection,
and/or fans may be required on a case-by-case basis.
- All utensils used in food preparation must be
stored in a clean water and chlorine solution of
a minimum of 50 ppm. If determined as necessary
additional pre-wrapped utensils may be required.
Sampling of meats:
- All meats must come from inspected approved sources.
Vendors must be able to show proof of the approved
- Meat items may be served directly from a covered
grill using sanitary methods, such as toothpicks
or tissues. If foods are cooked and held, the meat
must remain above 140 degrees. If time is used as
a public health control, it must be declared in
writing, and unserved foods shall be disposed of
immediately after 4 hours.
- Foods must be protected from contamination and
flies at all times.
- If condiments are used, they must be available
in single service packets.
- Meats must be in pre-formed patties, or pre-cut
portions not requiring preparation.
Temperature Control of Foods:
- Required internal cooking temperatures for potentially
hazardous food are: chicken-165°F, Ground beef
and pork-145°F and beef-140°F.
- Partial cooking of potentially hazardous foods
- Metal stemmed thermometers accurate to within
plus or minus 3°F must be provided to monitor
Sampling of Fresh Fruits and Vegetables:
- All fruits and vegetables must be rinsed thoroughly
in clean water. Melons must be rinsed in a chlorine
solution prior to slicing.
- Fruits and vegetable sample servings must be protected
from contamination at all times.
- Serving must be done in a manner that protects
the sample from any bare hand contact. The use of
gloves, single service utensils, napkins or tissues,
or toothpicks may be used to sample.
All Processed Foods must come from
an approved and inspected kitchen. A Columbia Business
license and a Health permit must be obtained from
the City of Columbia Finance Business license office
prior to selling processed foods at the Farmers Market.
Sampling of processed foods requiring preparation
at the site must comply with mobile concession
requirements, or temporary food event rules.
Sampling of jams, jellies, salsa and other similar
foods may be allowed if limited preparation is required.
An example might be a vendor putting a dab of jelly
on a cracker, serving it to a customer on a napkin.