Questions to folks that sell at Farmer's Markets or online (Augusta: home, inspection)

[medievalbooks]

I was giving some thought to selling some food products in my store - a bookshop - as well as on-line and at Farmers Markets. My shop is zoned for a "variety store" so I would have little problem with selling other items than books.

I have no idea what other regs are required for selling online or at a Farmer's Market for food products. In particular mustards and fruit butters at this time..later on possibly preserves. Where would I go to find out? Now yes, I know regulations are different in Maine than Massachusetts, however not even sure where to look and what to look for.

Thanks!
medievalbooks

[forest beekeeper]

Were you looking at Eastport?

There would be farmers in that area who would supply stuff for you.

When we went up for the whale watching trip, on the schooner, the guy standing next to me was an organic farmer. I was amazed at how small a world it is. Then as we spoke and compared issues, he told me that he supplies the 'Nook and Cranny' restaurant with stuff. [again what a small world I thought].

With a store front you can sell whatever the town lets you sell.

[Maine Writer]

I've been working with numbers and details all day and my brain is fried. Don't take this as the absolute rule.

Originally Posted by medievalbooks

I have no idea what other regs are required for selling online or at a Farmer's Market for food products. In particular mustards and fruit butters at this time..later on possibly preserves.

Farmers' Market There's a start. Most markets have their own sets of bylaws.

If you make the food products you have to have at least a home food processing license. That requires a water test and if you're on a private septic, a septic inspection. Those results go to Augusta with your application and fee. The USDA calls to set up an appointment for a facility inspection.

You have to send a jar of every preserve in the size(s) jar with the recipe and step-by-step production instructions to an approved lab. UMaine Orono is the lab here. They're prompt, easy to work with. It used to cost $10 per jar, not sure what it is now. You only need to do this once per recipe as long as you don't change the ingredients or procedure. Once you get your test results and approval you can start selling the preserve.

I don't know what's required for mustard.

Some foods require fed approval if you're making it yourself and selling across state lines. I sold online at Local Harvest for years. There's a huge demand for preserves that aren't sicky sweet with refined sugar. If you make a high end preserve you should find a following quickly.

You'll need the usual business permits, tax number, licenses, etc.

[MRVphotog]

As mentioned for the Farmers Market you need to contact the particular one. Suggest going to a few next summer see if what you want to sell is already there and then speaking to the folks in charge. There is alot of mustard out there.

As far as regulations you can go to each states Dept of Health websites and look in the food vendor section for information or you can contact the County Health Officer where a market is located for regulations.

I was a food vendor, my ex-wife still continues the business, and from what your talking about it should be pretty easy although in Maine and other states if your producing the product at home you will have to get the kitchen certified by the state usually thru the local county health officer. We did fairs and festivals in ME, Mass and Vt.

Even got to meet Forest during the usual chaos of the CGF a couple of years ago.

[Maine Writer]

The USDA inspects here. Home food processors need a Food and Fuel License.