2020 CHINCOTEAGUE CULTURAL ALLIANCE MARKETS FACT SHEET

CCA is a non-profit, all-volunteer organization, founded in 2003, that produces over 100 arts events each year, including:• Chincoteague Island Farmers & Artisans Market• Second Saturday Artful Flea • Holly Day Market and Wildlife Art Gallery

LOCATION• The Markets location is CCA’s Community Center for

the Arts, 6309 Church Street, Chincoteague Island, VA.

• Wildlife Art Gallery (November 28) is located at the Dr. Donald Amrien Activities Center adjacent to CCA.

DATES & TIMES• Farmers & Artisans Market—Saturdays from May 2 to

October 31. Wednesdays—May 27 to September 16 (ex-cept during Pony Week, when it is on Tuesday, July 28), 9 AM-1 PM (may be extended for special events). Set-up time is 7:45-8:45 AM.

• Artful Flea is the Second Saturday of the month—April through October, 9 AM-1 PM. Set-up time is 7:45-8:45 AM. Early set-up of canopies and fixtures allowed on Friday, 4-5 PM.

• The Holly Day Market and Wildlife Art Gallery is on the Saturday after Thanksgiving, November 28, 9 AM-3 PM. Set-up time for CCA sites is 7:45-8:45 AM. Early set-up of canopies and fixtures allowed on Friday 4-5 PM. Set-up for Wildlife Art Gallery is Friday, 1-5 PM.

• All markets are RAIN OR SHINE.

SITE ASSIGNMENTS• Farmers & Artisans Market vendors are assigned sites by

the daily Crew Chief. There are no permanent sites or “holds” on particular sites.

• Based on availability, Artful Flea and Holly Day sites are assigned on “first paid/first choice” basis. There are no “holds” without pre-payment.

• Wildlife Art Gallery vendors will be assigned sites based on your previous year’s attendance, if possible, unless changes are requested.

REGISTRATION & PAYMENT• Preregistration is required for all Markets.

• Payment is by check or money order payable to CCA, or by credit card. No cash please.

• Payment must be received no later than five days before an event; that is, by Monday morning for an upcoming

Saturday market and by Friday morning for an upcom-ing Wednesday market. Allow time for mail delivery. (Consider priority or overnight mail if needed.)

• Late payments incur an additional $10 fee, and vendors will not be able to register for additional market dates until the late fee is paid.

• Payments can be: 1) left in the vendor drop box on the front porch of CCA, 2) dropped off at the CCA tent on market days or 3) mailed to Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. Consider Priority or Ex-press mail.

• Registration payments are non-refundable. Remember, MARKETS ARE RAIN OR SHINE. Credit is only is-sued when the Markets Manager cancels the event prior to opening. No date swaps are permitted.

• Discounts are available. See Forms A and B.

ELIGIBILITY • Vendors at all CCA Markets are required to sell products

they grow, raise, catch, or make.

• Farm vendors are allowed to sell products from other sources, but at least 50% of your entire booth’s products must be direct from your farm at all times.

• Art and artisanal crafts and products made by the ven-dor may be made from manufactured materials provided that a substantial part of its value is from the crafting of the vendor or the vendor’s family.

• Vendors may also sell antiques, collectibles, and used household items and business goods.

• Not permitted: 1) sales representatives for products or services not vendor created or finished, such as direct sales; and 2) purchased wholesale goods.

• Because we want to have diverse and full Markets, CCA reserves the right to turn down new applicants if the products they propose to sell are already in abundant supply at the Market. The applicant will be put on a wait-ing list for possible openings.

REQUIREMENTS• CCA Market vendors are NOT required to have a Chin-

coteague business license.

• Virginia state law requires vendors to collect Retail Sales and Use Tax. For information visit: www.tax.virginia.gov/retail-sales-and-use-tax.

(Continued)

Rev 12/19/19 Fact Sheet

MARKET POLICIESCCA Responsibilities• CCA will have a Market Manager or Assistant on site at

all times.

• CCA will provide a portable restroom and free parking for vendors in a designated area.

• CCA will utilize a variety of print, radio, social media and local signage to promote the Markets.

Vendor Responsibilities• Please label your items with some form of contact info.

for patrons (e.g. your email, phone #, social media).

• Vendors will handle their own sales transactions.

• Artful Flea and Holly Day vendors, please display your pre-printed assigned vendor number cards: #1 on site and #2 in vehicle.

• Tables, chairs, canopies are not provided. Tables are available for rent from CCA. Canopies are available for rent from Chincoteague Island Outfitters (757-336-5129). Rented tables will be set up and picked up by CCA volunteers, canopies by rental agency.

• Canopies and tents must be well anchored for safety.

• Banners should be mounted on front or rear of booth only. Side mounting restricts ventilation and obstructs visibility.

• All of your products, equipment, and fixtures must be kept within the perimeter of your assigned site. Keep your area clean and organized.

• Clean up before you clear out. You are responsible for taking your “leftovers” with you.

• We recommend no sales before 9 AM.

• NO CLOSING UP before scheduled closing times unless closing is announced by the Market Manager (e.g. for a NOAA-declared weather emergency).

• Be prepared to protect your products from the weather.

• If a family emergency requires you to leave early, notify the Markets Manager.

• CCA market area is a smoke-free environment. Smok-ing, including vaping, is permitted only in the parking lot.

• Vendors should be considerate of other vendors and cus-tomers who indicate that they have allergies or sensitivi-ties to fragrances, fumes, etc. coming from your site.

• Generators can be used provided they are in good work-ing order, low decibel and approved by management.

• No vendors’ pets on site. Exceptions: Certified service dogs are permitted when approved. ESA (Emotional Support Animals) require a letter from a mental health professional or medical doctor on their letterhead stat-ing the animal is important to your psychological well being. Caution patrons that pet leashes cannot exceed 6’.

• No animals, tobacco, alcohol, firearms or any illegal product or service can be sold.

• CCA reserves the right to evict anyone, cancel future paid reservations or restrict future event registration for any rules violations. “No shows” are also considered a rules violation.

Please refer all questions and concerns to:Markets Manager, Alex Hubb

717-495-7155 (call or text)marketsmgr@gmail.com

FACT SHEET - page 2

Rev 12/20/19 Fact Sheet - Page 2

Important Responsibilities for Food Vendors• You must meet all applicable local, state and

federal agricultural requirements plus health and sanitation codes.

• See the Cooperative Extension “Going to Market” publication included in this CCA Markets Appli-cation package for state guidelines.

• Complete product labeling as directed in the Virginia Cooperative Extension “Going to Market” publication.

• Scales, weights and measures must be accurate and in compliance.

• We are subject to inspection by USDA and County Health Department. Be ready.

• No ice dumping.

Vendors offering food or beverages from truck, trailer or cart must obtain:

• Annual license from Accomack County Health Department

• Chincoteague Meals Tax Permit

Name ___________________________________________Business Name _____________________________________

Mailing Address _____________________________________________________________________________________

Best phone number(s) to reach you______________________________________________________________________

E-Mail __________________________________________ Website ___________________________________________

Who will be staffing your Market site? Name_____________________________ Phone ___________________________

Name_____________________________ Phone ___________________________

A) WHAT WILL YOU BE SELLING? CHECK ALL THAT APPLYPlease include sample photos/images of your vendor-made products

CHINCOTEAGUE CULTURAL ALLIANCE

2020 MARKETS MASTER APPLICATION FORMTo be a vendor at a CCA market:1) Complete this master application form once a year. Submit it with your first market payment2) Select the appropriate payment form for the market(s) and date(s) of your choice and submit with payment

• Second Saturday Artful Flea—FORM A • Farmers and Artisans Market—FORM B

• Holly Day Market & Wildlife Art Gallery—FORM C3) You can submit payment forms throughout the market season but paying for multiple dates at once can save you money. See FORMS A & B for details.

PLEASE PRINT CLEARLY

FOOD TRUCKS Contact Markets Manager for appropriate application form. Call or text: 717-495-7155Email: marketsmgr@gmail.com

c Produce

c Seafood

c Meat/eggs/dairy

c Honey/jam/pickles/etc.

c Baked goods/candy

c Plants

c Skincare, soaps, etc.

c Fabric items

c Clothing

c Pottery

c Paintings/prints/2-D art

c Photos

c Carved birds/boats, etc.

c Metalwork

c Woodwork

c Jewelry

c Sculpture/3-D art

c Other (describe)______________________________

c Antiques/vintage

c Seasonal items

c Yard sale items

c Non-profit org. display

Rev 12/19/19 MASTER APPLICATION FORM - Page 1

BE SURE TO COMPLETE PAGE 2 OF THIS FORM

B) DO YOU QUALIFY AS A FARM VENDOR? Please read below before checking the appropriate box. c Yes c No

Why we ask this question: When the Farmers & Artisans Market coincides with the monthly Second Saturday Artful Flea, space becomes limited, and only qualified farm vendors may register for a site in the Farmers Market Line. All other vendors may register for an Artful Flea site.

Criteria for a farm vendor: You qualify as a farm vendor if at least 50% of the products you offer are: 1. Things grown, raised, caught, or harvested by you (e.g. fruit, vegetables, seafood, meat, eggs, honey, flowers, plants)2. Items created by you from materials you grew, raised, caught, or harvested (e.g. wool or woolen clothing from sheep

or alpaca you raised, essential oils made from plants you grew)3. Food items prepared by you or manufactured for you from ingredients you produced (e.g. baked goods, jams, cheese,

pet treats)NOTE: The 50% rule must be met on a per market date basis (not just on average over the season).

Rev 12/19/19 MASTER APPLICATION FORM - Page 2

C) HOW SHOULD CCA DESCRIBE YOUR PRODUCTS FOR PUBLICITY PURPOSES?

For social media (e.g. Facebook) and other market promotions where individual vendors are listed, we need a very brief description of your products. Maximum length: 35 characters, including spaces and punctuation.

Write your description in the boxes below:

ccccccccccccccccccccccccccccccccccc

For example:

ccccccccccccccccccccccccccccccccccc

Tips:• Be succinct. If you can describe your product line with fewer than 35 characters, do so. Shorter is easier for readers

to grasp and remember.

• Focus on nouns (e.g., jewelry, seafood, artwork) and avoid adjectives (e.g., fresh, rustic, unique) unless they help to narrow a broad product category. For example: “seaglass art” instead of “art”.

• If you offer a wide variety of products, focus on your key products or those products that set you apart from other vendors.

• Your product description will be preceded by your business name, or if you have none, by your own name. For ex-ample: Seven Oaks Farm - Produce, Eggs or Ann Wilson - Furniture, Home Decor

• If your business name contains the name of your key product, use the product description to be more explicit and avoid repetitive text. For example: Phil’s Photography - Wildlife and Nature Photos.

• If you do not provide a description, CCA will create one for you based on the products checked on page 1. CCA also reserves the right to edit vendor-provided descriptions for space and consistency.

I have read, understand and will abide by all of the policies, requirements and responsibilities as stated in the 2020 Chincoteague Cultural Alliance Markets Fact Sheet, including the Hold Harmless Agreement below.

I, __________________________________ (print please) as individual or owner of business (name) _____________________

_____________________ agree that the Chincoteague Cultural Alliance and its respective officers, volunteers, agents, and consultants are not liable for any bodily injury, death, theft, or damage to either the buyer or seller, or their property, arising out of or pertaining to preparation for, or participation in the CCA Markets whether such injury, theft or damage occurred prior, during, or after the Market. The above named (person/business) further agrees to indemnify, defend and hold harmless the Chincoteague Cultural Alliance and its respective officers, volunteers, agents and consultants for and against any claims which include bodily injury, death, theft, or damage, including attorney fees. I understand that it is recommended that I carry my own general liability and product liability insurance. Liability insurance is not provided by this event sponsor. Participation in the CCA Markets by the above named (person/business) without adequate or proper insurance is at the person/business’s own risk. I have attached a certificate of insurance to this application if applicable.

Signature: _________________________________________ Date: ______________

K ni i t & C r o c h e t I t e m s

BE SURE TO COMPLETE THIS AGREEMENT

FORM A

Artful Flea FORM A

The Artful Flea fills quickly and is often sold out so register early. Pay for three or more Artful Flea dates at one time and SAVE.

NOTE: After initial application, this page is all you need to register and pay for additional Artful Flea dates. Include Markets Master Application Form if this is your first market event in 2020.

NOTE: Indoor Sites are very limited. Contact Market Manager for availability before registering.

• Pay by check, money order or credit card ONLY. No cash. Make checks payable to “CCA”. • For credit card payment, use Credit Card Payment Form included in the CCA Markets Application package.• Payments are NOT refundable. THIS IS A RAIN OR SHINE EVENT. Swapping dates is not permitted.• Credits will be issued only when CCA cancels an event, not early closing. • Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church Street, 2) bring to CCA tent during a

market event, or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. • Payment is due no later than the Monday morning before an event or you must pay a $10 late fee Allow time for

mail delivery (consider Priority or Express mail). • This form is an extension of your master application form and all signed agreements. Keep a copy for your records.• Your site assignment will be verified the week of each event. Please watch for the email.

2020 Second Saturday Artful Flea Payment Form

Name please print_______________________________________ Best phone # to reach me_________________________

I am paying for the Second Saturday Artful Flea dates checked below: c Apr 11 c May 9 c June 13 c July 11 c August 8 c September 12 c October 10

Check the type of site you want: c Field Site (A-F) c Front Yard Site (G-H) c Porch Site (P1-4)

c 6x8 Indoor Site (HQ) c 8x10 Indoor Site (HQ) Preferred Site # if available (see locations on reverse) ________

For the selected dates and site type (see chart above for pricing), I am enclosing $__________

I would also like #_____ 6’ long rectangular tables @ $6 for each of the dates above $__________

I would also like #_____ 4’ round tables @ $6 for each of the dates above $__________

Because my payment is late I am adding the $10 late fee $ __________

TOTAL $__________

c I’m enclosing Check or Money Order #_____________

c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __

Rev 1/24/2010/26/2019 1

PRICING CHART

Field or Front Yard Sites

10x10 (A-H)

Porch Sites, 5x15 (P1-4)

Indoor Sites 6x8 (HQ)

Indoor Sites 8x10 (HQ)

See market layout on reverse for

site types & locations 1 event $38 $58 $45 $70 Full Price 2 events $76 $116 $90 $140 3 events $103 $157 $122 $189

You saved 10%! 4 events $137 $209 $162 $252 5 events $171 $261 $203 $315 6 events $182 $278 $216 $336

You saved 20%! 7 events $213 $325 $252 $392

APRIL MAY JUNE JULY AUG SEPT OCT SAT WED SAT WED SAT WED SAT WED SAT WED SAT SAT

11 (AF)

27

2 9 (AF)

16 23 30

3 10 17 24

6 13 (AF)

20 27

1 8

15 22

28 (TUES)

4 11 (AF)

18 25

5

12 19 26

1 8 (AF)

15 22 29

2 9

16

5 12 (AF)

19 26

3 10 (AF)

17 24 31

Rev 12/6/19 ARTFUL FLEA LAYOUT

A5

A4

A3

A2

A1

B5

B4

B3

B2

B1

C5

C4

C3

C2

C1

D5

D4

D3

D2

D1

E5 E4 E3 E2 E1

F5 F4 F3 F2 F1

Farm

ers

Mar

ket L

ine

P1

5x15

P2

5x1

5

P3

5x1

5

P

4 5x

15

G3

G1

G4

G2

HQ

98X

10

HQ

78X

10H

Q6

8X10 H

Q1

6X8

HQ

26X

8H

Q3

6X8

HQ 5

8X10

HQ 4

8X10

S T A G E

H3

H1

H4

H2

All

Fron

t Yar

d S

ites

G-H

10x1

0

All

Fiel

d S

ites

A-F

10x1

0

SEC

ON

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ATU

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AY

AR

TFU

L FL

EA L

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CC

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309

Chu

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POR

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INSI

DE

SCH

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L ST

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CC

A B

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Pricing Chart Standard Site Oversize SiteSingle Date $25 $382 to 9 Dates $18 per date $27 per date10 or More Dates $15 per date $23 per date

Farmers & Artisans Market FORM B

NOTE: (AF) is Second Saturday Artful Flea. On those dates, Farmers Market Line is limited to 15 vendors who qualify as farm vendors. (See Master Application Form Part B for criteria.) If you do not qualify, or Farmers Market Line is full, you may register for an Artful Flea site. (See Form A.)

Name please print_______________________________ Best phone # to reach me__________________Enclosed is my payment for:

c 1 Date—Standard Site—Circle date above............................$25..................................... = $______

c 2 to 9 Dates—Standard Site—Circle dates above..................$18 each x #_____of dates = $______

c 10 or more Dates—Standard Site—Circle dates above.........$15 each x #_____of dates = $______

c 1 Date—Oversize Site—Circle date above............................$38...................................... = $______

c 2 to 9 Dates—Oversize Site—Circle dates above..................$27 each x #_____of dates = $______

c 10 or more Dates—Oversize Site—Circle dates above..........$23 each x #_____of dates = $______

For each date, I want #_____ 6’ long rectangular tables...............$6 each x #_____of dates = $______

For each date, I want #_____ 4’ round tables................................$6 each x #_____of dates = $______

Because my payment is late I am adding the $10 late fee $______

TOTAL $______c I’m enclosing Check or Money Order #_____________

c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __

2020 Market Dates - CIRCLE EACH DATE YOU ARE PAYING FOR WITH THIS FORM

FORM B NOTE: After initial application, this page is all you need to register and pay for more market dates.

Include Markets Master Application Form if this is your first market event in 2020.

2020 Farmers & Artisans Market Payment Form

• Pay by check, money order or credit card ONLY. No cash. Make checks payable to “CCA”. • For credit card payment, use Credit Card Payment Form included in the CCA Markets Application package.• Payments are NOT refundable. THIS IS A RAIN OR SHINE EVENT. Swapping dates is not permitted.• Credits will be issued only when CCA cancels an event, not early closing. • Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church Street, 2) bring to CCA tent during a

market event, or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. • Payment is due no later than 5 days before an event or you must pay a $10 late fee; that is, by Monday morning

for an upcoming Saturday market and by Friday morning for an upcoming Wednesday market. Allow time for mail delivery. Consider Priority or Express Mail.

• This form is an extension of your master application form and all signed agreements. Keep a copy for your records.

Rev 1/24/20

Standard Site is 10 ft. (frontage) by 28 ft. (depth)Typically fits a canopy and vehicle

Oversize Site is 10 ft. (frontage) by 28 to 40 ft. (depth) Typically fits a canopy with large truck or trailer

10/26/2019 1

PRICING CHART

Field or Front Yard Sites

10x10 (A-H)

Porch Sites, 5x15 (P1-4)

Indoor Sites 6x8 (HQ)

Indoor Sites 8x10 (HQ)

See market layout on reverse for

site types & locations 1 event $38 $58 $45 $70 Full Price 2 events $76 $116 $90 $140 3 events $103 $157 $122 $189

You save 10%! 4 events $137 $209 $162 $252 5 events $171 $261 $203 $315 6 events $182 $278 $216 $336

You save 20%! 7 events $213 $325 $252 $392

APRIL MAY JUNE JULY AUG SEPT OCT SAT WED SAT WED SAT WED SAT WED SAT WED SAT SAT

11 (AF)

27

2 9 (AF)

16 23 30

3 10 17 24

6 13 (AF)

20 27

1 8

15 22

28 (TUES)

4 11 (AF)

18 25

5

12 19 26

1 8 (AF)

15 22 29

2 9

16

5 12 (AF)

19 26

3 10 (AF)

17 24 31

This page intentionally left blank

The Holly Day Market on November 28, the Saturday of Thanksgiving weekend, features arts, crafts, antiques and holiday decor, plus the last Farmers Market of the year at the CCA’s Community Center for the Arts. The Wildlife Art Gallery next door in the Amrien Center is a juried space primarily for carvers and fine arts and crafts.

Holly Day Market & Wildlife Art Gallery FORM C

FORM C 2020 Holly Day Market & Wildlife Art Gallery Payment Form

Rev 2/18/20

Name please print_______________________________________ Best phone # to reach me_________________________Enclosed is my payment for the Holly Day Market

Check the type of site you want (see market layout on reverse for site types and locations)c Field Site 10x10 (A-F) c Front Yard Site 10x10 (G-H) c Porch Site 5x15 (P1-4)

Sorry, Indoor Sites are sold out c Farmers Market Line—Standard c Farmers Market Line—Oversized

NOTE: Farmers Market Line is limited to 15 sites for qualified farm vendors (see Master Application Form for criteria). Indoor sites are also very limited. If your first preference is not available, Markets Manager will contact you.

Preferred Site # if available ________ NOTE: Your site assignment will be emailed to you the week of the event. Please watch for the email.

For the selected site type, (see pricing chart above) I am enclosing $_______

I would also like #_____ 6’ long rectangular tables @ $6 = $_______

#_____ 4’ round tables @ $6 = $_______

Because my payment is late I am adding the $10 late fee $_______

TOTAL ENCLOSED $_______ c I’m enclosing Check or Money Order #_____________

c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __

NOTE: Wildlife Art Gallery is juried. If you have not been a vendor in the Gallery previously, please contact Markets Manager for approval before submitting this form. Text or call 717-495-7155. Email: Marketsmgr@gmail.comName please print_______________________________________ Best phone # to reach me_______________________

Enclosed is my payment for the Wildlife Art Gallery (INSIDE the Amrien Center)

Check the type of site you want c 6’x8’site c 10’x10’ site Do you request electricity? c Yes c No

For the selected site type, (see pricing chart above) I am enclosing $_______

I would also like #_____ 6’ long rectangular tables @ $6 = $_______

Because my payment is late I am adding the $10 late fee $_______

TOTAL ENCLOSED $_______ c I’m enclosing Check or Money Order #_____________

c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __

• Include Markets Master Application Form if this is your first event in 2020. • Pay by check or money order (make payable to “CCA”) or credit card. No cash. • For credit card payment, use Credit Card Payment Form included in the CCA

Markets Application package.• Payments are NOT refundable unless the event is cancelled due to extreme

weather. THIS IS A RAIN OR SHINE EVENT.• Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church

Street; 2) bring to CCA tent during a market event; or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336.

• Payment must be received by the morning of Nov 23 or you must pay a $10 late fee. Allow time for mail delivery (consider Priority or Express mail)

• This form is an extension of your master application form and all signed agreements. Keep a copy for your records.

Pricing ChartHOLLY DAY MARKETFarmers Market Line - Standard $38Farmers Market Line - Oversized $57Field or Front Yard (A-H) $38Porch (P1-4) $58Indoor 6x8 (HQ) SOLD OUT $45Indoor 8x10 (HQ) SOLD OUT $70WILDLIFE ART GALLERY6x8 $5410x10 $96

Note: Free tables are no longer available

Rev 12/6/19 HOLLY DAY MARKET LAYOUT

A5

A4

A3

A2

A1

B5

B4

B3

B2

B1

C5

C4

C3

C2

C1

D5

D4

D3

D2

D1

E5 E4 E3 E2 E1

F5 F4 F3 F2 F1

Farm

ers

Mar

ket L

ine

P1

5x15

P2

5x1

5

P3

5x1

5

P

4 5x

15

G3

G1

G4

G2

HQ

98X

10

HQ

78X

10H

Q6

8X10 H

Q1

6X8

HQ

26X

8H

Q3

6X8

HQ 5

8X10

HQ 4

8X10

S T A G E

H3

H1

H4

H2

Fron

t Yar

d S

ites

G-H

10x1

0

Fiel

d S

ites

A-F

10x1

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HO

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DAY

MA

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CC

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Please sign and complete this form to authorize the Chincoteague Cultural Alliance (CCA) to make a one-time charge to your credit card listed below. Each credit card transaction requires a new Credit Card Authorization Form completed by you.

Return this form with the appropriate Payment Form(s):

• Form A - Second Saturday Artful Flea......................................Fee $_______

• Form B - Chincoteague Island Farmers & Artisans Market......Fee $_______

• Form C - Holly Day Market and Wildlife Art Gallery.................Fee $_______

• Convenience fee for using a credit card...................................Fee $ 1.00

AMOUNT FOR CREDIT CARD AUTHORIZATION.........................TOTAL $_______

Payment Authorization:

I ______________________________________ authorize the Chincoteague Cultural Alliance to charge

my credit card account for a one-time payment of $________.

BILLING ADDRESS ___________________________________________________________

City__________________________________State ______________Zip Code____________

Phone _______________________________ Email__________________________________

Account Type: c Visa c MasterCard c Discover c AMEX

Cardholder Name: ____________________________________________________________

Account Number: _____________________________________________________________

Expiration Date: ________________________ CVV Code*: ____________________________

*CVV Code is the 3-digit number on back of Visa, MC and Discover or 4-digit number on AMEX

Signature __________________________________________ Date __________________

I authorize the Chincoteague Cultural Alliance to charge the credit card indicated in this authorization form according to the terms agreed to above only. I certify that I am an authorized user of the credit card and that I will not dispute it with my credit card company, so long as the transaction corresponds to the terms indicated in this form.

2020 Markets One-Time Credit Card Authorization Form

Questions? Contact CCA Markets Manager by phone or text at 717-495-7155 or email at marketsmgr@gmail.com

1/30/20

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equa

l opp

ortu

nity

/affi

rmat

ive

actio

n em

ploy

er. I

ssue

d in

furth

eran

ce o

f Coo

pera

tive

Exte

nsio

n w

ork,

Virg

inia

Pol

ytec

hnic

Insti

tute

and

Sta

te

Uni

vers

ity, V

irgin

ia S

tate

Uni

vers

ity, a

nd th

e U

.S. D

epar

tmen

t of A

gric

ultu

re c

oope

ratin

g. E

dwin

J. Jo

nes,

Dire

ctor

, Virg

inia

Coo

pera

tive

Exte

nsio

n,

Virg

inia

Tec

h, B

lack

sbur

g; M

. Ray

McK

inni

e, A

dmin

istra

tor,

1890

Ext

ensio

n Pr

ogra

m, V

irgin

ia S

tate

Uni

vers

ity, P

eter

sbur

g.

VT/

0417

/FST

-273

VD

H, V

DA

CS

&V

CE

CO

NT

AC

TS

FO

R M

OR

E I

NFO

RM

AT

ION

You

rloc

al a

genc

y co

ntac

tN

ame

Add

ress

Phon

e nu

mbe

re-

mai

lV

irgi

nia

Coo

pera

tive

Ext

ensi

onV

irgi

nia

Dep

artm

ent o

f H

ealth

Insp

ecto

rV

irgi

nia

Dep

artm

ent o

fA

gric

ultu

re a

ndC

onsu

mer

Ser

vice

sin

spec

tor

GO

ING

TO

MA

RK

ET

AG

uide

to

Sel

ling

Raw

, Pro

cess

ed a

nd P

repa

red

Food

Pro

duct

sfr

om Y

our

Hom

e,at

Farm

ers’

M

arke

ts,S

tore

s&

Roa

dsid

e S

tand

s

Food

Ser

vice

Ven

dors

, exc

ept t

hose

offe

ring

for s

ale

prim

arily

pac

kage

d fo

od p

rodu

cts o

r sam

ples

of su

chpr

oduc

ts n

ot su

bjec

t to

Virg

inia

Dep

artm

ent o

f Hea

lth (V

DH

) ins

pect

ion,

mus

t obt

ain

a V

DH

food

est

ablis

hmen

t pe

rmit.

The

loca

lhea

lth d

epar

tmen

t iss

ues t

hese

per

mits

and

insp

ects

food

serv

ice

vend

ors.

Ven

dors

who

do

not

hold

afo

od e

stab

lishm

ent o

r mob

ile fo

od e

stab

lishm

ent p

erm

it ne

ed to

app

ly to

the

loca

lhea

lth d

epar

tmen

t for

a te

mpo

rary

food

esta

blis

hmen

t per

mit

and

subm

it th

e ap

plic

able

fee

at le

ast 1

0 da

ys p

rior t

oop

erat

ion.

Food

Ser

vice

Ven

dors

mus

thav

e:1)

An

on-s

itew

arew

ashi

ng se

t up

that

incl

udes

thre

e ba

sins

:one

eac

hfo

r was

hing

, rin

sing

, and

sani

tizin

g.Th

eap

prop

riate

stre

ngth

ofs

aniti

zing

sol

utio

nsh

ould

be

used

and

conf

irmed

with

the

appr

opria

te sa

nitiz

er te

st st

rips.

War

es sh

ould

be

clea

ned

and

sani

tized

afte

ruse

with

raw

anim

alfo

ods a

nd b

efor

e us

e w

ithre

ady-

to-e

at fo

ods,

incl

udin

gra

w fr

uits

and

vege

tabl

es,o

rif t

hey

have

bee

n co

ntam

inat

ed.

2)A

n on

-site

han

dwas

hing

stat

ion

is al

so re

quire

d.H

ands

mus

t be

was

hed

frequ

ently

incl

udin

gbe

fore

beg

inni

ngfo

od p

repa

ratio

n or

put

ting

on g

love

s;an

d af

ter e

atin

g, d

rinki

ng, s

mok

ing,

usi

ng th

e re

stro

om, h

andl

ing

raw

anim

al fo

ods,

or w

hene

ver t

he h

ands

may

have

bee

nco

ntam

inat

ed.A

void

bar

e-ha

nd c

onta

ctw

ith re

ady-

to-e

atfo

ods b

y us

ing

glov

es,t

ongs

, del

i pap

er, e

tc.D

on’t

wor

k if

you

are

sick.

3)O

verh

ead

prot

ectio

n fo

r ven

doro

pera

tion

is re

quire

d (te

nt,c

anop

y, a

wni

ng,t

able

um

brel

la, p

erm

anen

tst

ruct

ure,

etc

.). F

ood

prep

arat

ion

mus

t occ

uron

smoo

thcl

eana

ble

surf

aces

such

as t

able

s. Sl

icin

gm

ust b

e do

neon

cutti

ng b

oard

s.U

se w

rapp

ing

or o

ther

effe

ctiv

e ba

rrie

rs to

pro

tect

from

cus

tom

er h

andl

ing.

Sto

red

food

sho

uld

bein

a cl

ean,

dry

loca

tion,

at l

east

6in

ches

off t

he g

roun

d.

TCS

food

s**

mus

tbe

kept

hot

, at1

35°F

or h

ighe

r, or

col

d, a

t41°

F or

low

er. U

se a

calib

rate

dm

etal

stem

ther

mom

eter

to e

nsur

eyo

u ar

e m

eetin

g th

e re

quire

d te

mpe

ratu

res.

Ice

shou

ld b

e dr

aine

d fr

eque

ntly

atan

app

rove

d du

mp

site

.**

Tim

e an

d T

empe

ratu

re C

ontr

olle

d fo

r Sa

fety

(TC

S) F

oods

: Ple

ase

see

impo

rtan

t not

ein

bot

tom

rig

htof

prev

ious

pag

e.

Do

I nee

d to

get

insp

ecte

d? B

yw

hom

?

On

the

follo

win

g pa

ges F

arm

Mar

ket &

Foo

d Se

rvic

e V

endo

rsw

ill fi

nd th

e an

swer

s to

thes

e qu

estio

ns, w

hich

var

y de

pend

ing

on th

e ty

pe o

f foo

d pr

oduc

tand

pre

para

tion

proc

ess u

sed.

The

cont

acti

nfor

mat

ion

forp

erm

ittin

g an

d/or

insp

ectio

n re

quire

men

tsis

on

the

back

pag

e.

FOO

D S

ER

VIC

E V

EN

DO

RS

Tho

sew

ho p

repa

re fo

odon

site

ata

Farm

er’s

Mar

ket

By

Ren

ee B

oyer

,Ass

ocia

te P

rofe

ssor

, Ext

ensi

onSp

ecia

list&

Joel

l Eife

rt,D

irect

or o

fFoo

d In

nova

tion

Cen

ter,

Food

Scie

nce

& T

echn

olog

yD

epar

tmen

t, V

irgin

ia T

ech

*A

ckno

wle

dgem

ents

go to

Cat

hryn

Klo

etzl

i, Fo

rmer

Hor

ticul

ture

Ext

ensio

n ag

ent&

Rac

hel W

alla

ce, S

umm

er In

tern

201

2 fo

r orig

inal

lycr

eatin

g th

is p

ublic

atio

n

Farm

ers’

Mar

ket R

esou

rces

:V

irgin

ia G

row

n:w

ww

.vda

cs.v

irgi

nia.

gov/

vagr

own/

frm

smkt

-fa

rmve

nd.sh

tml

Virg

inia

Far

mer

s’ M

arke

t Ass

ocia

tion:

http

://w

ww

.vaf

ma.

org/

Vir

gini

a T

ech

Food

Inno

vatio

ns P

rogr

am:

Food

Pro

duct

Tes

ting

serv

ices

fstin

fo@

vt.e

du

Web

site

:ht

tp://

ww

w.fc

s.ext

.vt.e

du/fn

h/fo

od-

inno

vatio

ns/s

ampl

e/in

dex.

htm

l

Virg

inia

Coo

pera

tive

Exte

nsio

n pr

ogra

ms a

nd e

mpl

oym

ent a

re o

pen

to a

ll, re

gard

less

of a

ge, c

olor

, disa

bilit

y, g

ende

r, ge

nder

iden

tity,

gen

der

expr

essio

n, n

atio

nal o

rigin

, pol

itica

l affi

liatio

n, ra

ce, r

elig

ion,

sexu

al o

rient

atio

n, g

enet

ic in

form

atio

n, v

eter

an st

atus

, or a

ny o

ther

bas

is pr

otec

ted

by

law

. An

equa

l opp

ortu

nity

/affi

rmat

ive

actio

n em

ploy

er. I

ssue

d in

furth

eran

ce o

f Coo

pera

tive

Exte

nsio

n w

ork,

Virg

inia

Pol

ytec

hnic

Insti

tute

and

Sta

te

Uni

vers

ity, V

irgin

ia S

tate

Uni

vers

ity, a

nd th

e U

.S. D

epar

tmen

t of A

gric

ultu

re c

oope

ratin

g. E

dwin

J. Jo

nes,

Dire

ctor

, Virg

inia

Coo

pera

tive

Exte

nsio

n,

Virg

inia

Tec

h, B

lack

sbur

g; M

. Ray

McK

inni

e, A

dmin

istra

tor,

1890

Ext

ensio

n Pr

ogra

m, V

irgin

ia S

tate

Uni

vers

ity, P

eter

sbur

g.

VT/

0417

/FST

-273

VD

H, V

DA

CS

&V

CE

CO

NT

AC

TS

FO

R M

OR

E I

NFO

RM

AT

ION

You

rloc

al a

genc

y co

ntac

tN

ame

Add

ress

Phon

e nu

mbe

re-

mai

lV

irgi

nia

Coo

pera

tive

Ext

ensi

onV

irgi

nia

Dep

artm

ent o

f H

ealth

Insp

ecto

rV

irgi

nia

Dep

artm

ent o

fA

gric

ultu

re a

ndC

onsu

mer

Ser

vice

sin

spec

tor

GO

ING

TO

MA

RK

ET

AG

uide

to

Sel

ling

Raw

, Pro

cess

ed a

nd P

repa

red

Food

Pro

duct

sfr

om Y

our

Hom

e,at

Farm

ers’

M

arke

ts,S

tore

s&

Roa

dsid

e S

tand

s

Food

Ser

vice

Ven

dors

, exc

ept t

hose

offe

ring

for s

ale

prim

arily

pac

kage

d fo

od p

rodu

cts o

r sam

ples

of su

chpr

oduc

ts n

ot su

bjec

t to

Virg

inia

Dep

artm

ent o

f Hea

lth (V

DH

) ins

pect

ion,

mus

t obt

ain

a V

DH

food

est

ablis

hmen

t pe

rmit.

The

loca

lhea

lth d

epar

tmen

t iss

ues t

hese

per

mits

and

insp

ects

food

serv

ice

vend

ors.

Ven

dors

who

do

not

hold

afo

od e

stab

lishm

ent o

r mob

ile fo

od e

stab

lishm

ent p

erm

it ne

ed to

app

ly to

the

loca

lhea

lth d

epar

tmen

t for

a te

mpo

rary

food

esta

blis

hmen

t per

mit

and

subm

it th

e ap

plic

able

fee

at le

ast 1

0 da

ys p

rior t

oop

erat

ion.

Food

Ser

vice

Ven

dors

mus

thav

e:1)

An

on-s

itew

arew

ashi

ng se

t up

that

incl

udes

thre

e ba

sins

:one

eac

hfo

r was

hing

, rin

sing

, and

sani

tizin

g.Th

eap

prop

riate

stre

ngth

ofs

aniti

zing

sol

utio

nsh

ould

be

used

and

conf

irmed

with

the

appr

opria

te sa

nitiz

er te

st st

rips.

War

es sh

ould

be

clea

ned

and

sani

tized

afte

ruse

with

raw

anim

alfo

ods a

nd b

efor

e us

e w

ithre

ady-

to-e

at fo

ods,

incl

udin

gra

w fr

uits

and

vege

tabl

es,o

rif t

hey

have

bee

n co

ntam

inat

ed.

2)A

n on

-site

han

dwas

hing

stat

ion

is al

so re

quire

d.H

ands

mus

t be

was

hed

frequ

ently

incl

udin

gbe

fore

beg

inni

ngfo

od p

repa

ratio

n or

put

ting

on g

love

s;an

d af

ter e

atin

g, d

rinki

ng, s

mok

ing,

usi

ng th

e re

stro

om, h

andl

ing

raw

anim

al fo

ods,

or w

hene

ver t

he h

ands

may

have

bee

nco

ntam

inat

ed.A

void

bar

e-ha

nd c

onta

ctw

ith re

ady-

to-e

atfo

ods b

y us

ing

glov

es,t

ongs

, del

i pap

er, e

tc.D

on’t

wor

k if

you

are

sick.

3)O

verh

ead

prot

ectio

n fo

r ven

doro

pera

tion

is re

quire

d (te

nt,c

anop

y, a

wni

ng,t

able

um

brel

la, p

erm

anen

tst

ruct

ure,

etc

.). F

ood

prep

arat

ion

mus

t occ

uron

smoo

thcl

eana

ble

surf

aces

such

as t

able

s. Sl

icin

gm

ust b

e do

neon

cutti

ng b

oard

s.U

se w

rapp

ing

or o

ther

effe

ctiv

e ba

rrie

rs to

pro

tect

from

cus

tom

er h

andl

ing.

Sto

red

food

sho

uld

bein

a cl

ean,

dry

loca

tion,

at l

east

6in

ches

off t

he g

roun

d.

TCS

food

s**

mus

tbe

kept

hot

, at1

35°F

or h

ighe

r, or

col

d, a

t41°

F or

low

er. U

se a

calib

rate

dm

etal

stem

ther

mom

eter

to e

nsur

eyo

u ar

e m

eetin

g th

e re

quire

d te

mpe

ratu

res.

Ice

shou

ld b

e dr

aine

d fr

eque

ntly

atan

app

rove

d du

mp

site

.**

Tim

e an

d T

empe

ratu

re C

ontr

olle

d fo

r Sa

fety

(TC

S) F

oods

: Ple

ase

see

impo

rtan

t not

ein

bot

tom

rig

htof

prev

ious

pag

e.

Do

I nee

d to

get

insp

ecte

d? B

yw

hom

?

On

the

follo

win

g pa

ges F

arm

Mar

ket &

Foo

d Se

rvic

e V

endo

rsw

ill fi

nd th

e an

swer

s to

thes

e qu

estio

ns, w

hich

var

y de

pend

ing

on th

e ty

pe o

f foo

d pr

oduc

tand

pre

para

tion

proc

ess u

sed.

The

cont

acti

nfor

mat

ion

forp

erm

ittin

g an

d/or

insp

ectio

n re

quire

men

tsis

on

the

back

pag

e.

FOO

D S

ER

VIC

E V

EN

DO

RS

Tho

se w

ho p

repa

re fo

od o

n si

te a

t a F

arm

er’s

Mar

ket

By

Ren

ee B

oyer

,Ass

ocia

te P

rofe

ssor

, Ext

ensi

onSp

ecia

list&

Joel

l Eife

rt,D

irect

or o

fFoo

d In

nova

tion

Cen

ter,

Food

Scie

nce

& T

echn

olog

yD

epar

tmen

t, V

irgin

ia T

ech

*A

ckno

wle

dgem

ents

go to

Cat

hryn

Klo

etzl

i, Fo

rmer

Hor

ticul

ture

Ext

ensio

n ag

ent&

Rac

hel W

alla

ce, S

umm

er In

tern

201

2 fo

r orig

inal

lycr

eatin

g th

is p

ublic

atio

n

Farm

ers’

Mar

ket R

esou

rces

:V

irgin

ia G

row

n:w

ww

.vda

cs.v

irgi

nia.

gov/

vagr

own/

frm

smkt

-fa

rmve

nd.sh

tml

Virg

inia

Far

mer

s’ M

arke

t Ass

ocia

tion:

http

://w

ww

.vaf

ma.

org/

Vir

gini

a T

ech

Food

Inno

vatio

ns P

rogr

am:

Food

Pro

duct

Tes

ting

serv

ices

fstin

fo@

vt.e

du

Web

site

:ht

tp://

ww

w.fc

s.ext

.vt.e

du/fn

h/fo

od-

inno

vatio

ns/s

ampl

e/in

dex.

htm

l

Food

Ser

vice

Ven

dors

, exc

ept t

hose

offe

ring

for s

ale

prim

arily

pac

kage

d fo

od p

rodu

cts o

r sam

ples

of s

uch

prod

ucts

no

t sub

ject

to V

irgin

ia D

epar

tmen

t of H

ealth

(VD

H) i

nspe

ctio

n, m

ust o

btai

n a

VD

H fo

od e

stab

lishm

ent p

erm

it. T

he

loca

l hea

lth d

epar

tmen

t iss

ues t

hese

per

mits

and

insp

ects

food

serv

ice

vend

ors.

Vend

ors w

ho d

o no

t hol

d a

food

es

tabl

ishm

ent o

r mob

ile fo

od e

stab

lishm

ent p

erm

it ne

ed to

app

ly to

the

loca

l hea

lth d

epar

tmen

t for

a te

mpo

rary

food

esta

blis

hmen

t per

mit

and

subm

it th

e ap

plic

able

fee

at le

ast 1

0 da

ys p

rior t

o op

erat

ion.

Food

Ser

vice

Ven

dors

mus

t hav

e:1)

An

on-s

ite w

arew

ashi

ng se

t up

that

incl

udes

thre

e ba

sins

: one

eac

h fo

r was

hing

, rin

sing

, and

sani

tizin

g. T

he

appr

opria

te st

reng

th o

f san

itizi

ng so

lutio

n sh

ould

be

used

and

con

firm

ed w

ith th

e ap

prop

riate

sani

tizer

test

strip

s. W

ares

shou

ld b

e cl

eane

d an

d sa

nitiz

ed a

fter u

se w

ith ra

w a

nim

al fo

ods a

nd b

efor

e us

e w

ith re

ady-

to-e

at fo

ods,

incl

udin

g ra

w fr

uits

and

veg

etab

les,

or if

they

hav

e be

en c

onta

min

ated

.

2) A

n on

-site

han

dwas

hing

stat

ion

is a

lso

requ

ired.

Han

ds m

ust b

e w

ashe

d fr

eque

ntly

incl

udin

g be

fore

beg

inni

ng fo

od

prep

arat

ion

or p

uttin

g on

glo

ves;

and

afte

r eat

ing,

drin

king

, sm

okin

g, u

sing

the

rest

room

, han

dlin

g ra

w a

nim

al fo

ods,

or w

hene

ver t

he h

ands

may

hav

e be

en c

onta

min

ated

. Avo

id b

are-

hand

con

tact

with

read

y-to

-eat

food

s by

usin

g gl

oves

, ton

gs, d

eli p

aper

, etc

. Don

’t w

ork

if yo

u ar

e si

ck.

3) O

verh

ead

prot

ectio

n fo

r ven

dor o

pera

tion

is re

quire

d (te

nt, c

anop

y, a

wni

ng, t

able

um

brel

la, p

erm

anen

t stru

ctur

e,

etc.

). Fo

od p

repa

ratio

n m

ust o

ccur

on

smoo

th c

lean

able

surf

aces

such

as t

able

s. Sl

icin

g m

ust b

e do

ne o

n cu

tting

bo

ards

. Use

wra

ppin

g or

oth

er e

ffect

ive

barr

iers

to p

rote

ct fr

om c

usto

mer

han

dlin

g. S

tore

d fo

od sh

ould

be

in a

cle

an,

dry

loca

tion,

at l

east

6 in

ches

off

the

grou

nd.

TC

S fo

ods *

* m

ust b

e ke

pt h

ot, a

t 135

°F o

r hig

her,

or c

old,

at 4

1°F

or lo

wer

. Use

a c

alib

rate

d m

etal

stem

ther

mom

eter

to

ens

ure

you

are

mee

ting

the

requ

ired

tem

pera

ture

s. Ic

e sh

ould

be

drai

ned

freq

uent

ly a

t an

appr

oved

dum

p si

te.

**Ti

me

and

Tem

pera

ture

Con

trol

led

for S

afet

y (T

CS) F

oods

: Ple

ase

see

impo

rtan

t not

e in

bot

tom

righ

t of p

revi

ous p

age.

Vir

gini

a Te

ch F

ood

Inno

vatio

ns P

rogr

am*:

Food

Pro

duct

Tes

ting

Serv

ices

Web

site

:ht

tp://

ext.v

t.edu

/food

-hea

lth/fo

od-in

nova

tions

.htm

l

Farm

ers’

Mar

ket R

esou

rces

:V

irgin

ia G

row

n:

ww

w.vd

acs.v

irgin

ia.g

ov/v

agro

wn/

frmsm

kt-fa

rmve

nd.sh

tml

Virg

inia

Far

mer

s’ M

arke

t Ass

ocia

tion:

ht

tp://

ww

w.va

fma.

org/

VDH

, VD

AC

S &

VC

E C

ON

TAC

TS F

OR

MO

RE

INFO

RM

ATIO

NYo

ur lo

cal a

genc

y con

tact

Nam

eAd

dres

sPh

one n

umbe

re-

mail

Virg

inia C

oope

rativ

e Ex

tensio

n

Virg

inia D

epar

tmen

t of

Hea

lth In

spec

tor

Virg

inia D

epar

tmen

t of

Agric

ultur

e and

Con

sume

r Se

rvice

s ins

pecto

r

Do

I nee

d to

get

insp

ecte

d? B

y w

hom

?

On

the

follo

win

g pa

ges F

arm

Mar

ket &

Foo

d Se

rvic

e Ve

ndor

s will

find

the

answ

ers t

o th

ese

ques

tions

, whi

ch v

ary

depe

ndin

g on

the

type

of f

ood

prod

uct a

nd p

repa

ratio

n pr

oces

s use

d. T

he c

onta

ct in

form

atio

n fo

r per

mitt

ing

and/

or

insp

ectio

n re

quire

men

ts is

on

the

back

pag

e.

By R

enee

Boy

er, A

ssoc

iate

Pro

fess

or, E

xten

sion

Spec

ialis

t & Jo

ell E

ifert,

Dire

ctor

of F

ood

Inno

vatio

ns C

ente

r, Fo

od

Scie

nce

& T

echn

olog

y D

epar

tmen

t, V

irgin

ia T

ech

* Ack

now

ledg

emen

ts g

o to

Cat

hryn

Klo

etzl

i, Fo

rmer

Hor

ticul

ture

Ext

ensi

on a

gent

& R

ache

l Wal

lace

, Sum

mer

Inte

rn 2

012

for o

rigin

ally

cre

atin

g th

is p

ublic

atio

n

2018

V

irgin

ia T

ech

A G

uide

to

Selli

ng R

aw, P

roce

ssed

and

Pr

epar

ed F

ood

Prod

ucts

from

You

r H

ome,

at

Farm

ers’

Mar

kets

, Sto

res

& R

oads

ide

Stan

ds

www.ext.vt.e

du

*ple

ase

fill o

ut th

e "A

sk a

Que

stio

n" o

r "R

eque

st a

n ev

alua

tion

form

" fo

r the

qui

ckes

t res

pons

e!

Virg

inia

Coo

pera

tive

Ext

ensi

on p

rogr

ams

and

empl

oym

ent a

re o

pen

to a

ll, re

gard

less

of a

ge, c

olor

, dis

abili

ty, g

ende

r, ge

nder

iden

tity,

gen

der e

xpre

ssio

n,

natio

nal o

rigin

, pol

itica

l affi

liatio

n, ra

ce, r

elig

ion,

sex

ual o

rient

atio

n, g

enet

ic in

form

atio

n, v

eter

an s

tatu

s, o

r any

oth

er b

asis

pro

tect

ed b

y la

w. A

n eq

ual

oppo

rtuni

ty/a

ffirm

ativ

e ac

tion

empl

oyer

. Iss

ued

in fu

rther

ance

of C

oope

rativ

e E

xten

sion

wor

k, V

irgin

ia P

olyt

echn

ic In

stitu

te a

nd S

tate

Uni

vers

ity, V

irgin

ia S

tate

U

nive

rsity

, and

the

U.S

. Dep

artm

ent o

f Agr

icul

ture

coo

pera

ting.

Edw

in J

. Jon

es, D

irect

or, V

irgin

ia C

oope

rativ

e E

xten

sion

, Virg

inia

Tec

h, B

lack

sbur

g; M

. Ray

M

cKin

nie,

Adm

inis

trato

r, 18

90 E

xten

sion

Pro

gram

, Virg

inia

Sta

te U

nive

rsity

, Pet

ersb

urg.

Kim Ba

rnes

75

7-36

3-38

40

ki

mbe

rly.b

arne

s@vd

acs.v

irgini

a.gov

All m

eat that is to be sold m

ust be slaughtered at a U

SDA

/state-inspected facility.

The VD

AC

S Office of M

eat and Poultry Services (O

MPS)

provides free inspections for am

enable species (cattle, hogs, sheep, goats, chickens, turkeys, ducks, geese, guineas, ratites and squabs).

All dairy products to be

sold must be inspected.

Sale of raw m

ilk is prohibited.

Sale of cheese made

from raw

milk m

ust be aged at least sixty days above 35 degrees. C

ontact the VD

AC

S O

ffice of Dairy &

Foods.

Acidified low

-acid foods (pickled products, salsa, pum

pkin/sweet

potato butter, barbeque sauces, chow

-chow, relishes, hot pepper

jelly, hot sauces, garlic in oil, etc.) m

ust achieve a pH of 4.6 or low

er (verified by an electronic pH

m

eter you purchase). Low-acid

canned foods are not permitted to

be made in the hom

e.

Completion of ‘B

etter Process Control School’ course and process approval by a processing authority strongly advised (V

irginia Tech Food Innovations Program

: Food Testing Services).

Must not exceed $3,000 in total

annual gross sales for all acidified products produced.

Hom

e/facility inspection by V

DA

CS not required,

but it is suggested to contact your local health departm

ent for any local inspection requirem

ents.

You m

ust obtain licensing and perm

itting through V

DA

CS.

Product registration may

also be required.

ME

AT

B

AK

ED

GO

OD

S,

JAM

S A

ND

… *

EG

GS

P

RO

DU

CE

D

AIR

Y

AC

IDIFIE

D C

AN

NE

D

FOO

DS

* P

ET

TR

EA

TS

VD

AC

S IN

SP

EC

TIO

N R

EQ

UIR

ED

LAB

ELIN

G

The standard label must contain:

•Product nam

e•

Net w

eight•

Ingredient statement

•N

ame &

address of manu-

facturer/distributor/packer •

Nutritional labeling

(exemptions apply)

•List of allergens

•N

OT FO

R R

ESALE –

PRO

CESSED

AN

DPR

EPAR

ED W

ITHO

UT

STATE IN

SPECTIO

N

You m

ust also have a label displaying the nam

e, physical address and telephone num

ber of the person preparing the food product and the date the food product w

as processed.

All acidified foods m

ust have a unique identifying code visible to the naked eye.

•Product N

ame

•N

et Weight

•Ingredient Statem

ent•

Nam

e & A

ddress ofM

anufacturer/D

istributor •

Sell-by date

•Product N

ame

•N

et Weight

•List of Ingredients

•N

ame/address of

Responsible Party

•Inspection Legend (plant

number that did the w

ork)•

Safe Handling Statem

ent

For Custom

Exemption:

“NO

T FOR SA

LE”; 20,000 B

ird Poultry Exemption

Label, if applicable.

•1,000 Bird Exemption

•20,000 Bird Exem

ption•C

ustom Exem

ption: with

permit from

OM

PS, allows

businesses to slaughteranim

als, only for their owners

consumption, w

ithout aninspector present.

EX

EM

PT

ION

S

LAB

ELIN

G

LAB

ELIN

G

LAB

ELIN

G

LAB

ELIN

G

1.Product Nam

e2.Intended Species3.Q

uantity Statement

4.Guaranteed A

nalysis5.Ingredient Statem

ent

Nam

e and Address of

Manufacturer/D

istributor

Keep frozen products

frozen and other products at 41°F or low

er. If storing products on ice, drain often.

Products offered as sam

ples should be prepped on-site or in your V

DA

CS approved

facility.

Un-refrigerated sam

ples m

ay be left out for tasting no m

ore than 4 hours (any leftovers then cannot be re-cooled or used again, they m

ust be throw

n away).

AT

MA

RK

ET

A

T M

AR

KE

T

Keep products at 41°F

or lower

AT

MA

RK

ET

Eggs must be clean and held

at 45°F or lower at all tim

es.

Note: R

eusing egg cartons runs the risk of contam

ination; consider asking patrons to bring their ow

n

AT

MA

RK

ET

C

over baked goods to protect them

from environm

ental contaminants,

such as flies and dirt.

If providing samples, prepare them

at your V

DA

CS approved and inspected

facility prior to arriving at the market.

Cut baked goods into pieces at your

inspected facility, place them on a

tray, insert a toothpick into each piece, and keep the tray covered in food safe w

rapping, such as plastic wrap.

AT

MA

RK

ET

C

an be sold either pre-packaged or in a bulk, self-serve style.

**Time and Tem

perature Controlled for Safety (TC

S) Foods require temperature control because they are capable

of supporting the growth of various infectious m

icroorganisms or toxins. These foods include m

eats, dairy products, eggs, m

ushrooms, cut m

elons, cut tomatoes, cut leafy greens, and heat-treated plant food such as cooked rice, beans,

and vegetables.

VD

AC

S IN

SP

EC

TIO

N R

EQ

UIR

ED

: UN

LES

S E

XE

MP

TIO

N C

ON

DIT

ION

S B

ELO

W A

RE

ME

T

FAR

M M

AR

KE

T V

EN

DO

RS

: Inspected by VD

AC

S unless vendor prepared food and samples at the m

arket (see food service vendor)

Please keep your most recent V

DA

CS inspection reports on

hand with you at the m

arket.

The standard label must contain:

•Product nam

e•

Net w

eight•

Ingredient statement

•N

ame &

address of manu-

facturer/distributor/packer•

Nutritional labeling

(exemptions apply)

•List of allergens

•N

OT FO

R R

ESALE –

PRO

CESSED

AN

DPR

EPAR

ED W

ITHO

UT

STATE IN

SPECTIO

N

You m

ust also have a label displaying the nam

e, physical address and telephone num

ber of the person preparing the food product and the date the food product w

as processed. Includes jam

s and jellies (no low

-acid ingredients), candies, dried fruits/herbs/seasonings/ m

ixes, (un)coated nuts, (flavored) vinegars, popcorn (balls), cotton candy, dried pasta, roasted coffee, dried tea, cereals, trail m

ixes and granola and baked goods that don’t require tim

e or temperature control.

*Exem

ptions: Apply to A

CID

IFIED C

AN

NED

FOO

DS and B

AK

ED G

OO

DS, JA

MS A

ND

…’:

Must be produced in a private hom

e. Must be sold at farm

ers markets, from

the private home w

here product ism

anufactured or to an individual for their own consum

ption. These products cannot be sold to other businesses (ie.grocery stores), for resale, on the internet or across state lines.

You do not have to pay the $40 annual fee to V

DA

CS, although you are still required to com

ply with all applicable

laws and regulations (outlined here).

Exempt from

Virginia Egg

Law and do not need

inspection if selling less than 150 dozen of your ow

n eggs per w

eek or less than 60 dozen of another producer’s eggs per w

eek. •

Product Nam

e (term“fresh eggs” can only beused if product m

eetsrequirem

ent for Grade A

or higher)•

Safe Handling

Instructions•

Nam

e & A

ddress ofPacker

•G

rade (AA

, A, B

) or“U

ngraded” if notinspected

LAB

ELIN

G

LAB

ELIN

G

The standard label must

contain: •

Product name

•N

et weight

•Ingredient statem

ent•

Nam

e & address of m

anu- facturer/distributor/packer

•N

utritional labeling(exem

ptions apply)•

PRO

CESSED

AN

DPR

EPAR

ED W

ITHO

UT

STATE IN

SPECTIO

N.

WA

RN

ING

: Do N

ot FeedH

oney to Infants Under

One Y

ear Old

HO

NE

Y

Those who process &

prepare honey in their private residence from

hives they ow

n, who sell less than 250

gallons of honey a year, &

who do not process or sell

other food products (except as noted here) are exem

pt from

inspection.

Infused honey products are not exem

pted.

VD

AC

S LIC

EN

SE

R

EQ

UIR

ED

If you grow and sell fresh

produce, and make < $25,000

in annual sales (3 yr. avg), you are not covered under the Produce Safety Rule and do not need to be inspected. G

rowers that m

ake >$25,000 m

ay fall under the PSR and m

ay need to be inspected.Sprouts, hydroponic operations and farm

raised m

ushrooms are considered

produce regulated by the PSR. (not covered if <$25K

). W

ild mushroom

s require V

DA

CS food safety applications harvesting and retail sales.

AT

MA

RK

ET

M

ost fruits and vegetables only require basic coverage for protection from

outside contam

ination, but since, for exam

ple, cut melon, cut leafy

greens and cut tomatoes are a

TCS Food** (see note below

), they m

ust be held at 41F or low

er. This applies to samples

as well.