.

{'j

l,PUBLIC
r EALTH
(fl i*I,rfi

March 18, 2015

\.

'JdrrrrKrj

mr

\.
\.*""o--

Williamsford Farmers' Market

Attention: WillMoore
RR# I
Chatsworth ON NOHIGO

Dear Farmers' Market Manager:

As spring approaches, fanners' market activity will soon be in full swirrg for another season. The Grey
Bruce Health Unit would like to take this opportunity to explain the requirernents for assessing farmers'
markets, labeling and inspection informatiorr (please see attached for more inforrnation). The intent of this
correspondence is to continue to foster a culture of food safety at farmers' markets in Grey Bruce.
Farmers' markets are inspected based on the type of vendors at the market. Fanners' markets are exempt
from the Food Premises Regulation if greafer than 50o/o of the vendors are producers of farm products and
prirnarily sell their own products as food for human consumption. These farmers' markets are inspected
under the Health Protection and Promotion Act to ensure food safety. All other farmers' markets are
subject to inspection under both the Food Premises Regulatio,r and the Health Protection and Promotion
Act.
Assessment
completed by PHI and

Farmers'Market
Manager
Less than 50%
vendors selling
own farm goods

More than 50%

vendors selling own
farm goods (food)

Farmers' Market is inspected under the

Farrners' Market is inspected

under the Health Protection and

Health Protection and Promotion Acl

and the Food Premises Regulation

Promotion Act

Assessnents to determine which legislation will be applied for inspection purposes willtake place when
tlre farmers' market is at or near its full complernent of producers. This will usually be rnid to late June.
Once the assessment is detennined, the farmers' market will retain that status for the remainder of the
season. Farmers' markets that operate year round will be assessed twice arrnually, once in June and once
during the winter season.

If you have questions or require additional informatiorr, please contact the Public Health Inspector
helpdesk from 8:30 am to 4:30 pm, Monday to Friday at 519-376-9420 or l-800-263-3456.
:;
Sincerely,

EEEOVE D
l'lAR 3

lr,,,r/', ller*n
Angla Newman
Public Health Manager

Working together for o heolthier f uture for oll..

519-376-9420

-800-23-345

Fox 5,l9-37-005

I 20t5

PUBLIC
INSPECTION INFORMATION FOR ALL FARMERS' MARKETS
Public Health Inspectors (PHI) have a duty to inspect food vendors at all farmers'
markets. An assessment to determine the proportion of vendors selling their own
farm products will be conducted by a PHI when the farmers' market is at or near its full complement of
vendors. This will usually occur mid to late June. This proportion determines the legislation applied for
inspection purposes for the season. This may change from season to season depending on the types of
vendors at the market. Farmers' markets are exempt from the Food Premises Regulation if greater than
50% of the vendors are producers of farm products and primarily sell their own products as food for
human consumption. These farmers' markets are inspected under the Health Protection and Promotion
Act to ensure food safety. All other farmers' markets are subject to inspection under both the Food
Premises Regulation and the Health Protection and Promotion Act. You should find out from the
farmers' market mamaner the outcome of this assessment before attending.

Assessment completed by
PHI and Farmers' Market
Manager

Less than 50% vendors

selling own farm goods

More than 50olo vendors

selling own farm goods

(food)

(food)

Farmers' Market is inspected

under the Health Protection
and Promotion Act as well as
the Food Premises Regulation

Farmers' Market is
inspected under the Health
Protection and Promotion

Act

The following pages outline general food safety and labelling requirements for all farmers' markets. Your
PHI willwork with you to meet the requirements. Failing to comply with regulation requirements may
result in a ticket or being asked to leave the market.

If you have questions or require additional information, please contact the Public Health Inspector
helpdesk from 8:30 am to 4:30 pm, Monday to Friday at 519-376-9420 or l-800-263-3456.

REQUIRMENTS FOR ALL FARMERS' MARKETS

.
.
o

meats offered for sale must be slaughtered and inspected as required by the Food Safety and
Quality Act or the Meat Inspection Act. Yendors should have invoices or receipts on site to verifu

All

the source of meat or meat products.

Only eggs that have been graded at a registered egg grading station may be offered for sale as
required by the Livestock and Livestock Products Act. Yendors must keep invoices or receipts on
site to verifu the eggs have been graded at a registered egg grading station.
All water used for food preparation, including water from a private well, must be potable. Proof of
a recent private water sample must be kept on site.

All

hazardous foods must be stored at an internal product temperature of 4"C (40"F) or colder, or

hot at 60oC (l40oF) or above.

o
o

Freezer units should maintain food at a temperature of -l8"C (0"F) or less.

Thermometers must be kept in all coolers, refrigerators and freezers to ensure the proper
temperature is maintained. A probe thermometer must be on site to ensure proper cooking, reheating and hot holding temperatures.

All

hazardous and ready-to-eat foods must be covered and protected from contamination and

adulteration.

Hand washing basins equipped with liquid soap in a dispenser, paper towels and a garbage can
must be available for food handlers. Hand wash basins can be a jug with a spigot and another
bucket to catch the waste water.

o
o
o
o

Washroom facilities must be available for the duration of the market. These may be provided

through the farmers' market organizer.

All waste water from sinks and sanitizing fixtures must be disposed of into an approved sewage
system. Consult with farmers' market manager.
An adequate number of leak-proof waste receptacles with tight fitting or self-closing lids for

storing garbage in a sanitary manner.

Product labelling is a tool that assists the Grey Bruce Health Unit in quickly responding to and
informing customers of a compromised product. The Grey Bruce Health Unit requires all food
cans, containers or wrappings to contain minimum product information in a permanent and legible
format. This information includes:
o Common name of product,
o Name and contact information of manufacturer, and
o Date of manufacture, expiry date or best before date.
. This labeling requirement covers hazardous foods including canned foods like jams, jellies, and

chili sauce. It does not apply to foods intended for immediate consumption. Vendors should also
be aware of any provincial or federal labelling acts/regulations that affect their products as there
may be requirements that are more stringent.

Page 2

of3

Additional Requirements for Farmers' Markets that are Also Inspected

Under the Food Premises Regulation
All food must

be prepared in an
3pproved kitchen.,Examples

of prepared foods include meat pies,

jams, jellies, preserves, canned goods and baked goods. An approved kitchen is inspected by Public
Health or another government agency such as the Canadian Food Inspection Agency (CFIA) or
Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). Grey and Bruce Counties
have many church and community centre kitchens that are approved. A person may rent one of
these kitchens to produce foods that are permitted for sale at the market. A record of the kitchen
rental agreement must be kept on site at the market to prove this is being done.
Food prepared at an approved kitchen that is not immediately transported to the farmers' market to.
be sold must be stored at an appropriate temperature and in a manner that prevents contamination.
Consult with your PHI for options.

Note: A hazardousfood is anyfood that is capable of supporting the growth of pathogenic organisms
(e.g. meat, milk, eggs, seafood, cooked rice/pasta, meringue, whipped cream).

Page 3

of3