2.1 Controlling Hazards⯆⯈

The law requires you to identify possible hazards which can impact on food safety and to know which of these is most important for the type of food you prepare or sell and then to provide suitable controls to stop these problems occurring. While this can be complicated for some businesses, simple measures are all that is required for most traders at a Farmers' Market. The most important of these are:

2.2 Transportation⯆⯈

Food transported to a market must be wrapped, covered or placed in suitable lidded containers to prevent contamination.

• Vehicles and containers must be kept clean and in good repair and food should be kept separate from other items. For example, if you transport dogs, game birds or containers of diesel in the back of your vehicle, you must avoid tainting or directly contaminating fruit, vegetables and other food.

• Simple cardboard boxes and paper-lined crates are fine for most agricultural produce, but you will need higher-grade materials that can be easily cleaned such as metal or plastic crates for bakery products and meats.

• Some foods must be kept cold (below 8°C) to prevent the growth of dangerous bacteria. These include soft or semi-hard cheeses, most other dairy products, cooked meat and vegetable products, most smoked or cured meat and fish and shellfish. Insulated containers with icepacks and a thermometer are usually sufficient and the temperature must be checked from time to time (and preferably written down in a logbook). Larger volume traders should consider using refrigerated vehicles.

2.3 Preparation & Cooking⯆⯈

• The surface on which you lay out or prepare food must be smooth and impervious so that it can be thoroughly cleaned and where necessary disinfected. If you are using wooden tables, you must provide plastic sheeting or other suitable covering material.

• You will need to wash and dry your hands from time to time. If facilities are not provided on site, you must bring your own. For stallholders selling any unwrapped foods, you must have handwashing facilities on your stall which should include a supply of hot water, a bowl, soap and clean towels. (For hot water, insulated flasks should be sufficient in most cases).

• If you are using knives or other serving implements, you will also need washing facilities for these, which must not be the same as those used for handwashing – i.e. separate bowls must be used.

• Clean protective overclothing must be worn whilst handling unwrapped food.

2.4 Cooking⯆⯈

• Raw ingredients and cooked food must be adequately separated from each other to avoid cross contamination. You must also wash your hands after handling raw meats and before touching other foods or equipment.

• Food must be thoroughly cooked or reheated to 75°C or above. A food probe thermometer with food-safe disinfectant wipes should be used for testing.

• If keeping food hot, ensure it is held above 63°C checking at least every 2 hours.

2.5 Display and Service⯆⯈

• To avoid possible contamination food must not be placed directly onto the floor.

• Keep all unwrapped food at least 45cm off the ground.

• Raw foods MUST be kept well away from cooked foods. Unwrapped foods on display should be protected from the public touching, coughing or sneezing. This could be achieved by sneeze guards or by covering foods.

• For high-risk foods, the law permits a maximum of four hours out of chilled temperature control, but it is good practice to keep high risk foods chilled below 8°C by displaying small quantities on top of ice-packs and topping up from a cool box, or by providing a fridge. Check the temperature from time to time and preferably keep a record of this in a logbook. Make sure you know what action you will take if food is not cold enough.

• Regularly wipe down surfaces with a clean (preferably disposable) cloth using a food safe cleaner and disinfectant.

• If the market does not have refuse services, make sure you have sacks or containers for waste food and water. Waste food must be disposed of correctly and waste food containing animal proteins (or meat) must not be used as pig feed.

2.6. Frozen Food⯆⯈

Frozen food must comply with additional regulations Click here

2.7 Food Hygiene Training⯆⯈

Market traders do not have to attend a formal food hygiene course, but you must have an understanding of the basic principles that apply to the safe handling and preparation of food.

If you are manufacturing or preparing high-risk food, you will need to be trained to a level appropriate to your business. This means completing training to a level equivalent to the Chartered Institute of Environmental Health’s (CIEH) Foundation Certificate in Food Safety.

Food hygiene training is strongly recommended for anyone involved in the running of a food business. For advice contact your local Environmental Health Department (See Appendix A).

3.1 Food handling rules:⯆⯈

• Keep yourself clean and wear clean protective clothing.

• Wash your hands thoroughly before handling food, after using the toilet, handling raw food or waste and after every break.

• If you have an infected wound, skin, nose or throat problem do not handle unwrapped food.

• If you have a stomach upset, do not handle food for at least 48hrs after you are free from symptoms.

• Ensure that cuts, spots or sores are covered with a brightly coloured waterproof plaster.

• Do not smoke, eat or drink where open food is handled (and wash your hands before restarting work).

• Clean as you go – keep all equipment and surfaces clean and disinfected.

• Avoid unnecessary handling of food – use bags, tongs or other appropriate tools instead.

3.2 Implementing a Food Safety Management System⯆⯈

All food businesses must prepare documentation that explains what food safety hazards are relevant to their operation and how they will be controlled and monitored ( See Appendix . The type of system you adopt will depend on your business.

• A very low risk business such as a stall selling vegetables will need to follow good hygiene practice,

• A food manufacturer will need a fully documented Hazard Analysis Critical Control Point (HACCP) plan See Appendix B.

• A caterer or a stall holder selling home-made meat pies is somewhere in between.

The Food Standards Agency has produced packs for caterers and retailers entitled Safer Food Better Business. If you require advice on the type of system to adopt, contact your Environmental Health Service.

3.3 Do I need to be Registered ?⯆⯈

All businesses that prepare, handle or sell food or drink need to register as a food business. The only exceptions are if this is an individual or individuals baking and donating cakes for a charity bake stall then hygiene certs would not be required If they regularly bake and sell then they should register and be inspected. A level 2 certificate would be a recommended if they are baking sponges, tray bakes.

No foods are off limits for a charity stall but even if the food is donated it must still be safe to eat so avoid any cakes with fresh cream/cream cheese fillings or toppings otherwise refrigeration will be needed. Ensure allergen information is provided by the charity bakers.

Click HERE TO REGISTER.There is no fee and no ‘food test’ to pass. For market stalls, you do not need to register each market site, only the premises where you normally keep the stall and its materials and/or food overnight. You should contact your local Environmental Health Department for advice if you are in any doubt. Your premises will still be subject to inspection for food safety purposes.

See Appendix A.1 for Local Authority contact details.

3.4. Selling Farm Produced Meat⯆⯈

There are some specific rules for the sale of meat and meat products, the differences depending on the type of customer you sell to and the status of the premises where the meat has been cut or stored.

Farmers are permitted to cut and prepare meat on their farm premises after return from the slaughterhouse (subject to meeting hygiene requirements) and sell that meat to the “final consumer” at the farm gate or at markets. There is no legal restriction concerning the amount of meat that may be sold in this way. Such sales can include those made via the telephone, mail order or the Internet.

The term ‘final consumer’ means individual members of the public (that is, anyone who buying meat for their own consumption). It does not include people buying it and selling it on. If you are selling to retailers or caterers, contact your Environmental Health Department for further guidance (Appendix A).

3.6 Selling Low Risk items manufactured at Home for your market stall⯆⯈

Low risk items such as cakes and jams are generally safe to produce from home. However, some products, such as pickles, chutneys, pesto and flavoured oils, need more care as dangerous bacteria or toxins can grow if the recipe or the processing is inadequate.

It is also critical that customers receive information regarding storage and shelf life. The safest way to determine the shelf life of a product, if you plan to give a shelf life longer than a few days, is to have them tested in a laboratory.

3.7 Selling High Risk items manufactured at Home⯆⯈

COOKED MEAT, DAIRY AND FISH PRODUCTS, are defined as higher risk because they support the growth of harmful bacteria and are often sold ready to eat without further cooking. If you intend to make such products (which include hams, pates, ice cream, cheeses, yoghurts and prepared foods such as soups, pies, quiches or ready meals), you must contact your local Environmental Health department and Trading Standards department for advice before you start. (See Appendix A)

3.8 Giving away free samples⯆⯈

Giving samples away is a good way to introduce customers to your products. However, samples given away free of charge are seen as a legal sale and their production and handling is still subject to legal control.

• Ensure that you protect food from contamination.

• Provide cocktail sticks or tongs for hygienic service.

• Dispose of un-chilled high-risk food after one hour.

• If you give away samples of hot food, only keep small quantities out on display. (The law permits a maximum of two hours below 63°C but it is good practice to dispose of unheated food after one hour.)

Always check that your local market permits food samples. This is at the discretion of the market organiser rather than any national legal requirement.

4.1 How do businesses get a rating?⯆⯈

All Businesses are are inspected by Food Safety whose Officers check how well the business is meeting the law on food hygiene. Three areas are assessed are:-:

• How hygienically food is handled - how it is prepared, cooked, cooled, stored and what measures are taken to prevent food being contaminated with bacteria. Possible scores are 0 (excellent hygiene), 5, 10, 15, 20, 25 (very poor hygiene standards)

• The condition of the structure of the premises including cleanliness, layout, lighting, ventilation, equipment and other facilities. Possible scores are 0 (excellent structure), 5, 10, 15, 20, 25 (very poor structure)

• How the business manages and records what it does to make sure food is safe using a system like Safer food, better business . Possible scores are 0 (officers are highly confident in the business), 10, 20, 30 (officers have no confidence in the business)

• You also need to understand the need for creating a Food Hygiene Management System ( See Appendices C HACCP) and conform to Trading Standards regulations see below.

• Your food hygiene rating depends on how well the business does overall - the total score. It also depends on the area(s) that need improving the most. A business may do better in some areas and less well in others.

• To get the top rating, a business must score no more than 5 in each of the three areas. All should be able to obtain this. Businesses automatically get a new rating at each planned inspection.

Rating 5 (very good)

Rating 4 (good)

Rating 3 (generally satisfactory) Lowest level permitted at a Farmers Market. You should advise producer to improve rarting

Rating 0,1 and 2 (improvement necessary)Not permitted at a Farmers Market

Rating 1 (major improvement necessary) Not permitted at a farmers Market

• You must inform your Local Authority Environmental Health Department that you wish to sell food the public

• They will inspect your premises (See Appendix A The Inspection and Appendix B Preparing for a Hygiene Inspection) and award you a Hygiene Certificate Scores on the Doors. Your premises will be allocated a 'score 1 to 5' i.e. Poor to Excellent. A score of 3 or less could affect your ability to be accepted by a market. You should create a plan to correct the problems found and, once implemented, request another visit from the Environmental Department and inform your market Manager.

See Appendix D for 'Scores on the Doors' a detailed definition).

• Your Certificate should be displayed on your stand. It will also be on the KFMA Web site and is also published on the national Scores on the doors web site..

5.1 KCC Basic Legal Selling Requirements⯆⯈

When you sell food to the public you need to conform to the basic legal selling requirements.

KCC Trading Standards now offer you a free 30 minute phone consultation regarding specific advice and guidance for your business (the consultation becomes chargeable after 30 minutes). CLICK HERE for more information.

The Trading Standards Business Advice Team can be contacted for advice on a range of different subject, including food labelling (See Appendix 8 for Contact details).

5.2 Weights and Measures : Net Weight⯆⯈

• Most loose foods such as fruit and vegetables must be sold by net weight, using approved metric weighing equipment (not household scales).

• If food is pre-packed, the metric weight must be marked on the pack,

• You can also display an additional imperial weight declaration provided it is less prominent than the metric one.

• The following requirements apply to products sold loose, or which you have packed and are selling direct under your own name (i.e. most Farmers Market produce).

5.2.1 Weighing produce⯆⯈

• You should use scales which have been ‘stamped’ as fit for use for trade and which are suitable for your purposes.

• If you are not sure the scales you are using are suitable, Trading Standards will be able to advise you.

• If you pre-pack large quantities of food, the control systems you might need to use to ensure you pack the right quantities can be complex, contact Trading Standards for further advice.

5.3 Labelling⯆⯈

The following guidance notes published through the KCC Trading Standards Business Companion website cover labelling and more.

5.3.1 Name of the food⯆⯈

The name of the food must be sufficiently precise to inform the purchaser of the true nature of the food and enable it to be distinguished from products with which it could be confused and, if necessary include a description of its use. The name should be accompanied by an indication of its physical treatment e.g. 'pasteurised' or 'previously frozen'

5.3.2 Quantitative Ingredient Declaration⯆⯈

If you sell any meat products you should indicate the percentage of meat ingredients in the product (calculated as a % of the weight of the finished product). For uncooked products (e.g. sausages) this will be as per the recipe. For cooked products (e.g. ham) any cooking loss should be taken into account.

5.3.3 Indication of additives⯆⯈

If your ingredients contain any of the following they need to be declaired

• Antioxidants

• Colours

• Flavour Enhancers

• Flavourings

• Sweeteners

• Preservatives

• Flour Treatment Agents

5.3.4 Food Allergens and Intolerance information⯆⯈

The safety of our customers always comes first. We need to take a belt and braces approach to food safety and, even if it is not covered by current legislation, we should take a precautionary approach to allergens and ensure that ingredients are labelled correctly, your allergen chart (Appendix C) is up to date so you can inform customers about possible allergens. In all circumstances, we should maintain the highest possible standards. Farmers’ market customers expect us to be better than the rest so we must put that into practice.

You are required to provide accurate information about allergens and can either:

• list allergenic ingredients on your labels or

• have a list on your stall with the information

CLICK HERE for Food Allergens and Intolerance information

Remember, if in doubt play it safe. Lives may depend on it.

5.4 Price⯆⯈

Prices must be clearly displayed, either per item, or per kilogram/litre, as appropriate. Certain products must be sold by net weight and, for these products, you must display the price per kilogram. Examples include meat, fish and soft fruits sold in punnets. The price can be displayed as a list at the stall or shown directly on the product.

7.1 Definition⯆⯈

Food is considered to be pre packed when it is put into packaging before being offered for sale and:-

• is either fully or partly enclosed by the packaging and

• Cannot be altered without opening or changing the packaging and:

• Is ready for sale to the final customer

If you pre-pack products for sale by other retailers or sell such products made by others, the food label will need to comply with the full labelling requirements(b). These requirements are extensive. Contact Trading Standards for further advice.

CLICK HERE for Pre-packed Food information

7.2.1 Labelling of Prepacked foods – Product name⯆⯈

CLICK HERE for information about Product Name

7.2.2 Labelling of Prepacked food - Ingredient list⯆⯈

CLICK HERE for Pre-packed Food ingredient list information

7.2.3 Labelling of prepacked foods - QUID⯆⯈

Certain ingredients will need a 'Quantitative Ingredient Declaration' (QUID). This is an indication of how much of the finished product is made up of a certain ingredient. It is always expressed as a percentage.

CLICK HERE for information on a Quid Declaration

7.2.4 Use by Dates and lot (batch) marking of prepacked food⯆⯈

CLICK HERE for information on Use by Dates and Lots

7.3 Nutrition and Health Claims⯆⯈

There are strict requirements in relation to claims you can make about a product or any of its ingredients. If you wish to make particular claims about your product and use terms such as, for example, organic, fresh, natural, authentic, traditional or pure, contact Trading Standards for advice on

CLICK HERE to find out about Nutrition and Health Claims

7.4 Traceability⯆⯈

You are required to demonstrate who has supplied a product to you, including its ingredients. If you supply to other food businesses, you must be able to show what product you have supplied and the customer details.

7.5 Business names⯆⯈

It is a legal requirement to clearly display your full business name to customers plus postal address or registered office of the owners of the stall.

7.6 Labelling of Pre-packed foods – Nutrition declaration⯆⯈

CLICK HERE for information on Nutrition Declaration

7.7 Definition of Jam and similar products⯆⯈

CLICK HERE for information on Jams and similar Products

8.1 Customer Safety⯆⯈

It is essential that the safety of our customers always comes first on your priority list. You must make sure that you conform to the following:-

8.2 Informing the Customer of Allergens⯆⯈

You must provide allergen information in writing if you sell or provide food to your customers directly. This could be either:

• full allergen information on a menu, chalkboard or in an information pack

• a written notice placed in a clearly visible position explaining how your customers can obtain this information

When allergen information is provided as part of a conversation with a customer, this can be backed up by written information. This would ensure that it is accurate and consistent.

8.3 The Allergen Chart⯆⯈

We should take a precautionary approach to allergens. Stallholders must ensure that either their ingredients are labelled correctly on pre-packed products or have an Allergen chart to hand to show displayed for customers to read such as Allergy chart .

If you would like an amendable version of this document so you can then add your own produce to it please contact the KFMA Membership Secretary (laura@kfma.org.uk).

In all circumstances, we should maintain the highest possible standards. Farmers’ Market customers expect us to be better than the rest so we must put that into practice.

8.4 Government and Allergy UK Advice⯆⯈

For the government’s general allergy advice to industry, CLICK HERE (There are also further links on the government website which we encourage you explore).

More advice is available on the Allergy UK web site CLICK HERE for their fact sheets

CLICK HERE for the Government's latest Check list for allergens.

Remember, if in doubt play it safe. Lives may depend on it.

9.1 Cross Contamination⯆⯈

Some farmers’ markets use animals as an additional attraction. However, because of the risks of cross contamination with food and the welfare and disease risks in relation to animals, animal attractions are not encouraged by Environmental Health or Trading Standards.

In addition, bacteria such as E.coli 0157 (which 20 years ago was virtually unheard of in this country) can cause serious illness that can be fatal in young children or cause life-long disability through kidney failure. As a result, you need to be very careful about managing any animals you have on show.

Most local authority Environmental Health Departments will be able to advise on the risks associated with animal handling at farmers’ markets but some of the key elements are listed here:

8.2.Transporting animals⯆⯈

• If you choose to use animals as an attraction, first make sure they have the necessary movement permits. Contact your Animal Health unit at the relevant Trading Standards Service for information.

• You should assume that all cattle, sheep and goats are infected with E.coli 157 bacteria, even if the animals look clean and healthy. It can also be found in a range of other animals including pigs and horses.

• Make sure animals are transported separately from your foodstuffs. The holding pen at the market must be well separated from your food stall and the animals should not have to be led to the pen past or close to other food stalls. 87.3 Looking after animals

• Petting or feeding of animals should be discouraged due to the risk of infection. However, where this is required, a competent person must supervise the activity and you should have handwashing facilities present including soap and towels. Food handlers should thoroughly clean and disinfect their hands after contact with any animal and before food or food equipment is handled.

• If visitors bring picnics or eat food they have bought at the market, this should not be allowed to take place close to animals. Nor should any animals be fed human food – there are strict controls about what some animals may be fed, especially pigs. You could be liable for incorrect feeding even if an animal was fed by a member of the public.

• Ensure children are always supervised by adults and that children do not put fingers in their mouth or kiss the animals.

10.1 Labelling Requirements⯆⯈

Sale of goods through a website may require full labelling, as any product which is placed into packaging prior to sale and then sold via a website is classed as prepacked. It is a form of distance selling and has specific rules. CLICK HERE for Guidelines

10.2 Food delivery Regulations⯆⯈

There are rules governing the safety of food when delivering. CLICK HERE for information governing the sale of Food delivery

11.1 Risks⯆⯈

Catering at outdoor events is a high risk activity whether at an established venue, market or at a temporary or mobile function. The large numbers of people, frequent use of temporary staff, the temporary nature of the accommodation and high-risk products for sale place specific pressure on food and health and safety management.

The temporary nature of these events and the uncertainties of the UK weather can mean that environmental conditions are an added challenge to traders. Experience at some of the largest outdoor events has emphasised the risks associated with food handling and cross-contamination under these circumstances.

9.2 Rules governing outdoor catering⯆⯈

See https://www.kfma.org.uk/PDF/Food%20legislation/CIEH_Outdoor_Mobile_Catering_Guidance.pdf

12.1 Identifying problems and determining solutions⯆⯈

All businesses should prepare a Risk Analysis. The idea is to make you think about potential problems from the start of your business process to selling your products at markets and to determine solutions before they arise. By writing the problem and the solution down, you are forced you to think through what can go wrong and act NOW.

12.2 A Risk Assessment Template for Stallholders⯆⯈

CLICK HERE for an example of a Risk Analysis suitable for Stallholders.

CLICK HERE to see an overall Market Risk Assessment which gives you more ideas as to the problems that may arise on a market

12.3 A Risk Assessment Template for Indoor and Outdoor Markets⯆⯈

This Market Risk Assessment includes both Indoor and Outdoor Markets.

If you would like an amendable version of this document so you can change/add your own procedures please contact the KFMA Membership Secretary (laura@kfma.org.uk).

12.4 Adding Covid Restrictions to Risk Assessments⯆⯈

We would recommend you add a section to your Business Risk Analysis to ensure you are doing everything you can to ensure you are not putting yourself and your customers at risk for catching Covid.

This Market Risk Analysis includes a section on Covid

for a useful guide as to what you should add to your Risk Analysis.

A.1 Local Authorities⯆⯈

It is in your best interests (and those of your customers) that you are well informed and prepared before you attend a Farmers’ Market. The purpose of this guidance is to help you to prepare before you attend so that it will be an enjoyable and safe experience for you and your customers. However, this cannot cover all aspects of the law or circumstances that may arise. Therefore, you are advised to contact your local Environmental Health or Trading Standards Service for more specific enquiries.

• Ashford Borough Council.......................www.ashford.gov.uk............01233 331111

• Canterbury City Council.........................www.canterbury.gov.uk.......01227 862222

• Dartford Borough Council......................www.dartford.gov.uk............01322 343434

• Dover District Council............................www.dover.gov.uk................01304 821199

• Gravesham Borough Council................www.gravesham.gov.uk.......01474 564422

• Maidstone Borough Council..................www.maidstone.gov.uk........01622 602000

• Medway Council....................................www.medway.gov.uk...........01634 306000

• Sevenoaks District Council....................www.sevenoaks.gov.uk.......01732 227000

• Shepway District Council.......................www.shepway.gov.uk..........01303 853000

• Swale Borough Council.........................www.swale.gov.uk...............01795 417850

• Thanet District Council..........................www.thanet.gov.uk..............01843 577000

• Tonbridge & Malling Borough Council...www.tmbc.gov.uk................01732 844522

• Tunbridge Wells Borough Council...... ..www.tunbridgewells.gov.uk..01892 526121

A.2 Kent Trading Standards Contacts⯆⯈

• Trading Standards Environment, Planning & Enforcement | Kent County Council | PO BOX 320, Ashford, TN24 8AS | Tel: 03000 413887

• Email TSbusinessadvice@kent.gov.uk

CLICK HERE for General Advice

A.3 Other contacts:⯆⯈

The Food Standards Agency helpline @food.gov.uk 020 7276 8828 www.food.gov.uk

B.1 Developing a Food Safety System⯆⯈

Food Hygiene is critical to selling your food produce at farmers markets. It affects all food but mainly the preperation of produce you make. HACCP (Hazard Analysis and Critical Control Point has been developed as a food safety management system by the Food Standards Agency and their guide My HACCP guide is a free web tool that will guide you through the process of developing a food safety management system. We recommend you sign up for this.

B2.MyHACCP⯆⯈

The 'MyHACCP' Tool will be able to produce a food safety management system that shows how your business identifies and controls any hazards that may occur in the food you make. You will find a range of resources to assist you with completing the tool and with understanding implementation of HACCP principles more generally in the Help section.

D.1 General Food Law see General Food law summary⯆⯈

D.2 Food Labelling,:-Food Safety and Weights and Measures⯆⯈

Food Labelling/Food Information for consumers. See Packaging and Labelling

D.3 QUID Labelling⯆⯈

Labelling of Pre packed Goods 'Quid' definition

D.4 Health and Nutrition Claims.⯆⯈

Click here

D.5 Weights and Measures packaged goods.⯆⯈

Click here

D.6 Scales in use for trade:⯆⯈

Click here

D.7 Distance sales.⯆⯈

Click Here

D.8 Protected Foods.⯆⯈

C;ick here

D.9 Organic Products.⯆⯈

Click here

D.10 Pricing.⯆⯈

Click here