01-16-2009 - Laserfiche WebLink

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Parking. Vendors may park one vehicle within their allocated stall space. Vendors with trailers must park in the upper parking lot. No trailer parking allowed in stall space. Prime parking areas (which includes handicapped spaces,public spaces) must be left for shopper usage. Vendor workers are not allowed to park on the lower lot. Conducting Business. Vendors must remain in their own booth/stalls when selling. Sales must be conducted in an orderly and business like fashion, and no shouting or other objectionable means of soliciting trade are permitted. Pricing. All items offered for sale must have prices prominently and clearly displayed. Shoppers prefer and expect this. Vendors must not practice distress pricing by undercutting other vendors or dumping products at bargain or sale prices. In the event of continued distress pricing,the Board of Directors reserves the right to cancel Vendor Agreement and membership and/or to impose"pricing ranges". Each vendor will be responsible for his or her own sales tax collection,where applicable. Permits. Vendors are responsible to obtain all necessary licenses,permits, inspections and certificates for the sale of their products. These permits need to be available to both shoppers and the Board of Directors who request to view them. The permits given to vendors from the Shoreview Farmers' Market must be clearly displayed as well as • FMNP signs. Farm Products Grades and Sales Act. Produce should be sold by units or in containers. If your product is sold by weight,the scale has to be government inspected, with a valid sticker displayed. All produce should be correctly labeled and priced. Food Safety. Every person handling food products must maintain a very high standard of personal hygiene and cleanliness. All vendors and staff must practice these standards to prevent the transfer of pathogens between vendors/staff and therefore to foods. Please adhere to the following guidelines: -All foods offered for sale must be protected from contamination. -Baking and processed foods must be pre-packaged at point of production, and smaller items such as muffins must be packaged in lots of at least 3 to discourage eating on site. -All persons handling food must wear clean clothing, wash hands often, be free from infectious disease,NOT smoke, and avoid touching nose, mouth, hair and skin. All vendors MUST wash hands with warm water and soap after visiting the washroom. -Containers and wrappings must be single use only. -Do not allow any unauthorized persons access to where food is being prepared. -Racks, shelves or tables must be provided for all food display and all food must be at least 15cm off the ground. -Personal effects should not be stored anywhere near food products. -Sampling and condiments: • -Do not allow customer to get hands anywhere near samples to be eaten by other customers; provide toothpicks or small paper containers or pass out each sample.