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Public Comment
PUBLIC COMMENT SIGN-IN SHEET Lewis County Courthouse, 351 N.W. North Street,Chehalis, Wash. Meeting date:di/ti ` 3 f „log/ NAME PHONE REPRESENTING ADDRESS 1 kZ11,4401\ Gu-tasan _ U I gPij 3 3 o G-q-sisC:5 loteL Frne,5Ault Z1,10 4 va nk- Co Y loin V i ca moo YY1 5 LiW S l€d‘Y>q€f Via on() 6 . 7 8 9 10 11 12 13 14 Notice: The information provided on this document may be subject to public disclosure per RCW 42.56.070. Carol Berch Manager Toledo Thursday Market 360 269-5150 toledothursdaymarket@Rmaiil.com As the manager for the Toledo Thursday Market, part of the job is to ensure the vendors have a good experience at all markets,that they stay financially healthy and deliver the best, safest product to the good people of Lewis County. If a vendor cannot sell at one market, overall,they suffer. Suffer enough, and they go out of business. We are here today to share a huge problem that the WSFMA licensed and legal markets are having with the Lewis County Health Department. The Toledo Thursday Market is one of those. We open first, having an indoor location to operate. This year, we opened in mid-February. We focus on small growers and producers and actively search for the widest variety of products we can. In an effort to keep unregulated vendors from markets, LC Health has focused not on the unlicensed markets, but on those that are most likely to have all documentation, insurance and licenses in place. Much like the effectiveness of some of our gun control laws. However, our vendors are faced with continued non-responses from the Inspector, from a person who is woefully ignorant of ag in Lewis County. Unless a manager is contacted,then nothing moves forward on a timely basis. This behavior is masked under the label of"research" or"workload" and allowed to continue. Those actions are resulting in vendors leaving markets, being granted a license at one market but not another, in some cases giving up completely and leaving the county. You are all aware of what happened to Todd Heintz of Sugar Bear Farm. It took in excess of three months for him to get a TFE permit, starting out with the inspector telling him he could not even sell raw milk from his own, licensed dairy. That would have been a real shock to the other licensed raw milk producers in the county. Covid was the excuse used, but issuing a permit without actually visiting the site frequently happens. We have still not seen the inspector at a market. Calls to the inspector went ignored and it was not until I had asked Edna Fund for some direction, and she came to you that anything happened. Three months of feeding and milking cows with no income, only to pour the milk down the drain. Todd got so fed up, he left our market because he was too angry and unwilling to deal with LC health anymore. The sad part is the only step he was directed to take was to change the signage on his table. We have several other vendors that are feeling the same: • Mr and Mrs. Wonderful's Fair food, a fixture at Chehalis and Toledo got so fed up,they left and are now vending part time in Cowlitz County. • Mediterranean Flavors applied and were accepted to both Toledo and Chehalis, only to have repeated calls and contacts ignored. They withdrew their application from Toledo. • Steger Family Farms, another fully licensed and certified operation has a license for Toledo, but can't get one for Chehalis. • Mountain View Wood Fired Pizza has a license for Toledo, but not Morton. And he's a fully mobile food truck. What could possibly be the logic in that? We need your help. This manner of operation is unprofessional, aggravating and antagonistic. We are trying to support small businesses and get quality food to the people in Lewis County. I'm happy to sit down and go over any aspect of the markets, and have always said so. If any of the market managers had been approached for input, none of this would have happened. Thank you. And please help us. ,TDS.Webmail oldeachersfarm@tds.net Cut Leafy Greens and Farmers Markets From : Meredith Jones Mon, Mar 29, 2021 03: 12 PM <Meredith.Jones@lewiscountywa.gov> _, 2 attachments Subject : Cut Leafy Greens and Farmers Markets To : 'Olde Achers Farm' <oldeachersfarm@tds.net> Marie, Thank you for your patience as I researched the food safety requirements for leafy greens. As we discussed, the Washington State Retail Food Code (WAC 246-215) specifically defines cut leafy greens (see definition below), but does not clarify how that relates to harvest cuts that may also cut through leaves, such as cutting individual leaves of green leaf or red leaf lettuce. The attached WSDA document does provide this clarification, but I had to confirm this interpretation with the Washington State Department of Health, as it relates to our food code. As long as the greens have only received a single harvest cut, are not provided as ready to eat products, and meet the other conditions noted in this WSDA document, there are no permitting or temperature control requirements from the Health Department. Please let me know if you have any questions. "CUT LEAFY GREENS" means fresh leafy greens whose leaves have been cut,shredded,sliced,chopped,or torn.The term "leafy greens" includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce(i.e., immature lettuce or leafy greens),escarole, endive,spring mix,spinach,cabbage, kale,arugula,and chard.The term "leafy greens" does not include herbs such as cilantro or parsley. The term "cut"does not include removing and discarding the exterior leaves. Meredith Jones Senior Environmental Health Specialist 360 NW North Street Chehalis, WA 98532 Phone: (360) 740-1231 ° FAX: (360) 740-1438 A Safe, Healthy, and Thriving Lewis County 'Follow us on Twitter: @LCPHSS www.lewiscountywa.gov publichealth Vir imageOO1.png 1,011 B 49_SellingSaladGreens_WSDA.pdf 2 130 KB REGULATIONS FOR SPECIFIC PRODUCTS 1_ SELLING SALAD GREENS = 49 J Farmers selling fresh salad greens see continuing or chopping of the harvested product is not popularity and demand for a wide variety of salad allowed. greens by consumers in CSAs, farmers markets, • Harvesting into one container (e.g. a bucket) grocery stores, and restaurants. Following regulations and transferring the harvested product into one for whole-leaf salad greens requires knowing the local other container in the field (e.g. harvest bin in health department requirements and understanding the field at the end of the row, or a bin for the the details of what can be sold without special lot harvested that day) is allowed. Product may infrastructure or licensing, and what additional only be contained in a maximum of two harvest products are possible with a WSDA Food Processor containers. License and a facility. • Harvest and sales records for each lot of salad This fact sheet includes information on: greens harvested from different beds or rows within five contiguous acres of the same farm • Salad greens that do not require a license. should indicate rows harvested, date harvested, • Salad greens that require a WSDA Food Processor and customers or sales venue (e.g., the specific License and a facility. restaurant sold to or farmers market where sold). • Health department requirements for selling salad This information should be kept in farmers' greens. records for the season and made available to WSDA upon request. Depending on the scale of the business and the type of customers, farms that grow and sell salad greens Mixing may have requirements for on-farm produce safety Contamination risk is significantly increased when practices as part of the Food Safety Modernization salad greens are mixed. Farms must meet both of the Act (FSMA) Produce Safety Rule. Please see the "FAQ following mixing criteria, which are consistent with the on the Food Safety Modernization Act" fact sheet for act of harvesting salad greens — not processing them: information about that regulation for produce growers, • No mixing of salad greens is allowed outside of to determine if any of the requirements apply to your the field where the salad greens are harvested. farm business. Salad greens can only be mixed as part of the harvesting procedure, for example harvested into Salad Greens that Do Not Require a License buckets that are in turn emptied into a harvest In general, salad greens that are picked with a typical bin in the field. Mixing can be accomplished by harvest cut, field washed to remove field dirt, and alternating layers of different salad green cultivars sold to the customer as a raw agricultural product in the harvest bin as part of the harvesting that should be washed before eating, do not require procedure in the field. a Food Processor License. There are some specific • No hand mixing is allowed at any time — you may harvest, post-harvest, and marketing practices that not stir the harvest bin with your hands to further determine whether a Food Processor License is blend the salad greens. required. Marketing: labeling and signage Harvesting Salad greens may be sold to end consumers in a Harvesting is generally defined as "taking the growing variety of container types and sizes, including loose product out of the field" However, the following bulk, bags, or clamshells without a WSDA Food specifics clarify what is and is not allowed for salad Processor License. This is allowed as long as the greens without a WSDA Food Processor License and package or prominent, visible signage includes a facility: statement to "wash before eating" to make sure • One cut is allowed at ground level to harvest the customers understand that it is not ready to eat, and product at the time of harvest. Additional cutting the product is not otherwise processed. HANDBOOK for SMALL AND DIRECT MARKETING FARMS 2019 1 REGULATIONS FOR SPECIFIC PRODUCTS Salad Greens that Require a WSDA Food A WSDA-licensed food processing facility can also process salad greens for other producers. The food Processor License and a Facility industry term for this is "co-packer" Co-packers may Salad greens require a WSDA Food Processor License carry insurance, and usually charge per unit. For and a facility if they meet any of the following: additional information about the processing facility, • Sold as pre-washed and ready-to-eat products. please see the fact sheet "WSDA Food Processor • Mixed together post-harvest or after leaving the License and Facilities" field (e.g., a case of spinach is pulled out of the storage cooler and mixed with a case of red leaf Health Department Requirements for Selling lettuce and bin of beet greens). Salad Greens • Chopped, cut (post-harvest), or otherwise processed. Temperature requirements Salad or other leafy greens that have only received a How to get a WSDA Food Processor License harvest cut, and have not been further processed are To process salad greens in their own facility, producers considered raw agricultural products and do not have need a WSDA Food Processing License. It is strongly specific temperature control requirements. advised to contact the WSDA Food Safety Program to discuss plans. The WSDA Food Safety Program is available for one-on-one technical assistance with Washington State Retail Food Code the licensing process, including creating a processing and "cut leafy greens" facility design, and advising on construction materials, According to the Washington State Retail Food equipment, cooling procedures, water source, and Code, "cut leafy greens" are defined as fresh food safety techniques to prevent cross-contamination leafy greens such as lettuces, spinach, and of products. kale whose leaves have been processed: cut, shredded, sliced, chopped, or torn after harvest. To get the WSDA Food Processor License, submit an In this definition, the term "cut" does not refer application to the WSDA Food Safety Program. The to the initial "harvest cut" or trimming which application packet is available online by searching includes removing and discarding the exterior agr.wa.gov or calling 360-902-1876 or emailing leaves. foodsafety@agr.wa.gov. It includes a sanitation schedule, intended type of process, ingredient/ Once additionally processed, the Washington processing information, a floor plan of the processing State Retail Food Code categorizes "cut leafy area, proposed labeling, and questions about water greens" as Time/Temperature Control for supply and testing. Please see the WSDA Food Safety (TCS) foods. The general rule is that TCS Processor License and Facilities fact sheet for specific foods need to be kept hot at 135° Fahrenheit details about the license and facility requirements. or above or cold at 41° Fahrenheit or below for safety. TCS foods include meat, fish and shellfish, poultry, cooked starches (such as rice, Processing and co-packing in existing WSDA- potatoes and pasta), sliced melons, sprouts, licensed facilities cut tomatoes, cut leafy greens, fresh herb and Existing WSDA-licensed food processors may request garlic-in-oil mixtures, dairy products, and cooked to add "salad greens" or specific salad greens products produce. to the list of products processed on the facility's For the most up-to-date code information, visit license. Please contact the WSDA Food Safety program the Washington State Department of Health before making any changes to a facility or starting to website, doh.wa.gov, and search for "Retail process salad greens, to help ensure full compliance Food Code." with the food safety regulations for processing and labeling. Each local health jurisdiction (e.g., county health department) enforces the state food code in their region, and local permitting may vary. 2 SELLING SALAD GREENS I FACT SHEET 49 REGULATIONS FOR SPECIFIC PRODUCTS Sampling requirements RECOMMENDED ! Farms that offer samples of salad greens to FACT SHEETS J the public must follow the Retail Food Code as implemented by the local health jurisdiction (usually 20. Organic Certification a county health department) where the sampling 22.Good Agricultural Practices is being done. Sampling foods that are not TCS 23.WSDA Food Processor License and Facilities ("potentially hazardous ) may be exempt from permit requirements, with approval from the local health 25. Food Product Recalls jurisdiction. Depending on the county, farms that want 26. FAO on the Food Safety Modernization Act to sample may be required to: • Have a food worker's card for the person offering 37. Selling Fresh Fruits and Vegetables and/or slicing samples. 38.Selling Herbs • Obtain a retail food establishment permit from the 48.Selling Ready-to-Eat Foods local health department. • Have a handwashing station at your farm stand or farmers market booth. • Fulfill additional requirements pertaining to containers, protecting samples from contamination, washing samples, and other preparation or refrigeration. Find the local health jurisdiction office for where you plan to sell salad greens by searching the Washington Department of Health website, doh.wa.gov. SELLING SALAD GREENS I FACT SHEET49 3 S al7 Office use only: Application for exemption from permit 0 Approved 0 Denied This application is based on WAC 246-215-08305(Rules and Regulations of the State Board of Health for Food Service) 0 Plans and specifications requested Food items that may be Applicant and Event Information: exempted from permit: • Popcorn Applicant Name Daytime Contact Phone (including kettle corn) • Cotton candy Business Name, if applicable • Dried herbs and spices Mailing Address City, State, Zip (if processed in an approved facility) Event Location Date of Event • Crushed ice drinks *Crushed ice drinks made Food Items, check all that apply (see descriptions to the left): from a premix that is then ❑ Popcorn ❑ Whole roasted peppers frozen and dispensed from a ❑ Cotton candy In Roasted nuts self-contained machine, like n Herbs and spices n Chocolate-dipped ice cream bars slushies or icees. Snow cones *Crushed iced drinks U Chocolate-dipped bananas and shaved ice are not I I Corn on the cob ❑ Fruit and vegetable samples included. Food Safety Requirements: • Corn on the cob All food safety rules must be followed or the exemption will no longer be valid. (if prepared for immediate service) Please read the statements below and check the box to indicate that you will meet these requirements. Whole roasted peppers El 1. At least one person in the establishment will have a valid Washington State Food (if roasted for immediate service) Worker Card available. • Roasted nuts and peanuts ❑ 2. Food workers will not work when they're ill,especially with vomiting,diarrhea,or (including candy-coated) jaundice. ❑ 3. A temporary hand wash station will be provided. At minimum,this must consist of a 5-gallon insulated container with a continuous-flow spigot, hot water(100-120°F), • Chocolate-dipped ice cream soap, paper towels,and buckets for waste water and garbage. bars(if made with commercially 0 4. Barriers such as utensils, paper wraps,or gloves must be used to prevent bare hand packaged ice cream bars) contact with all ready-to-eat foods. (Gloves must be changed when contaminated, ripped,or after changing tasks.) • Chocolate-dipped bananas • 5. All water, ice and food will be from approved sources. Home preparation or storage is not allowed. (if made with bananas peeled and frozen in an approved facility) 0 6. Food workers will have restrooms with hot water(100-120°F)for hand washing. Workers must wash their hands after using the restrooth and then again in the booth. ❑ 7. All utensils will be washed in hot, soapy water(basin 1), rinsed in clean water(basin 2), sanitized(basin 3),and air dried before use and at least every 4 hours. 0 8. All food, ice and single-service products will be stored off the ground and away from sources of contamination. Food-grade containers will be used for food storage and covrrn transport. 0 9. You will make sure all food-contact surfaces are cleaned and sanitized before and during all food preparation. Lewis County Public Health 0 10. For peppers or fruit/vegetable samples,please indicate which items will be served and 360 NW North Street where they will be washed. Chehalis, WA 98532 (360) 740-1222 flux(360) 740-1438 www.lewiscountywa.gov Signature of Applicant Date Signature of Regulatory Authority Date ROOTS GUIDELINES FOR WSFMA MEMBERS "Roots Guidelines" for WSFMA Member Markets MISSION STATEMENT The Washington State Farmers Market Association's mission is to support vibrant and sustainable farmers markets in Washington State through member services, education, and advocacy. PREAMBLE Across the State of Washington, Farmers Markets operate in every type of community-cities, suburbs, and rural areas. They vary in size and business structure according to their location and their community. Regardless of the Market's location or the number of vendors,Washington State consumers have the same expectations, and it is these expectations that every Farmers Market should meet if it truly intends to be successful in its goals: 1. A Farmers Market is where a grower can sell directly to the consumer and is most likely the small farmer's best opportunity to profit from their land and efforts; and 2. A Farmers Market is a marketplace where consumers can talk directly to the grower, purchase the freshest produce possible, and experience the health-giving effects of that freshness. WHAT IS REQUIRED TO BECOME A MEMBER? The WSFMA is committed to an agriculturally based market system. Membership is based on meeting the following requirements. 1. Market Vendor Roster All Member Markets are required to maintain a Vendor Roster, which shows an average of five (5) Farmers* per market day. Vendors who are Resellers* should not be counted in the Farmer* category, but be listed in a separate Resetler* category. 1. Vendor Rosters should include the following contact information for vendors who are going to participate in your market during the upcoming season: • Name of Owner • Business Name • Category of Vendor • City, State, Zip, County (for farmers, include cross streets for each owned, leased, or rented property) • Phone number, email address, website address (public information only) (Note:First year markets will be asked to submit their vendor roster to the WSFMA prior to the Market's start date.) 2. Vendor Sales All WSFMA Member Markets are required to collect, and report, at the time of submitting their application, total vendor, gross sales from the previous season according to each category below. 1. Total combined gross annual sales of all Farmers* 2. Total combined gross annual sales of Processors* and Resellers* 3. Total combined gross annual sales listed in Others* (Those with (*) refer to definitions listed below.) WSFMA Gross Sales Formulas • Total Farmers Sales must be greater than (>) Processor + Resellers gross sales combined. • All Farmers + Processor + Resellers sales must be greater than (>) Artisan/Crafter + Prepared Food. 3. Market Documents In order to understand the organization and structure of Member Markets, each new market is asked to provide the WSFMA with as many of the documents from the list below as possible. Established markets are encouraged to send copies of new and revised materials to the WSFMA for inclusion in the Association's market document collection that serves as a resource for market managers and industry professionals. 1. Market Bylaws 2. Vendor Rules/Guidelines/Policies, Vendor Handbook 3. Vendor Application Form 4. Blank Vendor Sales Report Form 5. Business or Strategic Plan 6. Market Manager's Job Description 7. Sample Newsletter 4. Canopy Weight Requirements Canopy Weights must be attached to vendor and market canopies at all times. Member markets shall agree to, and enforce, the following language and shall include the following paragraph in all market contracts, guidelines, and vendor handbooks or policies regarding canopy use. 'All vendors who wish to erect canopies (including umbrellas) on the Farmers Market site during a normal period of market operations, including the set up and break down period, are required to have their canopies sufficiently and safely anchored to the ground from the time their canopy is put up to the time it is taken down.Any vendor who fails to properly anchor his or her canopy will not be allowed to sell at the Farmers Market on that market day, unless that vendor chooses to take down and stow their canopy and sell without it. Each canopy leg must have no less than 24# (pounds) anchoring each leg,. and market umbrellas,50#. Alternatively, canopies may be secured on grass or unpacked soil by steel auger anchors or spiral tent stakes of at least%"thickness and 12—15"length,properly installed and secured. Non-spiraled, straight tent stakes are not an acceptable canopy anchoring system. Holding capacity of auger anchor systems is dependent on soil conditions and density and may not be adequate in rocky soils." For examples of recommended safety methods pertaining to canopy weights,please refer to "Canopy Safety 101 (http://wafarmersmarkets.org/wp- content/uploads/2015/10/CanopySafety101.pdf)." 4. Market Inspection/Assessment An onsite visit by a WSFMA Board Member, or appointed Inspection Committee, will occur bi- annually in order to assess the degree to which the Member Market is meeting the requirements of the WSFMA according to the "Roots Guidelines for Membership'; as well as assess any and all market needs. WHAT IS NOT ALLOWED AT WSFMA MARKETS? Member Markets are not allowed to have the following vendors selling in their market, unless said vendor falls within an 'Exception: In all cases,these items are restricted from being sold in a WSFMA Market because the products are either not produced, processed, or created in Washington State by the vendor, or funding, marketing, or other assistance given to vendors comes from a source separate from the vendor. However, vendors who are not allowed to sell at WSFMA Markets are allowed to sponsor market events/activities, as long as they are not selling or taking orders to sell. • No Commercial or Imported Items • No Second Hand Items (Exception: Those vendors who take a second hand item and recycle that item into a new use); • No Franchises: Those who have entered into an agreement or received a license to sell a company's products and/or use a company's packaging, logo, ingredients, and/or marketing tools under that license or any franchise agreement; • No Non-Owner Operated Businesses: Only those businesses that are operated and controlled by their Washington State-based, or border county-based, owners are permitted at WSFMA Markets; and • No Out-of-State Processing: All processed products sold at WSFMA Markets must be processed within Washington State, or the border counties listed in Appendix A. LIABILITY INSURANCE All WSFMA Member Markets are required to hold Commercial General Liability coverage either through the company(ies) recommended by WSFMA or an equivalent policy with another insurance agency. Those markets with liability insurance provided by another carrier must provide the WSFMA with a copy of their "Certificate of Liability Insurance" with the WSFMA named as an additional insured. The minimum required limits of liability must be equivalent to those of the WSFMA recommended policy(ies). The carrier must have a minimum Insurer Credit Rating of A. For more information, please see Farmers Market Insurance (http://wafarmersmarkets.org/insurance/). WHO IS ALLOWED TO SELL AT WSFMA MEMBER MARKETS? PRODUCERS FARMERS: One who raises produce, plants or botanicals, or animals which they sell at WSFMA Member Markets on land they own, lease or rent, in the State of Washington or border counties (Please see "Appendix A: WSFMA Approved Bordering Counties"). The definition of Farmer may also include someone who processes produce, fruit, berries, botanicals, meats, honey, etc., which is grown, raised, or harvested on their own, leased or rented property, in the State of Washington or border counties and then turned into value added product(s) such as jams, cider, salsa, vinegars, alcoholic beverages(*), essential oils or any other botanical use. It may also include Farmers who raise the basic ingredient(s) of a product, but who must send it out for fundamental processing, either within Washington State or border counties, before creating the value added product. Such Vendors might include those Farmers selling certain essential oils, smoked meats or fish, etc. This excludes Resellers or those who might work on, or manage a corporately owned farm and have permission to dispose of surplus product. SEAFOODS: In the case of seafood, the vendor must own, lease, or operate the fishing vessel or own, lease or rent the parcel of land where the seafood is caught or harvested for sale at WSFMA Member Markets. The vendor must be a legal resident of the State of Washington. *ALCOHOLIC BEVERAGES:Alcoholic beverages such as Mead, Cider, Beer, Distilled Spirits and Wine must be made entirely from ingredients grown in Washington, or from grapes grown in a recognized Washington appellation, except for certain additives required for processing which cannot be produced in the State of Washington, not amounting to more than 5%of the total volume of the beverage. WSFMA Member Markets interested in selling alcoholic beverages must obtain authorization from the Washington State Liquor and Cannabis Board. PROCESSORS: One who sells foods that they have personally prepared or processed on property that they own, lease, or rent in the State of Washington. Processors are persons offering fresh food products (such as meats, seafood, ciders, wines, baked goods, jams, nuts, etc.) that have added value to their product through some sort of "hands-on" processing (e.g., hand- filleted fish, smoked or butchered meats, handmade candies/nuts, etc.), but have not raised the ingredients themselves. All Processors must meet all Federal, State, County and local Health Department requirements. All appropriate permits and licenses must be submitted and filed with the Market Manager. Processors must produce their products in Washington State only, or in the border counties listed in Appendix A. Processed food producers should use ingredients from Washington State farms or waters as much as possible, and WSFMA Member Markets should give stall preference to those Processors who use ingredients from Washington State farms or waters. SEAFOODS:In the case of seafood vendors, the product must originate from the greater Pacific Northwest, which includes Washington, Oregon,Alaska and British Columbia. ALCOHOLIC BEVERAGES:Alcoholic beverages such as Mead, Cider, Beer, Distilled Spirits and Wine must be made entirely from ingredients grown in Washington, or from grapes grown in a recognized Washington appellation, except for certain additives required for processing which cannot be produced in the State of Washington, not amounting to more than 5% of the total volume of the beverage. WSFMA Member Markets interested in selling alcoholic beverages must obtain authorization from the Washington State Liquor and Cannabis Board. RESELLERS: One who buys produce from farmers in Washington State, or the border counties listed in Appendix A only, transports it to a WSFMA Member Market, and resells it to the consumer. Resellers are allowed to sell at WSFMA Member Markets, but do have strict criteria to follow: 1. Resellers are expected to be the only stop between the grower and the consumer. 1. The product they buy must not come from shippers, warehouses,jobbers or wholesale distributors. 2. They must not sell any produce not grown in Washington State or the border counties listed in Appendix A (For example: oranges or bananas). 3. They may sell any produce they grow themselves on their own property (see Farmers). 4. Resellers are sellers of crops that cannot be grown reliably, or are not offered for sale in sufficient quantity, by Farmers selling at a given WSFMA Member Market, as determined by the individual WSFMA Member Market's governing body. 5. Resellers must have all crops pre-approved by the Member Market's governing body before delivering the crops to market for sale. Approved, resold crops must be specifically limited, so as not to compete with the crops of Farmers within the geographic vendor boundaries of the WSFMA Member Market, as defined by the Market's policies and by-laws. 6. All Resellers, or Farmers, must label their products as being resold if they are not selling products which they have grown, raised, or harvested themselves on property that they own, lease, or rent. 7. All information declaring which products are resold must be available and displayed for the consumer to easily read. Signage must clearly state which farm(s) produced the products; other terms synonymous with "resold" may be substituted. 8. Resellers from border counties are not allowed to sell at WSFMA Member Markets. • OTHER VENDORS PREPARED FOOD VENDORS: Prepared Food vendors (Concessionaires) offer freshly made foods, available for sale and immediate consumption on-site at WSFMA Member Markets. Prepared Food vendors shall submit and also possess and maintain all required State, County, and local Health Department permits. All appropriate permits and licenses shall be filed with the management of the market. Prepared Food vendors should use ingredients produced in Washington State as much as possible. Further, when selecting Prepared Food vendors, WSFMA Member Markets are encouraged to provide a good variety of healthy foods and to give preference to those vendors using ingredients produced in Washington State only. Prepared Food vendors from border counties, listed in Appendix A, are only allowed to sell at WSFMA Member Markets operating along the Washington State border; WSFMA Member Markets should give priority to those Prepared Food vendors who use ingredients from Washington State farms or waters. ARTISANS/CRAFTERS: One who creates with their own hands the products they offer for sale at WSFMA Member Markets or providers of skilled craft services at the market, such as on-site knife sharpening or tool refurbishment. To qualify as an Artisan/Crafter, a majority of the tools and equipment used to produce their products must require skill, personal handling and/or manipulation, including second-hand items that are recycled, re-purposed and/or skillfully and creatively refurbished for new or improved use. Artisans/Crafters should incorporate materials grown or produced in Washington State as much as possible and create their products in Washington State only. Artisan/Crafters from border counties, listed in Appendix A, are only allowed to sell at WSFMA Member Markets operating along the Washington State border; WSFMA Member Markets should give priority to those Artisan/Crafter vendors who use materials from Washington State. ROOTS GUIDELINES POLICIES (adopted 2/2014) The purpose of the Roots Guidelines is to ensure that WSFMA Member Markets operate by a consistent set of standards to meet the consumer's expectations of a Farmers Market (see preamble). From time to time, the WSFMA is asked to review, clarify or modify the Roots Guidelines. Members may request clarification and/or recommend changes by using the Roots Guidelines Review Procedure (Appendix B). Any changes to the Roots Guidelines will require a majority vote of the WSFMA Board of Directors. Proposed changes may be amended, accepted, rejected or tabled indefinitely at the board's discretion. WSFMA Member Markets will have until the next year's WSFMA application deadline to adopt any new Roots amendments to remain eligible for WSFMA membership. A Member Market may request a temporary exemption to the Roots Guidelines if barriers exist that make it difficult to comply within the first year. Requests for exemption must be approved by a majority vote of the WSFMA Board of Directors and must include an adoption plan and an extension deadline of no longer than 2 years. WSFMA Membership may be revoked if adoption of the Roots Guidelines does not occur within the approved timeframe. Appendix A WSFMA APPROVED BORDER COUNTIES Those Member Markets operating in counties bordering the States of Oregon and Idaho may allow Farmers and Processors from outside of Washington State whose farms—either owned, leased, or rented—are located in the counties on the lists below. Prepared Food vendors and Artisan/Crafter vendors from border counties are allowed to participate at WSFMA operating Members Markets along the State lines; however, priority should be given to vendors from, and using, ingredients and materials in Washington State as much as possible. Resellers from border counties are not allowed to sell at any WSFMA Member Markets. Oregon Clatsop Tillamook Columbia Idaho Washington Yamhill Boundary Multnomah Bonner Clackamas Kootenai Hood River Benewah Wasco LatahNez Sherman Pearce Gilliam Lewis Morrow Umatilla Union Wallowa Appendix B Roots Guidelines Review Procedure (adopted 2/2014) The WSFMA "Roots Guidelines for Member Markets" will be reviewed annually by the WSFMA Board of Directors & Staff. WSFMA Member markets, board members or staff may submit proposed changes to the Roots Guidelines by completing the Proposed Roots Guideline Changes form (http://www.wafarmersmarkets.com/resources/WSFMA-2014- ProposedRootsGuidelines_ChangeForm.pdf). The form may be submitted electronically, via mail or in person to the WSFMA office no later than October 1st, to be considered for the following market season. Proposed changes will be reviewed by the Executive Committee and coordinated with the WSFMA Secretary. Proposed changes vetted by the WSFMA Executive Committee and reviewed and amended as necessary by the WSFMA Board of Directors & Staff will be posted to the WSFMA website and sent to all WSFMA members so that all members will have an opportunity to comment on the proposed changes up to and including the annual WSFMA meeting. A summary of the proposed changes and comments will be presented at the annual meeting where membership comments will be heard and discussed. Changes will again be reviewed and amended as necessary by the WSFMA Board of Directors & Staff at the early season board retreat, voted on at the following regular board meeting and, if adopted, will be included in the annual membership packet mailed each spring. Revised February 2014 Updated March 2015 DOWNLOADS > WSFMA Roots Guidelines for Member Markets (Rev June 2019) (http://wafarmersmarkets.org/wp-content/uploads/2019/07/Roots- Guidelines-Rev-June-2019.pdf) > Proposed Roots Guidelines Changes form (/wp- content/uploads/2015/10/WSFMA-2014- ProposedRootsGuidelines_ChangeForm.pdf) > Proposed Roots Guidelines Change Timeline (/wp- content/uploads/2015/10/RootsGuidelines-ChangeTimeline- MemberDistSeptember2014.pdf) WASHINGTON STATE FARMERS MARKET ASSOCIATION Site Map (http://wafarmersmarkets.org/sitemap/) Contact Us (http://wafarmersmarkets.org/about-us/contactus/) (https://www.facebook.com/WSFMA) (https://twitter.com/WSFMA) (https://www.instagram.com/wafarmersmarkets) Please join us online for the WSFMA Conference in February 2021 Your financial support builds strong farmers markets throughout Washington. The WSFMA is a 501c3 nonprofit organization. © 2008-2021 Washington State Farmers Market Association. All rights reserved. s.(Vx ' Lewis County2021 Temporary Food Establishment Fees P Y "Temporary food establishment" means a food establishment: a) Operating at a fixed location, with a fixed menu, for not more than twenty-one consecutive days in conjunction with a single event or celebration, such as a fair or festival; or b) Operating not more than three days a week at a fixed location, with a fixed menu, in conjunction with an approved, recurring, organized event, such as a farmers market. Non- Category Description Fee Profit Fee S 1 • Establishments that provide samples of low risk products that do not require I Low Risk cooking or hot holding. $75 $45 N Sampler o Examples include samples of cheese, dips, and dressings. I, 2 • Establishments that only prepare non-potentially hazardous foods or foods that E Low- have been fully cooked or pasteurized in a food processing plant. Medium o Examples include the preparation of elephant ears, funnel cakes, espresso, $90 $54 E Risk hot dogs,pre-cooked hamburgers, or pasteurized eggs. ✓ Menu E 3 • Establishments that prepare all other types of potentially hazardous foods, N High Risk including cooking raw meat or unpasteurized shell eggs. $110 $66 T Menu o Examples include hamburger stands, spaghetti dinners, and barbecues. • Establishments that provide samples of low risk products that do not require 4 cooking or hot holding. I`1 Low Risk o Examples include samples of cheese, dips, and dressings. $135 $81 L; Sampler • Permit expires December 31st each year. L T 5 • Menu for the entire permit period must be submitted with the application. Same • Operates 6 or more consecutive months per year. $240 $144 L Location • Permit expires December 31s`each year. E 5a • Menu for the entire permit period must be submitted with the application. Same • Operates less than 6 consecutive months. $120 S72 Location Seasonal E 6 • Menu for the entire permit period must be submitted with the application. V Different $300 $180 E • Permit expires December 31st each year. N Locations T 6a • Same owner with a Category 6 permit. S Additional • Limit 5 total booths. $135 $81 Booths • Permit expires December 31st each year. • 1 permit for each 10 booths 7 • Permit fee is based on Categories 2 and 3 listed above. Varies Varies Judged • 1 event coordinator represents the contestants. based on based Conking Contests • Must meet conditions of Food Safety Requirements For Judged Cooking_ menu on menu Contests • Temporary Booths for Permanent Permitted Establishments • Up to 10 temporary events per permit period. Add-on • Menu for the entire permit period must be submitted with the application. $110 N/A Permit: • Permit expires December 31st each year. Processing Fee for Cancelled Permits 30%of permit fee Fast Track Fee#1: Application submitted 1-6 days prior to the event. $100+ permit fee Fast Track Fee#2: Application submitted the day of the event or establishment found operating $125 +permit fee without a permit. Public Health & Social Services 3b0 NW North Street Chehalis WA98532 LEWIS COUNTY Ph:360-740-1222/Fax:360-740-1438 1 TEMPORARY FOOD ESTABLISHMENT PERMIT PERMIT MUST BE POSTED IN THE FOOD BOOTH DURING OPERATION COMPLETED FORM SHOULD BE RETURNED AT LEAST TWO WEEKS PRIOR TO EVENT FAST TRACK FEES ($100-$125) WILL BE ADDED TO APPLICATIONS RECEIVED FEWER THAN 7 DAYS PRIOR TO AN EVENT! BUSINESS/ESTABLISHMENT NAME OWNER/OPERATOR NAME I''PHONE#( ) 2nd PHONE#( E-MAIL ADDRESS MAILING ADDRESS Street/P.O.Box City State Zip ADDRESS TIME TIME EVENT EVENT EVENT NAME OR FOOD FOOD DATES DAYS SERVICE SERVICE SPECIFIC LOCATION BEGINS ENDS ❑■■■❑m M-T-W-Th-F-S-Sn ❑❑❑❑❑❑❑ M-T-W-Th-F-S-Sn ❑❑❑❑❑❑❑ M-T-W-Th-F-S-Sn ❑❑❑❑❑❑❑ M-T-W-Th-F-S-Sn ❑❑❑❑❑❑❑ M-T-W-Th-F-S-Sn ❑❑❑❑❑❑❑ M-T-W-Th-F-S-Sn ❑❑❑❑❑00 M-T-W-Th-F-S-Sn ❑❑❑❑❑m M-T-W-Th-F-S-Sn ❑❑❑❑❑m M-T-W-Th-F-S-Sn ❑❑m❑m M-T-W-Th-F-S-Sn PERMIT CATEGORY FEE RECEIVED$ ❑CASH ❑ CK# 0 CREDIT CARD RECEIVED BY DATE RECEIVED PERMIT# APPROVED BY DATE 'ALL ITEMS MUST BE COMPLETED BEFORE YOUR PERMIT CAN BE APPROVED! At least one person with a WA State food worker card(fwc) must be in the temporary food establishment at all times. Food Worker's Name FWC Expiration Date Type of Structure: [ A permanent building(a church, concession stand, or grange, for example) ❑ A temporary booth or tent ❑ An enclosed mobile food unit(a trailer or truck, for example) Note:Mobile food units must be approved by WA State Dept.of Labor&Industries(L&I).Please contact them for approval. ❑ An open mobile unit(a hot dog cart, for example) Water Supply: Name of public water system If not in a plumbed building, how will you get water to operate? ❑ Directly connected to mobile unit with a food-grade hose ❑ Holding Tanks ❑ Portable Containers ❑ Only Using Commercially Bottled Water Wastewater: ❑All wastewater will be disposed of in a sanitary sewer or septic system. Separate hand washing facilities with hot water, soap and paper towels are required at the bathrooms and at the booth. Please describe both below. Hand Washing in Food Preparation and Service Areas: ❑ Permanently plumbed, dedicated hand wash sink with hot and cold running water, hand soap, paper towels, and garbage can ❑ Portable hand washing station with holding tanks, equipped with warm(100-120°F)running water,hand soap,paper towels, and garbage can ❑ Insulated 5-gallon container of warm(100-120°F) water with continuous-flow spigot, hand soap,paper towels,a 5-gallon wastewater bucket, and garbage can Bathroom Facilities within 200 feet(Bathroom hand washing facilities are required in addition to those in the booth.) ❑ Permanent facilities with a hand wash sink, warm running water(100-120°F), soap,paper towels, and garbage can ❑ Portable toilets, with a temporary hand wash station that includes the following: ❑ A 5-gallon insulated container with a continuous flow spigot,warm(100-120°F)water,hand soap,paper towels, a 5- gallon wastewater bucket, and garbage can ❑ A portable hand wash station with holding tanks, equipped with at least 5 gallons of warm water(100-120°F), soap, paper towels, and garbage can Approximate distance of bathroom facilities from food booth: Dish Washing: ❑ Manual(wash, rinse, sanitize, air dry): ❑ 3-compartment sink ❑ 2-compartment sink plus a portable basin for sanitizing rinse ❑ 3 portable basins ❑ Automatic Dishwasher ❑ None—Only allowed for single-day permits. All events lasting more than one day must have dishwashing facilities. Utensils used to serve potentially hazardous foods(PHFs)must be kept at 41°F or below, 135°F or above,or replaced every 4 hours. Sanitizing Surfaces: ❑ A container will be provided with wiping cloths and the following sanitizer solution. Test strips are required for multiple events or events lasting more than one day. A separate container is required for use with raw meats. ❑ Bleach, between 50-100 ppm(-1 tsp. per gallon of water) ❑ Quaternary Ammonium, 200 ppm Fresh Fruits and Vegetables (Fresh produce must be rinsed well under running water): ❑ Washed in a plumbed produce sink ❑ Washed in a plumbed 3-compartment sink ❑ Washed in a temporary produce washing station--Please describe ❑ Purchased pre-washed and ready to eat(packages will be available for confirmation) ❑ No fresh produce will be used Equipment List: Cooking: Barbecue Stove Oven Grill Deep Fryer Other • Hot Holding: Barbecue Stove Oven Grill Steam Table Other Cold Holding: Refrigerator Freezer Ice Chests with Ice Other Transport Equipment: Insulated boxes Ice Chests with ice Other Food Thermometer Digital (for almost all foods) Dial, with a range of 0-220°F (for thick foods, like roasts) (Required) MENU ITEMS Please list all menu items that may be served during the permit period. For example: tacos, cheeseburgers, deli wraps, store-bought potato salad. Please list all ingredients that you plan to use, prepare, and serve. Foods not listed here may not be served. RAW MEATS OR MEATS PURCHASED SHELL EGGS PRE-COOKED OR DAIRY FRESH FRUITS BREADS OTHER THAT WILL BE PASTEURIZED OR VEGETABLES COOKED EGGS ***Please complete the following if any food is to be prepared off-site in advance. All food must be prepared in an approved kitchen*** The owner or operator allowing use of an approved kitchen/commissary must complete the following: allow to use (Commissary Owner or Operator) (Temporary Food Establishment Owner) (Name of Commissary) for the following: ❑ Cold food storage ❑ Produce washing ❑ Cooking ❑ Potable water ❑ Dishwashing ❑ Produce chopping/portioning ❑ Hot holding ❑Wastewater disposal Please list all other tasks: Note: Cooling of potentially hazardous foods is not allowed. The commissary will be used during the following dates and times: Commissary address: Commissary owner's email address and phone number: Is the commissary permitted/licensed by: ❑local health department? ❑WSDA? ❑Other? FLOOR PLAN Draw a basic FLOOR PLAN with equipment arrangement. Show locations for the following: Hand washing, food preparation, cooking, hot and cold holding, storage, dishwashing/sanitizing, and serving. DOES NOT HAVE TO BE TO SCALE. Gal Example: Meat� ke Wish Rise S niiae Air Seniiae g Sanitize Chest ortsitn RTE ke Food Preparation Area Hot Chest and Holding Ptep 000 Cor�ex� C ,linldbre Public Access All conditions for food preparation and service must comply with the Washington State Retail Food Code and the handout entitled: TEMPORARY FOOD ESTABLISHMENT REQUIREMENTS. In addition, the booth and event must meet all Washington State Covid-19 requirements, including but not limited to: gathering size, masking and social distancing for workers and guests, and sanitation. Specific information can be found in the DOH document: COVID-19 Guidance for Food Workers & Food Establishments www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/FoodWorkerEstablishment.pdf FAILURE TO COMPLY MAY RESULT IN SUSPENSION OF THE FOOD ESTABLISHMENT PERMIT AND CLOSURE OF THE BOOTH. Operator's Signature Operator's Printed Name Date TEMPORARY FOOD ESTABLISHMENT OPERATOR CHECKLIST Keep this checklist to ensure that you have everything you need to comply with food safety regulations. 1. ❑ Hand Washing Facilities are required in all food preparation areas and near the toilets(away from food prep areas). If you are not in a building with warm running water in these areas, you must provide temporary hand wash stations. There must be at least a 5-gallon capacity,with water between 100°-120°F., hand soap, paper towels, and waste receptacles for water and used paper towels. 5 Galcn Therms!container ---... 11.111044411 Paper Warm 'Water Towels Soap 100'1-120`r F.o., Galion .ud 1 ' Bucket 2. ❑ Thermometer--A metal probe thermometer is required. The thermometer must be able to accurately measure the temperatures of all potentially hazardous foods (PHF)and must have a range of 0-220°F. For most foods, a tip-sensitive, thin-tipped digital thermometer is required. For thick foods, like roasts or turkeys, a dial thermometer may be used,but must be inserted at least 1.5"into the food. Note: Tip sensitive, thin-tipped digital thermometers are available for purchase at the Lewis County Public Health Department, as well as many restaurant supply stores and websites. 4,4000, -111101101 Digital Thermometer Dial Thermometer 3. n Food Preparation--All foods must be prepared in the temporary establishment or in a kitchen listed on the temporary application and approved by Lewis County Public Health. No foods may be prepared in a private home kitchen! 4. ❑ Bare hand contact is not allowed with any ready to eat foods. You must use gloves, tongs, or some other utensil when working with these items. Ready to eat foods include hamburger or hot dog buns, cheese, and cleaned produce that will not be cooked, like lettuce, tomatoes, and onions in a salad or sandwich. 5. ❑ No Cooling--Cooling of potentially hazardous foods (PHFs)is not allowed under a temporary permit. All PHFs must be cooked the same day they will be served and kept hot. Leftover PHFs may not be cooled for later service. Examples of PHFs include spaghetti, spaghetti sauce, turkey, and pulled pork. In addition, foods like potato salad and pasta salads must be purchased pre-made from an approved source, such as a grocery store or deli. TEMPORARY FOOD ESTABLISHMENT OPERATOR CHECKLIST 6. ❑ Food Safety Temperatures--All foods must be kept at safe temperatures. evg a. All PHFs must be kept cold at 41°F or below until they are served or cooked. 51CF b. All PHFs must be brought to the following temperatures when cooking: i. 165°F Poultry(chicken and turkey) Stuffed foods and stuffing 165°F Casseroles All raw animal products cooked in a microwave ii. 155°F Ground beef or ground pork Beef or pork sausage 155°F Cube steak iii. 145°F Eggs Fish 145°F Intact pieces of beef or pork, like roasts iv. 135°F Vegetables that will be hot held Packaged ready-to-eat foods(such as hot dogs and canned chili) 135°F that are heated for hot holding ✓ 135F 57`C c. All cooked PHFs that are not immediately served must be held at 135°F or higher at all times. 0 7. ❑ III Food Workers, especially those with vomiting or diarrhea within the previous 24 hours, may not work in a temporary food establishment. 8. 0 Food Worker Cards—There must be at least one person in charge with a food worker card in the booth or food preparation area at all times. Lewis County Public Health recommends that all food workers have valid cards. Food worker cards can be obtained online in about an hour at www.foodworkercard.wa.gov. 9. ❑ Food Protection--All unpackaged food items, including cleaned produce, must be protected from possible contamination. Provide covered containers and sneeze guards as needed. 10. 0 Preventing Cross Contamination—Raw meats must be kept below and away from all ready to eat foods. If you're using ice chests with ice for cold holding, you must store raw meats and ready to eat foods in completely separate coolers. 11. ❑ Sanitizing Cloths—You must provide a bucket with sanitizing solution and wiping cloths for sanitizing counters, tables, and other surfaces. 12. ❑ Dish Washing—You must have facilities to wash,rinse, sanitize, and air dry your dishes. Ensure you have a hot water source, dish soap, sanitizer, and a place to air dry all clean dishes. If you don't have a dishwasher or 3-compartment sink, ensure you have 3 tubs. 13. ❑ Liquid Wastes from food preparation, hand washing, dish washing, etc. must not be dumped into streets, storm drains or onto the ground. Use containers to collect the dirty water and then discard into a sewer drain or designated wastewater container, if available. 14. ❑ Cookin2/Grilling--When barbecuing or using a grill, you must separate(rope off)the equipment from the public by at least 4 feet to protect them from burns or splashes of hot grease. Cooking should be done near the back of the booth, as far away from the public as possible. TDS Webmail oldeachersfarm@tds.net New Farmers Market Policy for Temporary Food Establishment Permits From : Meredith Jones Mon, Mar 29, 2021 03: 11 PM <Meredith.Jones@lewiscountywa.gov> 3 attachments Subject : New Farmers Market Policy for Temporary Food Establishment Permits Hello, My name is Meredith Jones and I work in the Lewis County Food Safety Program.We've made some changes to our policies that will affect you and your food vendors,and I'd like help you work through this process as seamlessly as possible. A bit of background information... In order for Lewis County Public Health to issue temporary food establishment permits,the food or beverage service must be associated with a single event or celebration, like a fair or festival,or with an approved recurring event, like a farmers market. However,due to restrictions associated with Covid-19,we have been unable to issue temporary food establishment permits for several months. We will begin accepting temporary event permit applications again this Thursday,April 1, 2021. However,in order to be fair and consistent throughout the county,we found it necessary to develop a policy that clarifies what exactly a farmers market entails. For example,in order to be considered a farmers market,there must be at least two vendors present selling local agricultural products. The focus of the farmers market must also be on the farmers, producers,and their local agricultural products. This means that there must be more of those types of vendors than vendors selling prepared foods,like hot dogs or hamburgers,for example(see policy for specifics). This is only for the purpose of issuing temporary food establishment permits and is separate from any association with the Washington State Farmers Market Association. We do not believe this will result in any changes to existing farmers markets, but welcome feedback from both new and existing market coordinators. Please review the attached policy,complete the Farmers Market Coordinator Application, and submit back to us. There is space on the last page for questions,comments,and concerns,but feel free to email me or call me at the number below if you prefer. The application may be emailed directly to me, may be submitted in person on the 3rd floor of the Public Health building at the address below,or may be mailed to that address. There is no charge for the Farmers Market Coordinator Application, but it must be submitted and approved before we can accept temporary food establishment permit applications from food vendors. I am very sorry for such short notice before we begin accepting temporary event applications. Please know that reviewing your Farmers Market Coordinator Application and answering any questions you may have will be a priority for us. I look forward to working with you. Sincerely, Meredith Jones Senior Environmental Health Specialist 360 NW North Street Chehalis, WA 98532 Phone: (360) 740-1231 FAX: (360) 740-1438 A Safe, Healthy, and Thriving Lewis County `Follow us on Twitter: @LCPHSS www.lewiscountywa.gov publichealth Nor image001.png 1,011 B EH-POL-300-3 Farmers Markets.pdf F.F2MB Farmers Market Coordinator Application.pdf Flit 213 KB -' IS LEWIS COUNTY PUBLIC HEALTH & SOCIAL SERVICES LEW COUNTY/ POLICY Effective Date: March 25, 2021 Page: 1 of 3 Cancels: N/A See Also: N/A Approved by: ss \ft J.P. An rson, Director EH-POL-300-3 FARMERS MARKET POLICY FOR TEMPORARY FOOD ESTABLISHMENTS Purpose: To provide a consistent framework for temporary food vendors to participate in farmers markets that provide community access to a variety of locally grown agricultural products and the farmers who grow them. Definitions: Farmers Market: A farmers market is a physical location with the primary purpose of providing a retail opportunity for two or more vendors who grow, raise, or process local agricultural products to meet and sell those products directly to consumers. Local Agricultural Products: The following are considered local agricultural products if they or their ingredients are grown or raised in Washington state. All applicable licensing requirements must also be met (FDA, USDA, WSDA). o Unprocessed fruits, vegetables, and cut herbs. o Flowers, trees, and other plants, including vegetable plants. o Packaged USDA inspected meat or poultry. o Eggs. (Producers selling eggs must have an Egg Handler/Dealer endorsement on their business license from the Department of Revenue.) o Packaged cheese and other dairy products. o Honey. o Dried teas. Low Risk Samplers (no onsite cooking or hot holding): Vendors providing samples of commercially pre-packaged foods. Commercially pre-packaged foods are those produced and packaged in an establishment licensed by FDA, USDA, WSDA, Lewis County Public Health, or another local health department. Examples include cheese, salsas, dressings, breads, etc. Page 2 of 3 EH-POL-300-2 Director's Initials Low Risk Vendors: Vendors providing commercially pre-packaged foods. Commercially pre-packaged foods are those produced and packaged in an establishment licensed by FDA, USDA, WSDA, Lewis County Public Health, or another local health department. Examples include cheese, salsas, dressings, breads, etc. Permit Exempt Products (Washington State Retail Food Code (WAC 246-215), Section 08305. Capitalized words are specifically defined): 1. Popcorn and flavored popcorn prepared from commercially PACKAGED ingredients that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS); 2. Cotton candy; 3. Dried herbs and spices processed in an APPROVED facility; 4. Crushed ice drinks containing only ingredients that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) and dispensed from a self-contained machine that makes its own ice. Drinks with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS), snow cones, and shaved ice are not included; 5. Corn on the cob prepared for IMMEDIATE SERVICE; 6. Whole peppers roasted for IMMEDIATE SERVICE; 7. Roasted nuts, roasted peanuts, and roasted candy-coated nuts; 8. Chocolate-dipped ice cream bars prepared from pre-PACKAGED ice cream bars produced in a FOOD PROCESSING PLANT; 9. Chocolate-dipped bananas prepared from bananas peeled and frozen in an APPROVED facility; and 10. Individual samples of sliced fruits and vegetables that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS). Producers: Vendors selling any of the following: • Local agricultural products that they have grown, raised, or produced; or • Foods processed in their licensed facility in Washington State. This includes facilities licensed by FDA, USDA, WSDA, or Lewis County Public Health. Farmers Market Requirements: 1. There must be a market coordinator responsible for ensuring that vendors obtain food establishment permits or permit exemptions, as applicable. 2. The market coordinator must submit a Farmers Market Coordinator Application. This application must be approved by Lewis County Public Health before any temporary food establishment applications will be accepted. 3. Permitting Temporary Food Vendors. a. There is no limit to the number of vendors that may be approved for the following: (Please see the definitions above.) i. Producers Page 3 of 3 EH-POL-300-2 Director's Initials -1 , ii. Low risk vendors iii. Low risk samplers (no cooking or hot holding) iv. Permit exempt product vendors (Application approval required.) b. All other temporary food establishment permits will be limited to one temporary food vendor for each set of two producers providing any combination of local agricultural products noted above, including flowers, other plants, cheese, meats, etc. i. Examples: • A market with 2 producers could have 1 vendor selling hot dogs, sandwiches, espresso drinks, etc. • A market with 3 or 4 producers could have 2 such vendors. • A market with 5 or 6 producers could have 3, and so on. Farmers Market Coordinator Application Purpose: To provide a consistent framework for temporary food vendors to participate in farmers markets that provide community access to a variety of locally grown agricultural products and the farmers who grow them. This application must be approved by Lewis County Public Health before temporary food establishment permits will be accepted. Please see page 3 for permitting options. Complete and submit this form 30 days before the market's start date. Farmers Market Information: Farmers Market Name: Farmers Market Site Address or Cross Streets: Farmers Market Opening and Closing Dates (approx.): Farmers Market Hours of Operation: Days of Operation: S❑ Mn To W❑ To F❑ S❑ Farmers Market Coordinator Information: Coordinator Organization Name: Coordinator's Name (person-in-charge): Coordinator's Mailing Address: Coordinator's Phone Number: Email Address: Farmers Market Facilities: Please indicate if you will provide any of the following for vendors. Food vendors must also provide this information on their applications. Bathroom: Food vendors are required to have a bathroom available with hot running water for hand washing within 200'.These are in addition to hand wash facilities in their booths,and may be permanent (plumbed) or temporary facilities. Please see Temporary Food Establishment Requirements (www. lewiscountywa.gov/media/documents/Temporary Food Establishment Requirements 2021.pdf) for details. This document is also available on the 3rd floor of the Public Health Building at 360 NW North Street in Chehalis. Location of bathroom: Water: If water is provided, please indicate the name of the public water suppy Will hot water be provided? Yes No Any hoses used must be food-grade. Wastewater Disposal: Location: For Office Use Only Date Rec'd: / / Fee: $0.00 Initials: Notes: 1 Definitions and Examples: Farmers Market: A farmers market is a physical location with the primary purpose of providing a retail opportunity for two or more vendors who grow, raise, or process local agricultural products to meet and sell those products directly to consumers. Local Agricultural Products: The following are considered local agricultural products if they or their ingredients are grown or raised in Washington state. All applicable licensing requirements must also be met (FDA, USDA,WSDA). o Unprocessed fruits,vegetables,and cut herbs. o Flowers,trees,and other plants, including vegetable plants. o Packaged USDA inspected meat or poultry. o Eggs. (Producers selling eggs must have an Egg Handler/Dealer endorcement on their business license from the Department of Revenue.) o Packaged cheese and other dairy products. o Honey. o Dried teas. Low Risk Samplers (no onsite cooking or hot holding): Vendors providing samples of commercially pre-packaged foods. Commercially pre-packaged foods are those produced and packaged in an establishment licensed by FDA, USDA,WSDA, Lewis County Public Health, or another local health department. Examples include cheese, salsas, dressings, breads, etc. Low Risk Vendors: Vendors providing commercially pre-packaged foods. Commercially pre-packaged foods are those produced and packaged in an establishment licensed by FDA, USDA,WSDA, Lewis County Public Health, or another local health department. Examples include cheese,salsas, dressings, breads, etc. Permit Exempt Products: (Washington State Retail Food Code (WAC 246-215), Section 08305. Capitalized words are specifically defined): 1. Popcorn and flavored popcorn prepared from commercially PACKAGED ingredients that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS); 2. Cotton candy; 3. Dried herbs and spices processed in an APPROVED facility; 4. Crushed ice drinks containing only ingredients that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) and dispensed from a self-contained machine that makes its own ice. Drinks with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS),snow cones, and shaved ice are not included; 5. Corn on the cob prepared for IMMEDIATE SERVICE; 6. Whole peppers roasted for IMMEDIATE SERVICE; 7. Roasted nuts, roasted peanuts, and roasted candy-coated nuts; 8. Chocolate-dipped ice cream bars prepared from pre-PACKAGED ice cream bars produced in a FOOD PROCESSING PLANT; 9. Chocolate-dipped bananas prepared from bananas peeled and frozen in an APPROVED facility; and 10. Individual samples of sliced fruits and vegetables that are not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS). Producers: Vendors selling any of the following: • Local agricultural products that they have grown, raised, or produced; or • Foods processed in their licensed facility in Washington State. This includes facilities licensed by FDA, USDA,WSDA, or Lewis County Public Health. 2 Permitting Temporary Food Vendors (See definitions and examples on page 2.) Please contact Lewis County Public Health to determine what type of application is needed for each type of food service. Producers no limits to the number of vendors Low risk vendors no limits to the number of vendors Low risk samplers no limits to the number of vendors Permit Exempt Foods no limits (A permit exemption application must still be approved.) All other food and beverage vendors limited to 1 vendor for each set of 2 producers operating each day Examples: • A market with 2 producers could have 1 vendor selling hot dogs, sandwiches, espresso drinks, etc. • A market with 3 or 4 producers could have 2 such vendors. • A market with 5 or 6 producers could have 3, and so on. Please complete this chart for all food and/or agricultural product vendors who will participate in your market. Attached additional sheets, if needed. Please do not include vendors selling items that do not include local agricultural products. Participating Each Producer? Providing Day of the (Definition Food Vendor Name Market Season? Product(s) If not,please specify. on Page 2) Samples? (Please circle) (Please circle) (Please circle) Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No 3 Participating Each Producer? Providing Day of the (Definition Food Vendor Name Market Season? Product(s) If not,please specify. on Page 2) Samples? (Please circle) (Please circle) (Please circle) Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No 4 Please provide a diagram of your market, showing the location of all booths listed on page 3 and 4, as well as bathrooms, water, and wastewater disposal locations, if provided. Market Coordinator Name Market Coordinator Signature Date 5 If you have any questions or additional information for Lewis County Public Health,please describe here: 6