Metropolitan Health District
Resources

Office

COVID-19 Hotline
210.207.5779
Email: COVID-19@sanantonio.gov
Mon. - Fri., 8:00 AM - 4:00 PM
Sat. & Sun., 8:00 AM - 12:00 PM

Services
See a complete listing of our Clinics & Locations.

Administrative Office (No services offered at this location)
111 Soledad, Suite 1000
San Antonio, TX 78205

Phone
210.207.8780

Farmers Market Q&A
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Click here to expand contentClick here to collapse content  What is a Farmers Market?
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.
Click here to expand contentClick here to collapse content  Are there any location/zoning requirements for farmers markets?
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.
Click here to expand contentClick here to collapse content  Define market sponsor/coordinator.
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.
Farmers Market, Flea Market or Trade Show Permit

Download as PDF

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Click here to expand contentClick here to collapse content  How to get the permit?
  • $77.25 annual
  • Come to 1901 S. Alamo
  • Bring all pertinent information with you:
    • Market name and location along with days the market will operate
    • State Manufacturing License, if applicable
    • Valid Identification
Click here to expand contentClick here to collapse content  What is allowed to be sold?
  • All prepackaged items (potentially hazardous and non-potentially hazardous)
  • 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 45°F or less
Click here to expand contentClick here to collapse content  If you sample, what is needed?
  • Overhead protection
  • Bite sized portions only
  • Potentially hazardous items must be maintained at safe food temperatures (above 135°F for hot foods and below 41°F 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
Farmers Market On-site Permit

Download as a PDF

Collapse All Expand All
Click here to expand contentClick here to collapse content  How to get the permit?
  • $145 Annual On-site Preparation fee
  • Valid at farmers market only
  • Come to 1901 S. Alamo
  • Bring all pertinent information with you:
    • Market name and location along with days the market will operate
    • Food source information, if applicable
    • Valid Identification
Click here to expand contentClick here to collapse content  What is allowed to be sold?

All foods and or beverages prepared on-site at the market.

Click here to expand contentClick here to collapse content  If you sell food and/or beverages for on-site consumption what is needed?
  • At least one person in booth must have a Food Manager/Food Handler Certification
  • 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 135°F for hot foods and below 41°F 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.

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