A Farmers’ Market is defined as: a central location at which a group of persons who operate stalls or other food premises meet to sell or offer for sale to consumers products that include, without being restricted to, farm products, baked goods and preserved foods, and at which the majority of the persons operating the stalls or other food premises are producers of farm products who are primarily selling or offering for sale their own products.

Farmers’ markets are exempt from requirements under the Ontario Food Premises Regulation 493/17 (FPR):

• In order for a market to receive the farmers’ market exemption, at least 51% of the vendors must be producers of farm products (see definition below) who are primarily selling or offering for sale their own products intended for use as food.
• This assessment is completed by a public health inspector and if the 51% is met, the market will receive regulatory exemption for the operating season.

Note: If you do not meet the 51% requirement to be a farmers’ market, then the market is not exempt from the FPR requirements. You must then apply to become a Special Event market. Please see: Special Event Food Vendor Application.

Farm products refers to: products that are grown, raised or produced on a farm and intended for use as food and include, without being restricted to, fruits and vegetables, mushrooms, meat and meat products, dairy products, honey products, maple products, fish, grains and seeds and grain and seed products.

An application must be submitted for each farmers’ market before opening for the season. If a farmers’ market is operating during multiple seasons, then the market coordinator must apply and receive assessment/approval before each market season begins (i.e., May-October, December – April).

If it is a year-round farmers’ market, one application is sufficient at the beginning of each year.

Please find the application here: Farmers’ Market Application Package (PDF)

Application forms can be submitted to RCDHU by:

• Email: environmentalhealth@rcdhu.com
• Fax: 613-735-3067
• Mail or drop-off: 141 Lake Street, Pembroke ON, K8A 5L8

Responsibilities for Farmers’ Market Organizers

Farmers’ market organizers have the following responsibilities:

• Before opening a farmers’ market, fill out the Famers’ Market Organizer Form (PDF) and submit to RCDHU no less than 30 days prior to opening.
• Ensure each market food vendor completes the Farmers’ Market Vendor Application Form (PDF) and sends to RCDHU.
• Do not operate an exempt farmers market until approval is given by RCDHU.

Responsibilities for Farmers’ Market Vendors

A  farmers’ market food vendor refers to the operator of a stall or other food premise that is located at a central location at which a group of persons who operate stalls or other food premises meets to sell or offer for sale to consumers products that include, without being restricted to, farm products, baked goods and preserved foods, and at which the majority of the persons operating the stalls or other food premises are producers of farm products who are primarily selling or offering for sale their own products.

Farmers’ market food vendors have the following responsibilities:

• At least 14 days prior to selling food at a farmers’ market, submit a Farmers’ Market Vendor Application Form (PDF).
• If you are an inspected food vendor from out of the county, RCDHU will require your last food inspection in advance, to verify and approve attendance.
• Review general information and requirements about farmers’ markets on this webpage.

Submitting a Form

Forms can be submitted to RCDHU by:

• Email: environmentalhealth@rcdhu.com
• Fax: 613-735-3067
• Mail or drop-off: 141 Lake Street, Pembroke ON, K8A 5L8

Regardless of the exemption given to an approved farmers’ market, the Health Protection and Promotion Act (HPPA) is always applicable and will be enforced during market inspections by public health inspectors:

• Farmers’ markets will be inspected annually by a public health inspector.

Food refers to food or drink for human consumption and includes an ingredient of food or drink for human consumption.

Low-Risk Foods:

Low-risk food refers to food that is not potentially hazardous food. Low-risk foods are permitted for sale at farmers’ markets. Examples of low-risk foods include:

• apple sauce
• brownies
• bread and buns (no dairy/cheese filling)
• butter tarts
• cakes (icing sugar only; no whipped cream)
• dry cereal products
• chocolate
• cinnamon buns
• cookies
• dried fruits
• dry noodles
• jams and jellies
• wine and herb vinegar
• honey
• muffins
• fresh fruits and vegetables
• pickles
• rice crispy cake
• fruit pies and pastry
• fudge
• hard candy
• popcorn
• maple syrup
• toffee

Home-Canned Foods:

If you wish to sell home-canned food items at your market booth, please note that only certain products will be permitted for sale at local markets. High-acid or acidified home-canned food items that are prepared in accordance with a scientifically validated recipe may be sold at local markets.

Examples of Validated Recipes:

• Ball
• Bernardin
• Kerr
• National Centre for Home Food Preservation
• Iowa State University

The water bath method and pressure canning method are two acceptable canning methods.

Food from an inspected food premise:

If you are an inspected food premise within Renfrew County and District you may sell your products at a farmers’ market. Please contact your area inspector to discuss your plans/setup.

If you are an inspected food vendor from outside of Renfrew County and District, RCDHU will require your last food inspection in advance to verify and approve attendance at a market. Please call 613-732-3629 ext. 505 or email environmentalhealth@rcdhu.com to discuss further with a public health inspector.

Potentially Hazardous Foods

Potentially hazardous foods prepared from uninspected sources are not permitted at farmers’ markets in Renfrew County and District.

Potentially hazardous food refers to food in a form or state that is capable of supporting the growth of infectious or toxigenic micro-organisms and which requires time and temperature control to limit such growth. Examples include:

• antipasto
• cakes/pastries filled with whipped cream, cheese, or cream
• chop suey
• herb and flavoured oils
• foods containing eggs as ingredients (custard/salad)
• pesto
• juice (fruit and vegetable)
• low acid canned vegetables
• garlic spreads, oils
• fresh or processed meat, fish and shellfish
• cabbage rolls
• processed beans, including baked, refried, bean salad
• creamed corn
• dairy products
• fresh shell eggs (washed, graded, whole, uncracked, and refrigerated) Note: Graded eggs are a requirement of egg marketing regulations.
• guacamole, salsa, hummus
• perogies
• fresh or processed meat, sausages
• tofu
• canned: cured meats, products containing meat, vegetables, soups, sauces, cheese

Low-Acid Home-Canned Food Items

Low-acid home-canned food items (pH 4.6 or higher) will not be permitted, due to the high risk of botulism from improper processing.

Please contact a public health inspector with specific questions you have about selling home-canned food items at a farmers’ market.

• For more information on Farmers’ Market Responsibilities and Requirements, please visit Farmers Markets Ontario – Food Safety Matters, Roles and Responsibilities.
• For more information on selling specific food items, please visit Farmers Markets Ontario – Food Safety Matters, Practices and Regulations.