Written by Joan Hegerfeld-Baker (former SDSU Extension Food Safety Specialist).
Farmers Markets offer a unique marketing opportunity to farmers market vendors. Explore some of the regulatory aspects of licenses that a producer, vendor or market may need to apply for in order to sell a product that must be temperature controlled for safety. Farmers market vendors are exempt from licensing, unless they are selling a food that must be temperature controlled for safety.
Licensed kitchens, temporary food stands and mobile food stands are all different types of food service licenses that are granted by the South Dakota Department of Health. The product, goals and location of the food market will all help determine which license is necessary.
Refer to the following for more information on specific types of food licenses
Refer to the following for specific foods and guidelines for information regarding safe handling practices and regulation:
- Local Foods: Food Sampling at the Farmers Market
- Local Dairy Products
- Local Foods: Eggs
- Local Foods: Meats and Poultry
- Local Foods: Frozen Fruits and Fruit Juices
- FoodSafe South Dakota: Employee Self-Study Food Safety Training Program
- Sanitizing with Bleach
- Serving Safe Barbeques for a Crowd
- Preparing Turkey for a Crowd
- Using Disposable Gloves in Foodservice Setting – Including Temporary Food Stands
South Dakota Farmers Market Online Guidebook
This article is a portion of the South Dakota Farmers Market Online Guidebook.