The Wallingford Health Department has issued guidelines for all food vendors and a registration form for food demonstrations.
Please read all the information completely if you intend to sell prepared food products or to give cooking demonstrations.
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Town of Wallingford Guidelines for Gardeners Market
All vendors MUST comply with the following Labeling and Set-up requirements:
1. Jams, Jellies, Preserves and Maple Syrup:
- Must be labeled “not prepared in a government inspected kitchen”
2. Fresh eggs:
- Must be clean, sound condition, maintained at ambient air temp of <40 degrees F Recommend use of smaller coolers with ice blanket above and below the eggs to maintain the temperature.
- Egg cartons must be labeled with Farm Name and Address and include safe handling instructions, ALL grading and expiration dates MUST be covered over on reused cartons.
3. Honey:
- Hive must originate from a source acceptable to Dept of Consumer Protection and CT Dept of Agriculture
- Must be labeled to identify source
4. Unpasturized Raw Milk and Soft Cheese:
- Must be maintained at <40 degrees F (hard cheese must be kept cool)
- Source must be approved CT Dept of Ag.
- Raw milk must include a display warning label “Raw milk is not pasteurized; pasteurization destroys organisms that may be harmful to human health”
- Samples of Raw Milk are PROHIBITED.
5. Meat and meat products:
- Must have USDA inspection label indicating meat was slaughtered and packaged under USDA inspection (including meat sticks/beef jerky).
6. Unpasteurized Cider:
- Must originate from an approved facility with an Apple Juice and Cider manufacturing License.
- Must contain consumer warning label “Warning: This product has not been pasteurized and may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune system”.
- SAMPLES PERMITTED with Proper Notice Posted.
- Apple Press acceptable for demonstrations ONLY, not for samples or sale.
7. Fin fish and Seafood:
- Lobsters must be LIVE and from an approved CT DEP source.
- Fin fish must be from a CT DEP commercial fishing license and maintained on self-draining ice OR mechanical refrigeration.
- Shellfish MUST be from an approved source listed on the USDA International Shellfish List. ALL tags must be maintained for 90 days. (Special set-up required IF shucking is proposed)
8. Baked Goods:
- Must originate from a licensed kitchen by CT DCP and labeled.
- EXCEPTION: Products sold for fund raiser/non-profit benefit. Table tent or similar REQUIRED stating “Bake sale: All proceeds to benefit (insert name of charity)”
9. Food Samples:
- Single-size service with utensil (toothpick, napkin, individual portion cups) available to consumer (no bare hand contact). NO BULK sampling (example chip dish and dip).
- Items on display must be covered.
- Single-use gloves to be worn by vendor, hand sanitizer or hand wash station required.
- Extra slicing utensils and cutting boards must be available and sanitizing solution (50 ppm bleach and water solution) available for in-between usage.
10. Food Demonstrations:
- Must complete the attached REGISTRATION FORM.
- Single-use gloves to be worn by vendor
- Set-up must include temporary hand wash station and proper set-up for utensils/equipment ware wash (wash, rinse, sanitize).
- Samples are permitted following above guidelines with the EXCEPTION of RAW MILK.
- All foods must be thoroughly cooked to prevent a potential foodborne illness.
11. Preparing Food for Sale:
- Must complete the Temporary Food Registration Form. Nonprofits exempt from fee.
- All foods prepared on site MUST be listed and approved in advance.
- Review and approval of set-up required
- See copy of Temporary Food Service Guidelines
12. Provide all Retail Food Establishments with an invoice for produce purchased for use in a retail establishment.
13. Petting Zoo:
- Must be >25 feet from all vendors.
- Provide hand wash station or hand sanitizer by area entrance/exit.
- If applicable, vaccination certificates to be filed with the Market Master (rabies
vaccine not approved for all animals).
All Vendors, including food demonstration and sampling activity is subject to inspection by The Town of Wallingford Health Department.
Contact the Health Department at 203-294-2065 or wlfdhealth@sbcglobal.net for more information.
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Wallingford Gardeners Market
REGISTRATION for FOOD DEMONSTRATION
Applicant: ______________________________________________________________________________
Applicant Address: _______________________________________________ Phone: ________________
Date(s) and Time(s) of Demonstration: __________________________________________________________
Will samples of the food be offered? __ No ____ Yes Bare hand contact with food is PROHIBITED.
List all foods below and describe how food will be prepared: EXAMPLE
Summer squash salad; Prewashed squash/vegetables; sliced and local herbs and maple syrup added for seasoning; heated on electric skillet OR method approved by Fire Marshal and Market Master. Samples served by toothpick.
Food item/description: ____________________________________________________________________________________________________________________________________________________________________________________________________________ __________________________________________________________________________________________________________________________________________________________________________________________________.
Additional Requirements:
1. A hand washing station must be readily available.
2. No eating allowed by vendor during the demonstration
3. Hat or hair nets required
4. All foods must be thoroughly cooked except shucked shellfish. Shucked shellfish shall be from an approved vendor and shellfish tags maintained for 90 days after the event.
5. No reuse of cooking utensils. Proper ware washing required.
6. Obtain and review Guidelines for Temporary Food Service Events
I certify that the above described event will be operated and maintained in accordance with the Guidelines and the Public Health Code of the State of Connecticut.
Applicant Signature: ________________________________________ Date: ______________________
For office use only
Application Date ___________________ Reviewed/Approved: __________________
