Farmers' Markets and Special Events

If you want to host a special event or farmers' market, or attend an event or market as a food vendor, you need to submit an application to Huron Perth Public Health (HPPH) and make sure that you meet food safety guidelines.

Special events

Special event food coordinators must submit completed applications to HPPH at least 8 weeks before the event.

 Event Food Coordinator Application

Food vendors must submit completed applications to HPPH at least 4 weeks before the event.

Event Food Vendor Application

Event coordinator information

Review the Special Event Food Coordinator Information Package for details about the application and requirements. As an event coordinator, you will need to:

  • Provide each food vendor with a copy of the Information Package for Special Event Food Vendors
  • Let us know about any changes to your application
  • Provide a safe water supply to all food vendors
  • Arrange garbage disposal at a designated site
  • Provide sanitary facilities and handwashing stations
  • Arrange for sanitary disposal of liquid waste if sanitary sewers are not available

Please contact us for more information.

Event vendor information

Review the Information Package for Special Event Food Vendors for details about your application and event requirements. To prepare for the event, you need to:

  • Complete the food vendor application
  • Let us know about any changes to your application
  • Arrange for a safe water supply to your food booth
  • Arrange adequate garbage disposal
  • Provide a permanent or temporary handwashing station in a convenient location with soap and water
  • Arrange for sanitary disposal of liquid waste if sanitary sewers are not available
  • Ensure that general food safety practices are followed

Create a temporary handwashing station

You can create a temporary handwashing station at your site if it is not provided. You will need the following items:

  • A spigot that can stay open while both hands are being washed
  • A bucket placed underneath to catch the wastewater
  • Liquid soap in a pump dispenser
  • Paper towels

Event vendor checklist

You may want the following items at the event:

  • Probe thermometer to check the internal temperature of hot and cold foods
  • Alcohol swabs to sanitize the probe thermometer between uses
  • Thermometer for each cooler or refrigerator
  • Platforms to elevate food and paper goods 15 cm off the ground
  • Clean containers to store food
  • Plastic wrap or aluminum foil to protect food
  • Adequate supply of utensils
  • Cloths to clean and sanitize equipment and surfaces
  • Adequate supply of potable drinking water
  • Leak proof containers
  • Ice container and ice scoop
  • Detergent/bleach solution
  • Liquid soap
  • Hairnets
  • Large plastic garbage bags

Review our safe food handling tips to learn more about handling food.

Farmers' markets

Farmers' markets are a great way to encourage people to buy locally and support their community. Make sure to follow food safety requirements.

Farmers' market organizers must submit a complete application at least 4 weeks before the first market day.

Farmers' Market Organizer Application

Food vendors must submit a complete application at least 2 weeks before the start of the market.

Farmers' Market Food Vendor Application

Market organizer information

At the start of each season, we assess all farmers' markets in the area to see if they are exempt under Ontario Regulation 493/17. A farmers' market is exempt if the majority (51%) of the vendors at the market are selling their own farm products.

As a market organizer, you need to provide each vendor with the vendor application. Review the Farmers' Market Organizers Information Package for more information about hazardous and non-hazardous foods.

Market vendor information

Review the Farmers' Market Food Vendor Information Package for details about the application and vendor requirements. As a vendor, you need to make sure that:

  • All food offered for sale is not a health hazard
  • All meat is inspected, all eggs graded and all milk is pasteurized

Reducing food-related risks

Some foods sold at farmers' markets are potentially hazardous. You can reduce the risk of hazards by following these guidelines.

For canned foods:

  • Use new jars or bottles and lids
  • Get all foods from approved sources (meat and eggs)
  • Use only current, tested home-canning recipes
  • Test the pH level for each batch to make sure the pH is less than 4.6
  • Keep production and process records for two years

For meat, poultry and mixed meat products:

  • Store cold foods at or below 4 degrees Celsius
  • Store hot food at or above 60 degrees Celsius
  • Cook to safe cooking temperatures
  • Transport at proper temperatures
  • Make sure the product is from an approved source