Farmers Market Vendor Rules and Food Safety

Overview

Arlington has many wonderful farmers markets. 

View a list of all markets in the county

Vendor Requirements

Vendors Selling Whole Produce or Packaged Foods

If you sell whole produce or mostly packaged foods, you must have one of the following. Examples of packaged foods include prepackaged pies, roasted nuts, or meats.

• Virginia Department of Agriculture and Consumer Services (VDACS) inspection and approval
• Inspection of your manufacturing plant by USDA or another authorized agency
• Exemption from Virginia Department of Health regulations
• Exemption from VDACS

If you have one of these, you don't need a permit from Arlington County Public Health Division (ACPHD) to operate at a farmers market.

For questions, contact ACPHD’s Environmental Health Program at 703-228-7444, option 4 or EHTFE@arlingtonva.us.

Vendors Selling Prepared or Ready-to-Eat Foods

If you don't have one of the items above and you make or serve food for immediate consumption, you must apply for a temporary event food service license (English, Español). Submit your application at least 10 days before the market date.

Become a SNAP Retailer

More vendors are now accepting Supplemental Nutrition Assistance Program (SNAP) benefits. SNAP can:

• Bring in new customers
• Help SNAP recipients buy healthy foods
• Support sales of locally grown produce. 

Learn how to become a SNAP retailer

Food Safety for Shoppers

• Wash fruits and vegetables before eating.
• Don’t buy ready-to-eat foods handled with bare hands.
• Keep perishable foods (meat, eggs, dairy, cheese) cold.
• Check ingredient lists on ready‑to‑eat foods to avoid allergens.

Food Safety for Vendors

Basic Requirements

• Use approved food sources.
• Do not work while sick (vomiting, diarrhea, fever, sore throat, jaundice, or open cuts).
• Wash hands often, especially:
  •  Before handling food
  • After using the restroom, coughing, sneezing, eating, drinking, smoking, handling money, or touching your face.
• Display ingredient lists so customers can see them clearly.
• Keep animals out of the vendor area.
• Dispose of wastewater properly in an approved location.
• Provide overhead cover (such as a tent or canopy).

Baked Goods

• Prepackage or wrap baked goods before selling.
• If not prepackaged:
  • Display a sample item (not for sale).
  • Keep baked goods in a clean covered container until sold.
  • Add a sneeze barrier if displaying items in front of customers.
  • Use gloves, wax paper, or utensils when handling the items.

Perishable Foods

(Meat, seafood, cheese, eggs, dairy)

• Get the required health department license.
• Keep items at 41°F or below using ice or mechanical refrigeration.
• Use clean, potable ice and drain meltwater continuously.
• Keep frozen foods frozen.
• Store raw foods separately from ready‑to‑eat foods.

Produce

• Sell whole, uncut fruits and vegetables that are clean and free from spoilage.
• Get a license to sell cut, sliced, or processed produce. You do not need a license for whole, uncut produce.
• Protect all produce from contamination.