Ensuring Success: Food Vendor Guidelines
Please Review Carefully – Safety Is Our Highest Priority!

Food safety and public health are our top priorities. All food vendors must strictly adhere to the regulations set forth by the state and local authorities. Please review the government websites if you have any questions and for more details.

Important Note for All Vendors: This page provides a summary of key guidelines. It is your responsibility to review the complete and current rules and regulations provided via the information and links below and ensure full compliance. If you have any questions, please don't hesitate to reach out to us.

• Required Compliance: All food vendors are required to comply with regulations from the Food and Drug Administration (FDA), the State of Utah Department of Agriculture and Food (UDAF), and especially the Utah County Health Department (UCHD), which governs temporary food service establishments in our area.
  
  
• Food for Immediate Consumption: Anyone preparing food for immediate consumption is required to comply with the Utah County Health Department's regulations for temporary food service, including obtaining a Temporary Food Establishment Permit and having a Food Handler Permit. For operations like food trucks, snow cone vendors, funnel cake stands, or any vendor serving food that is prepared on-site and meant to be eaten right away.
  
  
•  Home Consumption and Homemade Food Act (sometimes incorrectly referred to as the Cottage Food Law):
• Designated HB 181 Area: Any homemade product without a health inspection. Vendors operating under House Bill 181 with no inspection will be located in a designated area within the market. This is crucial for compliance and clear identification. If you are selling any products in your booth that are homemade without a County Health Inspection you must be located within this designated area.
• Direct to Consumer Sales: Food made under this law can only be sold directly to the consumer (e.g., from home, at a farmers market in a designated section, or a location agreed upon by producer and consumer). It cannot be resold to restaurants or retail stores (with some exceptions for raw, unprocessed fruits/vegetables).
• Low-Risk Food: HB 181 is designed for small-scale, direct sales of non-potentially hazardous foods (like baked goods, jams, candies that don't require refrigeration for safety). Because these foods are considered lower risk and are sold directly from the producer to the final consumer (removing layers of distribution), the law grants exemptions from state, county, or city licensing, permitting, certification, inspection, packaging (mostly), and labeling requirements.
• Prohibited Foods: It generally does not include raw (unpasteurized) milk products or most meat products. However, there are specific allowances for small-scale poultry (under 1,000 birds/year) and domesticated rabbit meat if raised by the producer.
• Labeling Requirements: Products must bear specific disclaimers on the label or a sign posted in your booth that must include:
• A statement that says; "Not for Resale"
• A statement indicating the product was made in a facility that is NOT under any state or local inspection.
• Producer's name and address.
• All ingredients and potential allergens.
• Home Consumption" Restriction: The law specifies that the food is for "home consumption," meaning it's intended to be eaten at a private residence.

• Foods from UDAF-Inspected Facilities (or commercially licensed kitchens): These facilities operate under different regulations because they are inspected. Therefore, their labeling requirements are those that apply to all commercially produced and distributed food in Utah, which align with federal (FDA) guidelines.
  These labels include:
• Product name
• Net quantity of contents
• Ingredient list (descending order by weight)
• Allergen declaration (if applicable)
• Nutritional information (if applicable, depending on product type and size)
• Name and address of the manufacturer, packer, or distributor
• Crucially, they do NOT carry the "Not for Resale" or "not inspected" disclaimers. In fact, doing so would be misleading.

You MUST provide a copy of your current, valid permit or license from either the Utah County Health Department or the Utah Department of Agriculture and Food.

Having these documents demonstrates that your operation is recognized and inspected by the appropriate regulatory authority and allowing you to set up your booth outside of the HB 181 designated area.

• Utah County Health Department (UCHD) Permit/License:
• This is the most common and crucial document for food vendors operating commercially at a local market. It would be a permit issued by the UCHD for their specific type of operation, such as a Retail Food Establishment Permit, a Temporary Food Establishment Permit, or a Mobile Food Unit Permit.
• This permit signifies that their food preparation area (whether a commercial kitchen, food truck, or approved temporary setup) has been inspected and found to comply with local health regulations.
• Utah Department of Agriculture and Food (UDAF) License/Registration:
• If the vendor is a food manufacturer or processor (e.g., producing packaged goods from a dedicated facility, or a home-based producer who has voluntarily opted for UDAF inspection to expand their market reach), would have a UDAF Food Establishment License or Registration Certificate.
• This indicates that their production facility (which could be a voluntarily inspected home kitchen, or a larger commercial kitchen) meets UDAF standards.

• Food Handlers Permit - Required if handling food
• Before the Market: It is mandatory that all individuals handling food have a valid permit before they begin working or selling food at the Market. Health department inspectors can and do check for these permits.
• Validity: Food handler permits in Utah are typically valid for three years from the date of issuance. Vendors should check the expiration date on their existing permit.
• Recommended Link to Review: Utah County Health Department's official page for food handler permits.
• https://health.utahcounty.gov/environmental-health/food-protection/food-handler-permits/

• Learn More: For a comprehensive list of all rules, requirements, and permit information for food vendors, please review the official guidelines available here:
• https://health.utahcounty.gov/environmental-health/food-protection/
• Look for sections on "Temporary Food Establishments" or "Mobile Food Units."
• https://ag.utah.gov/businesses/regulatory-services/home-consumption-and-homemade-food-act/
• https://ag.utah.gov/businesses/regulatory-services/cottage-food-production/
• https://ag.utah.gov/food-safety-and-compliance-program/
  
  
• We strongly advise all our food vendors to:
• Review the Utah County Health Department (UCHD) guidelines thoroughly, as these are the most directly applicable for local market vendors.
• Consult the UDAF site, especially if you are operating under specific classifications like HB 181 sometimes  cottage food.
• Understand that these regulations are complex, and you should contact the relevant department directly if you have specific questions about any unique operation.