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Letter from Commissioner Jonathan Shell ................................................................... 03

Kentucky Department of Agriculture, Kentucky Proud Programs ..................................... 07
Kentucky Proud Farm to School Program .................................................................... 11
Agritourism in Kentucky ............................................................................................ 14
Farmers’ Market Resources (State and National) .......................................................... 15
Senior Farmers’ Market Nutrition Program (SFMNP) ..................................................... 31
WIC Farmers’ Market Nutrition Program..................................................................... 32
Supplemental Nutrition Assistance Program (SNAP)...................................................... 33
KDA’s Organic Certification Program ......................................................................... 34
KDA’s Produce Safety Program and FSMA…………………………….………..…….……...37
Market Rules ........................................................................................................... 41
Farm Inspections ..................................................................................................... 47
Market Insurance ..................................................................................................... 48
Market Safety .......................................................................................................... 50
Market Scales.......................................................................................................... 54
Evaluating Your Market ............................................................................................ 55
Market Events and Promotion .................................................................................... 57
Cooking Demonstrations .......................................................................................... 60
Food Sampling Guidelines and Procedures ................................................................. 63
Cooking or Preparing Ready to Eat Meals................................................................... 70
Permits for Processed Products .................................................................................. 74
Pre-packaged Retail Sales Permits…………………………………………………………….75
Home-based Processors vs. Home-based Microprocessors Chart ............................. 77-78
Home-based Microprocessor .................................................................................... 79
Home-based Processor…………………………………………………...……….….……….81
Commodity Specific Processing Options Chart…………………………………….………...84
Product Specific Requirements ................................................................................... 85
Small Producer’s Guidelines for Handling and Selling Eggs .......................................... 89
Selling Honey at Kentucky Farmers’ Markets ............................................................... 91
Meat Sales at Farmers’ Market .................................................................................. 93
Selling Nursery Products ........................................................................................... 98
Selling Pet Foods and Pet Treats ................................................................................ 99
Selling Soaps at Farmers’ Markets……………………………………………...................100
Bath Bombs, Lip Balms, Lotions, Scrubs and Cosmetics .............................................. 100
Alcohol Sales at Kentucky Farmers’ Market ............................................................... 101
Neither the Kentucky Department of Agriculture nor any other supplier of information contained in this publication provides a legal,
accounting, or any other professional service. If legal or other expert assistance is required, the services of a competent professional should
be sought. The user of the information contained herein assumes all responsibility and obligation with respect to any decisions or advice
made or given as a result of the use of this publication.

Revised 03/04/2024

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Dear Kentucky producer,

Farmers’ markets are a vital part of our community, allowing families the opportunity to
have fresh and locally produced food on their kitchen tables. In 2023, we had 170
registered markets with more than 2,650 vendors.

The Kentucky Farmers’ Market Manual serves as an in-depth guide for Kentucky farmers’
market managers and vendors. This manual combines
resources from the Kentucky Department of
Agriculture, the Kentucky Department for Public
Health, and the University of Kentucky College of
Agriculture, Food and Environment to help make your
farmers’ market experience a success.

As a farmer myself, I know the hard work you put in

daily to supply the best produce to your consumers.
Kentuckians across the commonwealth reap the
rewards of your work with the ability to buy nutritious
local foods at an affordable price. Farmers’ markets
provide a great opportunity for Kentuckians to
associate a face and a name with the produce they purchase.

At the Kentucky Department of Agriculture, we want to be the resource on which

producers can count as you continue the important task of feeding your neighbors.
Please, don’t hesitate to reach out if we can be of any assistance to you.

Thank you,

Jonathan Shell
Commissioner of Agriculture

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The Kentucky Department of Agriculture Office of Agriculture Marketing assists farmers,
agricultural businesses, and commodity groups in promoting and marketing their products by
expanding existing markets, as well as developing domestic and international markets.
KDA’S Role with Kentucky Farmers’ Markets
Direct marketing of farm products through farmers’ markets has become an increasingly
important sales outlet for agriculture producers. This is mostly due to growing interest among
consumers in understanding where their food comes from. Farmers’ markets allow
consumers to have access to locally produced, farm-fresh food and the opportunity to
personally interact with the individuals that produced the food.
Each farmers’ market in Kentucky is an independent entity that sets its own rules and
guidelines. Vendors are recruited to maintain product diversity to meet their customers’ needs
while making it a profitable marketplace for the farmers. All foods marketed at Kentucky’s
farmers’ markets, however, are subject to pertinent federal, state, and local food safety rules
and markets must follow all applicable laws regarding trade. In general, the Kentucky
Department for Public Health and local health departments are primarily responsible for the
regulatory oversight of food safety at Kentucky’s farmers’ markets. However, depending upon
the food products being marketed, other agencies such as the Food and Drug Administration
(FDA) or the United States Department of Agriculture (USDA) – Food Safety and Inspection
Service (FSIS) may also have regulatory oversight.
With the exception of the use of scales and the sales of eggs, the Kentucky Department of
Agriculture does not regulate either the use of the term farmers’ markets or the operation of
the markets. Markets are free to organize themselves as they see fit, and sometimes
businesses with no farmers connected to them may term themselves a farmers’ market. KDA
will not register any market that does not meet its minimum definition set by KDA and USDA.
KDA Farmers’ Market Definition and Registration Requirements

For the purposes of KDA, a farmers’ market is defined as a prescribed location(s) where two
or more farmer-producers gather on set days and times to sell products (fruits & vegetables,
meat, fish, poultry, dairy, and grains) that they grow or produce directly to consumers.
Though the market may allow other types of sales, the sale of agriculture products grown or
produced by the farmer/vendor, or their family should be the primary business of the market.

A market can register with KDA at any time during the year but, to be included in all the
listings and take full advantage of all opportunities, the market should register each year by
March 31st. At the beginning of each year, markets will be required to go online to the

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Kentucky Proud website and update their market information. There is no fee in becoming a
registered Kentucky Proud farmers’ market.

Markets will be required to update their information or register as a new market on-line
through the Kentucky Proud webpage, www.kyproud.com. For new markets, please click sign
up on the website and answer all questions. When you register your market, please
remember to forward any market membership applications, rule and regulations to our office
via email to [email protected].

Only registered markets are:

• Designated as Kentucky Proud;

• Approved locations by the Kentucky Department of Public Health for the sale of value-
added food items under Home-based Microprocessor program;
• Approved locations to offer samples under the KDA Farmers’ Market Sampling
Certificate;
• Approved locations by the Kentucky Department for Public Health for the “farmers’
market temporary food-service permit”;
• Eligible to participate in the Senior Farmers’ Market Nutrition Program (SFMNP) if
qualified and funding allows;
• Eligible to participate in the WIC Farmers’ Market Program if qualified and funding
allows;
• Eligible to participate in the Supplemental Nutrition Assistance Program (SNAP),
(formally known as Food Stamps);
• Approved locations for the sale of Kentucky-produced alcoholic beverages (providing
other requirements are met)’
• Eligible to apply for advertising and market development cost share programs;
• Eligible to buy at-cost Kentucky Proud promotional items such as banners, shopping
bags, stickers, price cards, etc.; and,
• Informed with all information on changing regulations and news pertaining to
markets.

Kentucky Farmers’ Markets Offer a Range of Products

All KDA registered farmers’ markets offer vegetables and fruit products, but many offer a
wider variety of items: certified organic products, cheese, eggs, baked goods, wine, value-
added products, meat (beef, goat, lamb, pork, and poultry), arts and crafts, candles, lotions,
soaps, honey, mushrooms, fresh cut flowers, nursery/greenhouse products, wool products,
and pet treats.

It's a benefit to the market as well as the customers to provide a diverse range of products at
the markets.

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Farmers’ Market Data Collecting and Gross Sales Reporting
There are several reasons why a market might want to collect data, including providing a
baseline from which to measure future change, identifying trends, answering key questions,
informing decisions and showing the impact of your market. Data provides relevant
information that can help your market assess its business and plan for the future.
Markets collect data in a variety of ways. You may consider collecting some of your vendor
data as part of the vendor application process. Daily sales data can be collected via paper
slips after the end of the market day or week.
Markets may also want to consider the following items when collecting data:

• number of vendors per day

• different type of products available
• average distance food travels to get the market (vendor location)
• number of acres of land in agriculture supported by the market
• vendor and customer demographics
• number of jobs supported by the businesses at your market
• economic impact of your market on the community
• total sales for nutritional programs showing support for food access within your
community
Farmers’ Markets are asked to update their market information every year in Kentucky Proud.
This provides our office with the most current information for the markets, showing market
opening and closing for the season, locations, days and time of operation. Along with this
information, KDA would like to have information regarding market membership fees, number
of vendors from the past year and upcoming market year, gross sales for the entire market
and other information as needed. The data supplied on the registration forms can be
valuable information for funding opportunities on a local, state and national level.
Here’s a sample that other markets have used that could come in useful for tracking your
market sales. For the gross sales recording forms, please visit KDA’s website
www.kyagr.com/marketing/farmers-market.html
Example: Table for Recording Market Information

Total Number of Number of

Agriculture Food Crafts Number of Total Number Weather
Date Gross Food Craft Attendance
Sales Sales Sales Ag Vendors of Vendors Conditions
Sales Vendors Vendors

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Example: Vendor Gross Sales Reporting Slip
VENDOR GROSS SALES - TRACKING SLIP

DATE: ___________________ GROSS SALES: _______________________

BREAKDOWN OF TOTAL GROSS SALES:

AGRICULTURAL: ____________________________

VALUE-ADDED FOODS: ____________________________

CRAFTS: ____________________________

Note: More than one market has accessed grants or fought detrimental changes by showing their
economic impact on the community. Without knowing your gross sales, especially over time, the
market does not have any way to show its importance to the economic health of their community or to
gauge if a promotional campaign is working.

For generations, Kentucky farmers have bred the best racehorses, grown grains and corn
to make the world’s greatest bourbon, and kept families fed here at home and across the
country. Farming isn’t easy, but it is essential. Here at Kentucky Proud, we’re all about
the continued promotion of agricultural products sourced from Kentucky farms.

Introduced by the Kentucky Department of Agriculture in 2002, the Kentucky Proud brand
(which was originally launched as Kentucky Fresh) was created as a central platform to
raise awareness of the Commonwealth’s ever-expanding agricultural efforts and to
promote Kentucky’s farmers, farm families and farm impact products. In 2008, Kentucky
Proud officially became the Commonwealth of Kentucky’s agricultural marketing brand by
legislative action, and the rest, as they say, is history!

The Kentucky Proud Program is funded through the generosity of the Kentucky Agricultural
Development Fund. Directed by the Kentucky Agricultural Development Board and
administered by the Kentucky Office of Agricultural Policy, the fund is a product of the
1998 Master Tobacco Settlement between cigarette manufacturers and 46 states,
including Kentucky.

Kentucky Proud promotes locally grown food, farmers’ markets, farm stands, agritourism
sites and many other products and destinations with roots in Kentucky soil.

Kentucky Proud products are raised, grown, or processed in Kentucky by Kentuckians.

You can serve Kentucky Proud foods or purchase Kentucky Proud products with the
confidence that they came from your friends and neighbors just down the road, not from
thousands of miles away.

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Kentucky Proud offers seasonal promotions, grants, marketing assistance, and so much
more. If you own a business and are interested in becoming a Kentucky Proud member,
apply for membership now! Visit the Kentucky Proud website to sign up as a member,
www.kyproud.com.

Kentucky Proud membership comes with tons of great resources and benefits to help you
grow your farm or agri-business, including:

• Increased market visibility through your affiliation with a well-established and

widely recognized brand.
• Assistance from the Kentucky Department of Agriculture’s team of agricultural
marketing specialists.
• Grant opportunities available exclusively to Kentucky Proud members.
• Ready-to-use apparel, stickers, bags and banners available at cost.
• Additional premiums for animals enrolled in the Kentucky Proud Livestock Tag
Program.
• Listing of Kentucky Proud website search tool and campaign pages.
• Participation in various promotions from the Kentucky Department of Agriculture.
• Media campaigns to promote Kentucky Proud products and businesses.
• Export and trade assistance.
• USDA meat grading services at approved facilities.

They’ve gone from military service to farmers and became our

homegrown heroes. They’re Kentucky’s solider farmers and we believe
they deserve to be recognized. So, that’s just what we did. Look for the
distinctive Homegrown by Heroes logo on labels wherever you shop.
From the grocery shelf to farmers’ markets to online retail, purchasing
products with the easy-to-recognize Homegrown by Heroes label means
you’re supporting Kentucky Proud veterans and active-duty farmers.
Homegrown by Heroes was founded by the Kentucky Department of Agriculture in partnership
with the Farmer Veteran Coalition in January 2013. The new marketing initiative aimed to
highlight farmers and agricultural producers located in the Commonwealth who serve or have
served in any of the branches of the United States Military.
The program proved so popular that on Veterans Day of the very same year, it was
announced that the Farmer Veteran Coalition would administer Homegrown by Heroes
nationally. Since then, the program has expanded to include more than 2,000 members in
all 50 states plus Puerto Rico. Homegrown by Heroes is the official farmer veteran branding
program of America and it all started right here in Kentucky.
Who is eligible to join? Any veteran or active-duty soldier of the United States Military in
good standing, regardless of when, where, or how they served who has a farming operation

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or agribusiness located in the Commonwealth of Kentucky, is eligible to participate in the
Homegrown by Heroes program.
In order to participate in the Homegrown by Heroes program you must be a Kentucky Proud
member and provide documentation verifying your active duty, reservists, National Guard or
veteran status. For veterans, this is done by providing a copy of your DD214.
For more information, please visit www.kyproud.com/programs/homegrown-by-heroes.

First introduced by Kentucky Proud in 2014, the Appalachia Program brand celebrates the
innovation and entrepreneurial spirit of Kentucky’s Appalachian farmers while honoring the
region’s rich agricultural traditions.
Historically, the unique landscape of this region required different
approaches to agricultural practices compared to other areas of the state.
Unlike the horse farms dotting the gently rolling hills of the Bluegrass Region
or the larger farms laid out across the rich river flatlands of Western
Kentucky, the mountainous terrain that makes up much of the Appalachian
region in Kentucky has traditionally facilitated smaller scare production with
a focus on a large variety of crops and animals. In other words, grow and
raise as much as you can in the space provided.
For generations, coal has been the lifeline to much of Eastern Kentucky. While coal
continues to be an impactful industry, significant efforts have been made in recent years to
introduce new job opportunities and promote a diversification of industries to Kentucky’s
Appalachian region. We think there’s no better way to look to the future than to build from
the past. Appalachia Proud promotes agricultural efforts and quality farm products from a
region steeped in history with Mountains of Potential.
To be eligible for Appalachia Proud, an applicant must be located in any of the following
counties:
Adair Bath Bell Boyd Breathitt Carter
Casey Clark Clay Clinton Cumberland Edmonson
Elliott Estill Fleming Floyd Garrard Green
Greenup Harlan Hart Jackson Johnson Knott
Knox Laurel Lawrence Lee Leslie Letcher
Lewis Lincoln Madison Magoffin Martin Menifee
Metcalfe McCreary Monroe Montgomery Morgan Nicholas
Owsley Perry Pike Powell Pulaski Robertson
Rockcastle Rowan Russell Wayne Whitley Wolfe

For more information, please visit www.kyproud.com/programs/appalachia-proud.

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Restaurants and other foodservice operations in Kentucky are a great venue to sell your
products. Many restaurants are striving to increase the amount of locally grown or raised
products and have shown interest in promoting individual farmers and
products.
The Kentucky Department of Agriculture administers a program that offers
incentives to restaurants and food service entities that purchase products
sourced directly from Kentucky farms to further enhance their menus. The Buy
Local program offers a reimbursement to enrolled food service entities of 15% of the value of
their qualifying Kentucky grown or raised food purchases, up to $8,000 per year.
To view program details, please visit: www.kyproud.com/buylocal or contact Grace Ragain at
(502) 782-4110 or by email at [email protected].

The Point of Purchase (POP) grant provides Kentucky Proud members who have direct
Kentucky farm impact the opportunity to receive up to 50% reimbursement for eligible
advertising and marketing expenses.
Direct Kentucky farm impact is defined as the dollar value of agricultural products bought,
sold, grown, raised, produced, and sourced from Kentucky farms. There are minimum size
requirements for the Kentucky Proud logo, which must be met for an eligible expense to be
reimbursed.
Grants for matching funds cannot exceed 10 percent of the applicant’s reported direct
Kentucky farm impact. The maximum award per calendar year is $8,000, with a lifetime cap
of $36,000. Applicants have six months from their application’s approval to be reimbursed
50 percent of their eligible expenses. The application is available online at
www.kyproud.com.

The Kentucky Proud® Farm to Fork program increases the awareness of the local food
movement by collaborating with organizations to benefit
a charity in their community. These organizations can
host dinners that will highlight local farms, farmers,
producers and promoting the Kentucky Proud® program
and products. These events can also assist and provide
educational and promotion opportunities for local
Agritourism businesses and a connection for locally
produced foods and products. For additional
information, please visit
www.kyproud.com/programs/farm-to-fork

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Due to a statute establishing a special promotional fund (KRS
246.245), the Kentucky Department of Agriculture can purchase
in volume promotional and marketing items. These items are
then offered for sale to Kentucky Proud members at cost.

There are two ways to order Kentucky Proud At-Cost Items - by

mail or scheduling a pickup at our Marketing Office in Frankfort
(Appointment Encouraged). For mail orders, please make sure
to visit our website at the time of your order, the prices can vary
on items. The order should be mailed to Michelle Hansford with
a check or money order payable to the “Kentucky State
Treasurer." If orders are to be mailed, please make sure to
including shipping expenses. For pick-up orders, call Michelle
Hansford at (502)-782-4136 to schedule an appointment.
Appointments are necessary to ensure someone is available to
assist you and that your product(s) are available upon your arrival.

To view the items available and a price listing, please visit our website at www.kyagr.com
click Promotional Programs and then select Kentucky Proud ® At-Cost Information.

What is Farm to School?

Farm to School brings fresh local products grown by local farmers into
school cafeterias, but that’s just the beginning. Effective Farm to School
programs also bring education and firsthand experiences into classroom
learning environments, increasing children’s consumption of healthy
food and providing them with food literacy that teaches them where their
food comes from. Farm to School also creates partnerships that help the
community understand and connect to local producers.

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By bringing locally raised food into the cafeteria, Farm to School programs support healthy
children, farms, communities and local economies. Kentucky schools serve over 130 million
meals a year and spend tens of millions of dollars on food. These are dollars that can be kept
in the Kentucky economy. Schools are a natural market for Kentucky producers and their
products. Serving Kentucky grown food in Kentucky schools is just good common sense.
Currently 85 district School Food Service Directors are members
of Kentucky Proud and many participate in the Buy Local
program. As more schools and farmers learn how to work
together, we predict Kentucky Farm to School will continue to
grow and flourish.

For information you may contact the Farm to School Program

Coordinator, Tina Garland. Tina can be reached at 502-382-
7505 or by email at [email protected]. Also visit the KDA
website at www.kyagr.com and look under Promotional for the
Farm to School tab.

The Farm to School Junior Chef Program is a statewide cooking competition for Grade
students from 8th through 12th grades designed to offer the
opportunity for students to learn valuable skills in recipe
development, food preparation, marketing, organization,
teamwork, public speaking and community involvement.
Additional intentions for the Junior Chef Program are to
stimulate interest in local agriculture, create an additional market
for Kentucky producers, increase quality of products available to
school cafeterias, and ultimately increase consumption of
produce by Kentucky’s students and their families.
The Kentucky Department of Agriculture and Kentucky Farmers encourage you to put a team
together and come join the fun!
A full copy of rules and information can be found on our website at www.kyagr.com/junior-
chef/. I encourage you to put a team together and come join the fun! Deadline for entry is
April 15th, of the program year. Contact either Chef Rebecca Shepherd-Smith at
[email protected] or Tina Garland at [email protected] for more
information.

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 Congratulations to the 2023 Junior
Chef Team Winner from Bath County

The Chefs in Schools program reaches across Kentucky to all schools participating in NSLP
(National School Lunch Program). Chefs in Schools will increase support of the Farm to
School movement by administering technical assistance to the Food Service Directors (FSD)
and their staff, it will improve the integrity, efficiency and effectiveness of the Child Nutrition
Programs (CNP). By providing such necessary training, school nutrition staff would be more
equipped and skilled to incorporate fresh local foods into their menus that would encourage
increased participation and help eradicate hunger in Kentucky. Contact either Chef Rebecca
Shepherd-Smith at [email protected] or Tina Garland at
[email protected] for more information.

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They call it agritourism – and if you’ve ever visited a pumpkin patch or toured a Kentucky
Horse Farm, you’ve experienced it. Agritourism is defined as “The act of visiting a working
farm or any agricultural, horticultural, or agribusiness operation for the purpose of
enjoyment, education, or active involvement in the activities of the farm or operation.” That’s
quite a mouthful, so we just like to say – Kentucky Farms Are Fun! Farm tourism is a terrific
way to explore Kentucky while supporting our hardworking farm families.

Agritourism gives Kentucky farmers an opportunity to generate additional income by inviting

the public to their farms. It provides educational opportunities while helping to keep the
family farm for the next generation. As a growing industry in the United States, agritourism
presents a number of opportunities for Kentucky farmers.

Simply stated, Agritourism could be thought of as the crossroads of tourism and agriculture.

Agritourism presents a unique opportunity to combine aspects of the tourism and agriculture
industries to provide several financial, educational, and social benefits to tourists, producers,
and communities.

Today many Kentuckians have no direct connection to farm life, even in rural areas.
Agritourism gives people an opportunity to better understand the skill and hard work that
goes into producing the food, fiber, and more we all enjoy.

Busy schedules and travel costs can limit the number of big weekend getaways a family can
take. A visit to the farm is most often a day trip and can provide a fun experience for the
whole family.

On the Kentucky Proud website, www.kyproud.com

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In this section, you will find a listing of valuable Kentucky resources and contact information
to assist you in resolving any problems or questions that your market or vendors may have or
need.

Listed below you will find the program contacts at the Kentucky Department of Agriculture
KDA Staff Email Phone Number Specialty Area(s)
Angela Caporelli [email protected] 502-782-4104 Aquaculture
Farmers’ Markets Sampling/Cooking
Demonstrations
Lori Durham [email protected] 502-782-9211 Egg Regulations
DeAnne Elmore [email protected] 502-782-4124 Farm to Retail Liaison
Alex Floyd [email protected] 502-782-4129 KY Proud Membership
Jesse Frye [email protected] 502-382-7458(mobile) Senior Farmers’ Market Nutrition Program
(SFMNP)
Tina Garland [email protected] 502-782-9212 Farm to School Program, KY Junior Chef
502-382-7505(mobile) and Chefs in School Program and Senior
Farmers’ Market Nutrition Program
(SFMNP)
Abigale George [email protected] 502-782-4112 Organic Program Manger
Tyler Goodlett [email protected] 502-782-7811 Produce Safety Program, FSMA
Doris Hamilton [email protected] 502-782-4113 FSMA Produce Safety, Organic
Certification, Horticulture, Ginseng, Hay
and Forage, Hemp Licensing and Specialty
Crop Block Grant
Kate Hamilton [email protected] 502-782-4133 Farmers’ Markets, Community Supported
Agriculture (CSA) and Farmers’ Markets
Samplings Certificates
Michelle Hansford [email protected] 502-782-4136 Agritourism Liability Sign Orders, Farm
Name Registration Program, KY Proud At-
Cost orders and Farmers’ Markets
Sampling Certificates
Heath Higdon [email protected] 502-782-9233 Weights and Measures – Market Scales
270-589-7740(mobile)
270-230-2888(mobile)
Ryan Mairs [email protected] 502-229-2130(mobile) Produce Safety Program, FSMA
Pam McNabb [email protected] 502-782-4118 Issues PBPT Diplomas and reprints
Brett McQueary [email protected] 502-782-4114 Specialty Crop Block Grant Program
Coordinator
Alisha Morris [email protected] 502-782-4119 Farm to Fork Program
Grace Ragain [email protected] 502-782-4110 Buy Local Program
Alexis Smith [email protected] 502-782-9251 Creative Marketing Manager for Kentucky
Proud and Grape & Wine Marketing
Program
Sharon Spencer [email protected] 502-782-4127 Direct Farm Marketing, Agritourism, CSAs,
Farm to Fork, Farmers’ Markets
Jonathan Van [email protected] 502-782-4132 KY Proud Promotional “POP” Grant
Balen

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Additional Information and details regarding KDA Staff and Programs:
Angela Caporelli: Aquaculture Coordinator and Marketing Specialist
Email: [email protected] Office Phone: 502-782-4104
Angela Caporelli is the Aquaculture Coordinator and Marketing specialist with the Kentucky
Department of Agriculture. She works with several of the fish farmers in the state and has
helped them create HACCP plans in order to process and sell Kentucky grown fish products
direct to consumers. Angela has extensive food safety training and conducts cooking and
sampling demonstrations at Farmers’ Markets throughout the state to help promote products
available at the markets and promote the necessary protocols for sampling at the markets.

Lori Durham: Division of Regulation and Inspection – Eggs

Email: [email protected] Office Phone: 502-782-9211
The KDA Division of Regulation and Inspection regulates the sale of eggs within the
Commonwealth. Lori can work with you to make sure you meet all the requirements for
selling eggs on a retail level.

DeAnne Elmore: Farm to Retail Liaison

Email: [email protected] Office Phone: 502-782-4124
As the Retail Liaison for the Kentucky Proud Program, DeAnne works with retail outlets of all
sizes who are selling and seeking wholesale Kentucky Proud items. She further assists
producers who sell to those outlets. She has experience in package design, promotion,
public relations, and advertising to assist on both sides of the equation.

Alex Floyd: KY Proud Membership Coordinator

Email: [email protected] Office Phone: 502-782-4129
Alex oversees the KY Proud membership and database. He can assist with membership
questions, updating your KY Proud membership and troubleshooting online account issues to
include resetting passwords.

Jesse Frye: Program Coordinator, Senior Farmers’ Market Nutrition Program (SFMNP)
Email: [email protected] Cell Phone: 502-382-7458
The Kentucky Department of Agriculture Division of Food Distribution serves as the lead
agency for the Senior Farmers Market Nutrition Program. Jesse Frye is the Western Kentucky
Program Coordinator along with Stephanie Stefanic as the Eastern Kentucky Program
Coordinator. They assist with market access for farmers as well as improving nutrition for low-
income senior families by providing them with better access to fresh fruits and vegetables.
Funding for the SFMNP program comes from federal and state resources. The eligible low-
income seniors are provided with $50 applied on a debit card type or device application to
purchase fresh, unprocessed, locally grown fruits, honey, vegetables, and cooking herbs at
State-approved Kentucky Proud farmers' markets.

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Tina Garland: Administrative Branch Manager - Farm to School Program and Senior
Farmers’ Market Nutrition Program (SFMNP), Farm to School Chefs in Schools and Junior
Chef Coordinator
Email: [email protected] Cell Phone: 502-382-7505
The Kentucky Department of Agriculture’s Farm to School program is housed within the
Division of Food Distribution. Tina Garland is the Administrative Branch Manager who aids
in creating a non-traditional market for Kentucky Producers. She connects local producers to
local School Food Service Authorities enabling them to purchase fresh local products and
integrate them into their school menus for our students to enjoy.

Abigale George: Organic Program Manager

Email: [email protected] Office Phone: 502-782-4112
The Organic Program provides certification services to producers who wish to offer all types
of certified organic products. For additional information, please refer to the Organic section
in this manual.

Tyler Goodlett : Produce Safety Program Manager

Email: [email protected] Office Phone: 502-782-7809
The Produce Safety Program, housed in the Office of Agricultural Marketing-Plant Division, is
a new regulatory program at the Kentucky Department of Agriculture. The program started in
2018 following the passage of the federal Food Safety Modernization Act (FSMA) and FDA’s
Produce Safety Rule. Mark Reed and the Produce Safety Team will be assisting Kentucky’s
produce growers comply with the new rules through outreach, scheduling Produce Safety
Alliance Grower Training Courses across the state, and conducting On Farm Readiness
Reviews upon request. Additionally, the KDA Produce Safety Team is available to assist
growers in determining if their operations are “covered” under the new rules and subject to
inspection, or whether an operation may be considered exempt. For additional information,
visit our website at: https://www.kyagr.com/marketing/produce-safety.html

Doris Hamilton: Division Director, Plant Division

Email: [email protected] Office Phone: 502-782-4113
As the Director of the Plant Division, Doris oversees the FSMA Produce Safety Program,
Organic Certification Program, horticulture, ginseng, hay and forage, Hemp Licensing
Program and the Specialty Crop Block Grant.

Kate Hamilton: Program Coordinator – Farmers’ Markets, CSAs and Sampling Program
Email: [email protected] Office Phone: 502-782-4133
Kate works very closely with the farmers’ markets and the Community Supported Agriculture
(CSA) programs. Kate provides support and assistance for educational training, market
development, research, planning and promotional activities for our active farmers’ markets.

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Kate is a valuable resource to provide guidance for potential markets, managers, vendors
and for new CSA programs.

Michelle Hansford: Administrative Specialist

Email: [email protected] Office Phone: 502-782-4136
Michelle helps our Kentucky Proud members with any Kentucky Proud At-Cost orders either
for mailouts or office pickup. We do ask for any orders to be picked up, please schedule in
advance. Michelle is also the coordinator for the Farm Name Registration Program. She
also provides support for the Farmers’ Market Sampling application process and fills orders
for all Agritourism Liability Warning signs.

Heath Higdon: Administrative Branch Manager - Division of Regulation and Inspection,

Weights and Measures - Scales
Email: [email protected] Office Phone: 502-782-9233
Cell Phone: 270-589-7740 or 270-230-2888
The KDA regulates weights and measures across the state. All scales used for commercial
sales, including farmers’ markets, must be legal for trade and accurate. Heath can be
reached at (502) 782-9233 or [email protected]

Pam McNabb: PBPT Diplomas

Email: [email protected] Office Phone: 502-782-4118
Once your name is submitted to KDA after attending the PBPT class, Pam updates the
database, processes and mails PBPT Diplomas. If you need a duplicate diploma, please
email Pam and a new one can be issued.

Alisha Morris: Program Coordinator – Farm to Fork Program

Email: [email protected] Office Phone: 502-782-4119
The Kentucky Proud Farm to Fork program partners with local organizations to increase
awareness of Kentucky Proud foods and benefit a charity in their community. Under the
program, participating organizations host dinners that serve dishes made with local foods to
highlight local farms, farmers, producers, and Kentucky Proud products. Alisha can provide
assistance for resourcing Kentucky Proud products.

Grace Ragain: Buy Local Program

Email: [email protected] Office Phone: 502-782-4110
Grace oversees the KY Proud Buy Local (previously Restaurant Rewards) program which offers
reimbursement to restaurants and other foodservice businesses that procure Kentucky Proud
farm fresh ingredients to further enhance their menu offerings. Grace can assist with Buy
Local enrollment and guidelines and assist producers who wish to sell these entities, with
program eligibility questions.

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Alexis Smith: Creative Marketing Manager for Kentucky Proud and Grape & Wine Marketing
Program
Email: [email protected] Office Phone: 502-782-9251
Alexis manages the branding and advertising of the Kentucky Department of Agriculture with
emphasis on the Kentucky Proud program and the Grape and Wine Program. Her goal is to
elevate the story of the Kentucky producer and their availability of farm fresh offerings through
various marketing and communication strategies.

Sharon Spencer: Division Director, Direct Farm Marketing

Email: [email protected] Office Phone: 502-782-4127
Direct Farm Marketing is all about connecting consumers to Kentucky agricultural producers.
Through Farmers’ Markets and Community Supported Agriculture (CSA), producers can
maximize profits while offering consumers a direct path to procure the freshest local products.

Agritourism offers the opportunity to build relationships between the agricultural community
and the local tourism industry by incorporating education and enjoyable activities on working
farms or agribusiness operations. Farm to Fork and Community Gardens can be a great way
for the community to come together and provide support for a charitable program while
educating the consumers and supporting our Kentucky producers. Sharon is here to assist
existing markets as well as working with new groups.

Jonathan Van Balen: KY Proud Promotional Grant

Email: [email protected] Office Phone: 502-782-4132
Jonathan administers and oversees the KY Proud Promotional “POP” Grant. He can assist
with application questions, review drafts of proposed promotional items, answer questions
about reimbursement payments and any other questions you may have regarding the grant.

Office of State Veterinarian

Office Phone: 502-573-0282, option 3
The Office of State Veterinarian protects the health and welfare of Kentucky livestock, poultry
and agricultural industries. The office promotes an environment that enhances the economic
and recreational opportunities and prosperity of Kentucky agriculture. For any questions
concerning animal health permits or the sale of live animals at markets, please contact their
office.

The Kentucky Department for Public Health Food Safety Branch is a major partner with the
Kentucky Department of Agriculture in Kentucky’s farmers’ market program. The Food Safety
Branch is responsible for ensuring the safety and wholesomeness of all food products

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marketed in Kentucky and permitting home-based microprocessors and home-based
processors.

For questions regarding the home-based microprocessor and home-based processor

programs as well as permit status, please contact the Department for Public Health, Food
Safety Branch in Frankfort at 502-564-7181. More information can also be found at
https://chfs.ky.gov/agencies/dph/dphps/fsb/Pages/default.aspx.

Any questions regarding on-site food preparation should be directed to the local health
department in your county or the county where the market is held. This includes questions
about the requirements for temporary food vendors and mobile retail sales permits. A
complete listing of local county health departments is located on this site:
https://chfs.ky.gov/agencies/dph/dafm/LHDInfo/AlphaLHDListing.pdf.

The University of Kentucky College of Agriculture, Food and Environment, Cooperative

Extension Service maintains an office in each county in Kentucky
where one may obtain useful and valuable information on
marketing and production. Local agents and specialists at the
University of Kentucky can connect the public with the latest
research. To locate a UK Extension Office in each Kentucky County, please visit:
https://extension.ca.uky.edu/county

The chart below will provide you with valuable resources for the University of Kentucky, College of
Agriculture.

Name Email Phone Number Specialty Area(s)

Extension Associate, Third Party Food
Courtney Bartlett [email protected] 859-200-2926 Safety Audits, Wholesale Readiness
Support
Brandi Button- West Kentucky Value Chain
[email protected] 270-670-6913
Johnson Coordinator, UK Food Connection
Fruit and Vegetable Extension
Daniel Becker [email protected] 859-562-1305 Associate
UKREC, Princeton
Extension Entomologist, Pesticide
Ric Bessin [email protected] 859-257-7456
Education
Senior Extension Associate,
Bryan Brady [email protected] 859-323-0417 Third Party Food Safety Audits,
Wholesale Readiness Support

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 Savannah
[email protected] Market Ready Program
Columbia 859-218-4383

Value Added Dairy, MarketReady,

Camille Dant [email protected] 859-257-3482
Center for Crop Diversification
Extension Specialist for Plant
Nicole Gauthier [email protected] 859-218-0720 Pathology
(fruit, ornamentals and hemp)
East Kentucky Value Chain
Heather Graham [email protected] 606-495-1026
Coordinator, UK Food Connection

Feed Program Coordinator – pet

Alan Harrison [email protected] 859-257-5887
treats

Center for Crop Diversification,

Joshua Knight [email protected] 859-257-1273
Horticulture

Central Kentucky Value Chain

Faye Kuosman [email protected] 859-608-7978
Coordinator, UK Food Connection
Home-based Processing and Home-
Annhall Norris [email protected] 859-257-1812 based Micro-processing
Food Preservation Extension Specialist
Extension Meat Marketing Specialist
Gregg Rentfrow [email protected] 859-257-7550
and Associate Professor
Extension Vegetable Specialist,
Rachel Rudolph [email protected] 859-257-3374 Coordinator KY Fruit and Vegetable
Conference
Extension Associate, Beginning
Delia Scott [email protected] 859-257-8605 Farmers, Fruit and Vegetable
Production
Extension Associate, Floriculture &
Arundathi Sharma [email protected] 859-257-8605
Controlled Environment Horticulture

Center for Crop Diversification, Direct

Emily Spencer [email protected] 859-218-5212
Marketing

Matthew Springer [email protected] 859-257-7597 Extension Wildlife Specialist

Food Systems Innovation Center (FSIC)

Kandice Williams [email protected] 859-218-4387 Coordinator
Nutritional Labeling Assistance
Patsy Wilson [email protected] 859-257-1332 Extension Viticulture Specialist

Center for Crop Diversification,

Brett Wolff [email protected] 859-218-4384
SARE
Extension Food Science/Safety
Paul Vijayakumar [email protected] 859-257-1546 Specialist
Process Authority
Extension Marketing and Agribusiness
Tim Woods [email protected] 859-257-7270
Specialist

606-666-2438 Small fruit, vegetable, hops, medicinal

Shawn Wright [email protected]
ext. 234 and ginseng crops

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The CCD is a specialty crop Cooperative Extension outreach group at the University of
Kentucky. The Center works with partners throughout the state and region to produce
resources for specialty crop growers like:

• farmers’ market and produce auction price reports

• more than 200 Crop and Market profile publications
• small and large scale crop enterprise budgets (2023 updates)
• produce food safety resources
• in-person and online production or marketing trainings
• monthly newsletter

Check out our award-winning marketing training Marketing for All. More information on all
of this is available at www.uky.edu/ccd.

The FSIC provides technical services, marketing

intelligence, business services and training components
to aid in developing the food industry of Kentucky.

• Food Chemistry Testing • Microbiological Testing

• Nutrition Labeling • Sensory Evaluation
• Analytical Services
Visit www.uky.edu/fsic/ for more information.

What is MarketReady?
MarketReady is a training program that helps growers and producers prepare themselves to
sell in larger markets such as restaurants, schools, grocery and retail outlets, wholesale
distribution, etc. It is important for growers and producers to be prepared to meet the needs
of buyers in these marketplaces because their needs and requirements can differ from the
needs of customers in the direct-to-consumer marketplace -- so we are here to help with that!
Buyers in these markets need their suppliers [that's you -- growers and producers!] to manage
their own food safety, insurance, product quality, traceability, and much, much more.
MarketReady addresses these needs and seeks to educate Kentucky’s growers and producers
about how to succeed in these types of marketplaces.

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Our training is based on the best business practices identified by buyers in these market
channels who are actively seeking to engage local food suppliers. MarketReady helps
growers and producers selling fruits and vegetables, dairy products, meat cuts, value-added
products, etc. create a successful business strategy and explore these types of marketplaces.

During the MarketReady Training Program, we work our way through key business
functions. We discuss the differing needs and requirements of restaurants, schools, grocery
and retail stores, wholesale distributors, and other larger-scale business outlets. The
MarketReady Training Program also addresses the market development, risks, and
relationships growers and producers must manage as they seek to develop relationships with
these types of local food buyers and in these types of marketplaces. MarketReady will provide
you with professional marketing education to take the next step in your farm's business plan.

The MarketReady Training Program is for growers and producers interested in selling to larger
volume markets such as restaurants, schools, grocery and retail outlets, wholesale
distribution, etc. Our program can be beneficial to those who are just thinking about the idea
and to those who are already establishing relationships with buyers in these marketplaces.
Our training is provided free of charge so we can be accessible to all the growers and
producers in Kentucky.

For more information and to check out our upcoming events and educational resources,
please visit https://marketready.uky.edu/ or email Savannah Columbia at
[email protected].

CFA's mission is to organize and encourage cooperation among farmers,

rural, and urban citizens, through leadership development and grassroots
democratic processes, to ensure an essential, prosperous place for family-scale agriculture in
our economies and communities. CFA believes that Kentucky farmers’ markets are an
important component of community development, providing an opportunity for all members
of the community to interact socially and economically. CFA offers the Farmers’ Market
Support Program (FMSP) that provides resources, technical support and capitalization for
farmers’ markets. There are several grant programs under the FMSP that serve Kentucky
farmers markets including the Kentucky Double Dollars, the Market Manager Cost Share, and
the Farmers Market Resiliency Programs. Grants are awarded annually and require an
application in order to be accepted into one of these programs.

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Kentucky Double Dollars (KDD) is intended to increase access to fresh local food for low-
income Kentuckians while also increasing the sales and income of Kentucky farmers.

KDD offers financial incentives for individuals participating in the Supplemental Nutrition
Assistance Program (SNAP), the Special Supplemental Nutrition Program for Women, Infants,
& Children (WIC) Farmers Market Nutrition Program (WIC FMNP), and the Senior Farmers
Market Nutrition Program (SFMNP) to purchase Kentucky-grown produce and other
agricultural products at participating farmers markets and retail sites. Kentucky Double
Dollars offers incentive funds for both the purchase of KY-grown fruits and vegetables
(available with SNAP, WIC FMNP, and Senior FMNP) and KY-farmed meat, eggs, and dairy
(available with SNAP only).

Farmers markets can apply annually for funding to offer KDD incentives. CFA provides for
the administration and marketing of the KDD program, and awards funding to individual
markets to offer incentives to customers. For participating markets, CFA will reimburse 75%
of the KDD incentives that are redeemed at the market. Markets must reapply annually and
complete monthly reports in order to receive funds, and must be approved to participate
in SNAP, WIC FMNP, and/or SFMNP in order to offer KDD incentives for the programs.

Visit the program webpage for more information at: https://kentuckydoubledollars.org

CFA’s Market Manager Cost-Share Program helps farmers’ markets who are planning to
employ a paid market manager to implement or manage Kentucky Double Dollars (KDD) to
increase food access at their markets. CFA will provide markets with a 1:1 match up to a max
total of $2000 that is reflective of the administrative oversight required for the implementation
of each of these programs. Successful applicants will be chosen based on their demonstrated
ability to implement KDD programs. CFA recognizes that it takes time for markets to build the
capacity to implement KDD programs and will continue to provide a limited number of new
and beginning markets with a market manager cost-share that falls outside of the above
criteria.

The Farmers Market Resiliency Program (FMRP) is a customized training and support program
for board members, market managers, and farmers’ market vendors to increase long-term
resiliency at Kentucky farmers’ market. It is geared towards markets that are hiring or
planning to hire a new market manager to help markets build their capacity for long-term

24
sustainability. It will support markets in hiring and training a new market manager or training
an existing market manager to be a skilled and effective leader. It is also excellent for markets
that are in their first five years of operation as well as markets that have struggled with the
implementation of or reporting for Kentucky Double Dollars (KDD) or Market Manager Cost
Share (MMCS) grants.

Farmers Markets participating in any one of CFA’s grant programs will also receive:
• One-to-one technical assistance.
• Networking spaces to connect with other KY farmers’ markets.
• Regular communication about issues related to farmers’ markets.
• Farmers’ Market mini grants as they become available.

Visit their website for additional information at www.cfaky.org.

Feeding Kentucky’s Farms to Food Banks program is a statewide program that

provides fresh, healthy produce to Kentuckians in need while reducing losses
for Kentucky farmers. The Program Director is Sarah Vaughn. She connects
local producers to area food banks, giving them an
additional market opportunity for their surplus and Number 2 grade produce (perfectly edible
but not saleable on the retail market). For additional information, visit www.feedingky.org and
look under "Programs" for the "Farms to Food Banks" tab.

How It Works:
• Any Kentucky farmer who grows the 28 crops included in the program may
participate.
• Maximum prices per unit are set each growing season in consultation with specialists
from the University of Kentucky. The goal of the price caps is to help farmers recover
losses while also providing as much healthy food as possible to struggling
Kentuckians.
• Produce auction and cooperative managers arrange for the purchase of Kentucky-
grown produce from farmers and covers its delivery to food banks.
• Kentucky farmers can make direct sales to Feeding Kentucky and will be responsible
for delivering their products to the closest food bank warehouse.
• Foodbank warehouse staff will forward the Bill of Lading (invoice) provided by the
farmer with the delivery to the Feeding Kentucky. Feeding Kentucky will process
payment to the farmer within 2 weeks.

For more information, contact Sarah Vaughn, Programs Director 502-699-2656 x 103 by
phone or [email protected] by email.

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Grow Appalachia partners with organizations, communities,
and families in Appalachia to create healthy, resilient, and
economically viable food systems.

• Free educational opportunity for producers with 0-9 years of farming experience
• Mentorship opportunities on Kentucky farms
• Beginner and intermediate tracks
• Serves Lexington, Louisville, and Eastern KY
• Course Topics: Whole Farm Planning, Production Planning, Crop and
Livestock Management, Protected Agriculture, Harvesting Techniques,
Marketing, Resource Development

Available for any farmer generating revenue in an “Appalachian Proud”

county designated by Kentucky Proud
• Free soil tests
• On-farm consultation and advising
• Production planning
• Connection to other agencies offering financial,
• business and agricultural support
• Funding opportunities for equipment and installation support

• On farm one-on-one technical support and assessment of practices

• Recommendations for improving high tunnel soil health
• Assistance with site selection and design
• Installation support for high tunnels, accompanying water catchment and
drip irrigation systems

• Development of a Conservation Activity Plan for your farm

• Soil testing and detailed analysis
• Guidance through the development of your Organic System Plan (OSP)

For more information, visit www.growappalachia.berea.edu or you may reach out to the
Grow Appalachia Staff for more information on these programs.
• Mark Walden, Associate Director of Production Programming, [email protected]
• Chris McKenzie, Farmer Development Coordinator, [email protected]
• Storey Slone, Small Farm Production Advisor, [email protected]
• Kayla Preston, Social Enterprise Manager, [email protected]
• Steph Hamborsky, Program Support Specialist, [email protected]

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The Kentucky Office of Agricultural Policy (KOAP) provides a direct
link between the Commonwealth of Kentucky and one of the state’s
most important industries, agriculture. The office provides staff
support to the Kentucky Agricultural Development Board (KADB) and
the Kentucky Agricultural Finance Corporation (KAFC).

More than $6.2 million in state and county Kentucky Agricultural Development Funds (KADF)
have been invested in farmers’ markets in 72 counties across the Commonwealth to date.
Funding opportunities are available to markets and to individual farmers through the KADF.

For information on grant and loan opportunities through the KADF and KAFC, contact the
Kentucky Office of Agricultural Policy at (502) 573-0282 or visit their website at
www.kyagr.com/agpolicy.

The Kentucky Center for Agriculture and Rural Development is a

nonprofit organization that provides technical assistance to
Kentucky producers and agribusinesses with business planning,
marketing, educational resources, and evaluation of new
opportunities. It is funded in part by the Kentucky Agricultural Development Board and the
US Department of Agriculture. In addition to its work with individual businesses and
cooperatives, KCARD also works with several farmers’ markets around the state to help them
organize, address issues that may arise, and provide business and marketing plan assistance.
KCARD also offers training for a market’s board of directors to help them work more
effectively, understanding the critical role that each person plays in the organization, and how
good boards can lead to good markets for producers. For more information, check out
www.kcard.info or call 859-550-3972.

27
Kentucky Farm Bureau is a grassroots organization dedicated to serving our membership
family and their communities. As the Voice of Agriculture, we identify problems, develop
solutions, promote economic success, and enhance the quality of life
for all. For over one hundred years, the Kentucky Farm Bureau has
represented the interests of agricultural producers and rural
communities. Kentucky Farm Bureau Certified Farm Market program
was launched in 1996 to help farmers directly market to consumers
across the Commonwealth.

The program proudly supports farm market operations that are committed to providing
customers with locally grown, quality products and services. Markets in our program include
the following: greenhouses, landscape nurseries, fruit and vegetable markets, orchards, u-
pick/u-cut, organic, grapes/wine, sorghum, maple syrup, Christmas trees, Kentucky meats
and cheeses, and a variety of agritourism destinations.

Markets certified through this program have a reputation for meeting the highest standards of
quality, freshness and market appeal. Look for the Certified Farm Market logo for our
participating market members.

Benefits of being a member of the Certified Farm Market Program include credibility,
advertisements, discounts, a member network, resources, visibility and advocacy on their
behalf. Requirements to participate in the program include current Kentucky Farm Bureau
Federation membership; a permanent structure for the market; quality products at a fair price,
a clean and safe market; support and promote the Certified Farm Market Program;
prominently display our Certified Farm Market sign and promotional materials in their
market; be farm-oriented with locally grown products and/or agritourism activities; and sell a
majority of items that are grown, produced or raised by the owner.

The program focuses on farm direct markets and does not include farmers’ markets. Many of
our Certified Farm Market members participate in farmers’ markets as well as sell directly off
the farm. For more information, contact Kentucky Farm Bureau Federation at (502) 495-
5000 or visit their website at http://www.kyfb.com/certified.

The Kentucky Office of the State Entomologist requires that every resident nursery or dealer
selling nursery stock in the state obtain a nursery license through the State Entomologist office
(KRS Chapter 249). Information on how to obtain a nursery license or for additional
information, please contact the State Entomologist office at 859-257-5838 or visit their
website at https://ose.uky.edu. A Class A permit would be required for anyone selling trees
(including fruit trees), shrubs, roses, perennial flowers or perennial herbs. Contact Joe Collins

28
for information regarding permits or questions on products sold. Mr. Collins can be reached
at 859-218-3341 or by email at [email protected].

Kentucky State University offers excellent services to small farms

through educational opportunities and research. Kentucky State
Cooperative Extension provides one-on-one education through agents
and small farm or horticulture assistants. A well-received effort is Third
Thursday Thing. Held on the third Thursday of each month (January
through November), these free sustainable agriculture workshops
cover topics such as small ruminants, aquaculture, horticulture, and
organics. Another well-received effort is the annual Small, Limited-Resource, Minority Farmers
Conference, held in the third week of November. To find out more about Third Thursday
Thing or other opportunities at KSU, contact Savanna Frye at [email protected] or
sign up for the Small Farms Email List at https://bit.ly/kysuemail.
Kentucky State University’s Center for Sustainability of Farms and Families has grant funding
opportunities for producers through the Small-Scale Farm Grant Program. For additional
information, contact Joni Nelson, Manager of the Center for Sustainability of Farms and
Families, at 502-597-6831 or [email protected]. The grant application can be found
at www.kysu.edu/ssfg.

The Organic Association of Kentucky (OAK) is a membership nonprofit

organization that promotes organic agriculture among farmers and
consumers. OAK works to provide resources, tools and trainings to
farmers through its annual conference, year-round field days and
organic transition consultation. OAK provides “transition trainers”, one-
on-one advisors, who can assist farmers in becoming certified organic.
Transition trainers help with paperwork, farm planning, resources and marketing. For more
information about OAK’s programs visit: www.oak-ky.org or email us at: [email protected].

The Kentucky Horticulture Council (KHC) is a coalition of member organizations that provides
a unified voice for the respective horticulture industry segments
of Kentucky. KHC’s purpose is to support the state horticulture
industry and be a resource for information and education for
growers, business owners, and the public to promote a

29
thriving industry. KHC organizes educational programs, coordinates research initiatives,
promotes development of markets, and influences policy to benefit new and existing specialty
crop growers and green industry business owners in Kentucky. Visit their website at
https://kyhortcouncil.org/ for more information.

The Kentucky State Horticultural Society (KSHS) is the oldest agricultural organization in
Kentucky and is a state-wide professional member group for produce growers. KSHS was
organized in 1856 as a nonprofit organization to bring together growers, researchers, and
individuals across the state who are interested in fruit production. The goals of KSHS are to
educate growers and individuals in fruit production practices; help promote Kentucky-grown
produce; support and direct research activities at the University of Kentucky; educate and
encourage young people to work in the fruit industry; and present a unified voice for the
Kentucky fruit industry. KSHS is a co-host of the annual Kentucky Fruit and Vegetable
Conference.

The Kentucky Vegetable Growers Association (KVGA) is a

state-wide professional member organization for produce
growers. KVGA was established in 1970 as a nonprofit
organization to bring together individuals interested in vegetable production. KVGA’s mission
is to: promote Kentucky-grown produce; support research activities at Kentucky universities;
encourage young people to work in the vegetable industry; and to present a unified voice for
Kentucky vegetable growers. KVGA is a co-host of the annual Kentucky Fruit and Vegetable
Conference.

USDA offers a wide variety of loans, grants, and technical assistance to assist rural areas.
Visit the website at https://www.rd.usda.gov/ky for information and contact information.

30
What is the Senior Farmers’ Market Nutrition Program?
The Senior Farmers’ Market Nutrition Program (SFMNP) provides fresh, locally grown fruits,
vegetables, cut cooking herbs, and honey from Kentucky farmers’ markets to the dinner tables
of low-income seniors who are nutritionally at-risk. The obesity epidemic in the United States
has caused increases in heart disease, cancer, diabetes, and high blood pressure. The
SFMNP was constructed to help fight against diseases and help targeted groups to achieve a
diet that is nutritionally sound. The program also provides farmers with additional revenue at
Kentucky farmers’ markets.

How is it structured in Kentucky?

More than 115 farmers’ markets participate in the Senior Farmers’ Market Nutrition Program.
There is more of a demand for the program than a supply of funding. Each year, the
Kentucky Department of Agriculture completes a grant application for SFMNP and sends it to
the USDA for approval. Once the grant is approved, USDA grants Kentucky a particular
amount of funding.

Criteria for a Market to Accept Farmers’ Market Nutrition Program Vouchers

• Adhering to USDA CFR 249.2 definitions, Farmers’ Market means an association of

local farmers who assemble at a defined location for the purpose of selling their
produce directly to consumers.
• The market must be an organized market. To be considered “organized” the market
must have an established contact person/decision maker and meet at a named
location at least once a week with specified days and operating times.
• The market must experience one full growing season as a registered KDA market
before application in SFMNP.
• The market must be registered with the Kentucky Department of Agriculture and
approved as a Kentucky Proud member.
• The market must sell Kentucky-grown fresh produce.

How do markets apply?

Farmers’ markets that are interested in applying for the Senior Farmers’ Market Nutrition
Program can call Jesse Frye at (502) 382-7458 or find the application on the Kentucky
Department of Agriculture’s website www.kyagr.com/consumer/senior-farmer-market.html.

31
The applications are competitive and must be received no later than December 31st for next
year’s season. Participating markets do not need to apply, however annual renewal and
training is required. The amount of federal dollars that are received for the Senior Farmers’
Market Nutrition Program determines the number of new farmers’ markets that are included
in the program. Counties with the highest poverty levels will be considered as a priority within
the program.

The WIC Farmers’ Market Nutrition Program receives funding through a grant from the
United States Department of Agriculture (USDA), Food and Nutrition Services (FNS); and is
administered through the Nutrition Services Branch within the Kentucky Department of Public
Health.

• The WIC Farmers’ Market Nutrition Program (WIC FMNP) began as a pilot program
in 1992. The intent of the program is to bring locally grown fresh fruits and vegetables
into the homes of the WIC participants and to help promote the local farmers’ market.
• WIC FMNP assists with meeting the goals of the Healthy People 2010 objectives
which are to increase to at least 40% the proportion of people aged two (2) and older
who meet the Dietary Guideline minimum average daily goal of at least five (5)
servings of fruits and vegetables.
• In Kentucky, each eligible WIC participant in the household receives electronic food
instruments (FIs) each summer to purchase locally grown fruits, vegetables, or fresh cut
herbs. Local Health Departments (LHDs) issue the FMNP FIs.
• WIC FMNP serves WIC eligible women and children in 47 local agencies with 100
Farmers’ Markets.
• LHDs that issue the Farmers’ Market FIs provide nutrition education to participants
emphasizing the importance of including fruits and vegetables in the diet daily.
• Authorized Farmers’ Markets and farmers have contracts with the WIC Program to
provide fresh fruits and vegetables. WIC provides monitoring for the farmers and
markets.
• The University of Kentucky Cooperative Extension Services cooperates with some
agencies for nutrition education and market promotion.

The WIC FMNP Program provides electronic food instruments for locally grown fresh fruits
and vegetables and nutrition education to women who are pregnant, postpartum, or
breastfeeding, infants (5 months and older) and children up to the age of five (5) who meet
income and health risk guidelines for the WIC Program. The electronic food instruments (FIs)
are redeemed by the participant and accepted by a WIC authorized Farmer at a WIC
approved WIC Farmers’ Market.

32
Don’t forget special outreach for the Farmers’ Market Nutrition Program WIC recipients (if
your market is in the program) to increase your redemption rate. Alan Peck, the Kentucky
WIC FMNP Coordinator, can be reached at 502-545-9438 or by email [email protected].

The Supplemental Nutrition Assistance Program (SNAP) is the Nation’s largest nutritional
assistance program and the cornerstone of Federal Government efforts to alleviate hunger in
the United States and its territories. SNAP benefits are funded by the United States
Department of Agriculture’s Food and Nutrition Service (FNS).

America’s Direct Marketing Farmers and Farmers’ Markets (DMFs/FMs) are great source of
fresh fruits, vegetables, and other healthy foods. FNS is committed to expanding access to
these foods by SNAP recipients while supporting economic opportunities for farmers and
producers.

Farmers’ Markets that are not currently participating in the SNAP program can apply to be an
approved location with USDA FNS office to be eligible to accept SNAP at the market
location. Once approved by USDA FNS office, the market may contact the State SNAP office
in Kentucky to apply for lease electronic balance transfer (EBT) terminal at no cost to the
market. There are numerous things for a market to consider before accepting the SNAP
program. For example:
• Who will be responsible for operating the machine each time the market is open?
• Does the market have a bank account?
• How will the payments be processed?
• What type of script (wooden tokens) will be used for payments?
• How will vendors be reimbursed for transactions?
• What type of record keeping will be required?

If the farmers’ market decides accepting the SNAP program is not an option for their market,
a direct marketing producer selling at a farmers’ market can apply to accept SNAP benefits
and follow the same application steps. First, apply with USDA FNS for an approved account
to be eligible to accept. Once approved by USDA, then the producer can contact the State
SNAP office in Kentucky to apply for leased EBT equipment.

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With the Farmers’ Market or a Direct Marketing Farmer
offering to accept SNAP benefits, it becomes a win-win for
everyone. The markets and/or producers are building their
customer base, which will generate more sales and customers
in the communities will be able to access fresh fruits,
vegetable and other healthy foods.

To access the online application and get approval for a FNS Account with USDA, please visit:
https://www.fns.usda.gov/snap/apply-to-accept and follow the directions.

After USDA has approved and assigned your FNS account number, the market and/or direct
marketing producer may contact the State SNAP office in Kentucky for details on obtaining
equipment to use at the market to process SNAP benefits.

For additional information and instructions for the SNAP program, please contact Sharon
Spencer with the Kentucky Department of Agriculture at 502-782-4127 or by email
[email protected].

The specific definition of organic agriculture is a system that integrates cultural, biological,
and mechanical practices that foster cycling of resources, promote ecological balance and
conserve biodiversity. The USDA National Organic Program (NOP) sets the standards and
regulations that must be followed for agriculture products to be labeled and sold as certified
organic.

Agricultural products can only be labeled CERTIFIED ORGANIC after

the operation becomes certified through the USDA NOP by an
accredited certifier, such as the Kentucky Department of Agriculture. A
certifier will require an applicant to submit an application and Organic
System Plan (OSP) of their operation and then inspect all aspects of the
operation to determine if the production methods and inputs are
allowed for organic production.

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Generally speaking, synthetic fertilizers, synthetic pesticides, and any other synthetic products,
sewage sludge, irradiation, and genetic engineering (GMO) can NOT be used to produce
organic products.

Marketing: many consumers specifically look to purchase certified organic products. Once
certified, a producer can use the USDA Organic seal and market their products as organic.
In some markets this might allow a producer to charge a premium for the product over a
conventional product of equal quality.

Certified organic products can be viewed with confidence as the standards are codified into
federal law and adherence to the regulations is monitored by a third party, a USDA
accredited certifier such as KDA. Other labeling terms, such as “All Natural”, “Naturally
Grown”, etc. may not have formal standards or an independent verification process to protect
the consumer. The USDA accredited certifier is itself monitored and audited to verify it is
correctly applying the regulations by the USDA National Organic Program.

Producers who sell at least $5,000 (gross receipts) of organic products are required to be
certified. Producers selling less than $5,000 worth of product are not required to be certified
but are required to register with the Kentucky Department of Agriculture (KDA) Organic
Certification Program in order to label their products as “organic” (must not say “certified”).
There is no charge for registration of organic producers selling less than $5,000. Registered
producers also must adhere to the NOP guidelines for production, the same as certified
producers.

Certification must be obtained before selling any CERTIFIED ORGANIC products, or when
you expect to exceed $5,000 in gross sales. The certification process typically takes a few
months, so contact the KDA Organic Certification Program well in advance of your needed
certification. Each year in late winter applications is available and the earlier we receive the
application the sooner we can begin the process.

1. Select a certifier - KDA is the only accredited certifier located in Kentucky, but you can
choose to use another certifier.
2. Complete the application process – For those wishing to apply for certification with the
KDA, Applications and Organic System Plan templates can be obtained from the KDA
organic website and can also be mailed to interested parties. These materials must be
completed when submitted to KDA or delays may occur in the process.

35
 3. Pass an inspection – If all necessary materials are received in the application process
an inspector is assigned. The inspector will conduct an on-farm inspection of facilities,
growing crops, all fields, etc. to collect information regarding compliance with the
regulations.
4. Be granted certification – After the completion of the inspection another member of
the organic program will review the information and determine eligibility for
certification and an official “Organic Certification Certificate” will be mailed to you if
you are deemed in compliance with the organic regulations.
5. Recertify annually – Steps 2 through 4 are repeated annually for all certified organic
operations.

An application and Organic System Plan include: a detailed description of the operation, a
history of substances applied to the land in the previous 3 years, a list of products to be sold,
and many details pertaining to production.

Any agriculture product can be certified. The four areas of certification are: Crop, Wild
Crop, Livestock and Handling/Processing. Any producer who is raising fruits, vegetables and
other plants would complete a Crop Application. If that same producer also wanted to raise
certified organic livestock, that would require both a Crop Application and a Livestock
Application as livestock must be raised on certified organic ground.

If you select the Kentucky Department of Agriculture (KDA) as your certifier, the prices are as
follows: $250 for the first Scope (crop, livestock, wild crop, or handling/processing), plus
another $125 for each additional scope.

There are additional fees for handling/processing if certified organic product sales exceed
$100,000.

Producers are also able to participate in the National Organic Certification Cost Share
Program (NOCCSP). KDA will reimburse the applicant for 75% of the cost of each
certification category, up to a maximum of $750 for each certification category. So, a crop
producer would receive a reimbursement of $187.50 and a Livestock producer would receive
a reimbursement of $281.25.

Examples of KDA certification costs:

$250 for Crops only (including fruits, vegetables and all crops/plants grown)
$375 for Crops and Livestock combined ($250 crops + $125 Livestock)
$375 for Crops and Handling/Processing ($250 crops for fruit trees + $125

36
Handling/Processing if making and selling jams and jelly)

Anywhere. Most certified organic producers in Kentucky market direct to the consumers
through farmers markets, CSAs or on-farm markets.
Wholesale opportunities also exist.

KDA promotes all agriculture products through Kentucky Proud.

• 100% Organic - All ingredients certified organic except water and salt which cannot
be certified.
• Organic - 95% of the product must be certified organic ingredients. The remaining 5%
cannot have prohibited substances or GMOs.
• Made with Organic Ingredients - 70% of the product must be certified organic and
major certified organic ingredients must be identified in the ingredients statement.
• This USDA Organic Seal can only be used by Certified Organic producers on
products that are 100% Organic or Organic.

For more information about organic agriculture and KDA’s Organic Certification Program
visit our website at www.kyagr.com/marketing/organic-marketing.html On the website you
will find links to applications, the fee schedule, and other resources. You may also contact
the Organic Program by calling Abigale George at (502) 782-4112. You may also email
the program at [email protected].

As part of the Food and Drug Administration’s Food Safety Modernization Act (FSMA), new
federal requirements known as the Produce Safety Rule were established for non-exempt
farms which grow, harvest, pack or hold on a farm, produce that is covered by the rules. The
new FDA rules became effective on January 26, 2016. More information on the Produce
Safety Rule can be found by clicking here: https://www.fda.gov/food/food-safety-
modernization-act-fsma/fsma-final-rule-produce-safety.

37
In 2020, through state legislation/regulation, the Kentucky Department for Agriculture
became the lead state agency for administering these new rules. Though there are some
exemptions, all Kentucky Produce growers need to be aware of the rules as there are some
Kentucky-specific requirements that apply to all growers.

Commodities covered under the new rule include produce that is commonly consumed raw.
This includes all of the following:

Fruits and vegetables such as almonds, apples, apricots, apriums, Artichokes-globe-type,

Asian pears, avocados, babacos, bananas, Belgian endive, blackberries, blueberries,
boysenberries, brazil nuts, broad beans, broccoli, Brussels sprouts, burdock, cabbages,
Chinese cabbages (Bok Choy, mustard, and Napa), cantaloupes, carambolas, carrots,
cauliflower, celeriac, celery, chayote fruit, cherries (sweet), chestnuts, chicory (roots and tops),
citrus (such as clementine, grapefruit, lemons, limes, mandarin, oranges, tangerines, tangors,
and uniq fruit), cowpea beans, cress-garden, cucumbers, curly endive, currants, dandelion
leaves, fennel-Florence, garlic, genip, gooseberries, grapes, green beans, guavas, herbs
(such as basil, chives, cilantro, oregano, and parsley), honeydew, huckleberries, Jerusalem
artichokes, kale, kiwifruit, kohlrabi, kumquats, leek, lettuce, lychees, macadamia nuts,
mangos, other melons (such as Canary, Crenshaw and Persian), mulberries, mushrooms,
mustard greens, nectarines, onions, papayas, parsnips, passion fruit, peaches, pears, peas,
peas-pigeon, peppers (such as bell and hot), pine nuts, pineapples, plantains, plums,
plumcots, quince, radishes, raspberries, rhubarb, rutabagas, scallions, shallots, snow peas,
soursop, spinach, sprouts (such as alfalfa and mung bean), strawberries, summer squash
(such as patty pan, yellow and zucchini), sweetsop, Swiss chard, taro, tomatoes, turmeric,
turnips (roots and tops), walnuts, watercress, watermelons, and yams; and mixes of intact
fruits and vegetables (such as fruit baskets).

The new rule does not apply to the following produce commodities that FDA has identified as
rarely consumed raw, including the following:
• Asparagus; black beans, great Northern beans, kidney beans, lima beans, navy
beans, and pinto beans; garden beets (roots and tops) and sugar beets; cashews; sour
cherries; chickpeas; cocoa beans; coffee beans; collards; sweet corn; cranberries;
dates; dill (seeds and weed); eggplants; figs; ginger; horseradish; hazelnuts; lentils;
okra; peanuts; pecans; peppermint; potatoes; pumpkins; winter squash; sweet
potatoes; and water chestnuts
• Food grains, including barley, dent- or flint-corn, sorghum, oats, rice, rye, wheat,
amaranth, quinoa, buckwheat, and oilseeds (e.g. cotton seed, flax seed, rapeseed,
soybean, and sunflower seed)

38
Produce that is used for personal or on-farm consumption is considered exempt from the rule.
Additionally, farms that have an average annual value of produce sold during the previous
three-year period of $25,000 (adjusted for inflation) or less are considered exempt.

The KDA is responsible for implementing federal Produce Safety Rule requirements in
Kentucky. One Kentucky-specific requirement is that every farm who has an average annual
of $25,000 or more in produce sales have at least one person attend a Grower Training
course provided by the Produce Safety Alliance (PSA). Grower training focuses on the
following key provisions of the rule:
• Agriculture water
• Biological soil amendments
• Domesticated and wild animals
• Worker training and health and hygiene
• Equipment, tools, and buildings
• Sprouts

Currently, the Kentucky Department of Agriculture is partnering with the University of Kentucky
to make this training available at no cost to Kentucky growers across the state. More
information regarding this training, including dates for both remote (virtual) and in-person
courses can be found by visiting the KDA Produce Safety Program website at
https://www.kyagr.com/marketing/produce-safety.html.

Additionally, completion of the PSA Grower Training can be used to satisfy the requirements
for Produce Best Practices Training (PBPT) for farmers’ markets vendors conducting sampling
activities.

The KDA Produce Safety Program also conducts no-cost On-Farm Readiness Reviews (OFRR),
upon request. During an OFRR, KDA staff will visit a farm; assess the farm’s produce
production, harvest, and handling operations; and make recommendations to help the farm
comply with the Produce Safety Rule.

Additionally, KDA staff are available to provide in-person presentations regarding the new
rules to stakeholders, including grower associations and farmers’ markets. For more
information or to schedule a presentation, please contact Tyler Goodlett, Produce Safety
Program Manager, by phone at (502) 782-7811, or by e-mail at [email protected].

The first step in determining whether or not your farm is covered and subject to inspection is
to complete the on-line Produce Farm Inventory Survey.

39
 • Completion of the Produce Farm Inventory Survey is a requirement of Kentucky’s
Produce Safety Regulation (302 KAR 60:010).
• This Kentucky-specific requirement pertains to all produce farms, regardless of farm
size and/or sales volume.
• Completion of the Produce Farm Inventory Survey does not mean that your farm will
be inspected. In fact, many Kentucky farms who have completed the survey fall into
the exempt category because of sales and/or produce distribution. The KDA Produce
Safety Program issues exemption certificates to all growers that meet exemption
guidelines.
• There are no registration, permit, or inspection fees associated with the completion of
this survey.
• Only one survey is required per farm.

This eight-question survey should take less than five minutes to complete. The image below contains
all of the survey questions.

If you have not already submitted this information to the KDA Produce Safety Program, please
take a moment to do so while you are on this page. You can complete the survey on KDA’s
on-line portal by clicking here: https://www.kyagr.com/marketing/plant/fsma-survey.aspx.

While there are no specific requirements for farmers’ markets, vendors may find that their
farmers’ market manager or board may require each vendor to produce either a Certificate

40
of Exemption (if exempt under the rules) or a Certificate of Compliance (issued to farms that
are subject to the rule and inspected) in order to ensure that vendors are in compliance.

For more information on KDA’s Produce Safety Program, FDA’s Produce Safety Rule, the PSA
Grower Training course, or OFRRs, please visit the KDA Produce Safety website at
https://www.kyagr.com/marketing/produce-safety.html or feel free to contact the KDA
Produce Safety Program, by phone at (502) 782-7811.

Introduction

The market members or the sponsoring entity should establish rules for the day-to-day
operation of the market. Market rules contribute to the experience for the customer, the
success of the farmers and keep conflicts to a minimum if they are enforced consistently.

Rules should reflect the purpose of the market and protect the credibility for the market in the
eyes of the customer. Many markets operate successfully with a single page of 10 rules. Some
choose to be more extensive and cover every detail of their market. Either way, you should
make sure each member gets a copy of the rules and reads and understands them. Many
markets require members to sign a copy of the rules as part of their membership agreement
to ensure they are understood. In addition to the market rules, many markets distribute a copy
of this manual and ask each vendor to sign a form where they have read and will follow the
guidelines in the manual.

How to get started

Decide basic information about how you want the market to work and make rules that ensure
those basic items. Democracy is great, but getting everyone to agree on every rule will be
difficult. It is best to appoint a committee and have the committee develop some working
rules for the season for the market since not all rules will work for every market. Ask everyone
to direct any comments, questions, or complaints to the committee so they can revisit the
rules after a couple of months. Don’t be hesitant to make the necessary changes; but don’t
do it on the basis of one person’s complaint. For every complaint, someone may be very
happy with the way the rule reads now.

One of the first rules that should be established is how to make and change rules. This
process needs to be fair and open and allow for producer input but should limit endless
discussion or arbitrary changes at the whim of one or two members.

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Hints for making rules:
• Rules should be clear and easily understood.
• Rules should be in writing and made available to all members and sponsors.
• Rules need to be fairly and consistently enforced. Rules that can’t be enforced should
be removed.
• The rule committee or individual market should determine at the time the rules are
being established who will be enforcing the rules and steps for filing a complaint.
• Rules should work to the advantage of the producers selling at the market.
• Rules should protect the credibility of the market by requiring producers to properly
label and represent products at the market.
• Most importantly, the rules should protect and direct the market rather than settle
conflicts between vendors.
• Rules should help define who, what, when, and how of your market.
• Remember, at no time shall a market entity create rules that allow practices which
violate standing Kentucky statutes or regulations.

Neither the Kentucky Department of Agriculture nor any other entity sets requirements or
standards for these rules. There are, however, several areas that markets are encouraged to
cover in their rules to help each market operate efficiently and to serve the producers who sell
at the market.

Membership application and fees

The rules should specifically state how a producer applies for and maintains his or her
membership. Fees should be outlined in detail. Any restrictions on space usage or required
number of days at market should be defined.

Markets do not have to take all applicants and should set criteria for producers to meet in
order to be members.
• How many market days are they planning on being at the market?
• Will the product they offer add to the diversity of the market?

Competition between vendors is good and should not be discouraged by severely limiting
tomato producers, for instance, because your president happens to grow tomatoes. But if
space is tight, then a judicious look at applicants who offer something different may be in
order.

Enforcement

Rules are only as good as enforcement of the rules. This one gets hard for markets without
paid market managers but is vital to keeping the market from dissolving into numerous petty

42
arguments. Each member should be aware of how the rules are enforced and agree to
submit to the process before joining the market.

Some markets have instituted levels of violations; for example, being late for the market
opening is a small violation whereas selling misrepresented products would be a big
violation. Some develop “three strikes and you’re out” provisions. Fair, consistent
enforcement and an established way for vendors to lodge a complaint is the key.

Market Days and Times

The days, times and location of your market should be outlined in the rules. Market season
opening and closing dates should also be covered. The opening and closing dates help
producers who want to offer early or late products. Establishing times for the market will help
customers find you and know when to shop. If your market decides to close a market day or
location late in the season or has a location and day that is only open part of the year, the
criteria for that decision should be spelled out and listed on your market registration with
KDA.

Along with establishing and keeping market hours, this is important if your market hopes to
accept the Farmers’ Market Nutrition Programs – Senior, WIC and SNAP. If an inspector
comes to an approved market during the week on a published market day and there are no
vendors, this will constitute a program violation and will be considered in the decision to keep
your market in the program.

Source of all products

The source of all products needs to be clearly labeled, especially if your market allows
vendors to sell a product that is not grown by the vendor or accepts vendors from out of state.
Signage should be required that identifies products bought from other producers or from a
USDA terminal or produce auction. This maintains your market’s integrity and avoids
misunderstandings and hard feelings from customers and other vendors.

Hold Harmless

Vendors should agree not to hold the market responsible or liable for any damage or loss
incurred by them while at the market. This protects the market itself from being responsible for
many types of loss producers can incur while at the market including personal injury or
property damage.

Licensing and necessary permits

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Vendors are required by the Kentucky Department for Public Health (health department) to
obtain different types of permits or licenses for different products. Additionally, some
municipalities require business licenses or taxes. To eliminate market liability for each vendor
complying with all regulations, markets may include a catch-all rule that states that each
vendor shall be responsible for complying with all applicable state and local laws, regulations
and requirements.

Market Managers and Boards

Farmers’ market boards should make reasonable efforts to ensure that all vendors comply
with food safety rules. This includes ensuring that all vendors have the required permits and
documents are being prominently displayed each market day. Additionally, each market
should maintain a copy of vendor permits. Market managers are not expected to be food
safety experts, but they are expected to help educate vendors about food safety and ensure
that all vendors comply with the rules and regulations. Much of what is expected is included
in this manual. When market managers are unable to resolve issues, they should ask the
local health department for guidance.

Farmers’ Markets Vendors

Vendors at farmers’ markets are expected to comply with all food safety rules. This will require
vendors to contact the local health department in each county where food products are
offered to ensure they have the proper permits. Vendors are also expected to familiarize
themselves with the principles of Good Agricultural Practices (GAP) or the Produce Best
Practice Training (PBPT) and safe food handling procedures to ensure that farmers’ market
customers are provided with a safe, wholesome and unadulterated product.

Products Allowed

Each market can determine what products will be allowed for sale at their market. Beyond the
issue of value-added agriculture products is whether the market will allow arts and crafts, live
animal sales and other products. When discussing these rules, it is good to revisit why the
market was started in the first place. Products besides agriculture products can give a market
a flea market feel that does little to lead to the success of the local farmer and market.

On the other hand, restricting products to only fresh fruits and vegetables can limit some
farmers from branching out into value-added products as well as preventing the market from
attracting all the customers it could. Additional items being offered could only allow your
market to grow, such as: eggs, meats, plant sales, fresh cut flowers, jams, jellies, gourd art,
soaps, lotions, honey, wine and more.

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Quality

Restricting vendors to selling only top-quality, fresh products has become necessary for some
markets. If a market decides to pass a rule in this area, some objective criteria need to be
spelled out along with who is responsible for making that decision. This can be a very
subjective area and can lead to some real battles. Be careful in this area and revisit these
rules often to make required revisions.
Geographic restrictions to market membership

Some markets restrict their membership to producers from their county. Though there are
good and bad sides to this, each market should consider accepting members outside the
county to increase the diversity of products at the market. For instance, if no one in the county
is offering small fruit or pumpkins, the market may want to let in a producer close by who can
offer these products. Be aware that a producer of tree fruit may not want to join the market if
he or she is restricted only to bringing apples and not allowed to bring other products they
grow that may be offered by present market members.

Pricing

Setting market prices is a difficult area. Customers do not like to know that the market is
involved in “price fixing” but, at the same time, markets need to protect their vendors from
vendors who dump low-cost products on their market. Sometimes these vendors are hobbyists
who are not trying to make a profit or might be someone who has overbought or over-
produced a product and wants to sell it quickly.

Some markets set a minimum price for a product and allow any higher prices that the vendor
may want to charge. Organics, heirloom varieties, specialty crops, and others may bring
higher prices. Farmers’ market prices are reported as well as prices from the produce
auctions around the state to the University of Kentucky’s Center for Crop Diversification. You
can find a link to these prices by visiting the Center for Crop Diversification’s website at
www.uky.edu/ccd/pricereports

Market Stalls / Space Assignments

Theoretically, if a market is set up efficiently, all spaces should be equal at the market. But
reality tells us that this isn’t so. How spaces are assigned should be included in the rules.
Some markets choose to assign spaces based on seniority. Others, in order to encourage and
reward producers who come the entire market season, allow producers to choose their space
on the basis of the number of days they were at the market the previous year. To those
starting a new market this issue has become critical and should be given sufficient attention
as it causes many disagreements at markets.

45
An agreement needs to be reached on when vendors can move into another vendor’s
reserved spot if the vendor doesn’t come to market that day. A specific time for any moves
needs to be set so those who wish to move can do so without upsetting a vendor who is
running late.

Wine/Alcohol Sales

Kentucky produced wine can be sold at farmers’ markets. Each market in wet territory should
enact a rule that defines what it wants to do before it is approached by a winery. It is always
easier to discuss this issue and enact a rule BEFORE a local producer shows up. Rules
enacted at the last minute can be taken personally and may result in lawsuits.

In Kentucky, farmers’ markets retain the authority to limit sales at the market to any products
that meet the marketing vision of the market. If they are allowed to sell, the winery must meet
all general market membership requirements and follow the guidelines. Additional
information can be found under the Alcohol Sales section in this manual.

Right of Refusal

In your rules and on your application, state that the market reserves the right to refuse
membership to anyone. This might be done for numerous reasons so the reason should not
be stated; only the market has the right to refuse membership.

Fees

Every market that is not completely supported by a sponsor needs to charge fees to members
to cover expenses. A good way to determine what fees to charge is to add up your expenses
and divide them among market members. An example of a worksheet to determine your
market fees has been included in this section.

The fee you determine can be either a membership fee or a gate fee that is collected each
market day. Remember that not all members will sell every day, so adjust your gate fee
accordingly.

Do not underestimate the amount of advertising and promotion your market will require. This
is always money well spent. Studies tell us that for every dollar the market spends on
advertising the market makes two. Grants could be a way to benefit your market with
advertising and promotion. Visit the KDA website at www.kyagr.com for the Kentucky Proud
grant opportunities for your market and individual producers.

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 How Much Should Markets Charge for Membership Fees?
(Remember, not all expenses will apply to each market)
ITEM EXPENSE (COST) NEED OR WANT

Facility or lot rental

Permits or Licenses
Facility or lot improvements
Port-a-johns
Utilities
Market Manager
Insurance
Advertising
Bags
Bank Fees
Promotional events
Printing for Board members
Mailing (postage)
Office Supplies

TOTAL MARKET EXPENSES

Number of members_______________

Total market expenses divided by number of members___________

As more markets designate themselves as producer-only markets or limit the amount of

reselling taking place at the market, the matter of fair, objective enforcement of those rules
becomes an issue. Some markets have instituted farm inspections to enforce these rules,
protect their market and to maintain quality standards. An on-farm visit is conducted and
recorded to determine the crops a person is growing, the apparent amount they are growing,
and any other evidence of production that can be objectively recorded.

Before a market decides to utilize farm inspections it should be aware that inspections are not
easy and take a great deal of time. The person(s) doing the inspections should be above
reproach and knowledgeable. Before the inspection call at least a day in advance to
schedule, let the producer know the amount of time that might be needed and be respectful
of the producer’s time. Make sure to dress appropriately and review the crop plan before you
arrive with questions or highlight areas that you will need to see.

With season extension efforts on both ends of the traditional growing season, determining a
producer’s crops, varieties, and capacity may be difficult with one visit. In June there will be
little evidence of the fall pumpkin crop, for instance. Other methods such as a sketch of the

47
farm with crop plan for each field or evidence of seed orders may be utilized. You may want
to consider the season during your inspection, visit when crops are in the field, fruit is on the
trees, cuttings/transplants/seeds are in the greenhouse, labor is
planting/harvesting/packing/processing and animals are in the field.

Whether the market requires farm visits or allows visits as the result of a complaint, this
requirement needs to be spelled out in the rules. Every producer needs to sign off on this
requirement and give permission for his or her farm to be inspected as part of the
membership signup. To avoid hard feelings, it is suggested that all farms get inspected over
the season so one individual doesn’t feel singled out.

A reporting form should be developed that specifies:

• Name of the producer and contact information.
• Location of the farm
• Date and time of the inspection.
• Weather on the inspection day
• Who was present during the inspection?
• Space to note where pictures were taken (make sure to ask permission before taking
pictures)
• Each crop and how many plants, acres, rows, etc. existed (specifying varieties here can
be very beneficial)
• Planting intentions for the remainder of the season
• The name of the inspector(s)

As in organic inspections, the market may require the producer to provide farm maps with
crops specified on them including the entire season’s crops. Then the inspector can simply
visually verify what the producer has submitted, reducing the time the inspector is on the farm.
Seed and plant invoices may also be useful.

The inspector should bring the information back to a governing body that actually makes the
decision rather than it being an in-field decision. Allow the producer the opportunity to clear
up any issues or problems that were documented in the inspection within a set period.
Markets should keep this information confidential.

There are two types of insurance purchased by farmers’ markets and/or farmers’ market
vendors – overall general liability which is commonly known as “slip and fall” and product
liability. Insurance is frequently a large expense for the markets and producers. Markets are
encouraged to fully understand the policy they are purchasing and shop around for the best
coverage and rates.

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The market's insurance needs will depend on a variety of factors. You should consult an
insurance specialist to determine what type of insurance your market will need and if
individual coverage is required for the market members. Here is a basic description of the
two types.

Liability

Liability insurance covers the market for accidents that may occur at the market during
business hours, such as a customer has an injury from possibly tripping and falling and is
injured. Some folks call these “slip and fall” policies. Because vendors themselves could get
injured while at the market, markets may wish to include a “hold harmless” clause as part of
the market rules in which the vendors agree not to hold the market liable for injuries and
damage that they might incur. This type of policy does not cover illness that may result from
spoiled products.

A market located on property that it does not own should discuss liability with the person or
entity owning the property. The property owner might require the market to maintain a
separate liability policy to protect the owner from liability while the market is open or offer the
possibility of putting a rider on his present insurance to cover the market during the season.

Product liability

Product liability policies cover the individual vendors from liability from the products they have
sold. Producers who sell value-added products may want to purchase this type of insurance.
Policy cost is usually based on your gross sales. Most companies have a minimum policy that
reflects higher gross sales than most farmers’ market vendors enjoy.

Your farm policy may or may not cover you so check with your insurance agent. To help
protect themselves from liability claims, value-added product producers should carefully
follow the correct procedures and keep meticulous records of the steps and safety best
practices used in every batch of product they make.

Finding the Right Coverage

When looking for an insurance company, you may find it’s best to use an insurance provider
that often deals with farmers and understands their operation. These companies are
experienced in getting underwriters for the type of policy you need. If you have friends,
neighbors or other vendors that sell at the market, you may want to ask their opinion for an
agent and to get the best rate.

49
Some companies may specialize in selling policies just for vendors selling at a Farmers’
Market. For example, the national Farmers’ Market Coalition has collaborated with
Campbell Risk Management to offer special insurance just for farmers’ market vendors. For
additional information, you may visit the following website:
http://farmersmarketcoalition.org/crm_insurance/. It’s always recommended you research
the company and policies that they offer to make sure all your coverage needs are met.

Never assume what your policy will cover, it’s better to ask before you have a claim to make
sure you are covered. Give all the details of your operation to your insurance agent so both
you and the agent will understand your operation, the products that will be offered, how and
where you process your products and where you are planning marketing. Always remember
any time you make a change to your operation, you consult with your insurance agent.

The safety of farmers’ markets customers and members should be the goal of every market
manager and vendor. Farmers’ Markets are statistically among the safest places and each
market hopes to continue practicing good safety standards. By taking a few simple steps the
market can ensure the market remains a safe and great place to visit.
Tents, umbrellas, and other things that fly in the wind.

Wind-blown canopies and umbrellas are the number one cause of injuries at a farmers’
market. The wind is unpredictable and can come without warning. A gusty wind coming from
just the right direction will cause a tent to become a very heavy, damaging projectile. Any
market vendor who has sold at an open-air market for any length of time can attest to this.

Because some traditional ways of securing a tent can add a tripping obstacle to the sales
area, smart market vendors devise ways to secure tents and umbrellas without adding to the

50
safety problem. The average customer is looking straight ahead at the tables with all the fresh
fruits, vegetables, value-added products, honey, flowers, crafts and many other eye-catching
items than looking down!

Some suggested ways to secure tents include: filling an empty bucket (2.5 gallon works
great) with cement and tying this to each corner of the tent with a rope or bungee, filling
buckets or containers with sand or cement that can be anchored or secured with a rope or
bungee, sandbag weights that are specially made for securing canopies and weigh at least
24 pounds, PVC pipe capped and filled with cement can be hung on the inside of canopy
poles as long as it is secured so that it does not collide with customers and the best weights
are strapped to the bottom of each leg, and then tethered via a bungee to the top corner of
the canopy, thus lowering the center of gravity of the canopy. There are also a wide variety of
weights available commercially which can be found with a simple search on the internet. In a
strong gust of wind, even canopies secured with enough weight can be broken if the weights
are not suspended from the top corners of the canopy.

Anything placed lower than waist high can actually create another safety problem. The often-
seen concrete block on each leg or a coffee can filled with cement and attached to the tent
with bungee cords can pose a trip hazard if some strategy to alert customers to the trip
hazard is not employed. Sandbags at each tent leg require the same strategy of drawing the
customers’ eye down to see the trip hazard.

Traffic

Markets try to locate themselves in high traffic areas for visibility to draw in the most
customers. Anytime you mix pedestrians and vehicles, accidents can occur. Both customers
and the passing motorists will be looking at the market offerings and not for each other. A
little planning is required to make things safer.

The location of parking in relation to the market can raise several issues. Do the customers
park across the street from the market and have to cross a busy street? Perhaps the market
should contact local authorities to
allow the placement of a sign in
the roadway to alert motorists to
pedestrian traffic in the area.

The market should post signs to

direct the flow of traffic into and
out of the parking area allowing
for a clear line of sight for exit.

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These signs can advertise the market as well as serving to ease confusion.

At NO time should a market allow customer cars to pass between the vendors or in front of
vendor’s stands. Cars in the market shopping area are not a safe situation for either the
vendors or the customers and it is very risky for families with small children. Designing the
placement of booths and adding traffic barriers should be done to protect the walking area of
the market shopping space. If vehicles driving through your market becomes an issue, it may
be a good idea to station someone from the market or even a volunteer to intercept and
control vehicle traffic before an incident occurs.

We all know older customers who want to drive up to their favorite booth and have their
purchases delivered to their car. If the market wants to cater for these customers, then a
space behind some of the booths can be set aside.

Surfaces

Parking lots and the market area should be free of holes, short poles out of the line of sight of
drivers, drop off areas and any other obstacle that could cause injury or damage. Any
possible problem area should be blocked off and clearly marked.

Vendors should be cautioned to avoid placing items on the ground around their booth; keep
in mind that edible items should be elevated at least 6” off the ground. Empty boxes or
containers should be stored in their vehicle and not thrown around the truck. Loose wires,
twine, or ropes will present a trip hazard if not covered.

The market area should be kept clean, and all produce and garbage picked up or swept
away. A piece of cantaloupe or a broken jar of jelly can make a slippery surface out of an
asphalt parking lot. Any dropped items should be cleaned up immediately and each market
should have supplies on hand to clean these things up.

Pets at the Market

If dogs are allowed in the market, customers should be gently reminded to pick up after their
dogs and a receptacle for them to use should be made available. If customers do not pick up
after their pets, vendors should have baggies on hand to pick up (one more reason to have a
good hand washing station) or something to cover it should be available. Ask for owners to
keep their dogs on a lease and under control, not everyone likes dogs. Also, remember for
food safety reasons, to keep all food products including basket of products off the ground.

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Displays

All tables should be stable and setups outside your primary table should be sturdy and able to
hold weight. All glass jars and containers should be displayed so that customers can pick up
and replace a jar as they shop. The same thing applies to elaborate produce displays. The
choice of one tomato should not cause the entire stack to collapse.

Be Prepared

If someone falls or is otherwise injured at your market and needs first aid, are you prepared?
A market may keep a first aid kit on location to handle basic injuries. If market vendors are
reluctant to provide first aid, the supplies can be given to the injured person and/or persons
there with the injured person to use.

All injuries should be documented, making certain to include the date, time, location and
cause of the incident, the nature and extent of the injury, whether or not emergency medical
attention was requested and the contact information of anyone who may have witnessed the
event.

Having this information does not create or increase liability. It’s easier to complete the
information at the time of the accident and have any witness statements than to try to recreate
or ask questions after a period of time has passed.

Live Animals

Contact with animals in public settings provides opportunities for entertainment and
education. However, it’s important to understand that some diseases can be passed between
animals and humans. This risk can be addressed though with some simple design and safety
guidelines to follow. The Center for Disease Control has an excellent publication that can be
found at the following website:
http://nasphv.org/Documents/AnimalContactCompendium2017.pdf

Livestock (cattle, sheep, goats and hogs) being sold at a farmer’s market require a 30-day
Certificate of Veterinary Inspection written by an accredited veterinarian with official individual
animal identification listed on the CVI which is in each animal. Horses require a negative EIA
test within the last 12 months and a Certificate of Veterinary Inspection. Out-of-state animals
would require the same documentation. Please see 302 KAR 20:065 and 302 KAR 20:040.

Birds originating from Kentucky being presented for sale must be sold at a venue or market
that is permitted for poultry sales by the Kentucky Department of Agriculture, Office of State
Veterinarian. Please consult with the coordinator of the market before presenting birds for

53
sale. All vendors must keep a Poultry Record of Sales and return that record to the event
coordinator before leaving.

Birds over 4 months of age from out of state must meet the following protocols:
• Originate from a National Poultry Improvement Plan (NPIP) flock with USDA form 9-3
with a Salmonella Pullorum Clean Status OR
• All non-NPIP birds entering Kentucky enter with a negative Salmonella Pullorum test
on a Certificate of Veterinary Inspection
(Health Certificate) .
• All poultry from states affected with low pathogenic avian influenza must contact the
Office of State Veterinarian at 502-573-0282 for additional entry requirements.

Baby chicks and hatchlings (under 4 months of age) must originate from a flock that meets
the requirements of the NPIP program. This applies to both in and out of state birds; see 302
KAR 20:065, section 7(3) (b) and KRS 257.400.

Special Note: This section for live animals is an overview of the requirements for the
movement and/or sale of live animals in Kentucky. It is always best to check with your
veterinarian and/or KDA’s Office of State Veterinarian for the most up to date requirements,
regulations, and restrictions.

Scales must be for legal trade and made for commercial use. A legal-for-trade scale will be
marked with:
• A serial number
• A model number
• Class III designation on the identification plate or seal

All scales put into service in Kentucky after July 1, 2003, must have an NTEP (National Type
Evaluation Program) certificate of conformance. Scales that were in use prior to July 1, 2003,
are exempt from this regulation.

Scales marked "Not Legal for Trade" are not acceptable. Baby scales or kitchen scales are
two types of scales that are not legal.

There is no problem with hanging scales as long as they meet all of the criteria. Vendors
selling scales should be able to inform the purchaser that a scale is handbook 44 compliant.
There are some hanging scales that do not meet these criteria, so get the assurance from the
vendor in writing.

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It is the responsibility of the scale owner to have the device inspected and maintain the
accuracy of the scale. Scales should be inspected annually. Farmers’ markets or direct
markets should contact Heath Higdon with the Kentucky Department of Agriculture at (502)
782-9233 or [email protected] to schedule an inspection of their scale. Please try and
schedule for all your vendor scales to be inspected together. For instance, a farmers’ market
should have only one scheduled visit for all of your members to be inspected at the same
time. All scales can be brought to a central location, such as the market, an Extension office,
etc., and be tested at one time before the season starts. A good time to have the scales
inspected is during your spring market meeting and training. There is currently no charge for
this service.

It is illegal to conduct business in the state on an unapproved scale. Inspectors from KDA’s
Division of Regulation and Inspection are charged with ensuring that this law is enforced.
These inspectors can and will shut a vendor down for the use of illegal scales.

MARKETING TIPS: Approved scales are becoming more affordable nowadays. A quick search on the
internet will give you many options, but always verify it is a legal-for-trade scale. Also, some markets
have successfully bought and shared scales between vendors. Otherwise, vendors are encouraged to
sell by volume rather than weight. That is, sell by the box or bag or count.

Some growers report increased sales by using digital scales. With these scales they get an exact price
instead of rounding down the price to the closest weight. This way you don’t lose sales through “nickel
and dime” losses.

There are several possible ways to do a formal assessment of your market. You may, of
course, hire a consultant. By the time you explain your community and your market, you
might be able to do a pretty thorough job yourself. Using market members and a couple of
folks from a nearby market, your market can use a method called Rapid Market Assessment.
There are three parts to this method.

Attendance counts

It is hard to plan events, obtain grant monies, measure the need for more vendors, and more
when you have no idea how many customers your market draws each market day.
Designating someone to count every person can be difficult. The rapid market assessment
method suggests placing spotters at each entrance way to the market and having them count
customers for 10 minutes each hour and then multiply this number by six. The numbers will
be nearly as accurate as a full count and certainly be easier. Accuracy depends on both
planning and personnel.

55
Here are some tips for doing this part of the assessment:
• Count everyone entering the market in a 10-minute period each hour and multiply by
six to give hourly estimates.
• Record each hour’s attendance separately so the market can know its busiest time.
• Establish clear communication between counters.
• Count only adults entering the market.
• Do counts on at least two days before decisions are based on the numbers.

Dot Surveys

An easy way to get information from customers is to ask a few questions with dot surveys. Set
up 2-4 posters with questions and give shoppers stick-on dots to indicate their answer.

Example: How often do you visit this market?

First Visit Rarely Once a Month Once a Week

Tips for this part of the assessment:

• Make the question clear and simple.
• Give customers only as many dots as there are questions.
• Color code the dots according to either a demographic (woman vs. man) or the hour
the customer came to the market.
• Affix the posters to something strong and sturdy.
• Set up a table nearby for customers to set their bags, purses, etc. down so they can
use their stickers.
• Have someone invite customers to participate, hand out stickers, and answer
questions.

Constructive comments and observations

This last part is the hardest. If your market is serious about making changes and has an open
mind about what might need to be done, this one can be the most helpful. You invite
members of another market, businesspeople, or another group familiar with farmers’ markets
to come to your market and critique what they see.

You ask them to comment on:

56
 • Physical characteristics of the market
• Vendor diversity and product selection
• Market atmosphere
• Safety considerations
• Anything else the market is interested in.

After the team visit, the team gets together to decide the most important message to the
market. One person then prepares a report and talks with the market board. If you find
yourself giving excuses or being defensive, then you won’t get much from this exercise. If you
can take the opportunity to “see” the market like others see it, this exercise will prove to be
the most powerful.

As demand grows for fresh, locally grown products so does the demand for the interest in
farmers’ markets. It’s more important now than ever to promote your market, the location,
products available and your producers.

As with any event, the goal has to be clear. The answer to why the market is spending money
on this event should be evident, and all decisions regarding the event should first examine
which direction will meet the goal. It may be hard to justify any expense that doesn’t increase
sales. You can aim toward getting regular market customers to spend more money than usual
at the market, but the best way to increase sales is to bring new customers to the market.
Defining these new customers and how to reach them should be foremost in deciding which
media to use in your promotion.

When advertising your special event, you may want to first develop a press release explaining
why this event is special and different from what has been done in the past. Send the releases
to all local media in the area. Make sure to include the contact information for the market
representative. The press is always looking for a positive community event to cover with a
good photo opportunity. Setting a time for the special event that has local officials or special
guest may give the press a time for their schedule to make sure it’s worth their time in
attending.

For example, “The Kentucky Proud Farmers’ Market will be celebrating Opening Day with a
kid cooking contest at 10:00 am Saturday morning. Our local officials will serve as judges
and present the awards to the winners. For information contact Jane Doe, Market Manager
at 502-123-4567.”

57
Next, you may want to consider purchasing an additional advertisement in the local paper to
promote the opening day celebrations. Including a graphic of some kind in the ad draws
attention and sets it apart from those with just words. These ads should include times and
particulars so folks new to the market can come to the market and participate.

After contacting the local press and preparing your advertisement, post large, lettered signs
on both sides of the road leading to the market on the day of the event. Since research has
shown that most folks stop for the first time at a farmers’ market by driving past and seeing
the activity rather than as a response to advertising, the signs will help draw attention to your
event. Signage with large print and three words or less have been found to be the most
effective for customers driving by.

Customers want to know what is going on when they arrive so having an information booth
or signage for the event keeps customers informed. Have signage that is specific; for
example, a sign worded “Free samples of dishes made with products available at the market
today. Free recipes.” Having volunteers or staff to man the informational booth or as servers
worked wonderfully by ensuring safe handling of the samples and someone to answer
questions, handle the crowd, and “talk up” the product.

Other tips:
• Set a time for your event to about 2-3 market to get to the event. This causes
hours and start about the time the more customers to pass more vendors.
market opens. • Evaluate the event afterwards to see if
• Schedule time to clean up. Extra the market met its goal for the event.
volunteers here are important. • Use repeat market customers to help
• Use the event to do short surveys. Did staff events. If your market doesn’t
you reach your goal? Ask how many have a market volunteer program, start
are new to the market or only come one.
rarely. • Enjoy and have fun!
• The event should be located so
customers must walk through the

There are many ways you can advertise or promote your market with little expense. At the top
of the list and number one way to promote your market is Word of Mouth.

Other opportunities could be:

• Facebook/social media (be sure to • Offer a space for other community
keep it current) groups or school groups to set up
• Tell your story and/or spotlight a during market hours.
farmer/vendor weekly. • Public Service Announcements on the
• Website (be sure to keep it current) local cable TV or radio station

58
 • Work with your County Extension agent • Invite your customers to sign up for a
for a spot in their newsletters or mailing list or to be put on an email
updates in their weekly news column. distribution list.
• Post weekly specials or market notices • Giveaway tokens or gift certificates to
at your local Senior Citizen centers and shop at your market during other
health departments special events (Farm/City Field Days,
• Work with your area churches and see Community activities that may offer
if you can get in their church bulletins drawings)
or newsletters. • Volunteer to be a guest speaker at one
• Brochures at your area tourist of your local organization’s monthly
attractions (rest areas, hotels, meetings (Chamber, Farm Bureau, Fair
campgrounds, local chamber office) or Boards, Rotary, Homemaker, Garden
even your local library or Women’s Club)
• Provide a booth for your local FFA • Always make sure to put “Rain or
Chapter or 4H Club. Shine” on your advertisement.
• Invite local artists, musicians or school
bands or chorus groups to perform.

Other activities:
• Grand opening or opening day Program and SNAP (Food Stamp)
celebrations. program
• Work together with area businesses or • Cooking demonstrations (check with a
schools as a part of their health local area chef, county extension staff
wellness programs. or even a market member may
• Promote awareness programs such as volunteer), good smells motivate
Family Farm Day, Earth Day, Health customers to buy. Make sure to offer
Fair, Food Day or Bike Safety Day recipe cards for your customers to take
• Host a Kid’s Day at the market with home and mention which producer to
events planned throughout the day for visit to pick up those items listed on the
kids (crafts, cooking demonstrations for cards. Plate It Up recipe cards features
the kids and even hands-on, many seasonal products.
decorating their favorite fruit or • Become friends with your local officials
vegetable) (maybe drop off a basket of products
• Giveaways (reusable shopping bags with contributions from each vendor to
with your market name is a great your local mayor, county judge or your
promotion) EVERYONE LOVES State Representative but make sure to
GIVEAWAYS and reusable shopping include a brochure from your market
bags are taken more than just to the or current edition of your market
market. newsletter or even recipe cards)
• Celebrate National Farmers’ Market • Plan special events around the
Week, second week of August. seasonal produce (offering
• Customer Appreciation Days sampling/tasting provide recipes)
• Double Dollar Days for participants • Strawberry Festival
with the Senior and WIC Nutrition • Watermelon Mania (eating and seed
spitting contest)

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 • Apple Festival • Host a Friday night live at the market
• Pumpkin Carving Contest with music and food.
• Zucchini Boat Races • Have a live radio broadcast from the
• Host a book signing (cookbook) market.

Cooking demonstrations are a sure bet to increase attendance, excitement and most
importantly sales at farmers’ markets. Cooking from scratch has become less common–some
might go as far as to say it’s almost a lost art.

While shoppers may snatch-up locally raise tomatoes and fruit, chances are they will skip
kohlrabi, beets, bok choy and other less common items. Perhaps it’s because they have never
tasted them; maybe they are unsure how to prepare these products. Either way, cooking
demonstrations offer shoppers opportunities to taste fantastic seasonal produce and market
products prepared before their eyes.

Demonstrations, especially those by local chefs, also grab the attention of the local press.
Media coverage has proven to be much more effective than advertising and your market may
find that diverting part of your ad budget into a chef at market program may be a worthwhile
investment. If a local area chef isn’t available, the next best resource is your local UK
Extension Office and ask for their assistance in preparing some of the Kentucky Proud Plate-it
Up Recipes.

Not only do these events lend a festive air to the market day, but they give customers ideas
on how to select and prepare the products. Research has shown that featured products being
prepared at the markets and the aroma added to your market day will increase sales.

As a means to accommodate this unique form of product marketing and promotion, ensure
market accountability, and provide a means for ensuring a safe, wholesome product,
Kentucky’s Food Safety Branch developed a uniform set of guidelines and requirements for
farmers’ markets cooking demonstrations. The guidelines have been distributed to local
health departments across the state. All farmers’ markets that intend to conduct cooking
demonstrations are required to operate in accordance with these guidelines and
requirements.

Hosting a cooking demonstration requires specific equipment that chefs may not have at their
disposal. If a market wishes to host these events throughout the season it is to their advantage
to purchase a “kit” containing some of the essential items. A list of the items KDA keeps on
hand to hold a market cooking demonstration is included at the end of this section.

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Small samples of cooked foods prepared at a farmers’ market for promotional and
educational purposes may be offered free of charge to consumers without obtaining a
temporary food-service permit from their local health department.

A “sample” is defined as a food product promotion where only a sample of a food (or foods)
is offered free of charge to demonstrate its characteristics. A whole meal, individual hot dish
or whole sandwich is not recognized as a sample.

In all instances, however, the person cooking shall comply with all of Kentucky’s food safety
regulations and all requirements for sampling at the market outlined in other chapters of this
manual. However, sample offerings are not required to observe the same time limitations as
those placed on temporary food-service operations.

Summary of cooking demonstration requirements

If a market is not under cover, the market needs to provide a tent or umbrella for the
demonstration. The product needs to be under that cover at all times.

Food products should not be exposed to insects or other environmental contaminants such as
dust. If electricity is available, a fan may be used to keep a gentle breeze going to keep
insects off the product. Covering products in some manner at all times will also deter insects.

During the event the person cooking will need a way to wash his/her hands. A simple set-up
consists of an elevated container of potable water that is equipped with a turn-spout
dispenser or drain, with a catch bucket placed below the container. Liquid soap and
disposable towels should also be provided at the hand wash station.

Example of a handwashing station setup at the Farmers’ Market

Facilities to wash and sanitize all utensils must be available and used throughout the day. A
three-compartment sanitizing wash station can be easily constructed with three tubs, potable

61
water, soap, and an approved sanitizer. You will need more water than you think so bring an
adequate supply. Remember, utensils must also be protected from insects, dust and other
forms of contamination. You should store utensils, food, and packaging in a plastic container
with a tight-fitting lid.
Three-compartment sanitizing wash station

All products must be maintained at safe hot and cold temperatures throughout the entire
event.

Remember: The rule of thumb is to “keep hot foods hot and cold foods cold.” Coolers and
plenty of ice should be available. (Styrofoam coolers cannot be used, as these are impossible
to properly disinfect.) At no time should any product sit in water. You will need to have
provisions for melted ice to drain away from the product.

Serving the samples to your customers

Each sample needs to be pre-cut, adequately protected from insects and other forms of
contamination, and served individually. That is, each sample needs to be placed in an
individual cup or plate or served with individual toothpicks. (You should provide plenty of
waste containers to dispose of these items.) At no time should a customer be able to touch
any sample that is not theirs. A helper that controls the samples is important to prevent any
contamination from shoppers, and it will allow the cook the opportunity to “sell” the product.
That helper should be careful to avoid touching the product and avoid contamination of any
utensils used to portion out the samples. Tips for meeting these requirements are included in
the Sampling chapter.

Deciding how many customers to prepare for could be easily determined from traffic counts
taken from previous market events.

KDA’s suggested supply list for cooking demonstrations:

• Canopy or tent if no pavilion or • Three-compartment wash, rinse, and

building. sanitize set-up.
• Plastic container with tight-fitting lids to • Sanitizer tablets or regular (unscented)
protect utensils from contamination. household bleach
• Potable water – at least 15 gallons • Sanitizer test strips
• Dish soap

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 • Hand wash station • 2 tables
• Hair nets or caps for individuals who • Tablecloths
are involved in food preparation or • Hot pads or potholders
cooking • Trays for samples
• Grill, hot plate, or other portable • Tongs (several sets)
cooking utensil • Trash bags
• Adequate supply of ice • Sani-wipes
• Food service grade gloves – size that • Paper towels (minimum of two rolls)
will fit helpers or servers • Individual serving cups or plates
• 2 coolers • Disposable forks/spoons or toothpicks
- Store Ice • Trash cans – one for the chef and one
- Product and/or water for the for customers
hand washing station

KDA’s suggested supply list for cooking demonstrations (continued):

• Promotion signs • Aprons and hats for servers

- Explaining Event • Knives, large and paring and others as
- Road or Street signs for event needed
• Business cards to give to media for • Bowls (large)
further contacts • Skillet, if you are not using a grill
• Copies of the recipes (Plate It Up • Spoons (multi sizes)
Recipe Cards) • Cutting board(s)
• Extension cord • Aluminum foil

Farmers’ markets sell primarily on taste. Allowing a customer to try a new product prior to
buying can be a tremendous marketing tool for producers. Care should always be taken to
ensure each sample is of the highest quality and will be a positive experience for the
consumer.

Adherence to food safety principles is of great importance when offering samples.

Foodborne illness resulting from improper sampling methods could create a negative image
of the producer or the farmers’ market in general.

It’s important to note that the vendor offering samples assumes all liability and should look
carefully at every step to make sure their samples are as safe as possible.

A sample is defined by the Department for Public Health as a food product promotion where
only a bite-sized potion of a food or food is offered free of charge to demonstrate its
characteristics. A whole meal, individual hot dish or whole sandwich is not recognized as a
sample.

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There are two broad categories of samples allowed: those that are cooked or processed, and
those that are raw or unprocessed. Therefore, the two sampling certificates that KDA issues
are the:

1. Cooked and/or Processed Sampling Certificate

2. All-Samples Sampling Certificate.

Cooked or Processed Sampling Certificate

In order for cooked and/or processed products to be sampled at the farmers market, a
producer must have a Cooked or Processed Sampling Certificate. To receive this certificate a
producer must:

• Read through the sampling chapters in the Farmers’ Market Manual and Resource
Guide.
• Complete the KDA Farmers’ Market Sampling Application, making sure to answer all
the questions, sign and date.
• Submit the completed application to the KDA office.

All-Samples Certificate

In order for raw or uncooked products to be sampled at the farmers market, a producer must
have an All-Samples Sampling Certificate. To receive this certificate a producer must:

• Have completed one of the following approved training classes listed below. This is
due to the added risk of offering samples of raw or uncooked products.

o Produce Best Practices Training (PBPT) class through your local University of
Kentucky Cooperative Extension Office. On the application list diploma name
and date of class. KDA can verify this in our database.

o Produce Safety Alliance (PSA) - FSMA Grower Training course and submit copy
of PSA Certificate of Training with your sampling application. KDA does not
have access to this database.

o Food Handlers Class from Local Health Department and submit copy of valid
Food Handlers card with your sampling application. KDA does not have access
to this information.

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 • Read through the sampling chapters in the Farmers’ Market Manual and Resource
Guide.
• Complete the KDA Farmers’ Market Sampling Application, making sure to answer all
the questions, sign and date.
• Submit the completed application to the KDA office.

Here are a few points about both types of sampling certificates:

• Sampling Certificates are valid for a two-year period; this coincides with updating of
the KDA Farmers’ Market Manual and Resource Guide.
• The sampling certificate will have an expiration date listed.
• The sampling certificate will only be issued to an individual. This means the person
listed on the certificate will be the only person to offer samples. Employees, family
members, etc. must complete their own Sampling Application and receive their own
certificate if they intend to offer samples at an approved location site.
• While it is encouraged that each person complete one of the approved training
classes for the All-Samples Certificate, however the approved educational requirement
is not required of individual employees, family members etc. so long as the farm
operation has at least one trained individual on record. When sending in the
Sampling Application for an All-Samples Certificate (raw and uncooked products) you
must write the name of the person whose training you will be sampling under and
attach appropriate documentation.
• If a producer/vendor moves or expands to another market they MUST contact KDA so
the new changes are on file and a new sampling certificate can be issued. The
sampling certificate must have the names of all the markets where samples will be
offered.

Note: The vendor retains all liability for the safety of the samples. Both the Kentucky
Department of Agriculture and the Department for Public Health require vendors to follow the
guidance in all instances, but the liability for the safety of the samples remains with the
vendor.

Markets are advised that they too may accept some added liability if samples are offered.
They should provide for policing the offering of samples under the guidance provided and
require such additional practices as may be required by the circumstances to meet basic food
safety.

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Preparation of Samples

Some farmers choose to prepare their samples at home where the quality of water,
cleanliness of surfaces and equipment and cleanliness of vegetables can be easily controlled.
The samples may be washed, cut up and placed in disposable, individual cups with lids.
These cups are available at any restaurant supply store or at large outlet stores.

Whether you prepare your samples at the market or at home you must provide equipment
and maintain practices that ensure the following during sample preparation:

Potable Water

All water that touches your product or your utensils MUST be potable. If the water is from a
well, cistern, or other non-municipal source it must then be tested, and the records retained.
Only documented test results prove the water is potable.

Clean Produce

All raw produce MUST be washed thoroughly with running potable water. The water has to be
running to carry away any dirt or contaminants that may be on the outside of the product. For
example, you cannot wash your tomatoes in a bucket of clean water.

Any product with rinds poses a special problem. Cantaloupes and muskmelons need good
scrubbing to remove all dirt. This can be done at home to all the produce you plan to use for
samples. Make sure the washed produce is then packed in clean bags or containers to keep
them clean; and then store them separately from unwashed items until you arrive at the
market.

Approved Ingredients

All products used in your samples must come from an approved source. This means all
agricultural products that will be served without cooking must have been raised according to
Good Agricultural Practices (GAP), Produce Best Practices Training (PBPT) or Produce Safety
Alliance (PSA) Training and any value-added product must be commercially produced or
produced under the Home-based Processing and/or Microprocessor program.

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Clean Hands

You must wash your hands properly and use food grade gloves before touching any part of
your samples. Hand sanitizers do not substitute for proper hand washing. Gloves do not
substitute for proper hand washing. Always wash your hands before putting on gloves and
after taking them off. If gloves become torn, ripped or contaminated they should be
changed. Never reuse gloves. All gloves used must be food grade gloves.

Though we have all washed our hands since childhood, the proper way for sanitation
purposes includes the following:
• Wetting your hands
• Applying liquid soap
• Briskly rubbing your hands together – including fingernails and backs of hands for a
minimum of 20 seconds (a long time!)
• Rinsing your hands under free-flowing water
• Drying your hands with a disposable paper towel

When should you wash your hands?

• After using the bathroom
• After handling money, unwashed produce, baskets, and anything not clean and
sanitized.
• Any time you leave your stand and return.

A proper hand washing station includes:

• A container of potable water large enough to supply water for the entire sampling
time. This container must have a free-flowing dispensing value. This is the type of
spigot that does not require you to hold open the valve to keep the water flowing.
• The container should be raised off the ground to allow a catch basin under the spigot.
• Paper towels
• Liquid hand washing soap in a pump or squeeze bottle.

Depending on the market setup, providing hand washing may mean each vendor must have
their own station. If vendors feel they can share a station, it must be easily accessible with no
physical impediments between the vendor and the station.

67
 Example of a handwashing station at the Farmers’ Market

Clean Utensils

Wash, Rinse, and Sanitize All utensils that touch a sample in any way must be washed in a
detergent, rinsed in clean potable water and soaked for 30 seconds in a sanitizing solution. If
more than one or two different utensils are used, a cleaning, rinsing and sanitizing station is
required. A simple, but effective sanitizing solution is 50 ppm household bleach/water
solution. This is about one capful of bleach to one gallon of water. Sanitizer test strips are
needed to check the sanitizer strength. The sanitizing container should be of sufficient size to
completely immerse the largest utensil in use.

Proper Temperature

If you bring cold products to the market for sampling, you must maintain them at 41°F or
below. That means you should probably ice them above and below. When using ice to
maintain proper temperature, you will need to make provisions for melted ice to drain away
from the product. A small cooler can provide a great way to keep samples cool. A
thermometer is recommended to make sure cold products are being stored at the proper
temperatures.

Any product you warm at the market must be heated and kept above 135°F. You must have a
way to maintain this temperature. A quality food thermometer is a good investment. Note the
temperature readings in your records in case there is ever any doubt.

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For both safety and quality, samples should be monitored to ensure that none remains out for
more than 30 minutes. Remember you want your samples to be perfect little bites of your
product at its best!

If you are preparing your samples at the market:

• If you are only using a few utensils, you may choose to bring a number of the utensils
in a zip lock bag marked as “CLEAN” and bring with you another zip lock bag marked
“DIRTY”. That way if you drop or soil a utensil a clean one is available and the dirty
one can be easily distinguished and isolated.
• If using a knife, then you must also have a proper cutting board. It must be handled
like any other utensil – washed, rinsed, sanitized.
• Use only plastic (nonabsorbent) or approved hardwood cutting boards or disposable
paper plates for cutting produce for sampling.
• If samples of both meat and vegetables are going to be cooked and offered, there
should be 3 separate sets of utensils. The first is for raw meat, the second for cooked
meat and the third for vegetables and fruits. These utensil sets must be kept separated
from each other at all times to prevent cross-contamination.
• Allow all cleaned and sanitized utensils to air dry on a clean non-porous surface or
dish rack. Do not dry with a towel.
• The “washing, rinsing and sanitizing station” and the “hand washing station” must be
separated from each other and completely set up before preparing any samples.

Delivery of Samples
• You must deliver the samples to the customers in such a way to prevent anyone from
touching any other sample. If you have prepared the samples at home, you can place
the individual cups on a tray a few at a time. Then, there is no need to worry about
any customer touching any samples other than their own.
• You must protect the samples from the elements and insects. Cover your samples with
insect proof netting or plastic wrap (or lids if you use the individual cups).
• You must use disposable single use utensils for distribution of samples to customers-
toothpicks, cups, etc. Or you can use tongs, if you control them. Customers should
never reach in a bowl or plate for a sample.
• You should make available a waste basket lined with a plastic bag for sampling
preparation waste and sampling distribution waste disposal. It works best to have two
cans – one behind the table for your waste and one out in front for the customers.
• All food shall be stored at least 6 inches off the ground.

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In general, individuals who wish to cook or prepare food at a farmers’ market should contact
their local health department for guidance regarding permit applications, food safety rules
and regulations, and inspections. Preparing meals at a farmers’ market will require a local
health department permit and inspection. Particular food safety concerns include employee
hygiene (including hand washing), protecting food products from human (sneeze) and
environmental (dust, insects, etc.) contamination, cooking foods at temperatures high enough
to destroy harmful pathogens, maintaining safe hot and cold holding temperatures, and
keeping utensils clean and free of contamination.

There are two options for cooking food at a farmers’ market:

1. The “Temporary Food Service Establishment Permit” and

2. The “Farmers’ Market Temporary Food Service Establishment Permit”.

Under either permit option, vendors will need to comply with the food safety and operational
guidance contained in the Concessionaires Food Sanitation Guidelines specified at the end
of this chapter.

The “temporary food service establishment” permit is an outdoor cooking/food preparation

option that has been available for many years. A “temporary food service establishment”
means any food service establishment which operates at a fixed location for a period of time
not to exceed fourteen (14) consecutive days. This permit is often utilized by vendors at fairs,
festivals and other community-related events. Once a “temporary food service establishment”
permit has expired, a vendor must wait until thirty (30) days has elapsed before becoming
eligible to obtain another temporary food service establishment permit for the same physical
location. Vendors seeking a “temporary food service establishment” permit will need to
contact the local health department in the county in which they intend to operate. Permit fees
for temporary food service establishments are based on the length of operation and range
from $60 to $125 for each event.

Special Note: Please be advised that your local health department reserves the right to restrict menu
items prepared at a temporary food service setting based upon degree of food safety risk.

The “farmers’ market temporary food service establishment” permit is an option designed
exclusively for KY farmers operating at markets registered with the Kentucky Department of

70
Agriculture. If the market you wish to participate in is NOT a KDA registered farmers’ market,
this permit option is not applicable. A “farmers’ market temporary food service establishment”
means any temporary food service establishment operated by a KY farmer who is a member
of the market which operates within the confines of a farmers’ market registered with the
Kentucky Department of Agriculture for the direct-to-consumer marketing of Kentucky-grown
farm products from approved sources for a period of time not to exceed two (2) days per
week for any consecutive six (6) months period in a calendar year. The permit fee for a
“farmers’ market temporary food service establishment” is $100.

Although the food safety rules are the same for both types of permits, the “farmers’ market
temporary food service” permit contains three (3) major provisions that have to be met before
a local health department will issue this type of permit:

1. The location where the temporary food operation is to be conducted must be a

KDA registered farmers’ market location.
2. The applicant must provide verification that he or she is a member of that KDA
registered farmers’ market.
3. An applicant for this type of permit must have successfully completed an approved
food safety-training program and must provide documentation of successful
completion of the required food safety training. An approved training means
approved and recognized by the Cabinet in regard to food safety principles. The
food safety training requirement must be updated every two (2) years.

As part of the permit application process, an applicant needs to produce verification of

having completed this food safety training requirement. Your local health department can
provide additional assistance as to the “approved training” requirement for this permit option.

Here are a few additional stipulations with regard to the “farmers’ market temporary food
service establishment” permit:

• Only one “farmers’ market temporary food service establishment” permit will be issued
per applicant, per approved (KDA-registered) farmers’ market location, per calendar
year.
• An applicant MAY hold concurrent “farmers’ market temporary food service
establishment” permits at separate approved farmers’ market locations.
• A vendor with a “farmers’ market temporary food service establishment” permit may
operate at each approved location for a total of two days per week for a period of
time not to exceed six consecutive months in calendar year.
• The two days of operation can vary by the week.
• The “calendar year” clock starts ticking once the permit is issued.

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 • In all instances of permit issuance for either a “temporary food service establishment”
permit or a “farmers’ market temporary food service establishment” permit, any
subsequent permits for the same physical location will not be issued until a period of
thirty (30) days has elapsed.

If you have any questions regarding these rules, contact your local health department or the
Kentucky Department for Public Health, Food Safety Branch at 502-564-7181.

Note: Please be advised that your local health department reserves the right to restrict menu
items prepared at a temporary food service setting based upon degree of food safety risk.

Food protection
• Keep potentially hazardous foods (meats, poultry, seafood, milk, eggs) or any foods
containing such products at 41º or below or 135º or above during storage, display,
and transportation.
• Provide adequate facilities for maintaining food at safe temperatures during
preparation, storage, display, service and transportation.
• Provide visible thermometers in all hot and cold food units (including freezers) and
metal-stemmed thermometers for monitoring internal temperatures of potentially
hazardous foods during storage, service, preparation, and display.
• Store containers of food off or above the floor, or ground, preferably a minimum of 6
inches.
• Provide an easily accessible “running water” hand wash station consisting of a 5–10-
gallon turn-spout container of potable water, raised off the ground, with a catch
bucket placed below.
• Provide and use liquid soap and paper towels for hand washing.
• Stored packaged food refrigerated in drained ice. Do not allow product to rest in
water.
• To prevent contamination from dust, flies, coughs, sneezes, overhead drippings, etc.
cover food during preparation, storage, display, service, and transportation. Uncover
only when actually preparing or serving customers.
• Provide and use scoops for handling edible ice, store scoops with the handles out of
ice. Do not store containers of food in edible ice.

Personnel
• No smoking is allowed in food preparation, serving, and utensil washing areas.
• All persons engaged in the preparation of the food, and utensil washing must wear
effective hairnets or hats.

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Food Equipment and Utensils
• For easy cleaning of food contact surfaces all utensils must be smooth, in good repair,
not chipped or cracked. Enamelware and graniteware are not acceptable.
• All equipment’s surfaces must be smooth, in good repair and of approved materials.
Non-food contact surfaces (stoves, refrigerators, shelves, tables, counters, deep fat
fryers, etc.) must be kept clean.
• Single service articles (cups, forks, spoons, straws etc.) must be stored, dispensed, and
handled so that they are protected from contamination.
• A wash/rinse/sanitize set-up must be provided.
• A testing kit or device shall be provided that accurately measures the parts per million
(ppm) concentration of sanitizing solution.
• Cleaned and sanitized utensils and equipment must be stored so that there is no
danger of becoming contaminated. Do not towel dry utensils.

Hand Washing
• Provide water in separate containers for hand washing and utensil washing. Do not
use the same container for both purposes.

Garbage and Refuse

• Store garbage in durable, washable containers. Do not use boxes, paper bags, or
similar absorbent material.
• Keep all garbage containers covered with lids when not in use.
• Dispose of liquid and solid waste in designated areas only. Do not create a nuisance
by disposing of such waste adjacent to food service establishments.

Fly and Insect Control

• Prevent the entrance of flies by use of effective screening, air curtains, or similar
material.

Poisons and Toxic Items

• Store poisonous compounds (insect spray, oven cleaner, polishes, etc.) and
bactericides and cleaning compounds (bleach, cleansers, soaps, detergents, etc.) so
that there is no danger of contaminating food contact surfaces or utensils.

Clean Floors
• Floors must be kept free of dirt, grease, and other soil and food debris.

Light Shields
• Shield all lighting fixtures to protect against broken glass falling into food.

73
Although the sales and marketing of whole, fresh, uncut fruits and vegetables generally does
not require a permit to operate, the sales and/or marketing of processed food products in
Kentucky typically requires some variation of a permit (or permits) to operate. When does a
product become “processed?” Generally speaking, whenever you take a knife to a raw
agricultural product, change its temperature and/or combine ingredients, it is a “processed”
product. Packaged food products are also typically considered processed products.

Even though a product may be permissible or permitted by the state or local health
department, the market may choose to not allow the sale of a particular product or products.
In short, markets may make their own rules regarding what can and can’t be sold at the
market as long as the rules do not conflict with federal, state and local food safety rules.

You should always check with both your market and appropriate state/local food safety
authorities before you plan to process and sell any of your products. Producers should be
aware that processing a product, even minimally, increases the level of liability risk (and often
food safety risk) undertaken by the producer.

It is important to remember that, depending on the circumstances surrounding a product’s

manufacturing, storage, and distribution, separate permits may be required for:

• The location where the food product is actually manufactured (permit to manufacture
or process food);
• The physical location where processed food products are stored, if stored in a
separate location from the manufacturing site (food storage warehouse permit); and
• The location where customer sales occur (prepackaged retail market permit).

For these reasons, it is important that you make every effort to communicate your
manufacturing and sales plans to state and local health department officials well in advance
of actual manufacture and promotion of the food product.

Farmers’ market vendors have four general options for offering processed products:

1. Marketing of Home-based Processed Foods: refer to this specific section on the

following pages.

2. Marketing Home-based Microprocessor Foods: refer to this specific section on the

following pages.

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 3. Marketing of Commercially Processed Foods that the farmer manufactures under a
“commercial” food manufacturing permit. The KY Food Safety Branch has
prepared a document to help potential manufacturers understand the regulations
relating to food manufacturing. “Commercial Food Manufacturing in Kentucky-A
Starter Guide” brochure is available on the official KY Food Safety Branch website
at
https://www.chfs.ky.gov/agencies/dph/dphps/fsb/fsdocs/manufacturingstarterguid
e.pdf

Note that this option also requires a Pre-Packaged Retail Sales Permit from the
local health department to sell at the farmers’ market. For a listing of commercial
kitchens for rent, please visit
https://fsic.ca.uky.edu/files/commercial_kitchens_in_ky_9-5-23.pdf

4. Marketing of Commercially Processed Foods that were manufactured by someone

else. “Commercial” production by another entity is often referred to as “private
label”, “co-packer” or “third-party” manufacturing. There are companies that will
process your product for you, using your supplied recipe and label, thus
eliminating the need for you to buy lots of expensive equipment. Particularly with
regards to “high risk” manufactured foods, third-party manufacturing can also
eliminate the need for you to complete Better Process Control School training.
Contact your processor early to give yourself time to make adjustments to your
recipe, work on your label, and straighten out other details. This option typically
requires a Pre-Packaged Retail Sales Permit from the local health department to
sell at the farmers’ market.

Depending upon the exact circumstances of the operation and the food items being
marketed, vendors marketing pre-packaged food items at a farmers’ market location, or their
on-farm market may qualify for a “mobile retail sales” permit. Some local health
departments also refer to this as a “prepackaged retail market” permit too. This permit is
available from your local health department, is accepted statewide and is issued on a yearly
basis.

The following are some examples of when this permit is needed. If you are selling meat that
has been processed at a USDA inspected facility either at a farmers’ market or directly from
your farm, you would need this permit. Another example is if you have your salsa processed
and jarred by a co-packer, then this permit would be required in order to sell your product.

75
Farmers are bringing new and different products to the markets every season. The list that
follows is not all-inclusive. It is intended to give some guidance on some more common
products. If you have questions about a particular food, feel free to contact the Kentucky
Department of Public Health, Food Safety Branch at 502-564-7181 and ask about
requirements.

Developed by the University of Kentucky, these charts will provide an overview of the Home-
based Processor and Home-based Microprocessor programs. On the pages following the
chart are detailed sections for each program.

• Kentucky Food Permits Flow Chart

• Home-based Processors vs. Home-based Microprocessors “Know the Difference”

76
77
78
On March 10, 2003, House Bill 391 was enacted allowing farmers who qualify to process, in
their home kitchen, some value-added food products containing home grown horticulture
ingredients. Products produced under this program may be marketed at the following three
locations: farmers’ markets listed with the Kentucky Department of Agriculture, Kentucky
Farm Bureau Certified Farm Market or from the processor’s farm. It is important to note that
foods produced under this program may not be marketed or sold outside these three
restricted locations. Farmers or individuals who wish to process foods to sell or market to
other locations, such as restaurants and grocery stores, will need to obtain a “commercial”
food manufacturing permit from the local health department or the Kentucky Food Safety
Branch to operate.

In order to qualify, each product must contain a primary or predominant ingredient that has
been grown, harvested, and processed by the farmer. Meat, poultry, dairy and/or egg
products do not qualify as a primary or predominant ingredient.

Home-based Microprocessors are allowed to produce non-fruit (vegetable or herb) and

sugarless jams/jellies in addition to acid foods, acidified food products, and low acid canned
foods. This includes, but is not limited to, tomatoes, green beans, salsa, barbeque sauce,
pickles, chutney and similar products. The farmer may not have an annual gross income of
more than $60,000 from the sale of the product.

You may process qualifying foods under the Home-based Microprocessor program from your
home kitchen once certified by the Food Safety Branch. To become certified the farmer must:

• Have an approved water source.

• Successfully complete the Home-based Microprocessor Workshop offered by the
University of Kentucky Cooperative Extension Service (or an FDA-approved Better
Process Control School).
- $50 for initial educational workshop
- $10 renewal fee for every (3) years
• Have each recipe reviewed and approved by Annhall Norris with the University of
Kentucky, at a cost of $5.00 per recipe.
• Apply for and receive an annual certification through the Kentucky Department for
Public Health – Food Safety Branch.
- $50 fee for annual certification

Labeling Requirements for Home-Based Microprocessor

The following information shall be included on the label of each food product:
• The common or usual name of the food product.

79
 • The name and address of the Home-based Microprocessor operation,
including the street address, city, state, and zip code.
• The ingredients of the food product. Ingredients shall be listed in descending
order of predominance by weight.
• The net weight or volume of the food product by standard measure or
numerical count.
• The following statement in 10-point type: “This product is home-produced and
processed.”
• The date the product was processed.
• Allergen identification for ingredients that contain any of the Major Food
Allergens known as The Big 9 Allergens: milk, eggs, wheat, soybean (soy),
peanuts, tree nuts, fish, shellfish and sesame.

Example of Home-based Microprocessor Label Requirements

Home-based Microprocessor labels are required to be attached to the approved recipe for
each product and included with your application. For labeling questions, contact Lewis
Ramsey with the Food Safety Branch at 502-564-7181 or [email protected]

Water Source

Water source approval is also a prerequisite for Home-based Microprocessors. If you are
connected to a municipal water source, you will need to include a copy of your water bill in
your application packet. If your kitchen is not connected to public water, it will be necessary

80
to submit verification of water source approval from the Kentucky Division of Water (DOW)
with your application. Typically, DOW requires that samples from private water sources be
analyzed for Secondary Contaminants (15 parameters), Nitrates, and Nitrites. This analysis
must be performed by a Certified Lab. Visit this website for locations near you,
https://eec.ky.gov/environmental-
protection/water/gw/documents/2022%20KY%20Certified%20DW%20Laboratory%20List.pd
f
Usually, a chlorinator and retention tank are required for approval of the source.

Verification of water source approval must include: (1) DOW Plan Approval letter, and (2) a
certification letter, which attests that facilities have been installed to DOW specifications. The
Drinking Water Branch can assist you with this at 502-564-3410. For additional information
for Home-based Microprocessor Program, please visit https://eec.ky.gov/environmental-
protection/water/drinking/pages/homebased-microprocessors.aspx

On March 27th, 2019, House Bill 468 was enacted allowing Kentucky residents to process in
their home kitchen some non-potentially hazardous foods, including but not limited to dried
herbs, spices, nuts, candy, dried grains, whole fruit and vegetables, mixed-greens, jams,
jellies, sweet sorghum syrup, preserves, fruit butter, bread, fruit pies, cakes, or cookies.
Home-based processors are also allowed to produce dried or freeze-dried whole fruits or
vegetables, candy (that does not contain alcohol and no bare hand contact), maple syrup,
pecan pies, granola that may be made with dried grains, trail or snack mix that may be made
with dried fruit, nuts, or seeds and popcorn (plain or with added seasoning). Because of
special processing concerns, low-sugar, non-sugar (sugarless) or vegetable jams and jellies
(for example, hot pepper or garlic jelly) are NOT allowed at this level.

Home-based Processors do not have to grow any ingredients in their products. Home-based
Processors must register each year with Kentucky Department for Public Health – Food Safety
Branch. The registration period runs from April 1 through March 31 every year. There is a
$50 registration fee. Additional information and application forms are available from
the Food Safety Branch, 502-564-7181.

Home-based processed food items may be sold directly to consumers within this state,
including from the home-based processor’s home by pick-up or delivery in person by the
processor, at a market, a farm market, and community event or on-line. All home-based
processor items can be sold on-line but delivery is required in person from the processor. No
home-based processor items may be shipped to customers. Home-based Processors may not
sell products to restaurants, grocery stores, convenience stores or other retail shops. Home-

81
based processors may not have an annual gross income of more than $60,000 from the sale
of the product.

Labeling Requirements for Home-based Processors

The following information shall be included on the label of each food product:
• The common or usual name of the food product.
• The name and address of the home-based processing operation, including the street
address, city, state, and zip code.
• The ingredients of the food product. Ingredients shall be listed in descending order of
predominance by weight.
• The net weight or volume of the food product by standard measure or numerical
count.
• The following statement in 10-point type: “This product is home-produced and
processed.”
• The date the product was processed.
• Allergen identification for all ingredients that contain any of the Major Food Allergens
known as The Big 9 Allergens: milk, eggs, wheat, soybean (soy), peanuts, tree nuts,
fish, shellfish and sesame.

Example of Home-based Processor Label Requirements

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The following foods are prohibited from both the Home-based Processor and Home-based
Microprocessor categories:

• Baby foods (pureed)

• Cheesecake
• Crème-filled pies
• Crème, custard and meringue pastries
• Custard
• Custard pies
• Extracts
• Foods containing meat and poultry
• Foods requiring refrigeration
• Foods vacuum packaged in containers other than mason type jars
• Garlic-in-oil mixtures
• Kimchi
• Kombucha
• Pies with meringue
• Processed juices (excluding tomato)
• Raw seed sprouts
• Vinegar based hot sauce
• Other foods as designated by the Food Safety Branch or the University of Kentucky

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 This chart is provided for your quick reference. It is NOT intended to be the final say on what is allowed
or not allowed. The KY Food Safety Branch has final authority on allowed products.

Commodity - Specific Processing Options

Home-based Home-based Commercial No Permit

Product
Processor Microprocessor Manufacturer1 Required
Baked Goods
Beans, canned
Beans, dried
Beans, snapped
Candy, (including freeze dried)
Corn, canned
Corn, milled
Corn, shucked
Fudge
Fruit, canned
Fruit, dehydrated or freeze dried
Fruit, fried pies
Fruit, frozen
Fruit, whole
Grains, milled
Granola
Greens, Micro
Greens, mixed
Greens, whole
Herbs, dried or blended
Herbs, fresh
Jams/Jellies, fruit
Jams/Jellies, herb or veggie
Jams/Jellies, no/low sugar
Mushrooms (cultivated), dried/powdered
Mushrooms (cultivated), fresh
Pies, fruit
Pies, pecan
Popcorn, whole kernel
Popcorn, popped
Relish
Salsa
Sauces (BBQ and Hot)
Sorghum
Sprouts
Syrup, maple
Tea, dry herb mix
Tomatoes, canned
Tomatoes, dried
Tomatoes, juice
Trail Mix
Vegetables, canned
Vegetables, dehydrated or freeze dried
Vegetables, frozen
Vegetables, whole

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Additional information regarding the chart or products.

Products manufactured commercially may only be sold with an additional Mobile Retail Sales
permit from the Local Health Department. Home-based products DO NOT require this
additional permit.

Only cultivated mushrooms of recognized safe species may be marketed. Foraged

mushrooms that have been gathered in the wild may not be sold in any form.

Candy cannot contain alcohol or is made using bare hands for home-based processor.

Cheese and Beer Cheese

The Home-based Processor/Microprocessor rules do not apply to dairy products such as
cheese and beer cheese. Consequently, all dairy products offered at a farmers’ market must
be manufactured under a “commercial” permit. Please contact the local health department
or the Kentucky Food Safety Branch, (502) 564-7181, for information regarding the
manufacture and labeling of beer cheese and other cheese spreads such as pimento cheese
and flavored cream cheese spreads. Depending on the cheese product, there may be special
labeling requirements before the product can be sold. You are advised to contact Kentucky’s
Milk Safety Branch, (502) 564-3340, for more information regarding the manufacture of
cheese and other dairy products that are intended to be marketed to the public at farmers’
markets and other locations.

Eggs
Farmers may sell up to 60 dozen eggs per week directly to consumers without a license. Eggs
shall be kept refrigerated at a temperature of 45 degrees Fahrenheit during transport and
storage.

If you are selling in ways other than directly to the consumer, (i.e., retail store, restaurant,
bakery or another distributor) you are required to have a wholesale license. The application
for a wholesale license is available on our website at www.kyagr.com. On the home page
click on Forms and then on Egg Marketing Program then click application for Wholesale Egg
Handler License. To apply you will need to download, print and fill out the application, the
fee will depend on how many eggs you sell per week; please see the fee schedule to
determine the fee you need to mail in with the application.

If you are a farmers’ market that is selling eggs on behalf of the farmer/producer, you are
required to have the Retail License to Handle Eggs. It is also available on our website at
www.kyagr.com and click Forms, download, print, fill out and mail the retail application in

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with a $20 fee. If you do not have access to the internet, you may contact the Kentucky
Department of Agriculture, Egg Marketing Program at (502) 782-9211. For additional
information and regulations, refer to the section on Eggs in this manual.

Greens (Leafy Greens, Salad Mix)

These items are allowed as long as they have not been washed, are sold in an open bag or
vented clam shell and are labeled “wash before eating.”

Greens (Microgreens)
Microgreens are considered a raw agricultural product. As a Raw Agricultural Product, when
harvesting the microgreen, the initial cut (where you serve the product from its root system) is allowed
without a permit. The product may be washed in potable water, dried and stored in an open box, or
open bag. The product should be marked “wash before use”. If the product is manipulated more
(chopped or diced), then a food manufacturing permit would be required. Because no permit is
necessary to sell raw agricultural products, labeling may be limited to the product name. If you want
to add more information, you could include the farm location it was harvested from.

If you are growing microgreens in flats and in a greenhouse then many factors that could lead to
possible product contamination are controlled. The FDA is concerned about the following factors in
regard to produce:

• Water quality- potable water use

• Biological Soil Amendments (raw manure vs compost, etc.)
• Exclusion of wild and domesticated animals
• Worker health and hygiene
• Equipment, tools and buildings

For more information on growing conditions, you may want to reach out to Tyler Goodlet
([email protected]) from the Kentucky Department of Agriculture, Produce Program. Tyler would be
a great resource for information related to Good Agricultural Practices (GAP), Produce Safety Alliance
training and completion of the Kentucky Produce Farm Inventory Survey.

Ice Cream
The Home-based Processor and Home-based Microprocessor rules do not apply to dairy
products, such as ice cream. Consequently, all dairy products offered at a farmers’ market
must be manufactured under a “commercial” permit. You are advised to contact Kentucky’s
Milk Safety Branch (502-564-3340) for more information regarding the manufacture of ice
cream and other dairy products that are intended to be marketed to the public at farmers’
markets and other locations.

You may also purchase “commercially” manufactured ice cream for resale at a farmers’
market. The marketing of these products will require proper frozen storage at the market. This
can be provided by a cooler with adequate provision for drainage. However, a powered
freezer unit is recommended for adequate storage of this particular product. The vendor will

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need to contact the local health department about obtaining a retail sales permit to sell this
product at the market.

Jerky
Jerky, as with all meat products, cannot be home processed. The processing of jerky cannot
be conducted under the Home-based Processing or Home-based Microprocessor. All jerky
products must be processed in an approved “commercial” kitchen or under USDA inspection.

If your plans are to sell wholesale (to other retailers such as convenience stores or
supermarkets) or to distribute your products out-of-state via Internet or through a shipping
company such as United Parcel Service, the USDA would be the lead agency in assisting you
with your plans as well as conducting inspections and permitting the operation. See the
section on meat sales in this manual.

In the event your plans involve the manufacture of jerky from USDA-inspected meat and
exclusive direct-to-consumer (retail) sales at a farmers’ market, a Retail Food Store Processing
permit would be required at the point of manufacture. The local health department in the
county where the product is processed would issue this permit. As for all commercially
prepared items, a prepackaged retail market permit is required to sell jerky at a farmers’
market. This permit has also been obtained through the local health department. As a
reminder, the jerky must be made from USDA-inspected and approved meat.

Melons, Cut
Fruits and vegetables that are cut onsite at a farmers’ market and are offered in an
uncooked, ready-to-eat form can pose a number of food safety concerns. For instance,
harmful pathogens found in the soil where these items are grown can be introduced into the
“meat” of the product at the time the product is cut. Since the product is not cooked, there is
no “kill step” to rid the product of these pathogens. Washing these products under potable,
pressurized water is the key to reducing the numbers of harmful pathogens that may be
present. Pathogen removal by washing is particularly difficult for some fruits and vegetables
containing rough surfaces, such as cantaloupes with netted rinds. This concern is
compounded by the general lack of water under pressure at many temporary farmers’ market
sites across the state. Because of these concerns, producers are generally restricted from
selling melons cut on-site at a farmers’ market unless they have obtained a “farmers’ market
temporary food service establishment” permit to operate.

Another option to consider is to market melons that are thoroughly washed and cut in a
“commercially” permitted kitchen and sold under refrigeration. This option would require a
commercial food manufacturing permit to sell wholesale from the Food Safety Branch or a
permit to sell direct to the end consumer from the local health department.

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Sandwiches/Prepared Meals
Please refer to the section in this manual on “Cooking and Preparing Food at the Farmers’
Market”

Seafood (Including Prawn)

Seafood, such as fish or prawn, cannot be home-processed. All processed seafood products
such as fish fillets, steaks or pieces and prawn tails must be processed in an approved, state-
inspected “commercial” facility or kitchen. The Mobile Processing Unit for Small Livestock
Species (MPU), operated by Kentucky State University in partnership with Partners for Family
Farms, the Kentucky Department of Agriculture and the Kentucky Department for Public
Health — Food Safety Branch, may be an option for some entities to comply with the
“approved source” requirements for seafood processors. For more information about this
unit, contact Steve Skelton of the Kentucky State University (KSU) Research Farm at (502)
597-7501.

In short, the processing of seafood, including fish and prawn, cannot be conducted under
either Homebased Processor or Homebased Microprocessor rules. Additionally, the sales or
marketing of processed seafood products at farmers’ markets will require a mobile retail sales
permit, obtained through the local health department.

Sprouts
Sprouts (such as alfalfa and bean) have been implicated in a number of foodborne outbreaks
in recent years, including Salmonellosis and E. coli 0157:H7. Kentucky’s Home-based
Processor and Home-based Microprocessor rules do not recognize sprouts as an “approved”
food for non-commercial marketing. As a consequence, the production, sales and marketing
of seed sprouts will require a “commercial” permit to operate. For more information contact
the Kentucky Food Safety Branch at (502) 564-7181.

Additional Comments
The above list is intended to serve as general guidance regarding the rules/regulations for
manufactured food sales at farmers’ markets. The above guidelines are not intended to
replace official laws and regulations which govern the manufacture and sales of the above-
noted products. Consequently, there may be instances when a particular product or specific
method or manufacturing process cannot be approved.

Additionally, the manufacture and marketing of food products at a farmers’ market or other
location is not approved until the manufacturer and/or vendor obtains all necessary permits
and inspections relative to the product being manufactured and marketed.

Remember, all foods sold or marketed at a farmers’ market must be from an approved
source. For this reason, prior to the manufacture and marketing of these products, all

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prospective vendors are advised to contact pertinent federal, state or local health department
personnel to obtain all required permits, registrations and certifications. Market managers or
market boards should also be consulted prior to the marketing of processed food products at
a farmers’ market to make sure the product is allowed to be sold at the market.

Eggs are listed on the hazardous food list by the United States Food and Drug Administration.
You should exercise caution when handling and/or selling eggs that you produce. Regardless
of operational size, careful egg handling and proper sanitation are absolutely essential. The
purpose of proper cleaning of eggs is to remove bacteria, which might otherwise enter
through the shell, multiply in the egg and result in sour or rotten eggs. The egg is obviously a
balanced source of nutrients for the growth of many organisms. Thus, a cleaning procedure
must be adopted to remove, destroy or inhibit growth of a wide range of bacteria.

Another reason that eggs are cleaned or washed is the value or price per dozen is higher for
clean eggs than for dirty eggs. When eggs are laid, very few bacteria are present on the
eggshells and essentially none inside the eggs. After the eggs have been laid, they enter an
environment full of bacteria, from wire cages, body or hen’s feet, gathering equipment, hands
of a worker or air. Although many types of microorganisms are present on the shell, some
have no economic or health significance while others, especially pseudomonas, are
instrumental in egg spoilage resulting in rotten eggs.

With all of these microorganisms present, it is really incredible that more eggs do not spoil,
especially when held for several weeks before consumption. The egg, however, has an
amazing number of built-in antimicrobial agents that were probably designed to protect the
developing embryo. These are both physical and chemical. These mechanisms will protect
most eggs; however, when too many microorganisms are present, or when the eggs are
improperly handled, the bacteria enter the eggs and may multiply rapidly. In order to assist
you in safeguarding potential retail consumers and your family, we have provided the
following guidelines that should be followed to help prevent illness.

• Do not come into contact with eggs if you have a communicable illness.
• Wear clean clothing.
• Practice correct hygiene.
• Do not smoke in the processing area because eggs may absorb these odors.
• Wash your hands at least every 2 hours, or as needed to maintain cleanliness, if
you candle or handle eggs.
• Gather eggs frequently and wash them as soon as possible after collection.
Remove badly soiled and cracked eggs before they are washed and before they
are candled. Eggs should be candled after they are washed.

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• Eggs should be below 90°F before washing as they can contract wash water. The
suggested wash water temperatures are between 110°F and 120°F. Never let the
temperature fall below 110°F. Never have wash water more than 50°F above the
temperature of the egg as this will cause excess breakage. Change wash water
every 4 hours, or more often if necessary.
• Use only potable water having an iron content of not more than 2 ppm to prevent
the growth of bacteria.
• Use a good quality detergent, but do not use household detergents — they may
cause discoloration and/or undesirable flavors in the eggs.
• Eggs should not be immersed longer than is necessary to clean them. Because egg
contents are damaged by prolonged exposure to high water temperatures, a
timing device should be used to avoid leaving eggs for more than 3 minutes. No
more than two to five baskets of eggs should be washed before replacing the
solution.
• Spray rinse eggs with water at 20°F warmer than the detergent solution. It is
suggested that the eggs should be dipped in a sanitizer solution containing 200
ppm chlorine 20°F warmer than the detergent solution.
• Never expose the eggs to temperatures greater than 128°F during the cleaning
process.
• Never put wet eggs into cartons or boxes because the wet eggs can pick up
bacteria very easily.
• Gather eggs frequently.
• Clean, dry, candle, package and refrigerate immediately upon gathering.
• If you are offering your eggs for sale at a farmers’ market and you choose to use a
chest type cooler that is maintained with wet ice, there must be a divider between
the eggs and the area that holds the ice. The space between the ice and the eggs
should be a minimum of three inches. At no time should the eggs/egg cartons that
are kept in chest coolers come into contact with the ice or water from the melted
ice. This exposes the eggs to bacteria, rendering them inedible. The space
allowance between the eggs and the ice should also prevent eggs from freezing.
• Clean and sanitize all of your equipment each time it is used to prevent the build-
up of bacteria and calcium deposits.
• If your eggs are being sold, egg cartons used for packaging the eggs must be
blank cartons with the nutritional labeling, refrigeration requirements, and safe
handling requirements on the cartons. You may not use cartons or cases which are
labeled by other businesses, and the cartons may not be re-used. All cartons or
cases are subject to the packaging and labeling requirements as specified in KRS
260.630. If you sell your eggs at the retail or wholesale level, you must license per
KRS 260.600.

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 • If you sell more than 60 dozen eggs weekly, you must purchase a retail license. If
you sell your eggs to a retail store to be resold or to a distributor that will further
distribute them, you must have a distributor’s license.

For additional information on Selling Eggs at a Farmers’ Market, please visit the University of
Kentucky’s informational publication.
http://www2.ca.uky.edu/agcomm/pubs/ASC/ASC218/ASC218.pdf

If you need further information or have questions, please contact the Division of Regulations
and Inspection, Egg Regulations office with the Kentucky Department of Agriculture at
502-782-9211.

Regulations for selling honey at Kentucky farmers’ markets are the same as for selling honey
anywhere in the state. Beekeepers who produce fewer than 150 gallons (about 1,800
pounds) of honey a year are exempt from regulations that require honey to be processed
(extracted and bottled) in a certified food processing establishment, or from being required to
obtain a permit from the state health department. Most beekeepers in Kentucky are smaller
producers and fall under this exemption. However, legal labels are required on all containers
of honey that are sold (see below).

If the beekeeper sells 150 gallons or more of honey per year, this honey must be processed in
an inspected and permitted food processing facility. Regulations and permits that cover this
type of facility are administered by the Kentucky Department for Public Health, Food Safety
Branch. Beekeepers needing information on certification of food processing facilities should
contact the Food Safety Branch in Frankfort at (502) 564-7181.

Sampling is a great way to market your products because customers get to taste them before
they buy. To sample your products, please see the section in this manual for Food Sampling,
Guidelines and Procedures and visit the KDA website at www.kyagr.com for a sampling
application and instructions. The only requirement for sampling honey would be to submit a
completed application and answer all questions correctly. Once the application is approved,
a “Cooked/Processed” Sampling Certificate will be issued.

Legal honey labels

Because honey is a single-ingredient product, and because most honey containers are not of
unusual shape or size, the requirements for honey labels are relatively simple. Here is an
outline of the regulations.

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 • Identification of the product
- HONEY
- If a flavoring is added to the honey, the flavoring ingredient must be identified on
the label. For example, if creamed honey has cinnamon blended into it, that flavor
MUST be on the label; otherwise, the beekeeper is in violation of federal FDA laws.
- If any ingredients are added to the honey, then the use of a commercial kitchen with
a food establishment permit is necessary. For details on food manufacturing
permitting, contact an Area Food Manufacturing Inspector:
https://chfs.ky.gov/agencies/dph/dphps/fsb/fsdocs/mapmanufacturing.pdf

• Quantity of Contents
- Because honey is heavier than water, labels need to list weight in ounces and
grams, not pounds and volume. One exception: You may state pounds if over
16 ounces.
- A one-pound honey jar label should state “Net Wt. 16 oz (454-g)” or “Net Wt.
1 lb. (454-g).”
- A two-pound jar should say “Net Wt. 32 oz (908-g)” or “Net Wt. 2 lb. (908-
g).”
- A one-pint jar should say “Net Wt. 22 oz (624-g)” or “Net Wt. 1.38 lbs. (624-
g).”
- A one-quart jar should say “Net Wt. 44 oz (1.2 kg)” or “Net Wt. 2.75 lb. (1.2-
kg).”

• Name of manufacturer, packer, or distributor

- This is your name or your company if you use a company name (example:
“Cumberland River Honey Farm”). However, from a marketing standpoint, it is
also good business to always put your name on the label. If you’re selling a
local product, people may know your name, but not your company’s name.

• Address of manufacturer, packer, or distributor

- You must list your address, including street address, city, state, and zip code.
However, if your name (or company name) is listed in the local telephone
directory, the street address may be omitted. However, the city, state and zip
code must still be listed on the label. From a marketing standpoint, it’s a good
idea to give your address and phone number. If someone eats some of your
honey at one of your customers’ homes (and likes it!), it is in your best interest
to make it obvious that it’s YOUR honey, and to make it easy for he/she to
contact you to purchase some.

Please reconsider using the terms "raw," "natural," and "pure" on honey labels. These terms
are considered misleading. Instead, consider using adjectives that give the consumer

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information about the season and if you have had the honey analyzed, information about the
type of honey varietal (example, clover honey). Please note the honey must contain at least
46% of one floral pollen to be able to have a Monofloral honey label.

The beekeeper should be able to provide documentation on their product. Please remember
the following:

• To convert ounces to grams multiply by 28.4 and round down to a whole

number in grams. To convert pounds to grams, multiply by 454.
• Don't make health claims on a food label. Health claims are subject to special
nutritional labeling.
• All labeling must be truthful and accurate. Food standards must not be
violated.
• Infant botulism spores can be acquired in two ways: through soil or honey.
Kentucky is still an agrarian state, and infants have a chance to get spores
through either of these two points of contact. Although a product liability label
is not required, beekeepers are strongly encouraged to have a product liability
sticker on their honey products, reminding customers, “do not feed honey to
infants less than one year old.”

Label Review

Labels are to be reviewed by the KY Department for Public Health, Food Safety Branch. To
contact the Food Labeling Compliance Specialist with any questions, please call 502-564-
7181.

Format your labels as a PDF (preferred) Word document or image file and send as an email
attachment directly to: [email protected]. Please use subject line “Attention: Labeling”.

If mailing the labels, use the following address:

Food Labeling Compliance Specialist

KY DPH Food Safety Branch
275 East Main Street, Mail Stop: HS 1C-F
Frankfort, KY 40621

All meat and poultry being marketed to the public must be obtained from an approved
source. This means that all amenable meat products such as beef, pork, goat, lamb, poultry
and catfish must be produced and packaged in an establishment under the federal (USDA)

93
inspection program. Packaged meat products must: 1) be protected from contamination
through proper packaging,
2) be stored frozen or under proper refrigeration (41°F or below). Additionally, meat and
poultry products shall carry safe handling information on the package. Anyone engaged in
the sale, processing, transportation of meat or poultry MUST maintain records which include
purchasing, sales receipts, etc. Records may be requested and viewed by USDA at any time.

• Home-processed or custom-processed meat and poultry, including wild game, may

not be marketed or sold at farmers’ markets.
• Custom Exempt meat or poultry can never be sold in commerce.

In general, the United States Department of Agriculture (USDA) has jurisdiction over red meat
and poultry items. USDA inspection requirements, exemptions, and areas of jurisdiction are
often complex. For this reason, producers should first consult with the Kentucky Food Safety
Branch prior to any processing. Cuts of meat (including beef, pork, goat, lamb, etc.) and
poultry (including turkey, chicken, duck, etc.) from species which are considered “amenable”
by USDA must be processed in a USDA inspected facility and bear the mark of USDA
inspection. Although USDA has some exemptions for small poultry processors who raise,
slaughter, and sell their own poultry product, the Kentucky Food Safety Branch still requires
USDA poultry exempt processors to comply with state requirements as well as federal if these
products are intended to be marketed to restaurants, grocery stores, or at farmers’ markets.
Please see the following links if looking for a listing of USDA inspected processing plants in
Kentucky.
• www.kyagr.com/marketing/documents/am-dmm-processors-directory.pdf
• www.kyagr.com/marketing/documents/am_dmm_processors.map.pdf
• www.fsis.usda.gov/inspection/establishments/meat-poultry-and-egg-product-
inspection-directory

Other animal species, such as rabbit or quail, are considered non-amenable and fall under
the FDA jurisdiction unless processed under the USDA Voluntary Inspection. A vendor who
wishes to process and market cuts from non-amenable species must ensure that: (1) the
products were processed under USDA voluntary inspection protocols and bear the mark of
USDA inspection; or (2) the products were processed in a permitted, state-inspected and
approved facility. Vendors who market product under option number two (2) above shall
carry to the farmers’ market invoices and a copy of the processing facility’s state permit —
and be ready to provide this information upon request.

The Kentucky State University built the Mobile Processing Unit (MPU) with the intention of
providing market access to all small farmers in Kentucky while also ensuring that all
consumers received a safe product. The Mobile Processing Unit can be used to process

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rabbits, quail and all types of poultry (except waterfowl), aquaculture species prawn,
paddlefish, caviar and all finfish with proper documentation.

Prior to the operation of the MPU, the small farmers who wish to use the MPU must
successfully complete MPU training. Once they complete MPU training, Kentucky State
University will recognize those small farmers as “Facility Managers.”

Facility Managers who wish to use the MPU must contact Kentucky State University’s MPU
Coordinator to schedule a time to reserve the MPU. Facility Managers may contact the MPU
Coordinator Steven Skelton by Phone (502) 597–6103 or by email:
[email protected]

In order to reserve that scheduled time, the Facility Manager must then mail a refundable
deposit of $75.00 in the form of a check or money order made payable to Kentucky State
University and mail to:
Kentucky State University
Harold R. Benson Research and Demonstration Farm
1525 Mills Lane
Frankfort, Kentucky 40601

The MPU Coordinator must receive this refundable deposit before the scheduled time.

After arriving at the scheduled time, the Facility Manager will need to do the following things:
1. Present proof of National Poultry Improvement Program (NPIP) Certification;
2. Execute a User Agreement;
3. Execute a Waiver and Release; and
4. Pay all required processing fees (less the refundable deposit) set forth on the MPU
Fee Schedule.

If the Facility Manager must cancel the reservation to process, the Facility Manager must do
so within 24 hours of the scheduled time to receive a full refund of the deposit.

Inspectional jurisdiction over seafood, including fish and prawn, is retained by the Food and
Drug Administration (FDA) and the agency’s state counterpart, in this case the Kentucky Food
Safety Branch. However, catfish (Siluriformes) must be processed under USDA-FSIS and must
be processed under USDA inspection. All processed seafood marketed at farmers’ markets
must come from a permitted, state-inspected and approved facility. Vendors shall carry to the
farmers’ market pertinent documentation which can be used to verify that the product was
obtained from an approved source. As addressed above, such documentation includes
invoices as well as a copy of the processing facility’s state permit.

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Vendors selling meat, poultry, seafood and other commercially packaged processed foods
should contact their local health department with regard to obtaining a mobile, prepackaged
retail sales permit. The yearly permit is $60 and allows you to sell other commercially
processed products as well as meat and poultry. The permit is issued on an annual basis and
expires on December 31.

Until you are ready to transport your meat and poultry products to the market, they must be
stored in an approved manner, at safe refrigerated or frozen storage temperatures. If
products are stored at home, they must be stored in a dedicated refrigerator or freezer,
separate from personal use foods. Products must be stored at 0°F, if frozen, or 41°F (or
colder) if refrigerated. The product must be transported and maintained at these temperatures
at the market. This can be accomplished by either a freezer or an ice chest/cooler. All units
holding frozen or refrigerated products should contain a calibrated thermometer in order to
monitor the temperature of the product at all times.

While a freezer is generally preferred, a heavy-duty ice chest/cooler may also be used
provided sufficient ice is available to maintain safe product temperatures. Styrofoam coolers
are not approved. If you use an ice chest, the meat should not be stored in direct contact with
the ice. You will also need to have provisions for melted ice to drain away from the product.
The meat should NEVER be sitting or floating in ice water. Additionally, vendors should
ensure that juices from one species (i.e., chicken) do not drip onto and contaminate another
species (beef). Storing products in dedicated species-specific coolers or freezers is typically
required in order to reduce the risk of cross-contamination from one species to another.

Selling at the market requires you to have a tent, large umbrella or covered trailer to protect
your product from weather conditions. At all times, the product should be protected from
human and environmental contamination, including insects and dust. Most activities involving
the handling of meat and poultry, including packaged products, can cause your hands to
become soiled. Consequently, the health department will typically require that each vendor
provide a suitable portable hand washing station. A simple, health department-approved set
up could consist of an elevated 5-gallon container of potable water that is equipped with a
turn-spout dispenser or drain, with a catch bucket placed below the container. Liquid soap
and disposable towels should also be provided at the hand washing station.

Risk

All producers should consider the added risk of selling retail. The potential for loss could be
great. Consult your insurance professional to discuss product liability insurance. You may
also consider legally organizing the meat sales part of your farm business separately to
protect your farm.

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Displays and Marketing Tips

Meat is hard to display while maintaining correct temperature and storage requirements.
Customers are accustomed to looking through meat packages to choose the one with the
right marbling, size, thickness, etc. that they want. Good displays of most products at a
farmers’ market start with techniques that let the customer see and choose their selections.
Meat in a freezer doesn’t allow for such merchandizing. Therefore, you have to give your
customers something else to draw them to your booth and select your product.

People love purchasing meat at their local farmers’ market because it’s fresher than going to
the grocery store, and they get to feel good about supporting small farmers who care for their
animals. Come prepared to talk about what life is like on the farm and engage customers
with photos of your animals. Describe your product to the customer. Tell them how thick the
steaks are cut, describe the marbling, etc. Tell them why your product is different. If it is raised
by your family on a nearby farm, tell them. If your product is grass fed, pasture raised,
organic, etc., tell them, but also tell them why it is important to you and why it is important to
them.

Make sure to clearly display prices. If your chicken is $3 per pound and most chickens weigh
between 4-5 pounds, explain this. If ground beef is packaged in 2-pound packs, make this
clear.

Customers like to have new ways of cooking and recipes are a great selling tool. Give a
customer the answer to what they are cooking for dinner that night and they will be a steady
customer. Offer “goes with” ideas as well to complete the meal. Feature seasonal fruits and
vegetables as your “goes with” suggestions. Ask your fellow market members what recipes
they have and use those. Cooperatively sell the makings for an entire meal with fellow
vendors. For example,

Many folks don’t know how to cut up a chicken. If you are selling whole chickens, you should
get a printed guide to doing this and pass out copies. Another angle is to supply recipes for
roasting or grilling whole chickens.

Make sure you have the meat arranged in the ice chest or freezer to facilitate getting to a
certain cut to limit the time you spend in the container. This will help you maintain the correct
temperature. You may want to consider keeping a thermometer in your cooler to monitor
your temperatures. Vacuum packed products will get air leaks in the package if pushed
around too often. Also, it is nice to reach in and get a couple of packages for the customer to
choose between.

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Always carry business cards and a personalized price list with you to the market. The customer
may not be interested on that day but giving them a list of products and pricing personalized
to your farm operation may result in future sales. Always make sure to list your contact
information, website or Facebook page.

Cuts

Some producers report that only their higher end cuts sell. Some report success from offering
package deals on their product that include the cuts that are slow sellers.

Price

There are essentially two types of farmers’ markets. There are price markets and specialty
markets. At a price market, usually in smaller towns and rural areas away from urban areas,
meat sales at a profit will be difficult. Customers are looking for a bargain. This type of
market typically sets their prices to beat a large retailer in their area. Except for a few
customers, most will not spend more than what they can get the meat for at the local grocery
store. If you can produce for this price and make a decent profit, then it may be a good
market for you. Customers at these markets may still want to buy an entire or half beef if they
perceive this as a cost savings.

The other markets, the specialty markets, bring higher prices. They are usually in larger urban
areas or communities that surround urban areas where customers are seeking a certain
quality of product. In these markets a producer will get higher prices for higher quality or
niche products. They are usually the markets where there will be the most competition as well.

Though these generalizations do not hold true in every market, it is worthwhile for a producer
to investigate the strength of the potential marketplace as part of his or her decision to offer
retail meat sales.

The Kentucky Office of the State Entomologist requires that every resident nursery or dealer
selling nursery stock in the state obtain a nursery license through the State Entomologist office
(KRS Chapter 249).

If the plants being sold can be placed outdoors, survive through the winter, and then start
growing the following spring, a nursery or nursery dealer license is required. Plants will be
subject to inspection by an agent of the state entomologist once a year to check for presence
of insect or disease pests. The agent may collect plant material for further identification of
plant pests.

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Licenses are not required if the seller is only selling annual flowers or annual herbs, annuals,
cut flowers, garden mums or vegetable transplants. Any person soliciting orders for or
delivering trees or plants in the state must carry a copy of their license to show prospective
buyers, county officials, or state entomologist inspection agents on demand.

Trees, plants, or parts of plants, whether nursery-grown or not, that are sold, shipped, or
transported into Kentucky from another state must bear a copy of a certificate of inspection
from a state or United States government inspector.

To obtain a nursery license or if you have further questions, please call the State Entomologist
office at 859-257-5838 or visit https://ose.uky.edu. Class A permit would be required for
anyone selling trees (including fruit trees), shrubs, roses, perennial flowers or perennial herbs.
Contact Joe Collins for information regarding permits or questions on products sold. Mr.
Collins can be reached at 859-218-3341 or by email at [email protected].

Though Kentucky’s Food Safety Branch does not regulate dog

biscuits and other specialty pet foods, the Kentucky Commercial
Feed Law requires that all commercial animal feeds be labeled
for distribution. This program is administered by the Division of
Regulatory Services in the College of Agriculture at the University
of Kentucky.

Consequently, individuals who wish to manufacture dog biscuits

and other specialty pet treats are required to register with the Division of Regulatory Services
as well as meet specific labeling requirements of the law.

For more information regarding the manufacture of pet treats, contact the University of
Kentucky, Division of Regulatory Services at 859-257-6528. You may also reach out to Alan
Harrison at 859-257-5887 or by email at [email protected].
Additional information may be obtained by visiting their web page
at www.rs.uky.edu/regulatory/feed/petlabeling.php.

Pet treats such as dog biscuits should be clearly labeled for pets.
Many specialty dog biscuits look good enough to eat, particularly
to a small child.

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Soaps

Kentucky law exempts the manufacture of soaps from

regulations provided that the label does not make any
medical claims. A few examples of claims might be:
• treats acne
• prevents psoriasis
• eliminates rashes

Soaps that DO make a medical claim would fall

under FDA jurisdiction and must be manufactured as a drug according to federal regulation.

To be considered soap, it must meet three conditions:

• Be composed mainly of the “alkali salts of fatty acids,” that is, the material you get
when you combine fats or oils with an alkali, such as lye;
• Alkali salts of fatty acids must be the only material that results in the products cleaning
agent. If the product contains synthetic detergents, it is a cosmetic, not a soap; and,
• It must be labeled and marketed only as a soap.

Bath Bombs, Lip Balms, Lotions, Scrubs and Cosmetics

The Kentucky Food, Drug and Cosmetic Act defines “cosmetics” as articles intended to be
rubbed, poured, sprinkled, sprayed on, introduced into, or otherwise applied to the human
body or any part thereof for cleansing, beautifying, promoting attractiveness, or altering the
appearance.

Bath bombs, lip balms, lotions, sugar/salt scrubs and any other products applied to the body
(cosmetics) may only be manufactured by a permitted facility. Cosmetic labels cannot make
any claims that the product is used to cure, treat, or prevent disease, or to affect the structure
or function of the body. Examples listed above under soaps.

Cosmetic manufactures are permitted by the Kentucky Food Safety Branch and are subject to
the same Rules and Regulations as any other food manufacturer. This includes having a
commercial grade kitchen and a label review by the Food Safety Branch. The Food Safety
Branch can be reached at 502-564-7181 for further information.

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Kentucky licensed small farm wineries, microbreweries and distilleries may participate in fairs,
festivals, and other similar types of events under KRS 243.155(2)(e), KRS 243.157(3)(b)(2),
KRS 243.157(3)(c)(2) and KRS 243.0305(9). The Kentucky Office of Alcoholic Beverage
Control (ABC) recognizes registered farmers’ markets within the definition of fairs, festivals,
and other similar types of events.

A small farm winery license shall authorize the licensee to sell by the drink or by the package,
at fairs, festivals, and other similar types of events, wine produced by it or by another licensed
small farm winery, at retail to consumers if all sales occur in a wet territory, without having to
obtain separate licenses.

A microbrewery license shall authorize the licensee to sell unlimited amounts of malt
beverage by the drink and not more than one case of packaged malt beverages produced on
the premises of the microbrewery to consumers at fairs, festivals, and other similar types of
events located in a wet territory as long as they meet the licensing and distribution
requirements.

A distiller may sell alcoholic beverages by the drink, containing spirits distilled or bottled on
the premises of the distillery, to consumers at fairs, festivals, and other similar types of events
located in a wet territory.

Contact your local ABC office to verify adherence to all local laws:

Department of Alcoholic Beverage Control

500 Mero Street 2NE33
Frankfort, Kentucky 40601
Office Phone: 502-564-4850
For additional information, please visit: www.abc.ky.gov

Hints for a Successful Alcohol Display at the Farmers’ Markets

Putting together a successful display of wines, beer or spirits at an outdoor farmers’ market
has its challenges. Weather conditions may require you to take a second look at each aspect
of your booth. Start by reviewing the chapter on safety elsewhere in this manual to determine
if your proposed set-up incorporates safe practices. Then read through the tips below to make
your display dazzling.
• Protect your beverages from direct sunshine and heat. Bottles exposed to temperatures
over 80 degrees may result in permanent damage to the product in a very short time.

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• Ensure your staff is knowledgeable about wine, beer and/or spirits in general and your
product in particular.
• What sets your product apart from the thousands of bottles in retail stores is the story
of your brand that you have the opportunity to relay directly to consumers. Make each
customer’s experience unique and personal.
• Booths should be attractive but not cluttered. The product should be the focal point of
the booth. Banners are a great tool, especially banners that help tell your story.
• Brand recognition is important for future sales. An attractive and recognizable logo on
bottles, banners, signs, etc. at your booth will likely be remembered by customers
when later making a selection from a store shelf.

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