Buying and Selling Local Foods

produce farmers market vegetablesFarmers market and food stand season brings many opportunities to sample “pride of Iowa” foods. Most people assume that foods “allowed” to be sold require inspection. Regulatory agencies (e.g., Iowa Department of Inspections and Appeals Consumer Food Safety Bureau) have the responsibility to inspect foods that present a greater risk for foodborne illness, rather than all foods.

For example, at farmers markets, vendors of meats and cheeses will have prepared their foods in a licensed processing facility. Fruit-based jams and jellies can be home-processed whereas vegetable-based jams, such as pepper jam, must be processed in a licensed facility. The difference is due to ingredients that increase the risk of foodborne illness if the product is not properly prepared. Most baked goods are okay for sale, but vendors must have: a list of ingredients, preparer’s contact information, place where food was prepared, notice of common food allergens (like peanuts or soy) that may have been present when the item was made.

When a food stand is preparing or selling what are considered “higher risk” foods (e.g., not pre-packaged foods), it should have a temporary food establishment license. This means the Department of Inspection and Appeals Consumer Food Safety Bureau or a county-level counterpart has inspected the food stand and issued the temporary license.

Are you interested in starting your own home-based food business?

Read “Starting a Home-Based Food Business in Iowa” (https://store.extension.iastate.edu/Product/Starting-a-Home-Based-Food-Business-in-Iowa). This publication provides an overview of what should be considered, including regulatory aspects.

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