Agriculture And Industries Chapter 80-7-1
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ALABAMA DEPARTMENT OF AGRICULTURE AND INDUSTRIES
FARMERS MARKET AUTHORITY
ADMINISTRATIVE CODE
CHAPTER 80-7-1
RULES FOR CERTIFICATION OF STATE FARMERS MARKETS
TABLE OF CONTENTS
80-7-1-.01 Purpose
80-7-1-.02 Definitions
80-7-1-.03 Certification Requirements Of A
Certified Farmers Market
80-7-1-.04 Criteria And Rules For A Certified
Farmers Market
80-7-1-.05 Issuance Of Certificates
80-7-1-.06 Compliance Requirements For The
Operator Of A Certified Farmers Market
80-7-1-.07 Applicability Of Rules And Regulations
Regarding Farmers Market Nutrition
Programs
80-7-1-.08 Penalties
80-7-1-.09 Appeals
80-7-1-.01 Purpose.
(1) The Alabama Farmers Market Authority serves to
promote the sale of Alabama-grown farm products by giving local
farmers the chance to sell food they raise directly to consumers
and allowing consumers to buy fresh food from the farmers who
raise it. The Alabama Department of Agriculture and Industries’,
Farmers Market Authority accomplishes this purpose by providing
local farmers markets the opportunity to become Certified State
Farmers Markets, thus giving consumers confidence that they are
buying only fresh, locally raised produce.
(2) The “Alabama Certified Farmers Market Program” is
created to promote and identify a market place for Alabama grown
fruits, vegetables, plants, and other products made and/or
processed in Alabama.
(3) The primary objectives of an “Alabama Certified
Farmers Market” is to offer a diverse product selection, attract
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a large and repeating customer base, and afford farmers a
profitable location to sell produce and other goods.
(4) Factors that define the term “Farmers Market” and
distinguish farmers markets from road-side stands, grocery
stores and from other types of food marketing outlets, include:
farmers selling produce and food items they grow and produce to
individual customers at a temporary or permanent location, often
located on public property, such as a common public area or
parking lot on a periodic basis, typically once or twice a week
for a set period of time, usually 3 or 4 hours. This happens
during the local growing season, usually 5 or 6 months.
(5) Depending on the farmers markets, a wide variety
of products are available. Poultry, pork, fish, shellfish, lamb,
beef, eggs, milk, cream, butter, cheese, honey, syrup, jams,
jellies, sauces, mushrooms, flowers, breads, and pastries are
some examples of vendor produced products sold at farmers
markets in addition to fruits and vegetables.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §§2-5A-1 et. seq.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.02 Definitions.
(1) As used in this Chapter, the following words
shall have the meaning stated below:
(a) Agricultural Production and Practice of the
Agricultural Arts -- To be involved in and make decisions
regarding all phases of producing an agricultural product, which
includes, but is not limited to, planting, growing, fertilizing,
irrigating, cultivating, pest control, and harvesting.
(b) Alcoholic Beverages – AL code §28-3-1 Any
alcoholic, spirituous, vinous, fermented or other alcoholic
beverage, or combination of liquors and mixed liquor, a part of
which is spirituous, vinous, fermented or otherwise alcoholic,
and all drinks or drinkable liquids, preparations or mixtures
intended for beverage purposes, which contain one-half of one
percent or more of alcohol by volume, and shall include liquor,
beer and wine.
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(c) Authority – “Authority” refers to the “Farmers
Market Authority” as provided in Alabama Code § 2-5A-1, et seq.
(d) Certified Farmers Market – A market certified by
the Authority where agricultural products are sold by producers
directly to consumers. The Authority shall issue a certificate
to all farmers markets that apply for a certificate, and meet
the criteria set forth by the Authority. A Certified Farmers
Market may be operated by two or more producers, by a nonprofit
organization, by a local government entity or other
organization/entity approved by the Authority.
(e) Certified Agricultural Products -- Agricultural
products, which are certified under the jurisdiction of the
Authority relative to inspection and verification of compliance
with the provisions of this Chapter, include fresh fruits, nuts,
vegetables, shell eggs, honey, flowers, nursery stock, livestock
products, fish and shellfish produced under controlled
conditions in waters or ponds located in Alabama.
(f) Certified Farmers Market Certificate – A
certificate issued by the Authority verifying the market sells
only agricultural products produced by local farmers directly to
consumers. The certificate is valid only when bearing the
original signatures of the Authority and the authorized
representative of the Certified Farmers Market.
(g) Commissioner – The person elected as the head of
the Department of Agriculture and Industries.
(h) Consumer -- A person who purchases and receives
agricultural products at a Certified Farmers Market.
(i) Director – A person appointed by the Commissioner
who, under supervision of the Commissioner, serves as director
of the Farmers Market Authority and administers this Chapter.
(j) Employee -- Any person employed by a farmer at a
regular salary or wage, on either a full or part time basis. It
does not include any person who is reselling or whose
compensation is primarily based on a commission of sales.
Notwithstanding the above, an employee of an agricultural
cooperative organized under the laws of Alabama may sell the
agricultural products of one of its members in accordance with
the provisions of this Chapter.
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(k) Enforcement Officer – An agent of the Department
of Agriculture and Industries authorized to investigate the
entities certified under these rules and regulations in order to
ensure compliance with these rules and regulations.
(l) Grower representative – The immediate family
member or employee of a farmer.
(m) Immediate Family -- Parents, children,
grandparents, or grandchildren of the farmer or a family member
regularly residing in the farmer’s household.
(n) Land Which the Farmer Controls -- Land that the
farmer farms and owns, rents, leases, or sharecrops, and is
registered with the Authority and the Alabama Cooperative
Extension System or the USDA Farm Service Agency.
(o) Locally grown – Agricultural products grown
within the borders of Alabama or within twenty-five (25) miles
of the Alabama state border.
(p) Market Manager -- A person or persons registered
with the Authority empowered to implement the rules,
regulations, policies, and directives of the governing body of a
Certified Farmers Market.
(q) Market Rules -- A set of written rules or
regulations approved by each Certified Farmers Market and the
Authority. The rules and regulations may be more stringent than
established state regulations, provided they do not violate or
conflict with any state law or regulation governing their
activities.
(r) Non-certifiable Agricultural Products
Non-certifiable agricultural products include all certified
agricultural products that have been processed.
(s) Nonprofit Organization -- An organization which
qualifies for nonprofit status for Alabama income tax purposes.
(t) Relish -- a cooked, uncooked or pickled sauce
usually made with vegetables or fruits and often used as a
condiment; can be smooth or chunky, sweet or savory and hot or
mild, and must have an acidity level less than 4.6pH.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §§2-5A-1 et. seq.
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History: New Rule: Filed February 12, 2014; effective
March 19, 2014. Amended: Filed May 17, 2016; effective
July 1, 2016.
80-7-1-.03 Certification Requirements Of A Certified Farmers
Market.
(a) A person or entity may apply to be a Certified
Farmers Market by completing a Certified Farmers Market
Application (Appendix A) and submitting it to the Authority.
The application shall be on a form authorized by the Director.
(b) Application to become a Certified Farmers Market
shall be made by the proposed operator(s) of a Certified Farmers
Market and shall include a signed agreement by the operator(s)
to comply with the terms of the Authority’s Rules and
Regulations.
(c) Upon receipt and approval of the Certified
Farmers Market Application (Appendix A), the Authority
shall issue a Certified Farmers Market Certificate. The
certificate shall identify where the market is located and
indicate that the marketplace is a Certified Farmers Market
where agricultural products may be sold or offered for sale.
(d) The governing body of a Certified Farmers Market
shall promulgate a set of market rules and regulations which
specify procedural criteria pertaining to the following:
1. Establish the identity of the persons or
entities that govern the market and the philosophy and purpose
of the market.
2. Establish the identity and duties of the Market
Manager.
3. Establish rules for participating in the market.
4. Establish who may participate in the market and
what may be sold at the market. The number of non-food vendors
may not exceed 30% of the total vendors. Arts and crafts are not
permitted for sale at the market unless they have received prior
approval by the Market Steering Committee/Board. Items purchased
for resale, as well as items made from kits, commercially
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available plans and items that are mechanically mass-produced
may not be sold at the market.
5. Establish the process for selecting vendors and
establishing fees. Establish market space allocation procedures
including priorities, preferences, and stall fees.
6. Identify all documents and licenses required to
participate including: proof of insurance, grower’s
permits/certificates and/or business licenses. Attach a copy of
all documents to the final version of your market’s rules.
7. Establish detailed guidelines on issues such as
market location, day(s) and hours of operation set-up, clean-up,
selling times, notification for non-attendance, pets, samples,
sanitation, signage, smoking, food safety and food handling.
8. Establish procedures for rule enforcement,
including reporting violations, notice, penalties, suspension or
removal and appeals.
9. Incorporate applicable State and Local
requirements into your market’s rules, with agreement that it is
vendor’s responsibility to comply.
10. The sale of live animals is not allowed at the
market.
11. Wine is prohibited for distribution and/or
retailing at farmers markets in the State of Alabama. Alcohol,
i.e. beer, whisky, etc., is prohibited for sale at farmers
markets.
12. Establish the method by which the vendor agrees
to indemnify and hold harmless the market organizer from any
liability arising from the vendor’s participation in the market.
13. Establish rules for handling and storing
different types of foods with guidelines for sampling if
allowed. It is the responsibility of each vendor to abide by all
state and federal regulations which govern the production,
harvest, preparation, preservation, labeling, or safety of
products offered for sale at the market. All vendors regardless
of product must meet the health requirements that prevent food
borne illnesses. No cooking is permitted within the market area
without prior approval.
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(f) The Certified Farmers Market's rules and
regulations shall contain a clause, which states that the
governing body and its designated agents shall implement and
enforce all rules and regulations pertaining to the operation of
the Certified Farmers Market in a fair and equitable manner.
(g) A copy of the Certified Farmers Market rules and
regulations and any updates shall be sent to the Authority. The
Authority’s copy shall govern the Certified Farmers Market.
(h) In order to be recognized by the Authority as a
Certified Farmers Market the criteria and/or rules as set out in
Chapter 80-7-1-.04 must be met. (This does not prohibit a market
from imposing more stringent requirements on its sellers.)
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.04 Criteria And Rules For A Certified Farmers
Market.
(1) General Criteria for an Alabama Certified Farmers
Market
(a) “Alabama Certified Farmers Market” means a place,
structure or building that is used by two or more Alabama
Farmers for the direct sale of their own on-farm produce and/or
food products to consumers, and where sales of these farm
products represent the core business of the market.
1. A grower/producer is a person(s) that grows or
produces agricultural products. At least 80% of the
agricultural product grown and offered for sale must be produced
by the grower/producer or under the grower/producer’s direction.
The grower must verify in writing with the market manager and
the Farmers Market Authority the name, location and contact
information from whom the other 20% of locally grown products
brought to market originate if this is permissible and clearly
defined in the market’s rules.
2. A grower or grower representative must be present
during market hours when his/her products are offered for
purchase.
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(b) The market may be operated by an association,
non-profit organization, government entity (state, county,
municipal, tribal, etc.) or other organization/entity approved
by the Authority.
(c) Markets can allow the sale of non-food products
(arts and crafts) and other value-added products (soaps,
lotions, etc.) at the market’s discretion as long as the number
of non-food vendors does not exceed 30% of the total vendors.
1. All products that may be potentially hazardous
must be permitted by the appropriate agency or in compliance
with all city, county, state and federal laws and regulations.
(d) The market must be organized pursuant to Code of
Ala. 1975, Sections 2-5A-1 et seq. and comply with Chapter
80-7-1 of the Alabama Department of Agriculture and Industries
Administrative Code.
(2) Rules Requirement for Farmers Markets
(a) Certified Farmers Markets shall have a clear and
organized set of rules that are enforced by a manager, who
answers to either a board or steering committee. Market rules
should be simple and easy to understand. Certified Farmers
Markets shall adopt the minimum rules as set forth in Appendix
A.
(b) Market rules should contain the following:
1. A description of the market governance and market
manager responsibilities;
2. Rules for general operations such as hours/days
of market, parking policies, and health and safety policies;
3. Rules enforcement procedures, including penalties
for failure to comply and a grievance procedure;
4. Policies for who can sell at the market and how
the market will approve vendors;
5. Guidelines for what products can be sold, the use
of equipment, the presentation of displays, and the use of
scales;
6. Vendor fees and space assignment policies;
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7. How the market will ensure and enforce
compliance;
8. Rules that are unique to the market such as a
waiting list policy or special events;
9. The market management/governance may conduct farm
visits;
10. Standards of vendor behavior;
11. All contact information;
(c) All eligible producers must have a growers
permit.
(d) In addition to the above, a Certified Farmers
Market’s rules must, at a minimum, adhere to the following
guidelines as set out in (3) – (10) of this chapter.
(3) Home Processed
(a) Home Processed products are subject to sales tax.
See Code of Ala. 1975, §40-23-4(a)(5) and §40-23-62(8).
(b) Home processed products must satisfy all public
health, labeling, permitting and other requirements pertaining
to processed products. Chapter 420-3-22-.01 of the Rules of Food
Establishment Sanitation now excludes a kitchen in a private
home from the definition of food establishment if only food that
is non potentially hazardous (time or temperature control
required for safety) is prepared for sale or service at a
function such as a charitable, religious, civic, or
not-for-profit organization's food sale, or at state sanctioned
Farmers Markets, and if the consumer is informed by a clearly
visible label, tag, or placard at the sales or service location
that the food is prepared in a kitchen that is not inspected by
a regulatory agency, i.e. County or State Health Department.
(c) Label, Tag or Placard must conform to the size
and form of the label below, and be placed at the top of the
product that is to be sold.
This item(s) was prepared in a kitchen that
is NOT inspected by a regulatory agency.
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(d) This effectively excludes farmers markets from
regulatory requirements of the ADPH regarding non-potentially
hazardous home processed foods. Certain home processed foods for
example baked breads, rolls, cookies, cakes, brownies, fudge,
double-crust fruit pies, traditional fruit jams, jellies,
marmalades and relishes, candy, spices or herbs, snack items
such as popcorn, caramel corn and peanut brittle, may be sold at
farmers markets with appropriate labeling. The label of a food
in packaged form shall specify conspicuously the name and place
of business of the manufacturer, packer, or distributor.
(e) The acidity of foods is measured by pH. The
range of pH is commonly considered to extend from zero to 14. A
pH value of 7 is neutral, because pure water has a pH value of
exactly 7. Values less than 7 are considered acidic, while those
greater than 7 are considered basic or alkaline. Acidic foods
are usually tart and sour, all fruits are acidic: tomato, lemon,
peach, apple, etc. The FDA rule for acid foods states that a
food must have a pH below 4.6 to be sold as a minimally
processed food. The reason for this is bacteria do not grow at
this level of acidity.
(f) This exclusion shall not be construed as allowing
the sale of low acid foods (pH >4.6) in hermetically sealed
containers (i.e. such as home-canned green beans, peas, tomato
relish, salsa, etc.) when such food is not prepared in a
permitted establishment. The finish product will need to be
tested, if the ph level is unknown.
(g) Food Product Testing Requirements:
1. A small sample (at least 1 cup) of the product is
required. The cost is approximately $25.00 per sample. Checks
may be made payable to: Alabama Department of Agriculture and
Industries. The sample should be carefully and safely packaged
and mailed/sent to:
Alabama Department of Agriculture and Industries
Food and Drug Lab
1445 Federal Drive
Montgomery, AL 36107
2. The product must include the following
information: Contact Person, Mailing Address, City/State/Zip,
Phone/Fax, Email, Product Name
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(4) Sampling/ Food Safety
(a) All vendors, regardless of product, must meet the
health requirements that prevent food borne illnesses. The
standard requirements and recommendations for preparation and
sampling at the Certified Farmers Market are:
1. Preparation of fruit and vegetable samples
requiring cutting or slicing should be done on-site immediately
prior to consumption.
2. No home prepared food samples shall be served at
the market.
3. Clean knives and cutting boards must be placed in
protective plastic containers, food storage bags, wrapped in
plastic wrap, etc.
4. Clean equipment must be used to cut product,
in-use items must be stored so they are protected from
contamination.
5. Replace soiled knives, cutting boards, etc. with
clean items every two hours.
6. Use single service items whenever possible.
7. Store soiled items in a closed bag or container
to avoid attracting insects.
8. All fruits and vegetables must be rinsed
thoroughly in clean water.
9. Products may be rinsed or cleaned prior to
bringing them to the market. The items should be stored in
disposable food bags.
10. Rinse melons in a 200 parts per million chlorine
solution prior to slicing for sampling.
11. Fruit and vegetable sample servings must be
protected from contamination at all times.
12. Serving must be done in a manner protecting the
sample from any bare hand contact.
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13. Utilize disposable gloves, single service
utensils, napkins or tissues, or toothpicks are all adequate
methods to avoid handling prepared samples.
14. Any ice used for cooling must be continuously and
properly drained to avoid wrapped items soaking in melted ice
water.
15. Canned items (i.e., jelly, salsa, etc.) may be
opened one jar at a time and sampled with clean disposable
utensils.
16. Use toothpicks, wax paper, paper sampling cups,
or disposable utensils to distribute samples.
17. Temperature control must be maintained on items
needing refrigeration after opening.
(b) The County Environmentalist may have specific
additional requirements depending on the food to be prepared and
served, the general location of the event or food concession
area, the availability of city water and sewage, and other local
considerations. The Rules of the State Board of Health require
that a permit to operate a temporary food booth be obtained
prior to any prepared food being sold.
(5) Meat Products
(a) Live animals are prohibited for sale at farmers
markets in Alabama.
(b) Only raw meats, including fish and seafood, that
are processed, packaged, and labeled at an inspected facility or
are otherwise exempted from inspection may be sold at a farmers
market. Exempted meats: rabbits, quail and bison.
(c) Beef, pork, poultry and lamb products sold at
farmers markets must originate from livestock slaughtered in a
government (federal or state) inspected facility.
(d) All meat and poultry products must be wrapped and
labeled with the seal of inspection on package. USDA
publication “Guidance for Determining Whether a Poultry
Slaughter or Processing Operation is Exempt from Inspection
Requirements of the Poultry Products Inspection Act Revision 1,
April 2006,” provides detailed information on the requirements
for the sale of poultry at markets.
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(e) Meat products, other than fish and shellfish,
must be brought to the market in frozen condition and kept
frozen until sold. Selling packaged meat at the Farmers market
requires sanitary handling and temperature control. A mechanical
unit capable of maintaining the meat and poultry products in the
frozen state is recommended to be used. For example, a freezer
could be used.
(f) Fish and shellfish products may be sold fresh if
maintained at a temperature of 37°F to 41°F.
(g) Meat at farmers markets being sold by resellers
will include a “Distributed by/Packed for”, or similar,
statement on the labels of their meat products. Conversely, meat
products being sold at Farmers markets that are prepared and
packaged by the selling vendor will not include a “Distributed
by/Packed for”, or similar, statement.
(6) Wine/Alcohol/Controlled Substances
(a) Alcoholic beverages as defined in Alabama Code
Sec. 28-3-1 are prohibited for sales or distribution at farmers
markets
(b) Proof of alcoholic content is the responsibility
of the vendor
(c) Controlled substances are prohibited for sale at
farmers markets.
(7) Insurance
(a) Each Certified Farmers Market shall acquire, and
show proof of liability insurance.
(8) Proper Weights and Measurement
(a) All farmers markets must meet the legal
measurement guidelines established by the State of Alabama for
dry and wet produce. Produce may be sold by weight, measure or
count depending on the commodity. Selling by weight or measure
involves legally defined weights and measures. A quart is a
legal dry quart or legal liquid quart, not necessarily a quart
basket filled past the rim of the basket. A pound is a legal
pound, as judged by specially calibrated weights certified by
the National Institute of Standards and Technology.
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(b) Not all scales are eligible for farmers market
usage. Those scales stamped, “Not legal for use in trade” on
them, cannot be used to measure product for sell at markets.
Examples of scales not to be used are: bathroom, baby,
restaurant portion scales, postal, and kitchen utility scales.
(c) When selling by measure, a standard dry pint or
dry quart container is actually measured by the cubic inches it
contains, not the shape. An accurate measure would be when the
container is filled and struck level across the top sides of the
container. When purchasing containers, be certain they meet
the legal definition of pints, quarts, pecks, etc.
(d) Just as water weight can be lost after harvest,
volume can decrease as well. Some settling also can occur in
transit. The content must be level to the top of the container
at the time of sale. It is recommended seller overfill
containers to allow for these factors.
(e) When selling by liquid such as cider, the exact
amount in the container has to be measured to achieve the
correct cubic inch, fluid amount. When selling bakery products,
items must have stated weight on packaging or identified so the
consumer may make an informed purchase.
(f) Scales being used in commerce shall be tested at
least once each fiscal year based on the fiscal year adopted by
the State of Alabama which runs from October 1
st
through
September 30
th
.
(9) Dairy Products
(a) All dairy products, including cheese, must be
processed, packaged, and labeled at a facility permitted and
inspected by the Alabama Department of Public Health’s Milk and
Food Processing Branch. Product must have the proper labeling
vendor contact information or have information posted so
consumer will know who to contact if necessary.
(b) Sale of raw milk for human consumption is not
legal and cannot be sold at markets.
(10) Shell Eggs
(a) Shell eggs are considered farm products and may
be sold at farmers markets with proper labeling information on
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package. Information required is: name and address of egg
packer, date eggs were packed, and grade. Carton or egg
container and egg product itself must be sanitized and free from
fecal matter and other farm filth.
Egg Weights
Dozen Carton Dozen Carton 1.5 Dozen Carton 2.5 Dozen Sleeve
Pee Wee
15 oz
.94 lbs
1.41 lbs
2.34 lbs
Small
18 oz
1.13 lbs
1.69 lbs
2.81 lbs
Medium
21 oz
1.31 lbs
1.97 lbs
3.28 lbs
Large
24 oz
1.50 lbs
2.25 lbs
3.75 lbs
Ex-Large
27 oz
1.69 lbs
2.53 lbs
4.22 lbs
Jumbo
30 oz
1.88 lbs
2.81 lbs
4.69 lbs
(b) There are three consumer grades for eggs: U.S.
Grade AA, A, and B. The grade is determined by the interior
quality of the egg and the appearance and condition of the egg
shell. Eggs of any quality grade may differ in weight (size).
(c) U.S. Grade AA eggs have whites that are thick and
firm; yolks that are high, round, and practically free from
defects; and clean, unbroken shells. Grade AA and Grade A eggs
are best for frying and poaching where appearance is important.
(d) U.S. Grade A eggs have characteristics of Grade
AA eggs except that the whites are "reasonably" firm. This is
the quality most often sold in stores.
(e) U.S. Grade B eggs have whites that may be thinner
and yolks that may be wider and flatter than eggs of higher
grades. The shells must be unbroken, but may show slight stains.
This quality is seldom found in retail stores because they are
usually used to make liquid, frozen, and dried egg products.
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(f) Egg Label Example:
(11) Wild Harvested Mushrooms
(a) Wild harvested mushrooms may only be sold at
Certified Farmers Markets by wild harvested mushroom
identification vendors:
1. Harvesters must have attended/completed a
Bonafide training course approved by the Alabama Department of
Public Health.
2. Harvesters must have documentation showing
origin.
3. Mushrooms harvested and offered for sale, must be
a variety on the approved list (See Appendix B).
(b) A vendor selling wild harvested mushrooms at a
Certified Farmers Market shall disclose to the consumer by a
tabletop display, placard, or notation on each package the
following statement: “Wild harvested mushrooms are not an
inspected product and are harvested from a non-inspected site.”
(c) All wild harvested mushroom species offered for
sale at a Certified Farmers Market must have a written vendor
specification record. The vendor shall retain the written
vendor specification record for 60 days from the date the
mushrooms are sold or discarded. The written vendor
specification record must include all the following information:
1. Identification of each mushroom species by the
scientific and common name;
2. Date of harvest and location (e.g., town, county,
township, Global Positioning System, etc.), whether harvested by
the vendor, or from another individual or entity;
Grade A Large
John Doe
12345 Sullivan St
Montgomery, AL 36130
P
ackaged- 06/17/2011
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3. The name, address, and telephone number of the
wild harvested mushroom identification harvester/vendor;
(d) Commingling of wild harvested mushrooms by
species and lot is prohibited
(e) Wild harvested mushrooms offered for sale must
not show any signs of spoilage (rotten, soggy, mushy, slimy,
moldy, or insect infestation).
(f) Wild harvested mushrooms should be stored in
packaging with air holes or a breathable material and maintained
by the harvester/vendor until product is sold.
Authors: Don Wambles, Patrick B. Moody, N. Gunter Guy, Jr.
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014. Amended: Filed May 17, 2016; effective
July 1, 2016. Amended: Published May 29, 2020; effective
July 13, 2020.
80-7-1-.05 Issuance Of Certificates.
(1) The Authority shall issue a Certified Farmers
Market certificate upon review of application and determination
that the applicant meets the requirements to operate a Certified
Farmers Market.
(2) A Certified Farmers Market certificate shall be
valid until December31
st
of the 2
nd
year in which the certificate
is issued.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.06 Compliance Requirements For The Operator Of A
Certified Farmers Market.
(1) The operator of a Certified Farmers Market shall
ensure that each person participating in the sale of
agricultural products in the area designated as a Certified
Farmers Market:
Chapter 80-7-1 Agriculture and Industries
Supp. 9/30/20
(a) Is a Farmer, or grower representative.
(b) Sells only certified agricultural products.
(2) No person shall operate a Certified Farmers
Market unless he or she has in his or her possession a current,
valid Certified Farmers Market Certificate issued by the
Authority.
(3) The operator of a Certified Farmers Market shall,
upon the request of an enforcement officer, provide for review
his or her current, valid Certified Farmers Market Certificate
at any time during the operation of a Certified Farmers Market.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.07 Applicability Of Rules And Regulations Regarding
Farmers Market Nutrition Programs. No provision in this
Chapter shall be construed to in any way invalidate, supersede,
or otherwise impair the applicability of the rules and
regulations regarding either the Senior Farmers Market Nutrition
Program or the WIC Farmers Market Nutrition Program.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.08 Penalties.
(1) All Farmers and Certified Farmers Markets are
required to adhere to the rules and regulations of the
Authority. The Commissioner may discipline the following for
violating the Authority’s rules and regulations:
(a) The Certified Farmers Market; or
(b) A family member, employee, or another Farmer
acting on behalf of the Farmer; or
(c) Any other person whose actions may have resulted
in the violation.
Agriculture And Industries Chapter 80-7-1
Supp. 9/30/20
(2) The Commissioner, upon determination that a
Farmer has violated the Authority’s rules and regulations may:
(a) Issue a written reprimand; or
(b) Suspend a license up to six months; or
(c) Refuse to allow farmer access to market for a
period of up to 18 months.
(3) The Commissioner, upon determination that a
Certified Farmers Market has violated the Authority’s rules and
regulations may:
(a) Issue a written reprimand; or
(b) Suspend a Certified Market Certificate for up to
six months; or
(c) Revoke the Certified Market Certificate;
(4) Disciplinary actions shall be initiated by the
Director of the Authority upon belief that a violation has
occurred. All persons or entities certified under these rules
may appeal any disciplinary action initiated by the Director.
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
80-7-1-.09 Appeals.
(1) Any person may appeal to the Commissioner for a
hearing to challenge any of the following actions:
(a) Denial of any certificate.
(b) Revocation of any certificate.
(c) Suspension of participation privileges.
In all cases, the appeal must be submitted to the Director
in writing within 30 days of the date the action or decision was
made.
Chapter 80-7-1 Agriculture and Industries
Supp. 9/30/20
Authors: Don Wambles, Patrick B. Moody
Statutory Authority: Code of Ala. 1975, §2-5A-8.
History: New Rule: Filed February 12, 2014; effective
March 19, 2014.
State of Alabama Farmers Market Authority
Farmers Market Certification Application
Applicant Information:
Name of Farmers Market: _______________________________________________________
Market Manager or Contact Person:
Name: _______________________________________________________________________
Phone: ( )______________________ E-mail address: _____________________________
Mailing address: _______________________________________________________________
City: ___________________ State: ______ Zip: ___________ County: __________________
Market Information:
Please check one: ____ Seasonal market ____Year-round market
Market website address: _________________________________________________________
Physical Address: ______________________________________________________________
_____________________________________________________________________________
City: ___________________ State: ______ Zip: ____________ County: __________________
Schedule of Operation:
Months:_______________________________ to _____________________________________
Days:________________________________________________________________________
Hours: _______________________________ to _____________________________________
Attach a copy of your market rules and regulations.
As the applicant, I hereby certify that the information provided on this
application is true and that the Certified Farmers Market will be operated in
compliance with the Alabama Department of Agriculture and Industries
Administrative Code Chapter 80-7-1 Certification of State Farmers Markets.
Applicant Signature: __________________________________________ Date: _________________
For questions please contact: Don Wambles, (334) 240-7249, don.wambles@agi.alabama.gov
APPENDIX A
APPENDIX B
Only the following wild harvested mushroom species may be offered for sale or service in a food
service establishment:
Beefsteak (Fistulina hepatica)
Black Trumpet (Craterellus fallax)
Blewits (Lepista nuda)
Blue Milky (Lactarius indigo)
Cauliflower (Sparassis spp.)
Chanterelles (Cantharellus spp. Exception C. persicinus)
Chicken of the Woods (Laetiporus spp. Exception L. persicinus)
Golden and Burgundy Milkies (Lactarius corrugis, L.volemus, L. hygrophoroides)
Green Quilted Russula (Russula virescens, R. parvovirescens, R. crustosa)
Hedgehog (Hydnum repandum, H. albomagnum)
Honey mushrooms (Armillaria mellea, A.tabescens)
Lions Mane or Pom Pom or Bearded tooth or Bear’s head (Hericium spp.)
Lobster (Hypomyces lactifluorum)
Maitake or Hen of the woods (Grifola frondosa)
Morels (Morchella spp.)
Oyster Mushroom (Pleurotus spp. Exception Pleurotus levis, P. dryinus)
Pecan Truffle (Tuber spp.)
Puffballs (Lycoperdon spp., Calvatia spp.)
Reishi mushrooms (Ganoderma curtisii, G. tsugae, G. sessile)
Shaggy mane (Coprinus comatus)
Turkey tail (Trametes versicolor)
Umbrella Polypore (Cladomeris umbellata)
Wood Ears (Auricularia spp.)