Metropolitan Health District
Resources

Office

Address
111 Soledad, Suite 1000
San Antonio, TX 78205

Phone
210.207.8780

Farmers Market Q&A
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A Farmers Market is defined as a location certified by the Texas Department of Agriculture or the Texas Certified Farmer's Market Association used primarily for the distribution and sale of raw agricultural products grown by farmers or for the distribution and sale of custom processed agricultural products made by agricultural producers from their agricultural products which are sold directly to consumers and such products meet all applicable federal, state, and local health laws regulating their manufacture and sale.
Farmers market must be set up on commercial property. Farmers markets are not allowed on residential property. There is no limitation on the frequency that a farmers market may be held.
Event sponsor/coordinator refers to the farmers market organizer, sponsor or coordinator for a market event with two or more temporary food establishments. The event sponsor/coordinator shall be responsible for submission of all applications and fees to the department on behalf of event participants, and shall have oversight of event participants.
The purpose for the farmers market food vendor permit is to ensure food safety for consumers where prepared food is sold for on-site consumption. The permit provides a cost-effective way to inspect a vendor’s booth and assure all rules regarding food safety are in place. The cost of the permit covers a visit from a Metro Health sanitarian to inspect the booth.
If you plan to sell plates of food or beverages for on-site consumption at a farmers market, a permit is required. You do not specifically need to get the farmers market food vendor permit, however, this is the most cost effective option. A vendor also has the option of using a temporary food permit to sell food or beverages at a farmers market (limited to four events per year) or a mobile food establishment permit if the farmers market allows mobiles.
The permit is good for one month, per vendor, per location and is considered valid only on the specified day of the week at the specific listed farmers market location. The cost of the permit is $46.35. You can pay with cash, check or credit card.
The farmers market event sponsor/coordinator shall be responsible for applying and submitting fees for all temporary food establishment permits at a market . Permits can be purchased at 1901 S. Alamo. Be sure to bring all pertinent information to include: farmers market name and location, date the market will operate, valid ID and food source information, if applicable, for each application.
With this permit you can sell all foods and beverages prepared at the market for on-site consumption while the market is in operation.
If you do not purchase a farmers market food vendor permit and you sell food or beverages for on-site consumption at a farmers market, flea market or trade show, then you must hold either a Temporary Food Permit (limited to four events per year) or a Mobile Vending Permit (Kitchen on wheels.)
In accordance with the Texas Food Code, if you sell food or beverages for on-site consumption at a farmers market, flea market or trade show, you must have a food handlers permit, overhead protection, floors, graded to drain, concrete, rolled asphalt, plywood or mats removable platforms, duckboards or other suitable material approved by the regulatory authority. Potentially hazardous items must be maintained at safe food temperatures (above 135oF for hot foods and below 41oF for cold foods.) Food must be dispensed in a manner that will protect foods from contamination. Water must come from an approved source and you must provide a gravity-fed hand washing station (water, soap and paper towels). There must be no bare hand contact (utensils or gloves.) You must also have a garbage container with a tight fitting lid and three pans to wash, rinse and sanitize all utensils. Pans must be large enough to submerge all utensils.
Farmers Market, Flea Market or Trade Show Permit
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  • $77.25 annual fee
  • Come to 1901 S. Alamo
  • Bring all pertinent information with you:
    • Primary point of sale information (Farmers markets must be certified by the Texas Dept. of Ag or the Texas Certified Farmer’s Market Association)
    • State Manufacturing License, if applicable
    • Valid Driver’s License
  • All prepackaged items (potentially hazardous and non-potentially hazardous)
  • Open handling of non-potentially hazardous foods
    • Baked goods
    • Bulk agricultural products
    • Candy
    • Jerky
  • Eggs
    • Labeled with farmers/producers name and address and as “ungraded”
    • Must have label: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks area firm, and cook foods containing eggs thoroughly
    • Kept at 45oF or less
  • Open handling of potentially hazardous foods is not allowed.
  • Overhead protection
  • Bite sized portions only
  • Potentially hazardous items must be maintained at safe food temperatures (above 135oF for hot foods and below 41oF for cold foods)
  • Dispensed in a manner that will protect foods from contamination.
  • Samples must be thrown away after 4 hours.
  • Gravity fed hand washing station (water, soap and paper towels)
  • No bare hand contact (utensils or gloves).
  • 3 pans to wash, rinse and sanitize all utensils. Pans must be large enough to submerge all utensils.
  • Garbage container with tight fitting lid
  • Temporary Food Permit or
  • Mobile Vending Permit (Kitchen on wheels)
Farmers Market Vendor Permit
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  • $46.35 Monthly fee
  • Purchased by the Market Manager/Market Association
    Valid one day per week at the listed farmers market only (location specific)
    Come to 1901 S. Alamo
    Bring all pertinent information with you:
    • Market name and location along with day the market will operate
    • Food source information, if applicable
    • Valid Identification
All foods and or beverages prepared at the market for on-site consumption while the market is in operation.
  • Food handlers permit
  • Overhead protection
  • Floors, graded to drain, concrete, rolled asphalt, plywood or mats, removable platforms, duckboards or other suitable material approved by the regulatory authority
  • Potentially hazardous food items must be maintained at safe food temperatures (above 135oF for hot foods and below 41oF for cold foods)
  • Dispensed in a manner that will protect foods from contamination.
  • Water from an approved source
  • Gravity fed hand washing station (water, soap and paper towels)
  • No bare hand contact (utensils or gloves).
  • 3 pans to wash rinse and sanitize all utensils. Pans must be large enough to submerge all utensils.
  • Garbage container with tight fitting lid
  • Temporary Food Permit or
  • Mobile Vending Permit (Kitchen on wheels)

Lemonade Day

Guidelines for selling lemonade on lemonade day.

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