Running a farmers’ market can be amazing, beautiful, chaotic, and confusing at all once! There are so many i’s to dot and t’s to cross—all the food safety regulations and business best practices can get lost in the shuffle. Join UNH Cooperative Extension for a three-part series this March on Business and Food Safety Best Practices for Farmers’ Markets. Though this series is aimed at Farmers’ Market managers, staff, and/or volunteers, farmers and farmers’ market vendors are encouraged to join as well.
The Business Side of Farmers’ Market Management
Jesse Wright & Morgan Morani will engage the group in discussions on how Farmers’ Market Managers can best communicate with vendors and the public. Topics will include marketing the market (and/or your booth); vendor communication; and best practices for guidance on payment options, displays, annual business registration, and insurance needs.
Presenters:
Jesse Wright, Field Specialist – Food & Agriculture, UNH Cooperative Extension
Morgan Morani, Community Engagement Programs Manager - Seacost Eat Local
Selling Homemade Food in New Hampshire under the NH Homestead Act
Market Managers can support their vendors with market food safety guidelines that will keep their food business safer and in line with local and state regulations. Many NH Homestead food producers try out this food venture beginning in their own kitchen, with shelf-stable baked goods and other allowed foods, but they may not be aware of the food safety steps they must adhere to and the foods that are allowed, and not allowed, to be made in a home kitchen.
This fun and interactive session lead by Mary Saucier Choate is beneficial for Market Managers who want to be sure that food safety is front and center for food vendors. The class will include an overview of the Homestead Act and will allow time for questions and answers. UNH Extension fact sheets on selling Homestead Foods will be available for downloading and distributing to vendors.
Presenter:
Mary Saucier Choate, Food Safety Field Specialist, UNH Cooperative Extension
Farmers' Markets from a Food Safety Perspective
Join Ann Hamilton and Royann Bossidy as they lead discussion on food safety at Farmers’ Markets including developing guidelines that are beneficial for all vendors and the market. Topics will include selling meat & poultry, personal hygiene and handwashing, food sampling, keeping food cold, labeling produce and other foods for sale, and tips for setting up a booth & market with food safety in mind. Some self-inspecting cities and towns have specific guidelines for farmers' markets, information on who to contact in each jurisdiction will be shared.
Presenters:
Ann Hamilton, Food Safety Field Specialist, UNH Cooperative Extension
Royann Bossidy, Food Safety and Defense Specialist, NH Food Protection Section
Register Here by 03/05/23
Register above for the series; you have the option of attending each session.
If you need an accommodation to participate in our programming, please contact Ann Hamilton, ann.hamilton@unh.edu or 603-447-3834, prior to the event. Given ample time, we will make any reasonable effort to meet your needs, including language access services if requested, which will be provided free of charge.
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No cost
Register above for the series; you have the option of attending each session.
