5 Key Regulations for Selling Fresh Meat at Farmer Market

The farmer market is the best place to sell or buy foods at a retail price directly from the farmers. It mostly takes place in an open environment but can be held anywhere. Many different types' goods are sold in the farmer market, but one of the main things sold is Fresh Meat. Most of the market stuff is easy to sell, like dairy goods, with not many precautions to take. But the selling of fresh meat requires a lot of precautions to take. From stainless steel double door commercial refrigerator to certification meat, everything needs to be in order.

Fresh meat is can easily be contaminated in an open environment causing different diseases to the consumer. Therefore it has a lot of regulations to follow. Here, in this blog, five key regulations for selling fresh meat in the farmers market

1. Certified Meat Market:

To sell fresh meat at a farmer market, it should be confirmed that the market is certified by the authorities. Once it is verified, the fresh meat seller must have a food facility permit if he/she is not the livestock owner. Otherwise, no permit is needed. The meat should be raised by the seller and processed by an approved source.

2. Packaging and Labeling:

The authentic source's approval, the next main thing to consider for selling fresh meat at the farmer market, is their packaging. It is the responsibility of the direct farm marketer to pack all the meat that it would prevent the contamination and any damage during the storage. Before putting everything for transport, the seller must confirm that the packaging has an accurate declaration of the quantity of the content it contains, and he should mention his name and place of business with a certified logo on the package.

3. Transport:

One of the important things for selling fresh meat at a farmer market is proper transport. Before putting the meat in the transport vehicle, meat should be stored in proper containers, and in the vehicle, the temperature should be maintained (i.e., between 0ºC and 4ºC ).

4. Storage:

Once the meat is carefully transferred to the vehicle, the next significant regulation to follow for the farmer market is to have a clean storage facility. As the meat is being moved to the market's location, the storage space should be checked for any ill conditions for should be sanitized before the meat is delivered. There should also be refrigerators set to the required temperature for the meat so that on arrival, meat would be directly transferred without damaging.

5. Maintaining the Stall:

After everything thing is set and in order, the biggest responsibility for the seller at the farmer market is to manage the shop or stall carefully because it can be even after every precaution taken until this moment, there can still be cross-contamination in meat. To prevent any kind of hazard, the seller should keep a check of the meat temperature and make sure the meat is still fresh. The vendors should also be consistently sanitized and should prevent themselves from touching the meat with bare hands to prevent contamination. Gloves should be used for can kind of dealing.

These are the key regulation for selling fresh meat at the farmers market.