Here in PA, the main body of the regs are as follows: For produce, you need insurance for $1,000,000 liability and the rental to the market's governing body. Produce may be sold in bunches, by the piece, or by weight. If sold by weight, you MUST have a scale certified by the state dept. of weights and measures, and the seal must be in place and plainly visible.
For any sort of prepared foods like pickles, sauces, soups, and the like, a permit from the PA Dept.of Agriculture is required and food MUST be prepared in a certified kitchen that has been inspected and approved by the PA Dept. of Agriculture. Foods also require a label indicating origin and ingredients. Foods must be sold in non-sealed containers (like deli containers with lids).
Any sealed or canned foods must meet all of the requirements of prepared foods PLUS samples must be submitted to the PA Dept. of Agriculture for testing and certification and must have an expiration date on them.
I work part time for a farmer that sells at farmers markets, and this is what they required of us. Hope this helps.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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