City of Morrow's Farmers Market

City of Morrow Farmers Market Rules and Regulations Farmers Market Fee: $50.00 per season or $15.00 per day Setup: Set up must be completed before 9AM Vendor Vehicle must be removed from Station Rd by 9AM Vendor Vehicles may be parked at vendor parking. Take down: 1:00PM-2:00PM Dates of Operation: May 3rd, 2025-September 27th, 2025, Saturdays 9:00AM-1:00PM First Saturday in May through the last Saturday in September Market Manager: Dorothy Dean, ddean@ Rules and Regulations All produce must be fresh. One day Vendor MUST indicate which day they will participate. Contact Elizabeth, ebustamante@ All vendors must provide proof of licensing (digital or physical) for their merchandise. Season Vendors cannot miss more than 3 consecutive Saturdays. Must call in advance. A small amount of resale of locally grown produce may be allowed only when vendors bring goods from neighboring farms and only with prior permission from the Market Manager. Vendors must be prepared to supply the grower’s name, address, and phone number should this occur. Intentional deception of a product’s origin is the cause for termination. The market will operate from May through September or until the growers decide to close. Exact dates and times to be determined seasonally. All food items must meet state and local health regulations. All produce must be top quality. No live animals may be sold or given away at the market. No pets allowed in the market. Vendors will use signage at their stalls listing the name of their farm, location, product name, and variety. All prices must be clearly posted. Vendors will provide the following for their use: tables, chairs, tablecloths, scales, bags for customers. Vendors are responsible for maintaining their spaces in a clean and sanitary condition and are responsible for sweeping and disposing of any debris at the close of business. All agricultural waste must be taken away. Sellers should not move their vehicles in or out of the market area during Market time. (if you must leave early do not bring your vehicle into the market area) If the vendor is unable to attend a Market Day, the vendor must contact the Market Manager the Wednesday before the Market so the stalls may be used for another vehicle or purpose. Representatives of certified farmers may sell their produce of the certified farmer at the market provided that the representative provides a signed authorization of said representation on the day of sale. Products which can be sold include: Any vegetable grown by the seller from seed, sets, seedlings or other propagation method Any fruit, nuts, and berries grown by the seller from trees, bushes, or vines on the seller’s property must be fresh Any plant grown by the seller from seed, seedling, transplants, cutting or other propagation method, but must have a live plant license Eggs (Governed by Georgia egg law) Must have Candler’s License Honey produced by the seller’s bees Cut or dried flowers grown by the seller Crafts may be sold, provided the crafts are homemade, and fit the general theme of the Farmers Market. Baked Goods Jams, Jellies Products that cannot be sold include: Products that are governed by specific Federal and State laws. Meat products (Governed by Georgia meat compliance laws). Dairy products (Governed by Georgia dairy law) Low Acid/Acidified foods (Canned Vegetables, Pickles, Salsa etc.) unless the producer is licensed (meets all requirements) and has completed The Better Process Control School. Organic Products from growers without an organic certification cannot be sold as Organic. (Organic produce must be certified) Labeling All processed products should be labeled with: The Common Name of the food. The Name/Address/Phone Number of the person who made the item. A list of Ingredients with the common name of each ingredient. Children must be supervised by an adult, to be allowed to be involved in sales at the vendor’s truck. (Children are not to be left alone) NO ALCOHOL/NO TOBACCO use allowed. Vendors will be allowed to sell from their trucks, and no permanent structures will be allowed. Display tables may be used but must be transported out of the market facility at close of Market. Disputes will be resolved by the Market Board and no discussions of conflicts will be allowed during market hours. The Market manager has the authority to prohibit the sale of any product that does not conform to market standards. Vendors may not sublet stall space or share it with another vendor unless they have received permission from the Market Manager. Vendors may sell only those products applied for and approved on their application. Products may be added at a later time only with permission from the Market Manager. Vendors are required to keep their products, chairs, tables, and equipment inside their stall boundaries. No end of market discounts All scales used must be inspected (unless approximate weight). Failure to follow Market rules may result in dismissal from the market. Vendors are responsible for complying with all applicable tax laws All concessions– will be regulated by the market manager. No prepared food or drinks are to be sold by unapproved vendors. All Market Promotional Materials will be controlled by the Market Committee and no outside promotional material will be allowed. (i.e. T shirts, Hats, etc.) Any vendor offering food products at the market must attend the one- hour class on food safety offered by the Clayton County Extension. Sellers of produce should post a sign stating that the produce has been field harvested and must be cleaned before serving. Sampling A. Setup Potable water container with a downward facing spout (for hand and produce washing) Non-absorbent cutting board A knife used exclusively for sampling 1% chlorine solution to clean knife Liquid soap dispenser for hand washing Single use paper towels Sneeze guard to cover samples Toothpicks, tongs and plastic gloves for handling samples Bucket to catch water Utensil and hand washing water shall be disposed of in a facility connected to the public sewer system B. Actual sampling Hands must be washed before preparing samples Produce; wash in cool water before preparing Scrub if possible Samples must be prepared out of the reach of customers. Prepared samples must be kept covered out of reach of the customer and handed to the customer with toothpicks or tongs. Minimize bare hand contact with produce (use gloves or tongs) Keep samples refrigerated or on ice until service Discard samples after 2 hours Discard after 1 hour if above 90⁰ Covered trash must be available to discard samples and toothpicks