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1. How do I apply to be a Farmers Market vendor?

APPLICATION PROCESS

1. You must completely fill out the vendor request form.
2. Once we receive your completed vendor request form, it will be reviewed by the Market Managers.
3. All goods and products that you intend to sell must be listed on the application. Items not listed are not permitted to be sold at the market. Any vendor that wishes to add products later in the season must fill out a new vendor request form with all added items. We will notify you upon review if the new items are approved or denied.

Submitting a vendor request form does not guarantee a spot at the Farmers Market. If accepted to the Market, an email will be sent with further instructions.

2. What is the Vendor Acceptance Procedure?

1. You must complete the vendor request form.  
2. Type of goods/products meets our Farmers Market requirements. 
3. Quantity/Quality of products. 
4. Market history; the number of years previously involved with the Fountain Inn Farmers market, attendance record, and history of compliance with market rules.
5. Booth set up/ appearance. 

The Fountain Inn Farmers Market has a ratio of different vendors in order to maintain diversity in the products and goods sold during the market season. The ratio is as follows: 

50% Farmer/Rancher/Grower: Farmers sell regionally grown vegetables, fruit, nuts, grains, herbs, flowers, or nursery crops from seeds or plants. Beekeepers, egg farmers, poultry, and livestock producers are considered farmers.

30% Value Added Product Vendors: Vendors that use regionally grown produce to make their products (such as baked goods, sauce, bread, etc.) 

20% Art & Craft Products: Those who produce original, unique and high-quality items which bring added value to FIFM. All products must be the actual work of the artisan. No commercial items, no imported items, no manufactured items, and no second-hand items shall be resold by artisans. 

The FIFM is committed to creating a diverse marketplace with the highest quality, regionally produced products available. The Fountain Inn Farmers Market reserves unconditional discretion to accept or refuse anyone as a market vendor.  The selection process takes into consideration many factors including product quality, sourcing, growing practices, presentation, seniority, safety, compliance, customer service, and the right product mix to ensure a successful market.

3. How much is it to be a Fountain Inn Farmers Market vendor?

Booth Location	Full Season 15 weeks	Weekly Fee
Pavilion	$ 200	Not Applicable (Seasonal ONLY)
Outside Booth	$150	$10

4. SOUTH CAROLINA’S HOME-BASED FOOD PRODUCTION LAW (COTTAGE FOOD LAW)

Food producers who want to sell food under South Carolina’s Home-Based Food Production Law must follow the guidelines set forth by South Carolina’s Code of Laws 44-1-143. This law is separate from DHEC’s SC Regulation 61-25 “Retail Food Establishments.” Home-Based Food operations are individuals preparing non-potentially hazardous baked foods and candy in their home and distributing those items to the end consumer.

How Do I Qualify?

No retail food establishment permit is required so long as all food production is in the home kitchen. Once you move out of your home kitchen to prepare products, a permit issued by SCDHEC is required. Additionally, you may only sell to the end consumer (i.e. the person who intends to eat the food). You may not sell to a retail food establishment or sell your products at a retail food establishment (this includes permitted mobile food units). You may sell your product at venues such as farmers and flea markets.

Foods Covered and Not Covered Under SC Home-Based Food Production Law

The Home-Based Food Production Law covers non-potentially hazardous baked goods that are sold directly to the end consumer. These foods cannot be sold for resale. Note that moist quick bread like zucchini, pumpkin, and banana may be potentially hazardous and may require product analysis. Canned and jarred foods are not covered by the law and are not eligible for exemption. Contact SC DHEC at 803-896-0640 for more information.

DHEC Defines Candy As:

• Candies and confectioneries (confectioneries are candies, delicacies, or sweets that have sugar as a principal ingredient, combined with coloring matter and/or flavoring). Candies have low water content and do not require refrigeration for safety.
• Candy-coated nuts
• Candy-coated dried fruits
• Candy-coated popcorn
• Cotton candy
• Candy apples
• Popcorn balls
• Chocolate-covered high-acid uncooked fruits such as strawberries, cranberries, or cherries are considered non-potentially hazardous.

DHEC Defines a Baked Good As:

• Loaf bread
• Rolls
• Biscuits
• Baked cookies
• Baked granola
• Baked cakes
• Baked high-acid fruit pies (apple, apricot, grape, peach, plum, quince, orange, nectarine, blackberry, raspberry, boysenberry, cherry, cranberry, strawberry, red currants). NOTE: These products are not allowed unless product testing demonstrates that these products are non-potentially hazardous – therefore not requiring refrigeration for safety.

Potentially hazardous foods are not covered by the law and are defined as follows:

• Canned or pickled vegetables
• Raw or heat-treated animal foods
• Heat-treated plant foods or raw seed sprouts
• Cut melons
• Cut leafy greens
• Cut tomatoes or mixtures of cut tomatoes not modified to prevent microorganism growth or toxin formation
• Garlic-in-oil mixtures not modified to prevent microorganism growth or toxin formation

Certain foods are designated as Product Assessment Required because of the interaction of their pH and water activity (Aw; moisture available for microorganisms to grow in the food).

Examples of potentially hazardous baked goods include, but are not limited to:

• Pumpkin pie
• Sweet potato pie
• Cheesecake
• Custard pies
• Cream pies
• Pastries with potentially hazardous toppings or fillings (apple, apricot, grape, peach, plum, quince, orange, nectarine, blackberry, raspberry, boysenberry, cherry, cranberry, strawberry, red currants).

Unless a product assessment is conducted pursuant to the SC Regulation 61-25, the following are considered potentially hazardous:

• Heat-treated packaged foods with water activity greater than 0.92 and a pH greater than 5.6
• Heat-treated packaged foods with water activity greater than 0.95 and a pH greater than 4.6

Foods NOT Covered under SC Home-Based Food Production Law:

• Fresh, dried, or cured meats or poultry (jerky)
• Canned or jarred fruits, vegetables, salsas. Standard recipe jams and jellies (ONLY) made from high-acid fruits (fruit, sugar, and pectin only) are allowed under SC Reg. 61-25 section 8-301.12(A)(12) without a retail food establishment permit.
• Fish or shellfish
• Canned or jarred pickled products (chow-chow, relish, pickles)
• Raw seed sprouts
• Refrigerated baked goods
• Vacuum sealed products
• Tempered and/or molded chocolate (fudge may be allowed under SC Reg. 61-25 section 8-301.12(A)(12) without a retail food establishment permit. Other forms of fudge, such as fudge sauce, may require product assessment to determine whether they can be allowed under 8-301.12(A)(12).
• Milk and dairy foods (yogurt, cheese, milk)
• Cut fruits or vegetables
• Cooked vegetable products
• Dried spices or herbs
• Garlic or herbs in oil mixtures
• Juices
• Ice/ice products
• Bar-B-Q sauces, ketchup, mustards, or marinades
• Focaccia style bread (moist quick bread like zucchini, pumpkin, and banana)

If a product is not listed, the person can determine if it is non-potentially hazardous by contacting Dr. Kimberly Baker (kabaker@clemson.edu) or Adair Hoover (cpope@clemson.edu). Product analysis to determine the interaction of pH and/or water activity (A_w) is required to exempt any product not listed above. The analysis will be at the expense of the home-based food operation.

To sell non-potentially hazardous baked goods and candy under the law, the producer is required to follow all regulations as stated under the law and enforced by DHEC. However, registration with DHEC is not required to sell these items under the Home-Based Food Production Law.

Labeling

Products for sale under the Home-Based Food Production Law must be labeled. Labels must include:

• Name and address of the home-based food operation
• Product name
• Complete list of ingredients (it is suggested that allergens be listed, but not required)
• Net weight (must be provided in both customary and metric measurements)
• A conspicuous statement printed in all capital letters and in a color providing a clear contrast to the background that reads “NOT FOR RESALE-PROCESSED AND PREPARED BY A HOME-BASED FOOD PRODUCT OPERATION THAT IS NOT SUBJECT TO SOUTH CAROLINA’S FOOD SAFETY REGULATIONS.”

Additionally, information on labeling is available at http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm .

Additional Information

For more information, contact Dr. Kimberly Baker (kabaker@clemson.edu) or Adair Hoover (cpope@clemson.edu).

Questions regarding the Home-Based Food Production Law should be directed to DHEC Division of Food Protection (803-896-0640)

Sources:

1. South Carolina Regulation 61-25. http://www.scdhec.gov/FoodSafety/Docs/NewRegulation/Regulation 61-25.pdf

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

5. Can I bring my pet to the Farmers Market?

For the safety and respect of our customers, No pets are allowed. Service animals specifically trained to aid a person with a disability are welcome.  

6. South Carolina Farmers Market Association

Click here for information on the South Carolina Farmers Market Association and how to be a member.