Farmer's Markets

A farmer's market is a place where the following are offered:

  •  Raw agricultural products such as fruits, vegetables, and grains directly from a farm; 
  • Eggs offered in compliance with Maryland Department of Agriculture regulations; 
  • Foods Manufactured on a farm by a licensed food processor in accordance with COMAR (possessing a Producer Mobile Farmer’s Market License); 
  • Commercially processed non-potentially hazardous pre-packaged and bottled products; and 
  • Cottage foods produced in accordance with COMAR

 MDA Guidelines for Selling Eggs at Roadside stands and Farmer’s Markets

Participants who vend the products listed above do not need a food service permit from the FCHD Food Control Office unless they wish to sample their products at the markets or public events. Producers that wish to sample their products may apply for a Seasonal Farmer’s Market Producer Sampling License.
Other food service offerings, such as coffee beverage service and ready to eat food items at a farmer's market would require a temporary food service facility permit from the Food Control Office prior to participation in an event. 
The following reference document has been prepared jointly by Maryland’s Department of Health and Mental Hygiene and Department of Agriculture to give an overview of processing and selling food products in Maryland.
Processing and Selling Value Added Food Products in Maryland

Non-potentially hazardous food items are those products that do not require temperature control for safety (refrigeration). Rock candy, cookies, fruit pies, and brownies are examples as nonpotentially hazardous Frosting and fillings for baked goods are considered potentially hazardous and require refrigeration if they contain potentially hazardous ingredient such as cream cheese or cream