Wednesday Nov 10, 2010; 9 a.m. – 4 p.m.
Michigan Municipal League Conference Room; 208 N. Capitol Ave., 1st Floor; Lansing, MI 48933
This day-long workshop for farmers market managers and vendors who sell at markets is full of information on food safety concerns at farmers markets. Learn about licensing and regulations, sampling, risk identification and simple procedures to help you minimize those risks.
Thank you to the Michigan Municipal League for providing the location for this workshop. Funding for this program provided by a Michigan Department of Agriculture Food Safety Training and Education Grant.
After this session, you will:
a. Know the legal/licensing requirements related to food safety for products typically sold at farmers markets and how to meet them through market policy and other means. Specific topics to be covered include:
• Safe food sampling at farmers markets
• Cottage food operations
• Policies regarding direct producer to consumer egg sales
• Regulations on ready-to-eat items
• Federal regulations regarding food safety
• Overview of Good Agriculture Practices (GAP)
b. Be able to identify potential risks at your farmers market and understand simple procedures to minimize risk. All attendees will receive a flip chart of emergency procedures that can be customized to your market’s unique context.
c. Be familiar with people and organizations that evaluate food safety standards for farmers markets.
d. Have access to resources that will help you support farmer/vendor safe food practices.