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Temporary Food Permit

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Permits/Licenses

  • Operators of stands and concessions who wish to sell food other than fresh produce must contact the Village of Mount Prospect Environmental Health Division.

Vehicles

  • Must be clean and sanitary.
  • Must maintain working mechanical refrigeration for all potentially hazardous foods.

Premises

  • An adequate number of tightly covered waste containers must be provided for storage of garbage.
  • No pets are allowed in the storage and display area.

Foods Prohibited at Farmers Markets

  • Home made ice cream.
  • Un-pasteurized dairy products.
  • Home canned foods
  • Home prepared sandwiches.
  • Home vacuum packaged products (of any type).
  • Home butchered meat, poultry or wild game animals.
  • Home made garlic-in-oil
  • Pickles, relishes and salsa.

Foods Allowed at Farmer's Market with Certain Restrictions

  • Baked Goods-of non-creamer and custard filling.
  • Herb Vinegar-will be allowed provided commercial vinegar is used, which has a controlled pH, and labeling requirements are followed.
  • Flavored Oils-may be sold only if it is produced in a commercial processing plant.
  • Shell Eggs-a Department of Agriculture license is required for anyone who sells eggs.
  • Cut Melons-must be covered/wrapped and iced for display only and must be discarded after four hours.
  • Mushrooms-commercially raised mushrooms must have documentation showing their source.
  • Honey-must be from an inspected source (IDPH, FDA).
  • Apple Cider- should be packaged or in a container, and must be pasteurized or show warning statement on the label.
  • Ice Cream-may be sold if it is manufactured in a licensed dairy plant or in a retail food establishment from commercially pasteurized ice cream mix or from pasteurized milk and pasteurized eggs.

Foods Allowed at Farmer's Market with no Restrictions

  • Fresh Fruits, Vegetables, Nuts, Seeds-uncut, not processed in any way.
  • Melons-may be cut for display only.
  • Popcorn, Other Seeds-not sprouted, ground, etc.
  • Organic Foods-not cut or processed.
  • Fresh or Dried Herbs.

Food Protection During Storage, Display and Sales

  • Maintain cold foods at 41oF and below.
  • Food must be stored off the ground.
  • Foods on display must be protected from contamination.
  • Any prepared, baked, processed or cut food must be packaged or wrapped for protection.
  • All equipment must be clean, sanitary, smooth, sealed and constructed of approved materials to prevent against contamination.
  • Maintain good hand washing practices at all times during food handling.
  • All ice used for the display of cold drinks must be properly drained.

Labeling Requirements

  • Common name of the product.
  • Name, address and zip code of the packer, processor, manufacturer.
  • Net contents.
  • List of ingredients in descending order of predominance by weight.
  • List of any artificial color, artificial flavor or preservative used.

THIS FOOD SAFETY GUIDE IS NOT ALL INCLUSIVE. FOR ADDITIONAL HEALTH REQUIREMENTS AND INFORMATION CONTACT YOUR LOCAL HEALTH OFFICIAL.

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Last updated: 2/5/2013 3:06:42 PM