Abstract
Food safety at the market begins before the food reaches the market, continues while at the market, and extends after the market has ended for the day. The entire chain, from farmers to consumers, must be well-maintained in order to reduce the risk of contamination of a food product at the point of consumption. There are specific behaviors and practices that a market should maintain in order to establish a food safety culture and reduce the risk of foodborne illness. The five main contributing factors associated with foodborne illness are: (1) poor personal hygiene; (2) improper holding/time and temperature; (3) contaminated equipment/lack of protection of food from contamination; (4) inadequate cooking; and (5) food from unsafe sources. Controlling these factors can reduce the occurrence of foodborne illness. Attention to preventing these contributing factors is the cornerstone for establishing a market culture that values food safety. This chapter focuses on specific practices that a farmers market manager and vendors can follow to enhance safety.
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Boyer, R.R., Yang, L.L. (2017). Establishing a Food Safe Market: Considerations for Vendors at the Farmers Market. In: Harrison, J. (eds) Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-66689-1_10
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DOI: https://doi.org/10.1007/978-3-319-66689-1_10
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