Packaged Food Categories & Qualitfications

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1. Vendor must prepare and sell pre-made packaged food. Examples of packaged food items include, but are not limited to, baked goods, bread, salsa, jam, syrup, plant-based milk, protein powder, pre-bottled drinks, granola, canned fruit, and vegetables.
2. Food Handlers Permit and/or Food Safety Manager Certification​ is required to sell packaged food at the Sunset Farmers Market. 

Resources

• Approved Food Handler Training Providers
• Approved Food Safety Manager Certificate Courses

$35 Vendor Enrollment Fee per market location. 

Reservation Fees:

Licensed Package Food Vendors: 

$25 STARTING PRICE 10ft (Frontage Space) x 10ft 

There is an additional $10 fee for each 1ft to 5ft needed

Unlicensed/Home Consumption and Homemade Food Act Vendors:

$40 STARTING PRICE 10ft (Frontage Space) x 10ft (Home Food Act)

There is an additional $10 fee for each 1ft to 5ft needed

Due to limited booth space availability, vendors must prepay to reserve the market days they wish to participate.

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

House Bill 181 (the Home Consumption and Homemade Food Act) was signed into law in the Spring of 2018. This law permits the sale of homemade foods (as long as they do not contain meat or raw (unpasteurized) milk products) without requiring the seller to be registered with the Utah Department of Agriculture and Food.

Foods made under this law can only be sold directly to consumers, cannot be resold, and must feature a disclaimer on the label stating both “Not for Resale” and indicating that the product was made in a facility that is NOT subject to any state or local inspection.

Please read the full text of the law by clicking here.

Regulations established by the state that you must follow to sell under the Home Consumption and Homemade Food Act include:

Vendors selling under the Home Consumption and Homemade Food Act must be located in a separate section from licensed food vendors.

Signage is required to inform consumers that the homemade food products sold at the market have not been certified, licensed, regulated, or inspected by state or local authorities. Only products not certified, licensed, regulated, or inspected by these authorities may be sold. (The Sunset Farmers Market Provides Signage for the Homemade Food Act section of the market)

Required labels must include:

1. The producer's name and address.

2. A disclosure statement indicating that the product is not for resale and has been processed and prepared without state or local inspection.

3. A statement specifying whether the food or food product contains or was prepared in a location that also handles common allergens, including milk, soy, wheat, eggs, peanuts or tree nuts, fish, or shellfish.

The Cottage Food Law allows an individual with a valid food handlers permit to make and/or package certain permitted foods in their home kitchen after being approved by UDAF through the inspection and registration process.

Foods made under Cottage Food registration must be shelf-stable, low-risk, and non-potentially hazardous.

Cottage Food registration does NOT allow the sale of foods that require refrigeration for safety or products considered high-risk or potentially hazardous. Examples of products that are NOT allowed:

• Refrigerated or frozen food
• Products that contain meat or poultry 
• Cheesecakes, custards, etc.
• Other canned, high-risk, or potentially hazardous foods 

Examples of "shelf stable" foods include: Baked Goods, Cereals, Trail Mixes, Granola, Dried Fruits, Chocolate-Covered Dried Fruits, Dry Herbs and Seasoning Mixes, Hard Candies, Freeze-Dried Candies, Cotton Candy etc.

Specific Information about each food category and the process to obtain your cottage kitchen license can be found here!

Any further questions can be directed to Rebecca Nielsen from the Department of Agriculture. Rebecca Nielsen, Program Manager (385)799-0281  

Qualifications to license your commercial kitchen.

Local commissary commercial kitchens that you can rent hourly:

Provo: Get Your Food Startup Off the Ground with Help from Potluck

Springville: Lemon and Sage

If you rent a licensed commercial kitchen, you must obtain a food establishment permit from the Department of Agriculture and Food.

To recieve a food establishment permit at least one individual needs a Food Safety Manager Certification​ while all others need a food handlers permit.

Approved Food Safety Manager Certificate Courses

Licensed Packaged Food Vendors can only give out samples that are room temperature or colder. 

Homemade Food Act Vendors can only give out samples that are prepackaged at room temperature or colder. 

To sell hot sample vendors must have permission from the Department of Agriculture and Food. 

If the vendor is sampling food, they are required to have their own 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 (from hand washing, dishwashing, food preparation, ice drainage, etc.) in a sanitary sewer only (e.g. mop sink). Do not pour wastewater down the storm drains or allow wastewater to run onto the ground.

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.

Licensed Packaged Food Vendors are required to display their Food Establishment Permit at their booth.