Wilton Manors Market

The safety of our Vendors, customers, staff, and community is a top priority. All Vendors participating in the Wilton Manors Farmers Market are expected to maintain a clean, safe, and professional environment and comply with all applicable health, fire, food-safety, and governmental requirements.These guidelines apply to all Vendors, employees, assistants, contractors, and representatives working within a Vendor's booth.1. GENERAL BOOTH SAFETYVendors are responsible for keeping their booth and surrounding area safe throughout the entire Market.All Vendors must:Keep merchandise, boxes, coolers, cords, equipment, and supplies completely within the assigned booth space.Keep sidewalks, walkways, entrances, exits, crosswalks, and emergency access areas clear.Immediately address spills, broken merchandise, loose cords, or other hazards.Maintain sufficient space for customers to enter and exit the booth safely.Never create trip hazards in public walkways.Follow all safety instructions provided by East Coast Marketplace staff, property management, fire officials, law enforcement, or governmental authorities.Management may require the immediate correction or removal of any equipment, display, product, or activity considered unsafe.2. TENTS & CANOPIESAll tents and canopies must be properly secured.Tent weights are mandatory on every tent leg.Vendors must:Use professional tent weights appropriate for outdoor conditions.Secure each leg independently.Keep weights positioned so they do not create a trip hazard.Never leave an unsecured tent unattended.Immediately lower or dismantle a tent when instructed by Management because of wind or severe weather.Stakes may not be driven into pavement, landscaping, sidewalks, or other property unless specifically authorized.Management reserves the right to prohibit or remove any tent considered unsafe.3. WEATHER & EXTREME CONDITIONSThe Market operates outdoors, and Vendors should arrive prepared for changing South Florida weather.Vendors are responsible for protecting themselves, their staff, merchandise, and equipment from:RainWindHeatDirect sunlightSudden weather changesManagement may delay opening, temporarily suspend operations, require tents to be lowered, evacuate an area, close the Market early, or cancel the Market when conditions create a safety concern.If Management issues an emergency weather instruction, Vendors must comply immediately.4. FOOD SAFETYAll food and beverage Vendors are responsible for complying with the requirements applicable to their specific operation and products.Where applicable, food Vendors must:Maintain required food-service licenses and permits.Maintain proper hot and cold holding temperatures.Protect food from contamination.Store food above the ground.Keep raw and ready-to-eat foods properly e appropriate utensils and food-handling procedures.Maintain clean preparation and serving surfaces.Protect food from customers, insects, dust, weather, and environmental contamination.Properly store and dispose of food waste.Follow applicable requirements from Florida DBPR, FDACS, local authorities, and other agencies with jurisdiction over their operation.East Coast Marketplace approval to participate does not replace any governmental license, inspection, or permit requirement.5. HANDWASHING & SANITATIONFood Vendors must maintain appropriate handwashing and sanitation facilities whenever required for their operation.Depending on the Vendor's operation, this may include:Dedicated handwashing stationPotable waterSoapDisposable paper towelsWastewater collection containerSanitizing solutionAppropriate warewashing facilitiesHandwashing water and wastewater may not be discharged onto sidewalks, streets, landscaping, storm drains, or Market property.6. PERSONAL HYGIENEAnyone handling food must maintain appropriate personal hygiene.Food handlers should:Wash hands frequently and whenever contamination may have occurred.Wear clean clothing.Keep hair appropriately restrained when necessary.Avoid unnecessary bare-hand contact with ready-to-eat e gloves appropriately when required.Replace contaminated gloves immediately.Anyone experiencing symptoms that could create a food-safety risk should not handle or serve food.7. TEMPERATURE CONTROLPotentially hazardous or time/temperature-controlled foods must be maintained at safe temperatures in accordance with applicable regulations.Vendors are responsible for having sufficient:RefrigerationCoolersIceHot-holding equipmentThermometersBackup temperature-control proceduresFood that has been held outside required safe conditions may not be sold.8. COOKING EQUIPMENT & OPEN FLAMESAny Vendor using cooking equipment, propane, grills, fryers, burners, open flames, or other heat-producing equipment must receive any required approvals and comply with applicable fire oking Vendors must:Keep cooking equipment stable and away from customer access.Maintain appropriate separation from combustible materials.Protect customers from hot surfaces, flames, grease, and cooking equipment.Keep propane cylinders properly secured and positioned.Regularly inspect hoses and connections.Never leave active cooking equipment unattended.Have the appropriate fire extinguisher readily accessible.Management or fire officials may prohibit equipment that does not meet safety requirements.9. FIRE EXTINGUISHERSFood Vendors using cooking equipment must have the appropriate fire extinguisher required for their operation.The extinguisher must:Be operational.Be properly rated for the type of cooking/equipment being used.Be readily accessible.Not be buried behind merchandise or equipment.Have any inspection or certification required by applicable regulations.Fryers or operations involving cooking oils may require specialized fire-suppression equipment.10. PROPANE & FUELPropane cylinders and other approved fuels must be stored and used safely and in accordance with applicable fire regulations.Vendors must never:Store damaged cylinders.Leave propane unsecured.Position fuel where customers can interfere with it.Smoke or create unauthorized ignition sources near fuel.Refill fuel containers within the public Market area.Any suspected gas leak requires the immediate shutdown of equipment and notification to Market Management.11. ELECTRICAL SAFETYElectrical equipment must be suitable for its intended use and maintained in safe condition.Vendors must:Use outdoor-rated extension cords when appropriate.Keep connections protected from water.Secure cords to prevent trip hazards.Avoid overloaded outlets, power strips, and extension cords.Never use damaged or exposed wiring.Obtain Management approval before connecting to Market/property electrical sources.Unauthorized electrical connections are prohibited.12. GENERATORSGenerators may only be used when permitted by Management.Approved generators must:Be in good operating condition.Be positioned where exhaust will not affect customers or Vendors.Be kept away from combustible materials.Be operated safely and according to manufacturer requirements.Not create an unreasonable noise disturbance.Be protected from public access.Fuel must be stored safely and in accordance with applicable requirements.13. TRIP & FALL PREVENTIONWalkways must remain clear at all times.Vendors must secure:Extension cordsTent strapsDisplay supportsTable coveringsSignageBoxesCoolersEquipmentNothing may extend into customer walkways in a manner that creates a hazard.Any spill must be cleaned immediately.14. CLEANLINESS & WASTE DISPOSALEach Vendor is responsible for keeping its booth clean throughout the Market and leaving the space clean after load-out.Vendors must properly dispose of:TrashCardboardFood wastePackagingCooking wasteBroken productsOther materials generated by their operationAbsolutely no grease, cooking oil, wastewater, chemicals, food liquids, ice water containing waste, or other contaminants may be dumped onto the street, sidewalk, landscaping, parking areas, or storm drains.Vendors may be responsible for cleanup or property damage costs resulting from improper disposal.15. SHARP OBJECTS & EQUIPMENTKnives, tools, glass, machinery, cooking utensils, and other potentially hazardous equipment must be stored and operated safely.Sharp objects must not be accessible to customers or children.Broken glass or other dangerous debris must be secured and removed immediately.16. CHILDREN & PETSThe Market is a family-friendly environment.Vendors must keep potentially dangerous equipment, hot surfaces, electrical equipment, sharp objects, and chemicals inaccessible to children.Vendors bringing permitted animals into their booth are responsible for maintaining control of the animal and complying with applicable property and health regulations.Animals must not be allowed to contaminate food preparation, storage, or service areas.17. VEHICLE SAFETYDuring designated Load-In and Load-Out periods:Drive slowly and cautiously.Follow Market staff directions.Watch continuously for e only designated vehicle routes and loading areas.Do not block emergency access.Do not leave vehicles unattended in the Load-In/Load-Out Zone longer than necessary.Once unloaded, Vendor vehicles must be moved to the designated Vendor Parking Area approximately one block from the Market.Vehicles may not enter the Market during public operating hours without authorization from Management.18. SMOKING & INTOXICATIONSmoking or vaping must comply with property rules and applicable law and may not occur in areas where it creates a safety, food-sanitation, or customer-experience concern.Vendors and Vendor staff may not operate cooking equipment, vehicles, machinery, or conduct Market business while impaired by alcohol or drugs.19. EMERGENCIESIn the event of an emergency:Call 911 for an immediate police, fire, or medical emergency.Then notify East Coast Marketplace staff as soon as it is safe to do so.Vendors must never obstruct emergency personnel, emergency vehicles, fire lanes, exits, or evacuation routes.Follow instructions from emergency personnel and Market Management immediately.20. ACCIDENTS & INCIDENT REPORTINGAny significant accident, injury, fire, property damage, customer incident, or safety concern occurring within or involving a Vendor's booth must be reported to Market Management as soon as reasonably possible.Vendors should document incidents involving their operation and maintain any records required by their insurer or applicable law.21. INSPECTIONSEast Coast Marketplace staff may inspect Vendor spaces for compliance with Market safety ernment inspectors, fire officials, health officials, property representatives, or other authorities may also inspect Vendor operations.Vendors are responsible for cooperating with authorized inspections and maintaining required documentation at the Market.22. FAILURE TO COMPLYA Vendor may be required to immediately correct an unsafe condition.Serious health or safety violations may result in:Suspension of cooking or salesRemoval of unsafe equipmentTemporary booth closureRemoval from the MarketSuspension from future Market datesManagement is not required to provide multiple warnings when an issue creates an immediate health, fire, sanitation, or public-safety risk.VENDOR HEALTH & SAFETY CHECKLISTBefore opening your booth each Sunday, confirm:☐ Tent is securely weighted☐ Booth and walkways are free of trip hazards☐ Required licenses and permits are available☐ Food is properly protected and temperature controlled☐ Handwashing/sanitation equipment is operational, if required☐ Fire extinguisher is accessible, if required☐ Propane/cooking equipment is safely secured, if applicable☐ Electrical cords and equipment are safe☐ Trash and wastewater containers are available☐ Emergency and customer walkways are clear☐ No loose equipment or merchandise creates a safety hazard☐ Booth is clean and ready for customers