Prepared Foods on 
Market Sites 

 Part of the farmers' markets' goal is to encourage customers to linger.  How else are customers going increase their chances of meeting their neighbors in these great community events?  Prepared food vendors on site help markets achieve their "lingering" goals.  

Each market establishes how many prepared food vendor make up the vendor mix.  Too many prepared food vendors change the feel of the market to more of a street fair, a point that needs to be considered.  

Prepared foods are defined as food  prepared (hot or cold) and consumed in the market.  Prepared food vendors must handle food properly to minimize the risk of food borne diseases.  Food handler certificates and hand wash stations are examples of specific requirements established by Public Health Departments.  All vendors should expect periodic unscheduled visits from food safety health inspectors through out the season. 

Prepared Food Vendors must have a temporary restaurant license that is issued by the Local Public Health Authority in your area. 

• Temporary Restaurant Application
  
• Temporary Restaurant Booklet
  
  

 Oregon Department of Human Services, Environmental Health has a wealth of information to educate market vendors.