A farmer’s market license is only valid at farmer’s markets locations in the county applied, for the current season. To operate in counties other than Scott County, please contact the appropriate agency.

What products may be sold at a farmers market without being licensed as a food establishment at the market location?

1. Fresh fruits and vegetables
2. Bakery products that are non-potentially hazardous: breads, cakes, doughnuts, pastries, buns, rolls, cookies, biscuits, and some pies
3. Fresh Shell Eggs that are kept at 41º F or below
4. Honey
5. Non-potentially hazardous food products: products that do not require refrigeration. These products can be prepared in the home, to be sold for consumption off the premise. Some examples of products that can be prepared in the home for direct sale to consumers include: jams, jellies and dried noodles.

What products may not be sold at a farmers market without appropriate licensing from local, state or federal authorities?

1. Potentially hazardous food products: including meat, poultry, and dairy products
2. Bakery products that are potentially hazardous: soft pies, custard filled products and cream filled products
3. “Home Style” canned goods: can not be sold at farmers markets, with the only exception of jams and jellies, since food in a hermetically sealed container shall be obtained from a licensed food processing plant
   Section 3-201.12 of the Food Code which has been adopted by Section 137F.2 of the Code of Iowa

What type of licenses are honored to sell potentially hazardous foods at farmers market?

1. Farmer’s market potentially hazardous food license.
   1. A separate license is required for each county in which a vendor sells food.
   2. The license is only valid at farmers markets.
   3. If the vendor operates two or more stands simultaneously, a separate license is required for each unit.
2. Mobile food license

What are the labeling requirements?

All food must be labeled with the common name of the food and the name and address of the person who prepared the food. Food that is prepared in licensed food establishments or food processing plants must be labeled with the following information:

1. Product name
2. A list of ingredients: in order of predominance (by weight). If the product has a standard of identity in the Code of Federal Regulations, it must conform to that standard
3. Name and address of the manufacturer, packer or distributor: unless the name given is the actual manufacturer, it must be accompanied by a phrase which states the product is: “manufactured for” or “distributed by”
4. Net weight or volume

See Application Below: