Farmer's Market
The information below is some of the common examples of what's found at a farmer's market. If you are looking for information that is not listed below, please contact our office and we will be glad to assist.
Whole fruits and vegetables that are unprocessed can be sold at farmer's market without inspection. These foods should be stored and displayed so they are protected from contamination.
*Missouri Department of Health and Senior Services
Commercially harvested fish may be sold at farmer's markets.
• The fish should be maintained at proper temperatures and cannot be adulterated.
• The vendor should be able to show their commercial fishing license if asked at the time of inspection.
*Missouri Department of Health and Senior Services
Jams, Jellies, and Honey may be sold at a farmer's market without inspection if:
• A vendor sells less than $30,000 of the product per year.
These products must meet the labeling requirements found in the Missouri Food Code by including:
• Name and address of the person manufacturing the food
• Common name of the food
• Name of all ingredients in the food
• Net weight of the product measured in metric and English units
• Statement: “This product has not been inspected by the Department of Health and Senior Services.”
English must be the primary language used on labels.
*Missouri Department of Health and Senior Services
Vendors selling eggs at farmer’s markets must have the required license from Missouri Department of Agriculture (MDA). The term “egg” means the shell eggs of a domesticated chicken, turkey, duck, goose or guinea that are intended for human consumption. Vendors who combine eggs from different species must mark the carton to indicate from which species the eggs were produced.
• Eggs should be clean.
• Egg cartons should have the name and address of the producer.
• Eggs must be held at a temperature no greater than 45°F at the farmer’s market.
*Missouri Department of Health and Senior Services
Unpasteurized milk cannot be sold in retail food establishments; therefore, unpasteurized milk cannot be sold at a farmer’s market. This applies to fluid milk and cream.
All dairy products including milk, cheese, yogurt, cottage cheese, butter, sour cream, etc., must be produced in a State Milk Board regulated facility. The packaging of these items must be intact and the proper temperatures maintained.
*Missouri Department of Health and Senior Services
Beef, Pork & Other Meats
Each package of meat must have a mark of inspection from either the United States Department of Agriculture (USDA) or Missouri Department of Agriculture (MDA).
• Meat labeled “not for sale” may not be sold at a farmer’s market.
• Products must be maintained at proper temperatures.
Poultry & Rabbits
Producers of poultry and rabbits may be exempt from inspection if they produce less than 1,000 carcasses a year. Producers under these exemptions may sell these products at a farmer’s market.
• These small producers may not sell products that are adulterated.
• All products must be kept at proper temperature.
Producers of poultry and rabbits may be exempt from inspection if they produce less than 1,000 carcasses a year. Producers under these exemptions may sell these products at a farmer’s market.
• These small producers may not sell products that are adulterated.
• All products must be kept at proper temperature.
Wild Game
Only commercially raised game can be sold at a farmer's market.
Only commercially raised game can be sold at a farmer's market.
*Missouri Department of Health and Senior Services
There are some baked goods produced in a home kitchen that can be sold at a farmer's market. These include
Below are some specific requirements for the manufacture and sale of these foods.
• The vendor must be the manufacturer or an immediate family member of the manufacturer.
• The product must be sold directly to the consumer at a venue like a farmer’s market. The vendor must also assure that the food bears a label stating:
• The name and address of the manufacturer/processor preparing the food
• Common name of the food
• Name of all the ingredients in the food
• Net weight of the product measured in metric and English units
• Statement: “This product is prepared in a kitchen that is not subject to inspection by the Department of Health and Senior Services.”
• If the foods are not pre-wrapped or packaged, there must also be a placard clearly visible at the sale or service location that states the product was prepared in a kitchen that is not subject to inspection by the Department of Health and Senior Services.
*Missouri Department of Health and Senior Services
The Missouri Food Code does not allow acidified foods to be made in a home kitchen. They must be made in a regulated kitchen. Examples of acidified foods include; salsas, pickles, relishes, barbecue sauces, and hot sauces.
To be approved as a manufacturer of acidified or low-acid canned food, you must have your process reviewed by a process authority. You also must attend a Better Process Control School.
*Missouri Department of Health and Senior Services