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market-farming - Re: [Market-farming] Potentially hazardous foods

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  • From: Celeste Illgner Havener <chavener AT uwyo.edu>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Potentially hazardous foods
  • Date: Fri, 27 Mar 2009 16:39:12 -0600

In Wyoming we need a certified kitchen for salsas and breads. Jellies and
pickles require a pressurized unit that is way beyond most folks budgets. We
can use certified kitchens at day cares, churches, Elk/Moose lodges or little
restaurants who have a day off. You might see if that works where you are.
As to eggs, they aren't considered hazardous. You do have to sell them in a
plain container that says 'ranch eggs, ungraded'.
Celeste
High Horse Farm
Laramie WY
16 inches of beautiful, fresh, powder snow and greens snug in the high tunnels

-----Original Message-----
From: market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of
cjmaness AT juno.com
Sent: Friday, March 27, 2009 4:26 PM
To: market-farming AT lists.ibiblio.org
Subject: Re: [Market-farming] Potentially hazardous foods

This isn't a new thing here in Oklahoma. To sell any of those items at a
farmers market or anywhere else, they have to be from a licensed, certified
kitchen. Yes, it is very expensive. Out of 50 members at our market we have 3
with a certified kitchen.
Until I joined this list I thought the rules were the same everywhere. It's
amazing to me how different things are from state to state.
Carla
Perkins,OK

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