Farmers market season is in full swing, shoppers are out in droves, and smiles are in abundance – and with good reason: This is the season when local agriculture is in the spotlight, from Texas watermelons to fresh North Country vegetables.
Food safety is also a hot topic. After buying microgreens and lettuce at a recent farmers’ market in Mount Vernon, Washington, Jack and Mary Kay Going said freshness is high on their food-safety list. They also want to buy from farmers who specialize in the products they sell. Cleanliness is another big “must-have” they look for. “Salespeople should definitely have clean hands,” Jack says. “Absolutely,” Mary Kay enthusiastically agrees with her husband.
At Lopez Brothers Farm, Abi Merino and Jose Lopez were doing a thriving business selling berries and three types of cherries. Both wore gloves as they packed baskets of various sizes to suit customers’ tastes.
“I wear gloves to prevent any bacteria on my hands from transferring to the fruit,” Abi says.
At Mexicraves, Trinidad Sahagun and JJ were happily serving platters of Mexican food to appreciative customers. “Everything is made fresh,” Trinidad said. When asked about food safety, she pointed to the hand-washing station behind her. She also said they use lots of ice to keep cold foods cold and food warmers to keep hot foods hot. “Hot is hot and cold is cold,” she said with a smile.
Farmers markets are popular across the country. Even the USDA has its own farmer’s market, located on the National Mall. The USDA calls it a “living laboratory” for farmers’ markets across the country. Shoppers can find organic produce, fresh cut flowers, homemade breads, locally grown foods from cheese to dog treats, and plenty of breakfast and lunch options.
According to a recent U.S. Department of Agriculture survey, as of 2023, there will be 8,140 farmers markets in the lower 48 states.
Meanwhile, at the Mount Vernon Farmers Market, crowds were enjoying a concert by a select group of students playing marimba on an improvised stage with the beautiful Skagit River flowing behind them. Sunshine, local food, and great music… what could you ask for? Even better, summer is here, meaning there are even more farmers markets on the way.
Food Safety Tips for Farmer’s Market Shoppers
• Wash produce thoroughly under running water before eating, cutting, or cooking, even if you plan to peel it. Foods like watermelon, cucumber, and mango can carry bacteria on the outside that can be transferred to the inside when you cut or peel it.
•Dry the produce with a clean cloth or paper towel to remove any bacteria.
• Refrigerate cut or peeled fruits and vegetables within two hours of cutting, peeling or cooking (within one hour if outside temperatures are above 90 degrees).
• Carefully examine produce for large nicks, cuts and worm holes that can hide and harbor bacteria that can spread quickly inside the produce.
•If you purchase other fresh foods, store them as soon as possible. Do not leave them in a hot place (above 90 degrees) for more than an hour, or at room temperature for more than two hours.
FDA Consumer Tips
Here are some tips from Howard Seltzer of the FDA’s Center for Food Safety and Applied Nutrition.
Produce
° Wash your hands for 20 seconds with warm water and soap before and after preparing fresh foods.
° Wash fruits and vegetables thoroughly under running water before eating, cutting, or preparing them. We do not recommend washing fruits and vegetables with soap or detergents or using commercial produce washes.
°Always refrigerate cut or peeled fruits and vegetables within 2 hours of preparation.
Juice and cider
° Find out if the juice or cider has been processed (pasteurized) to kill harmful bacteria. Pregnant women, children, the elderly and people with weakened immune systems should only drink juices that have been pasteurized or processed. Ask the seller if the juice or cider has been pasteurized.
Milk and cheese
° Don’t buy milk from the farmer’s market unless you can be sure it’s pasteurized. Raw milk can harbor dangerous microorganisms, such as Salmonella, E. coli, and Listeria, which can pose serious health risks to you and your family. (Ask the seller if the milk is pasteurized; this also applies to milk used to make cheese.)
Pregnant women, older people, and people with weakened immune systems are at higher risk of getting sick from Listeria. One source of this bacteria is soft cheeses made from unpasteurized milk. If you are buying soft cheeses (such as feta, brie, camembert, blue cheese, queso blanco, queso fresco, and panela), make sure they are made from pasteurized or treated milk.
egg
° Make sure eggs are properly refrigerated at the market: The FDA requires that untreated shell eggs be stored and displayed at 45 degrees Fahrenheit.
° Before purchasing eggs, open the carton and make sure the eggs are clean and the shells are not cracked.
meat
° Ensure that meat is properly chilled at the market. Meat should be stored in a sealed cooler with enough ice to maintain a cold temperature.
° Bring an insulated bag or cooler to the market to keep your meat cold on the way home.
° Store meat separately from other purchases to prevent raw meat juices (which can contain harmful bacteria) from coming into contact with produce or other foods.
be careful
° When shopping, pay attention to the vendor’s food safety practices.
° Ensure cleanliness throughout the stand, including gloves and clean utensils for handling food, trash cans with lids, coolers for fresh produce, and clean bags.
Grocery Tote
°Reusable grocery totes are a popular eco-friendly choice for transporting food, but be sure to use separate totes for raw meat and poultry, fresh produce and prepared foods like bread. It is important to wash reusable totes frequently. Reduce or eliminate bacteria by:
° Wash grocery bags frequently in hot, soapy water in the washing machine or by hand and dry them in a hot dryer
° Clean all surfaces where tote bags are placed, such as kitchen counters
Store your tote bag in a clean, dry place
° Never leave an empty tote in the trunk of your car unless it is wrapped.
Food Safety Tips for Food Distributors
° Temperature maintenance and monitoring
Food temperature is important for food safety because bacteria grow rapidly in the “danger zone”, that is, when temperatures are too high or too low. This means that food needs to be kept at a constant temperature not only in the market, but also during transportation and storage.
° Avoid cross-contamination
Cross-contamination is when food becomes contaminated with bacteria from another source, such as human hands, soil, water or even other foods. Cross-contamination can also occur from bags, boxes, counters and other surfaces.
Store raw meats separately from ready-to-eat and perishable foods.
° Maintain good personal hygiene
Everyone involved with the market – staff, vendors and anyone representing the Farmers Market – must practice good personal hygiene.
° Use gloves, deli papers, tongs or bags to protect products and communicate good hygiene to customers. If tasting, you will be expected to do so.
°Do not eat at booths in front of shoppers.
° Sampling can be a great way to increase sales for your vendors. Consult with local health authorities in your market for specific sampling policies.
°Do not leave food samples out for more than 2 hours.
° Have clean wash water available for cleaning equipment.
°Please provide hand washing stations in accordance with health center regulations.
°All product packaging should be clean, attractive and of food grade quality where possible.
°Produce bins should always be kept clean and neatly stacked where possible.
Device
° Ensuring food safety usually requires investment in equipment such as thermometers, sample trays, ice boxes or some sort of refrigeration, and of course mobile cookers for prepared foods. These items don’t have to be expensive; talk to other vendors and food safety inspectors to find out which brands work best.
Final advice
Make the farmers market your final stop before heading home so you don’t have to leave your fresh vegetables, fruits, and other perishable foods in a hot car for too long. That way, you can get the food to your refrigerator right away.
Apply your own safety standards rather than relying on vendors to keep you healthy.
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