Farmers Market Food Safety

Selling food at farmers' markets is popular and profitable. This online course teaches vendors and producers about food safety and preventing foodborne illness.
Farmers Market Food Safety - Online Courses
Skill Level: Beginner, Intermediate
Length of Access: 365 days
Sections: 7
Length: 4 hours
Language: English
Note: This course offers a certificate of completion.

Starting at FREE

Starting at FREE


With the continued popularity of eating healthy, access to fresh fruits, vegetables, and other freshly made products is more popular than ever. Farmers' markets are attracting more customers -- and vendors. Ensuring food safety at farmers' markets is an important responsibility of the vendors.

Through a combination of videos and reading, this course focuses on teaching new and established farmers' market vendors the basics of food safety and sanitation.

Food safety begins at product harvest, and continues through processing, preparation, transportation, and point of sale. In this course, you will learn about controlling food safety risks from "farm to fork." The topics covered include: equipping food-safe facilities; sourcing and purchasing ingredients; product handling and preparation; sales and service at the farmers' market; and record keeping, traceability, and liability.

Printable handouts to help control risk from farm to fork are included including: biological contaminants, manual cleaning, types of cleaners, types of soil, solubility characteristics, and recommended cleaning procedures, hand-washing, good sanitary practices, and food cooking requirements. A useful Event Checklist is also provided to help you, as a vendor, prepare for and set up your farmer's market stand.

Who is this for?
  • Existing farmers' markets vendors
  • Those interested in becoming a vendor
What will you learn?

You will learn how to:

  • evaluate potential risks related to food safety at farmers' markets from harvest through sale of the food product
  • equip and operate food safe facilities
  • source and purchase ingredients
  • handle and prepare food properly
  • identify on-site food safety procedures
  • know what is needed for proper record keeping, and food or ingredient traceability
  • recognize potential liability issues.


Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

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