1. Booths must obtain a restaurant license before they can
2. All food must be prepared at the Market site or a licensed
commissary. No home preparation or overnight storage is permitted
without an appropriate license. Protect raw food during transport
to the Market.
3. Food handlers cards are required for all persons in the
booth and should be available upon request. Cards may be obtained
from the Lane County Environmental Health Department. Call for
4. All food must be from an approved source of supply, e.g.
government-inspected meat, commercial ice, approved milk, etc.
No home-processed/canned food allowed.
5. Perishable foods must be refrigerated below 45 degrees
or heated above 140 degrees F. Coolers must have liquid-spirited
thermometers placed in the warmest spot.
6. All food and utensils must be stored off the ground and
protected from dust and contamination. Condiments should be labeled
and kept in covered containers.
7. Unacceptable materials for storage and cooking: enamel-coated
pots, copper, tin can, cardboard. Acceptable: glass, stainless
steel, aluminum, cast iron, plastic.
8. Use only disposable eating utensils and individually-wrapped
9. Each booth must have one garbage can for patron use and
also must provide containers for the disposal of refuse from
the booth. Containers must be cleanable - no cardboard.
10. Hand washing: Two containers, one with soapy water, the
other with a sanitizing rinse of at least 50 ppm chlorine. Paper
towels must be provided. Wash hands often.
11. Stoves: Use only propane fuel. White gas (Coleman fuel)
and gasoline are not permitted. A 5 lb. ABC fire extinguisher
is required when using any open flame.
12. Booth construction: Roofs are required and all counter
tops must be made of hard, non-absorbent, cleanable, smooth materials.
Use sneeze guards to protect food preparation.
13. Wear aprons and tie hair back or wear a scarf.
14. No use of tobacco inside the booths.
15. If you're sick, don't work.