Food Vendors

FoodVendors
Food Vendor

Home Based Vendor Foods are food products that may be prepared at the Vendors primary residence without a permit from the state or local health departments.

Value Added Foods are food products that must be processed in a licensed kitchen or processing facility

Prepared Foods are foods that are meant to be consumed at the Market such as coffee, tea, pastries, sandwiches, etc.

Complete the 2017 Vendor Application if you wish to sell as food vendor. Review the Value Added Food Addendum Rules for limitation of foods acceptable.

2017 Vendor Booth Rental Fees

  • Full Season (24 weeks) is $150.00. Payment is due by or on the first market vendor is attending. A full season vendor may join the season at any time.
  • Seasonal (12 weeks) is $120.00. This vendor will be at market for 12 weeks during the season.The weeks do not have to be consecutive weeks. Payment is due by or on the first market vendor will be attending. .
    1. If Vendor participates in excess of 12 weeks, there will be a charge of $10 for each additional week.
  • Daily is $15. Payment is payable by opening time of each Market the vendor will be attending. If vendor decides after renting a booth for one day to participate for a full or seasonal season the rental fee will be applied to the total rental.

Food Vendor Requirements

  1. Before a vendor application will be approved the following criteria must be met:
    1. Applicant must reside within a one hundred mile radius of the Market.
    2. Applicant must not have an outstanding fee or fine from the previous season.
    3. If the applicant was a vendor the previous season they must have been a vendor in good standing, abiding by the Rules & Policies of the Owen County Farmers Market.
    4. No commercial items, no imported items and no second hand items shall be sold by any vendor at the Market.
    5. Certificate of Insurance with the minimum limits of 500/1M listing the “Owen County Farmers Market” as an additional insured. This must be provided with the Value Food Addendum. Contact your local insurance agent and ask about Farmers’ Market / Value added food policies.
  2. Food items sold at the market must be less than 1 year old on the date sold at the market.
  3. Market strives to provide a place where fresh and wholesome products are sold. The Market Manager has the responsibility to cooperate with regulatory agencies in order to maintain quality control at the Market.
  4. Minor children may be involved in the display and sales of items in a stall provided that they are supervised at all times by a parent or guardian.
  5. No vending from trucks, vans, cars, etc. in the market
  6. Full and Seasonal vendors are asked to inform the Market Manager in advance of weeks they will be unable to attend the market. This information is useful to our Market Manager for recording attendance, planning the market days layout, and letting our customers know what will be available
  7. Also for those wishing to rent space on a daily (week by week) basis booth payments must be made before the start of market on the days of setting up. Also vendors must contact the Market Manager at least 48 hrs before the Saturday you plan to attend, so we can assure you a booth space.
  8. Selling Farm Meats.  If  a vendor intends to sell frozen or preserved beef, pork, elk, rabbit, goat, poultry, lamb or other meats at the Market, the following requirements must be met:
    1. Vendor must have grown, bred or raised all animals from which meat is sold at the Market;
    2. All animals must have been in the Vendor’s immediate custody, care and control for at least fifty percent (50%) of the live weight or for twelve months at slaughter;
    3. Only product that has been prepared in a licensed state-inspected facility may be sold at the Market.  Preparation includes slaughter, packaging, labeling and freezing/preserving.  The product must have a “safe food handling” label on the package and be sold in the unaltered package it was placed in at the processing facility.  Processing plant receipts may be requested for verification of producer ship;
    4. Vendor must maintain the product continuously in frozen/preserved condition from the time it leaves the processing facility until it is sold at the Market.
    5. In consideration of my participation in the Owen County Farmers Market and the opportunity to sell certain merchandise at the lot owned by Rob Babbs or Owen County courthouse in Spencer, Indiana, I hereby release the Owen County Farmers Market, Rob Babbs, Owen County, Commissioners of Owen County, IN, and all of their agents, officers, representatives, successors and assigns, from any present and future claims, including negligence, for property damage, personal injury or death arising from my participation in the Farmers Market. I hereby knowingly and voluntarily waive any right of cause of action, of any kind whatsoever, arising as a result of any such activity from which any liability may accrue.
    6. Home butchered
      1. Home butchered poultry (poultry defined as: chickens, turkeys, ducks, geese, ratitae, and squabs) is accepted under the Indiana State Board of Health regulation if under 1000 birds are processed
      2. Vendor must include labeling stating “Home Butchered” with State labeling requirements.
      3. Products must be sold in frozen conditioned from the time it leaves the processing facility until it is sold at the market, fresh or thawed products are prohibited.
      4. Home butchered meats and wild game, other than poultry, are prohibited at the market
      5. Check with the local board of health for the status for selling home butchered rabbits.
  9. STATE REQUIREMENTS
    1. Water test required for all vendors with well water. The health department is requiring vendors with well water have one (1) good water test report on file before selling at market. Free water test kits maybe be picked up at the Owen County Board of Health Department located on corner of E Market and S Washington across from the Owen County Courthouse. Test kits must be returned to Dillman Road Water plant in Bloomington. Test kits may also be found at Dillman’s for a small cost. The OC Board of Health director encourages everyone needing this test to submit it as quickly as possible so you have time to complete additional test if your well does not come back with a good report before market.
    2. Potentially hazardous food such as hot sandwiches or certain ready to eat foods must be prepared in a commercial kitchen.

Full Value Added Food Addendum Rules including lists of allows and restricted foods.

Complete listing of the OCFM Rules

Stalls & Stall Assignment

A full stall will be 10’ X 10’. A vendor may pay for and use more than one stall. The Owen County Farmers Market reserves the right to limit the amount of stalls each vendor has should the growth of the market dictate that such a limitation is in the best interest of the market.

Canopy & Table: Set Up & Tear Down

  1. All vendors are responsible for setting up and tearing down canopies, tables, and displays for their stall.
    1. Set up may begin an hour before the market opens and must be completed before the market opens
    2. Tear down may not begin before the end of the market hours
  2. All vendors erecting canopies at the Market are required to have their canopy sufficiently and safely anchored to the ground from the time their canopy is put up to the time it is taken down.  The Market requires a minimum of 24 pound weights on each of the four corners of the canopy.  Any vendor who has been found by the Market Master to have failed to properly anchor their canopy will either have to:
    1. Anchor their canopy appropriately
    2. Remove their canopy for that Market day
    3. Refrain from selling at the Market on that Market day.
  3. All vendors are responsible for policing their stall areas after tear down and leaving the area clean. Vendors who do not police their area will not be allowed to sell at the next Market.

Parking

  1. Vendors must park their vehicles away from the market site. No vending from trucks, vans, cars, etc. in the market
  2. The Owen County Farmers’ Market is not responsible for items left at the Market.

FAQ

When must contracts be submitted?
What are the scheduling requirement to vend?
Can anyone vend?
Do I need insurance?
If I am done vending before 1 pm can I leave?
Can I sell mushrooms?
What license and permits are required?
How do I meet hand washing requirement with value added foods?
What are temperature regulations for food items?
What are health requirements for selling food items?

When must contracts be submitted?

Contracts for full, seasonal, or daily vendors must be received at least 48 hr before your first market date. Contacts and payments may be mailed to OCFM, PO Box 650, Spencer, IN 47460 or contracts may be emailed to the Market Manager at email or 812.821.7128. If emailing payment must be given to the Market Manager before setting up your stall on your first market date.

What are the scheduling requirement to vend?

Full season vendor are asked to contact the Market Manager when you will not be able to attend a particular Saturday. This allows the Market Manager knowledge to fill in your space that week to keep a coherent flow to the market. Reserved spaces not claimed before 8 am may be reassigned to another vendor for that day.

Seasonal vendors are asked to contact the Market Master 48 hr prior to the Saturdays you will be attending so we can configure the market for that week.

Daily vendors that have approved contracts must contact the Market Manager at least 48 hrs before the Saturday you plan to attend, so we can assure you a booth space. Payment is required prior to setting up your booth.

Can anyone vend?

  • Vendors must submit contracts prior to vendor for board approval. The Board reserves the right to refuse admittance to any vendor that the Board feels does not meet the eligibility requirements or does not serve the best interests of the Market.
  • Artisan Vendors. All Artisan Vendors are subject to the craft jury process and only those items approved by the jury may be sold at the market. Vendor booth rental spaces may be limited for Artisans depending on the response of contracts.
  • The Board and/or Market Master reserves the right to inspect any kitchen or farm of participating market vendors. We may choose to make a visit when complaints have been made to the Market Master as we deem it necessary. If following the initial inspection the Board and/or Market Master feels it is necessary they may require a State inspection by the Owen County Board of Health.

Do I need insurance?

Certificate of Insurance with the minimum limits of 500/1M listing the “Owen County Farmers Market” as an additional insured. This must be provided with the Value Food Addendum. Contact your local insurance agent and ask about Farmers’ Market / Value added food policies.

If I am done vending before 12:30 pm can I leave?

Vendors are NOT permitted to close their booth before the conclusion of the market day for insurance liability reasons. Any vendor leaving the Market before the close of the day could be assessed a $50.00 fine, which is due before the next Market day.

Can I sell mushrooms?

ALL vendors with morel mushrooms MUST have product inspected by a board member or the Market Master before they are allowed to sell. If a vendor is only selling morel mushrooms they are not permitted to close their booth before the conclusion of the market day, so please be prepared to stay even if your items sell out before the end of market

What license and permits are required?

  • Egg vendors MUST have state egg license with a copy included with contract and copy on site (Egg License Application Retail).
  • Indiana State Board of Animal health Dairy Division permit to operate as a manufactured grade milk and/or milk processor is required with vendors intending to sell diary products
  • Temporary Food Vendor Permit and/or Mobile Food Vending Permit form the Owen County Health Department is required. The Owen County Health Department has waived the permit fee for the 2015 season but does require vendor selling value added food to register for the permit.  Owen County Health Department Temporary Food Registration Form

How do I meet hand washing requirement with value added foods?

Rob Babbs has provide the market with a hand washing station. This is set up near the Cafe area of the market and available to vendors and customer during the market hours. While hand sanitizers are good the state requires even after their use that you rinse your hands in hot water when dealing with food items. So play it safe and just wash your hands with soap and HOT water after being away from your booth or situations where your hands are in contact with possible germs or dirt.

  • Potable hot and cold running water (recommend at least 100°F)
  • Suitable hand cleaner (i.e. soap)
  • A waste receptacle
  • 20 seconds of your time
  • Dry hands with disposable towel
  • A Temporary Set Up for Hand Washing may also be set up at your booth is you so desire.

What are temperature regulations for food items?

Cooking Temperatures are as follows. Be very afraid of partial cooking!

  • Cook shell eggs, fish, pork – 145oF For 15 seconds
  • Cook ground meat (hamburger) – 155oF For 15 seconds
  • Cook poultry, stuffed meats – 165oF For 15 seconds

Hot/Cold Holding of Foods

  • Hot PH foods are held 135oF or above
  • Cold PH foods are held 41oF or below
  • Unpackaged ready-to-eat foods are NOT stored in direct contact with ice
  • Avoid potential cross-contamination in storage

What are health requirements for selling food items?

  • All produce is to be six (6) inches off the ground.
  • Baked goods (valued added foods) vendors wishing to sell baked goods are subject to Health Department Regulations and should meet those regulations prior to selling at market.View the “Guidance for Uniform Use of House Enrolled Act 1309” from Indiana State Department of Health for more information or the Owen County Health Department may be contacted at (812) 829-5017 or by visiting 86 E. Market Street, Spencer IN 47460.
  • Need to know STATE Requirements
    • Prepared food vendors and value added food vendors MUST carry liability insurance and provide proof of coverage to Market Master prior to vending.
    • Overhead Protection (a tent) is needed if preparing food at site
    • Egg vendors MUST have state egg license with a copy included with contract and copy on site. New labeling requirements include having your own label which covers the entire top of the carton and/or any other marketers labeling (such as reused cartons from grocery store). Information on the label is to include your name/farm name, address, phone number, date collected, and expiration date. Also eggs must be kept in properly regulated temperatures while at market which will be inspected. PLEASE BE AWARE the board has been notified that the state WILL BE inspecting farmers markets more this year and these regulations MUST be met. Also be aware that egg license expire mid market season so a renewal of the license will be necessary during the market with new license information documented.
    • Vendors with meat products must have proper labeling and meat processed at a state or federal inspected plant if selling at market. Also meat vendors must keep product in properly regulated temperatures while at market, which will be inspected.
    • Water test required for all vendors with well water. The health department is requiring vendors with well water have one (1) good water test report on file before selling at market. Free water test kits maybe be picked up at the Owen County Board of Health Department located on corner of E Market and S Washington across from the Owen County Courthouse. Test kits must be returned to Dillman Road Water plant in Bloomington. Test kits may also be found at Dillman’s for a small cost. The OC Board of Health director encourages everyone needing this test to submit it as quickly as possible so you have time to complete additional test if your well does not come back with a good report before market.
    • Rules for Add on Food Vendors including labeling and HBV (Home Based Vendor) establishments. Add on Foods are food such as cookies, jams, jellies, breads, cut vegetables, and anything prepared and individually sold. This is a 10 page document, please read carefully for all information regarding these new regulations. …view “Guidance for Uniform Use of House Enrolled Act 1309” from Indiana State Department of Health
    • For more information regarding Indiana State Department of Health regulations for Farmers Market Vendor go to www.statehealth.in.gov
    • UPDATE 4/16/2010 – Here is more information regard HBVs (Home Based Vendors) from a Purdue workshop. This document includes examples of foods that may or may not be sold by HBVs as well as other important links and information.


Open Rain or Shine!

Market Dates for 2016
Saturdays May - Oct

Hours
8:30 am to 12:30 pm

Location
The Corner of N. Short St and Hwy 46 in Spencer
(459 W. Morgan St., Spencer, IN 47460)

Support the Market with a Donation

Each tax-deductible gift, no matter how large or small, is a valuable component of the market’s success. Donations create the foundation that allows the market to sponsor events and community programs, create marketing, provide an educational market booth, and provide resources for farmers, community members. You can make a donation by talking to us at the market, mail a check to the market office at Owen County Farmers Market, PO Box 650, Spencer, IN 47460, or with an online donation.
Friends of the Market Donation
Corporate Sponsor