date:Jan 31, 2013
in, the emphasis is on making sure the market farmers are selling only what theyre actually growing not food theyve bought from other sources.
When it comes to food safety, Van Rein said thats up to the local health department offices.
Lisa OMalley of the San Francisco Department of Health said the department follows the states Retail Food Code. At certified farmers markets, certain requirements of the code must be met. For example, food must be stored at least 6 inches off the floor or groun