Requirements for
Food Vendors at
Non-Exempt
Farmers’ Markets
Health Protection and Investigation
Food Safety Program
Based on the Ontario Food Premises Regulation 562 as amended
Disclaimer: The requirements in this food safety pamphlet are intended for food
premises/vendors that are not exempt from R.R.O. 1990, Regulation 562 “Food Premises”.
Region of Waterloo Public Health recommends all food premises/vendors follow these
food safety principles.
Food Definitions
“Hazardous Food” is food which consists in
whole or in part of milk or milk products, eggs,
meat, poultry, fish, shellfish, or other products
that can support the growth of disease causing
bacteria.
Examples are deli meats, all raw meats and
poultry, sausage, fish, eggs, cheese, and cream
filled pastries.
Getting Started
Farmers’ Markets in Waterloo Region provide
a wide range of high quality, locally produced
foods. This booklet has been developed to
help you maintain a high standard of food
safety that is consistent with this reputation.
To become a vendor at the Farmers’ Market,
fill out an application and submit it at least 30
days before you plan to open.
The information provided is based on the
requirements of the Ontario Food Premises
Regulation 562.
Non-exempt farmers’ market food vendors
must comply with this regulation. A Public
Health Inspector will answer any question(s)
you may have about this Regulation or food
safety in general. To speak with a Public
Health Inspector call 519-883-2008 ext. 5147.
These foods must be maintained cold [at or
below 4°C (40°F)] or hot [at or above 60°C
(140°F)] or kept frozen [-18°C (0°F)].
“Non-Hazardous Food” is food such as dry
goods and cereals, most baked goods and
unconstituted dehydrated foods. These foods
do not normally support the growth of disease
causing bacteria and do not usually need to be
refrigerated.
Examples are cookies, breads, cakes, potato
chips, popcorn, and nuts.
Cross-Contamination
Did you know that 20 per cent of all foodborne
illness results from eating food that has been
cross-contaminated?
Cross-contamination can occur in three
ways:
• From a food to a food
• From a utensil/surface to a food
• From an infected worker to a food
Avoid contact between raw food and
cooked or ready-to-eat food!
Use separate cutting boards when preparing
raw meats and vegetables. Use another cutting
board for cooked food.
Use separate knives/utensils when cutting
or scooping different foods.
Use clean cloths, dampened with
a sanitizing solution, for wiping food
contact surfaces.
Thoroughly clean and sanitize all
equipment such as meat slicers and work
tables often, and after each preparation of
different foods.
Avoid hand contact with cooked or
ready-to-eat foods.
Remember your probe thermometer can
cross-contaminate if it is not sanitized before
checking internal food temperature!
Sanitizing
Sanitizing is a way of killing harmful bacteria left on surfaces after regular washing.
A sanitizing solution can be prepared by adding one teaspoon (5 ml) of household
strength chlorine bleach to one litre of water. The solution should be changed daily.
Spray bottles are a handy way to apply sanitizer. A clean wiping cloth or disposable
paper towels must be used. Sanitize surfaces that have already been cleaned with
hot soapy water.
Do not use more than the recommended concentration of
bleach to water.
Wiping Cloths
An adequate supply of wiping cloths must be provided for
cleaning food contact surfaces.
Wiping cloths must be:
• Kept clean and changed frequently
• Stored and rinsed in a sanitizing solution between use
Requirements
to Operate
Pull-Out Section
Read carefully.
Requirements to Operate
Apply
Fill out an application (enclosed with
this booklet) and submit it at least 30
days before you plan to open.
Handwashing
facilities
Wash your hands thoroughly with
soap and water:
Pre-operating
inspection
• Before starting to work
Operators must contact Public Health
for a pre-opening inspection.
• Between handling raw and
ready to eat foods
Food preparation
Temperature
control
All food preparation must be done in
approved kitchen facilities.
Only food from government approved
sources is permitted.
Food protection
Food on display must be either
pre-packaged, enclosed in cabinets or
protected by effective sneeze guards.
Avoid hand contact with cooked or
ready-to-eat foods. Foods must be
handled with tongs, spoons, napkins or
clean disposable wrap.
Cutting boards are to be of hardwood
or polyethylene plastic and in good
condition.
Store foods in covered containers at
least 15 cm off the floor.
Food temperatures
A probe thermometer must be
available to check internal food
temperatures. Must be able to measure
from -18°C (0°F) to 105°C (220°F).
• After using the toilet
• After sneezing, coughing
To reduce the potential of foodborne
illness, remember to:
• Keep hot foods at 60°C (140°F) or
higher
• Store foods at a temperature of 4°C
(40°F) or lower
• Food must be transported to
the market in a mechanically
refrigerated vehicle or in a cooler
packed with ice
• Remember to keep cold food
cold (4°C or 40°F) or lower.
Hazardous foods are not to be held at
room temperature.
Accurate thermometers must be
provided in all cooling units.
Dishwashing
facilities
Garbage
An appropriate sized garbage
container must be provided. Keep it
clean and empty it often.
Food handling
•
•
•
•
Wash hands thoroughly
Do not smoke
Wear clean outer garments
Restrain your hair
Three-Sink Dishwashing Method
Due to the limited number of sinks at
the market, it is preferable to clean
and sanitize utensils at your place of
operation.
• Wash in hot soapy water
• Rinse under hot running water
• Sanitize by immersion in an
acceptable sanitizing solution
For more information contact:
Region of Waterloo Public Health
Health Protection and Investigation, Food Safety Program
519-883-2008 | TTY 519-575-4608 | www.regionofwaterloo.ca/ph
Food Source and
Transportation
Food Preparation
All food preparation must be done in an
approved kitchen facility. It may be possible to
equip a separate kitchen in a home to meet the
regulatory requirements.
Only food from government-approved sources
is permitted (e.g. graded eggs, governmentinspected meats, pasteurized milk).
Special food items:
The following foods require special
considerations:
1. Eggs – must be graded and kept
refrigerated at or below 4°C (40°F)
2. Unpasteurized Dairy Products – strictly
prohibited!
3. Apple Cider – Fact sheet available upon
request
4. Maple Syrup – Fact sheet available upon
request
5. Home Canning – Fact sheet available
upon request
Transportation
Food must be transported in a manner that
maintains food at a safe temperature and
protects it from contamination.
Food Protection
& Display
Environment
Food must be protected from
contamination and maintained at safe food
temperatures.
Refrigeration
• Food on display must be either pre-packaged,
enclosed in cabinets or protected by sneeze
guard units
Did you know that 75 per cent of all foodborne
illness results from foods held at the wrong
temperature?
• All hazardous foods must be stored at or
below 4°C (40°F)
• Have a set of clean utensils, tongs, spoons
etc. for cooked foods; have another set for
raw foods
• Absolutely no hazardous food may be stored
or displayed at room temperature (e.g. on top
of coolers, on countertops, on the floor)
• Clean tongs must be provided in customer
self-service bread/bun bins etc.
Sinks
• All food must be stored at least 6” (15 cm) off
the floor
Samples
Customer samples must be protected against
contamination (e. g. provide individual
toothpicks, or serving spoon, and cover with a
sneeze guard).
Handwash stations must be easily accessible and
equipped with soap and paper towels. Keep these
areas clean and tidy. Do not store anything in
these sinks.
Snack bars and full food service premises must
meet minimum sink requirements in accordance
with the Ontario Food Premises Regulation 562.
Due to the limited number of sinks available at
markets, it is preferable to clean and sanitize
utensils at your place of operation. Transport clean
utensils to the market in clean, covered containers.
Handwashing
Food Handling
Handwashing is the single most important
means to prevent the spread of diseasecausing bacteria.
Remember it is important to:
Handwashing must be done thoroughly and
often, using soap and warm water.
Remember to wash your hands:
• Before beginning work
• Before preparing food
• After handling raw meats/poultry
• After coughing, sneezing, blowing your nose
• After using the washroom
• After touching garbage or soiled work
surfaces
• Whenever your hands are dirty
• Wear clean garments
• Restrain your hair
• Wear clean, water-proof bandages and clean,
disposable gloves if you have cuts, abrasions
or boils on your hands
• Do not smoke while working
Notes:
99 Regina Street South
Waterloo ON N2J 4V3
Fax: 519-883-2226
519-883-2000
•
150 Main Street
Cambridge, Ontario N1R 6P9
Fax: 519-622-1235
TTY: 519-575-4608
•
Available in
alternate formats
upon request
www.regionofwaterloo.ca/ph