Safely Shopping at Farmers’ Markets: A Food Safety Guide for Foodservice Operators and Chefs
Farmers’ markets are an appealing source of fresh, local, and seasonal ingredients for individuals and families across the United States. They also provide an excellent source of products for foodservice operators and chefs. Local farmers’ markets offer the opportunity to build relationships with local growers, reduce food miles, and bring fresh flavors to the plate. However, shopping at farmers’ markets for a commercial kitchen involves more than selecting the ripest tomato or the best watermelon; it requires a careful eye toward food safety.
One of the benefits of sourcing from farmers’ markets is the ability to speak directly with the people growing your food. Use this opportunity to ask about their food safety practices, including how the produce is harvested, washed, and stored; what the source of the water used for irrigation and washing is, and how livestock and produce areas are separated to avoid cross-contamination.
Further, inquire if the farmer participates in any food safety training or certification programs, such as the USDA’s Good Agricultural Practices (GAP) program. While GAP certification is not mandatory, it verifies that farms are following science-based guidelines to minimize the risk of microbial contamination during growing, harvesting, packing, and transporting food. Even if a grower is not certified, many adopt the practices, so it’s worth having an informed conversation.
…Many consumers think local means safer. And while you may know the grower and perhaps even the plot of land that a product comes from, it doesn’t necessarily mean that it is safer.
When selecting produce, keep an eye on the basic quality of the product, just as you would inspect the product if it were delivered from your broadline distributor. Is the skin or rind intact, with no visible mold, bruising, or decay? Observe the packaging and display areas. Are they relatively clean? Ensure that no produce is placed directly on the ground. Determine if there is a clear separation between raw animal products (e.g., eggs or meat) and produce to avoid cross-contamination. If dairy, eggs, or meats are sold, verify that they are held at safe temperatures with proper refrigeration or coolers.
After purchase, the safety of the product becomes your responsibility. Transport perishable items in coolers with ice packs or insulated containers. Always label and date products as you would with any other product in your business. Store items in separate containers to prevent cross-contamination between produce and proteins.
Although farmers’ markets may not offer the same level of documentation as large-scale distributors, traceability is still essential. Keep records of what was purchased, from whom, and on what date. Save receipts or take photos of vendor signs along with your purchases.
If your state or local regulations mandate that you use only approved or licensed sources, check with your local or state regulatory agency to ensure your farmers’ market purchases are compliant. Some local regulations require documentation for farm-sourced products used in commercial settings.
Last, but certainly not least, ensure your kitchen staff are trained on safe handling practices for locally sourced foods, which may not arrive in the same packaging or condition as commercial deliveries. Reinforce the importance of checking temperatures, washing all produce, and documenting sourcing. Develop a standard operating procedure for handling farmers’ market purchases or update your existing SOPs.
If you develop ongoing partnerships with local growers, consider encouraging them to pursue GAP certification or share their current food safety plans with you. Collaborating on food safety builds trust and contributes to a stronger local food system.
Many consumers think local means that the product is safer. And while you may know the grower and perhaps even the plot of land that a product comes from, it doesn’t necessarily mean that it is safer. By building relationships and applying the same due diligence to your local purchases as you do your other orders, you can bring the best of the farmers’ market to your menu with confidence and care. Risk Nothing.
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Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
Cutting Board Safety
Everyone knows to prepare food only on a clean and sanitized surface. Everyone also knows not to prepare food on a surface previously used to prepare any type of uncooked meat—cross-contamination. But does everyone know what this clean, sanitized, uncontaminated surface should be made out of? Or how cutting boards should be cared for?
