On-site Food Qualifications

Business License. If you haven't already registered your business, click here
Updated Food Handlers Permit and/or Food Safety Manager Certification. 
Temporary Food Establishment Permit from the Department of Health is Required. Vendors planning to obtain a Temporary Food Permit from the Health Department, please wait until your application is accepted before applying for your permit.
Fire Department Inspection Sticker (Applies only to Food Trucks, Trailers, and Carts)
All On-site Food Vendors are required to have liability insurance.

Resources

Once the Vendor's application is approved, the Vendor will receive a form to upload copies of all permits renewed in 2026. Sunset Farmers Markets must receive a copy of each required permit before you are allowed to participate.

On-Site Food Vendor Fees

$35 Vendor Enrollment Fee per market location.

$40 Per Market Day Reservation Fee.

Due to limited spaces, vendors must prepay to reserve Market Days.

10% of total sales minus the vendor's $40 reservation fee. Note: If your sales total less than $400, you will not receive a refund for any part of your reservation fee.

Vendors are not required to include sales tax, tips, and discounts in their total sales.

All payments made to Sunset Farmers Markets are non-refundable.

Daily Sales Report & Percentage Payment Form

On each scheduled market day, the vendor will receive a digital form to report sales and submit percentage payments via email or text message.

Sales Report & Percentage Payment Form Due:

Sales reports and percentage payments must be submitted by midnight on the day of participation. The form will expire at 10 am the next day.

Payment Methods: Vendors can pay by card or Venmo via the Daily Sales Report and Percentage Payment Form.

Failure to submit your sales report and percentage payment will result in a $25 fine. The vendor will not be allowed to participate in any future scheduled events until they submit the sales report, make the percentage payment, and pay the $25 fine.

Repeated failure to submit your sales reports and gross sales payments on time will lead to the cancellation of the vendor's reserved market days, and the vendor will forfeit all future reservation fees.

Vendors who fail to report their full gross sales will forfeit their right to participate in future Sunset Farmers Market events and forfeit all future reservation fees.

Refrigeration

Potentially Hazardous foods must be stored at 41°F or below at all times. When using ice in place of a refrigerator you must pre-chill all foods to below 41°F before placing it in ice. The container of food must be packed in ice up to the top level of the food. Plan ahead to bring enough storage coolers filled with ice to adequately maintain food at 41°F or below.

Vendors are required to have a thermometer in all their coolers.

Hand-washing Station

The hand-washing station must include a container with a spigot that provides a continuous flow of warm water, soap, paper towels, and a bucket to collect dirty water. Always use disposable gloves or utensils when handling ready-to-eat foods.

Warewashing (dishwashing) is necessary for equipment and utensils that become soiled or contaminated during the market. An easy and effective way to avoid warewashing is to use disposable utensils or bring enough utensils to replace them (instead of warewashing) throughout the day. Knives and other equipment used for preparing fruit and other potentially hazardous foods must be sanitized every four hours.

If warewashing is required, three basins are necessary (usually plastic tubs large enough to submerge the largest utensil or piece of equipment) for the process. Use soapy water first to remove oil and debris. Rinse in fresh water to eliminate the soap. Soak for 30 seconds in sanitizer to reduce the number of pathogenic bacteria that remain after washing and rinsing. Air drying equipment instead of wiping will maintain the effectiveness of the sanitizing step. A sanitizing solution must be available at all times during food preparation and food service. Bleach is the most common sanitizer used, with a recommended concentration of one teaspoon of liquid bleach added to 1 gallon of cool water. Do not add soap to the water because soap binds to the bleach, making the solution less effective. Wiping cloths used for cleaning counters, tabletops, and food preparation areas must be stored in the sanitizing solution between uses. Be sure to wipe all surfaces with the sanitizing solution frequently throughout the day.

Dispose of Wastewater

The vendor must dispose of wastewater at an approved commissary or waste servicing area. They can't dump wastewater in a storm drain or on the ground.

Vendors will be reported to the state if they are found dumping wastewater in unauthorized areas. e.g. an offense that could lead to being reported is a food truck slowly draining wastewater as it leaves the market.

Click here for more Information on Penalties