MAYOR BILL WHITE PROPOSES NEW RULES TO PROMOTE FARMERS' MARKETS, PROTECT PUBLIC HEALTH
September 24, 2004 -- Houston Mayor Bill White proposed a new set of ordinances designed to promote farmers’ markets, while ensuring the safety of products sold to the public. The new rules provide stricter standards than the current city law that applies to farmers’ markets with multiple vendors.
“The farmers’ markets cropping up in Houston contribute to the character of our neighborhoods,” said Mayor White. “They provide a focal point where neighbors share commerce and create relationships that improve neighborhoods. The markets give Houstonians a reason to explore our city and enjoy the company of people they otherwise might not have encountered. Our rules should allow these markets to flourish, while protecting the public health.”
The proposed ordinance expands options for food handling, while meeting health guidelines. The changes are critical for temporary markets that exist outside fixed buildings. For example, the proposed ordinance accepts the use of ice for refrigerating processed foods, provided they are kept in sealed containers and kept on ice for no longer than six hours. Under the old rules, only mechanical refrigeration was allowed.
The new ordinance also more clearly defines standards for adequate hand-washing facilities for employees and the public, and standards for garbage and waste disposal. Hand-washing sinks must provide hot and cold water in restrooms at the site. The restrooms must include soap and paper towels or other approved hand-drying devices. In many temporary markets, these accommodations were not provided in the past.
Foods must be protected from potential contamination by all agents including dust, insects, unclean equipment and utensils. To prevent food contamination, the rules demand additional safety measures for operators who provide samples of products in outdoor settings to prevent food contamination.
State law mandates the type of items that may be sold at farmers’ markets. The state has created a certification program for farmers markets. The items that may be sold there are separated into two categories, 1) farm produce including herbs and spices in their natural and dried state and vegetables, fruits, nuts, berries, grains, honey and melons in their natural state; and 2) farm products, including shelled peas or legumes, yard eggs and packaged foods processed or manufacture by the vendor in a licensed food establishment and packaged and labeled according to all applicable laws.
Market managers must maintain a list and verification that the vendors in their markets are certified by the state. Markets will be licensed by the City annually and inspected at least once per year.
