Farmers Market Checklist

Are you a market organizer, manager, or vendor preparing for a farmers market?

This checklist provides a comprehensive itemized list of requirements and best practices for setting up and operating a stall at a farmers market. Using this guide can help you ensure that you meet all necessary health, safety, and regulatory standards before and during market operations, while also promoting professionalism and customer satisfaction.

Market Tents/Stalls

• Tent weights
• Pricing signage
• Payment options visible
• Display tables clean and organized

Baked Goods

• Bread and baked goods, wrapped or covered
• Ingredient labels on products or available
• Gloves available
• Allergen signage/labels visible

Eggs

• Name and address of producer on carton
• Date of lay statement present
• "Keep Refrigerated" statement visible
• Eggs kept at ≤45°F during transport

Food Service

• Handwashing station available
• Utensils for serving/tasting available
• Serving area clean—hot foods at 135°F and cold foods at <41°F
• Food safety certification displayed
• ServSafe® certificate displayed

Meat/Poultry

• Exempt poultry label requires: Exempt P.L.90–492
• Prepackaged products kept cold at all times (<41°F) and labeled with safe handling instructions, weight, price per pound, and USDA mark of inspection

Cheese/Dairy Products

• Kept cold at all times (<41°F)
• Prepackaged items labeled with ingredients, allergens, net weight, and price per pound

Prepackaged Products

• Ingredients listed on the package
• Allergens listed
• Address of manufacturer visible
• Net weight visible

Notes