CITY OF COPPELL
Environmental Health Division
Requirements for Farmers Market Vendors
1. With the exception of cut produce, all potentially hazardous foods for retail sale must be commercially
produced prepackaged items from a licensed facility or commissary. In addition, a manufacturing permit from
the Department of State Health Services and copies of product labels shall be submitted to the Environmental
2. All prepackaged foods must be properly labeled.
a. Egg Products: An egg producer that sells only ungraded eggs from their own flock may be exempt
from licensing from the Texas Department of Agriculture, but must be permitted by the Department of
State Health Services or the local food authority. The eggs must be stored under mechanical
refrigeration at 45 degrees or less, and meet specific labeling requirements.
b. Meat products: Any vendor selling meat products must have the meat processed under USDA or
DSHS regulations. Specific labeling requirements must also be met. Meat must be stored in a
mechanical freezer at 0 degrees or less.
c. Milk Products: Fluid milk, dry milks and milk products shall be obtained pasteurized.
3. All potentially hazardous foods must be maintained below 41 degrees using mechanical refrigeration, or held
above 135 degrees.
4. To provide samples of food at the farmers market, you must:
Distribute the samples in a sanitary manner.
Have potable water available.
Wash any produce intended for sampling with potable water to remove any visible dirt or
When preparing the samples, either wear clean disposable plastic gloves, or observe proper
handwashing techniques immediately before preparation.
Use smooth, nonabsorbent, and easily cleaned (i.e. metal or plastic) utensils and cutting
surfaces for cutting samples, or use disposable utensils and cutting surfaces.
Samples of cut produce and other potentially hazardous foods shall be maintained at a
temperature of 41 degrees or below, or 135 degrees and above or discarded within two hours
after cutting or preparation.
A sample is defined as a bite size portion, not a full serving. Sampling of potentially hazardous foods requires a
permit (because selling of phf requires a permit)
An individual who operates a cottage food production operation must have successfully completed a basic food
safety education or training program for food handlers accredited under Health and Safety Code, Chapter 438,
Absolutely no unlabeled foods, may be sold to the public from a food vendor. Any unlabeled foods, improperly
labeled foods or foods that are found being held at improper temperatures may be detained or immediately
condemned by the inspecting officer. Violations may result in citations being issued to the operator and/or owner.
PERMITS ARE NOT TRANSFERABLE. The permit issued is for the operator indicated on the permit only.