2020 CHINCOTEAGUE CULTURAL ALLIANCE MARKETS FACT …€¦ · 1. Things grown, raised, caught, or...
Transcript of 2020 CHINCOTEAGUE CULTURAL ALLIANCE MARKETS FACT …€¦ · 1. Things grown, raised, caught, or...
2020 CHINCOTEAGUE CULTURAL ALLIANCE MARKETS FACT SHEET
CCA is a non-profit, all-volunteer organization, founded in 2003, that produces over 100 arts events each year, including:• Chincoteague Island Farmers & Artisans Market• Second Saturday Artful Flea • Holly Day Market and Wildlife Art Gallery
LOCATION• The Markets location is CCA’s Community Center for
the Arts, 6309 Church Street, Chincoteague Island, VA.
• Wildlife Art Gallery (November 28) is located at the Dr. Donald Amrien Activities Center adjacent to CCA.
DATES & TIMES• Farmers & Artisans Market—Saturdays from May 2 to
October 31. Wednesdays—May 27 to September 16 (ex-cept during Pony Week, when it is on Tuesday, July 28), 9 AM-1 PM (may be extended for special events). Set-up time is 7:45-8:45 AM.
• Artful Flea is the Second Saturday of the month—April through October, 9 AM-1 PM. Set-up time is 7:45-8:45 AM. Early set-up of canopies and fixtures allowed on Friday, 4-5 PM.
• The Holly Day Market and Wildlife Art Gallery is on the Saturday after Thanksgiving, November 28, 9 AM-3 PM. Set-up time for CCA sites is 7:45-8:45 AM. Early set-up of canopies and fixtures allowed on Friday 4-5 PM. Set-up for Wildlife Art Gallery is Friday, 1-5 PM.
• All markets are RAIN OR SHINE.
SITE ASSIGNMENTS• Farmers & Artisans Market vendors are assigned sites by
the daily Crew Chief. There are no permanent sites or “holds” on particular sites.
• Based on availability, Artful Flea and Holly Day sites are assigned on “first paid/first choice” basis. There are no “holds” without pre-payment.
• Wildlife Art Gallery vendors will be assigned sites based on your previous year’s attendance, if possible, unless changes are requested.
REGISTRATION & PAYMENT• Preregistration is required for all Markets.
• Payment is by check or money order payable to CCA, or by credit card. No cash please.
• Payment must be received no later than five days before an event; that is, by Monday morning for an upcoming
Saturday market and by Friday morning for an upcom-ing Wednesday market. Allow time for mail delivery. (Consider priority or overnight mail if needed.)
• Late payments incur an additional $10 fee, and vendors will not be able to register for additional market dates until the late fee is paid.
• Payments can be: 1) left in the vendor drop box on the front porch of CCA, 2) dropped off at the CCA tent on market days or 3) mailed to Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. Consider Priority or Ex-press mail.
• Registration payments are non-refundable. Remember, MARKETS ARE RAIN OR SHINE. Credit is only is-sued when the Markets Manager cancels the event prior to opening. No date swaps are permitted.
• Discounts are available. See Forms A and B.
ELIGIBILITY • Vendors at all CCA Markets are required to sell products
they grow, raise, catch, or make.
• Farm vendors are allowed to sell products from other sources, but at least 50% of your entire booth’s products must be direct from your farm at all times.
• Art and artisanal crafts and products made by the ven-dor may be made from manufactured materials provided that a substantial part of its value is from the crafting of the vendor or the vendor’s family.
• Vendors may also sell antiques, collectibles, and used household items and business goods.
• Not permitted: 1) sales representatives for products or services not vendor created or finished, such as direct sales; and 2) purchased wholesale goods.
• Because we want to have diverse and full Markets, CCA reserves the right to turn down new applicants if the products they propose to sell are already in abundant supply at the Market. The applicant will be put on a wait-ing list for possible openings.
REQUIREMENTS• CCA Market vendors are NOT required to have a Chin-
coteague business license.
• Virginia state law requires vendors to collect Retail Sales and Use Tax. For information visit: www.tax.virginia.gov/retail-sales-and-use-tax.
(Continued)
Rev 12/19/19 Fact Sheet
MARKET POLICIESCCA Responsibilities• CCA will have a Market Manager or Assistant on site at
all times.
• CCA will provide a portable restroom and free parking for vendors in a designated area.
• CCA will utilize a variety of print, radio, social media and local signage to promote the Markets.
Vendor Responsibilities• Please label your items with some form of contact info.
for patrons (e.g. your email, phone #, social media).
• Vendors will handle their own sales transactions.
• Artful Flea and Holly Day vendors, please display your pre-printed assigned vendor number cards: #1 on site and #2 in vehicle.
• Tables, chairs, canopies are not provided. Tables are available for rent from CCA. Canopies are available for rent from Chincoteague Island Outfitters (757-336-5129). Rented tables will be set up and picked up by CCA volunteers, canopies by rental agency.
• Canopies and tents must be well anchored for safety.
• Banners should be mounted on front or rear of booth only. Side mounting restricts ventilation and obstructs visibility.
• All of your products, equipment, and fixtures must be kept within the perimeter of your assigned site. Keep your area clean and organized.
• Clean up before you clear out. You are responsible for taking your “leftovers” with you.
• We recommend no sales before 9 AM.
• NO CLOSING UP before scheduled closing times unless closing is announced by the Market Manager (e.g. for a NOAA-declared weather emergency).
• Be prepared to protect your products from the weather.
• If a family emergency requires you to leave early, notify the Markets Manager.
• CCA market area is a smoke-free environment. Smok-ing, including vaping, is permitted only in the parking lot.
• Vendors should be considerate of other vendors and cus-tomers who indicate that they have allergies or sensitivi-ties to fragrances, fumes, etc. coming from your site.
• Generators can be used provided they are in good work-ing order, low decibel and approved by management.
• No vendors’ pets on site. Exceptions: Certified service dogs are permitted when approved. ESA (Emotional Support Animals) require a letter from a mental health professional or medical doctor on their letterhead stat-ing the animal is important to your psychological well being. Caution patrons that pet leashes cannot exceed 6’.
• No animals, tobacco, alcohol, firearms or any illegal product or service can be sold.
• CCA reserves the right to evict anyone, cancel future paid reservations or restrict future event registration for any rules violations. “No shows” are also considered a rules violation.
Please refer all questions and concerns to:Markets Manager, Alex Hubb
717-495-7155 (call or text)[email protected]
FACT SHEET - page 2
Rev 12/20/19 Fact Sheet - Page 2
Important Responsibilities for Food Vendors• You must meet all applicable local, state and
federal agricultural requirements plus health and sanitation codes.
• See the Cooperative Extension “Going to Market” publication included in this CCA Markets Appli-cation package for state guidelines.
• Complete product labeling as directed in the Virginia Cooperative Extension “Going to Market” publication.
• Scales, weights and measures must be accurate and in compliance.
• We are subject to inspection by USDA and County Health Department. Be ready.
• No ice dumping.
Vendors offering food or beverages from truck, trailer or cart must obtain:
• Annual license from Accomack County Health Department
• Chincoteague Meals Tax Permit
Name ___________________________________________Business Name _____________________________________
Mailing Address _____________________________________________________________________________________
Best phone number(s) to reach you______________________________________________________________________
E-Mail __________________________________________ Website ___________________________________________
Who will be staffing your Market site? Name_____________________________ Phone ___________________________
Name_____________________________ Phone ___________________________
A) WHAT WILL YOU BE SELLING? CHECK ALL THAT APPLYPlease include sample photos/images of your vendor-made products
CHINCOTEAGUE CULTURAL ALLIANCE
2020 MARKETS MASTER APPLICATION FORMTo be a vendor at a CCA market:1) Complete this master application form once a year. Submit it with your first market payment2) Select the appropriate payment form for the market(s) and date(s) of your choice and submit with payment
• Second Saturday Artful Flea—FORM A • Farmers and Artisans Market—FORM B
• Holly Day Market & Wildlife Art Gallery—FORM C3) You can submit payment forms throughout the market season but paying for multiple dates at once can save you money. See FORMS A & B for details.
PLEASE PRINT CLEARLY
FOOD TRUCKS Contact Markets Manager for appropriate application form. Call or text: 717-495-7155Email: [email protected]
c Produce
c Seafood
c Meat/eggs/dairy
c Honey/jam/pickles/etc.
c Baked goods/candy
c Plants
c Skincare, soaps, etc.
c Fabric items
c Clothing
c Pottery
c Paintings/prints/2-D art
c Photos
c Carved birds/boats, etc.
c Metalwork
c Woodwork
c Jewelry
c Sculpture/3-D art
c Other (describe)______________________________
c Antiques/vintage
c Seasonal items
c Yard sale items
c Non-profit org. display
Rev 12/19/19 MASTER APPLICATION FORM - Page 1
BE SURE TO COMPLETE PAGE 2 OF THIS FORM
B) DO YOU QUALIFY AS A FARM VENDOR? Please read below before checking the appropriate box. c Yes c No
Why we ask this question: When the Farmers & Artisans Market coincides with the monthly Second Saturday Artful Flea, space becomes limited, and only qualified farm vendors may register for a site in the Farmers Market Line. All other vendors may register for an Artful Flea site.
Criteria for a farm vendor: You qualify as a farm vendor if at least 50% of the products you offer are: 1. Things grown, raised, caught, or harvested by you (e.g. fruit, vegetables, seafood, meat, eggs, honey, flowers, plants)2. Items created by you from materials you grew, raised, caught, or harvested (e.g. wool or woolen clothing from sheep
or alpaca you raised, essential oils made from plants you grew)3. Food items prepared by you or manufactured for you from ingredients you produced (e.g. baked goods, jams, cheese,
pet treats)NOTE: The 50% rule must be met on a per market date basis (not just on average over the season).
Rev 12/19/19 MASTER APPLICATION FORM - Page 2
C) HOW SHOULD CCA DESCRIBE YOUR PRODUCTS FOR PUBLICITY PURPOSES?
For social media (e.g. Facebook) and other market promotions where individual vendors are listed, we need a very brief description of your products. Maximum length: 35 characters, including spaces and punctuation.
Write your description in the boxes below:
ccccccccccccccccccccccccccccccccccc
For example:
ccccccccccccccccccccccccccccccccccc
Tips:• Be succinct. If you can describe your product line with fewer than 35 characters, do so. Shorter is easier for readers
to grasp and remember.
• Focus on nouns (e.g., jewelry, seafood, artwork) and avoid adjectives (e.g., fresh, rustic, unique) unless they help to narrow a broad product category. For example: “seaglass art” instead of “art”.
• If you offer a wide variety of products, focus on your key products or those products that set you apart from other vendors.
• Your product description will be preceded by your business name, or if you have none, by your own name. For ex-ample: Seven Oaks Farm - Produce, Eggs or Ann Wilson - Furniture, Home Decor
• If your business name contains the name of your key product, use the product description to be more explicit and avoid repetitive text. For example: Phil’s Photography - Wildlife and Nature Photos.
• If you do not provide a description, CCA will create one for you based on the products checked on page 1. CCA also reserves the right to edit vendor-provided descriptions for space and consistency.
I have read, understand and will abide by all of the policies, requirements and responsibilities as stated in the 2020 Chincoteague Cultural Alliance Markets Fact Sheet, including the Hold Harmless Agreement below.
I, __________________________________ (print please) as individual or owner of business (name) _____________________
_____________________ agree that the Chincoteague Cultural Alliance and its respective officers, volunteers, agents, and consultants are not liable for any bodily injury, death, theft, or damage to either the buyer or seller, or their property, arising out of or pertaining to preparation for, or participation in the CCA Markets whether such injury, theft or damage occurred prior, during, or after the Market. The above named (person/business) further agrees to indemnify, defend and hold harmless the Chincoteague Cultural Alliance and its respective officers, volunteers, agents and consultants for and against any claims which include bodily injury, death, theft, or damage, including attorney fees. I understand that it is recommended that I carry my own general liability and product liability insurance. Liability insurance is not provided by this event sponsor. Participation in the CCA Markets by the above named (person/business) without adequate or proper insurance is at the person/business’s own risk. I have attached a certificate of insurance to this application if applicable.
Signature: _________________________________________ Date: ______________
K ni i t & C r o c h e t I t e m s
BE SURE TO COMPLETE THIS AGREEMENT
FORM A
Artful Flea FORM A
The Artful Flea fills quickly and is often sold out so register early. Pay for three or more Artful Flea dates at one time and SAVE.
NOTE: After initial application, this page is all you need to register and pay for additional Artful Flea dates. Include Markets Master Application Form if this is your first market event in 2020.
NOTE: Indoor Sites are very limited. Contact Market Manager for availability before registering.
• Pay by check, money order or credit card ONLY. No cash. Make checks payable to “CCA”. • For credit card payment, use Credit Card Payment Form included in the CCA Markets Application package.• Payments are NOT refundable. THIS IS A RAIN OR SHINE EVENT. Swapping dates is not permitted.• Credits will be issued only when CCA cancels an event, not early closing. • Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church Street, 2) bring to CCA tent during a
market event, or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. • Payment is due no later than the Monday morning before an event or you must pay a $10 late fee Allow time for
mail delivery (consider Priority or Express mail). • This form is an extension of your master application form and all signed agreements. Keep a copy for your records.• Your site assignment will be verified the week of each event. Please watch for the email.
2020 Second Saturday Artful Flea Payment Form
Name please print_______________________________________ Best phone # to reach me_________________________
I am paying for the Second Saturday Artful Flea dates checked below: c Apr 11 c May 9 c June 13 c July 11 c August 8 c September 12 c October 10
Check the type of site you want: c Field Site (A-F) c Front Yard Site (G-H) c Porch Site (P1-4)
c 6x8 Indoor Site (HQ) c 8x10 Indoor Site (HQ) Preferred Site # if available (see locations on reverse) ________
For the selected dates and site type (see chart above for pricing), I am enclosing $__________
I would also like #_____ 6’ long rectangular tables @ $6 for each of the dates above $__________
I would also like #_____ 4’ round tables @ $6 for each of the dates above $__________
Because my payment is late I am adding the $10 late fee $ __________
TOTAL $__________
c I’m enclosing Check or Money Order #_____________
c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __
Rev 1/24/2010/26/2019 1
PRICING CHART
Field or Front Yard Sites
10x10 (A-H)
Porch Sites, 5x15 (P1-4)
Indoor Sites 6x8 (HQ)
Indoor Sites 8x10 (HQ)
See market layout on reverse for
site types & locations 1 event $38 $58 $45 $70 Full Price 2 events $76 $116 $90 $140 3 events $103 $157 $122 $189
You saved 10%! 4 events $137 $209 $162 $252 5 events $171 $261 $203 $315 6 events $182 $278 $216 $336
You saved 20%! 7 events $213 $325 $252 $392
APRIL MAY JUNE JULY AUG SEPT OCT SAT WED SAT WED SAT WED SAT WED SAT WED SAT SAT
11 (AF)
27
2 9 (AF)
16 23 30
3 10 17 24
6 13 (AF)
20 27
1 8
15 22
28 (TUES)
4 11 (AF)
18 25
5
12 19 26
1 8 (AF)
15 22 29
2 9
16
5 12 (AF)
19 26
3 10 (AF)
17 24 31
Rev 12/6/19 ARTFUL FLEA LAYOUT
A5
A4
A3
A2
A1
B5
B4
B3
B2
B1
C5
C4
C3
C2
C1
D5
D4
D3
D2
D1
E5 E4 E3 E2 E1
F5 F4 F3 F2 F1
Farm
ers
Mar
ket L
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P1
5x15
P2
5x1
5
P3
5x1
5
P
4 5x
15
G3
G1
G4
G2
HQ
98X
10
HQ
78X
10H
Q6
8X10 H
Q1
6X8
HQ
26X
8H
Q3
6X8
HQ 5
8X10
HQ 4
8X10
S T A G E
H3
H1
H4
H2
All
Fron
t Yar
d S
ites
G-H
10x1
0
All
Fiel
d S
ites
A-F
10x1
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SEC
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ATU
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EA L
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A - 6
309
Chu
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Pricing Chart Standard Site Oversize SiteSingle Date $25 $382 to 9 Dates $18 per date $27 per date10 or More Dates $15 per date $23 per date
Farmers & Artisans Market FORM B
NOTE: (AF) is Second Saturday Artful Flea. On those dates, Farmers Market Line is limited to 15 vendors who qualify as farm vendors. (See Master Application Form Part B for criteria.) If you do not qualify, or Farmers Market Line is full, you may register for an Artful Flea site. (See Form A.)
Name please print_______________________________ Best phone # to reach me__________________Enclosed is my payment for:
c 1 Date—Standard Site—Circle date above............................$25..................................... = $______
c 2 to 9 Dates—Standard Site—Circle dates above..................$18 each x #_____of dates = $______
c 10 or more Dates—Standard Site—Circle dates above.........$15 each x #_____of dates = $______
c 1 Date—Oversize Site—Circle date above............................$38...................................... = $______
c 2 to 9 Dates—Oversize Site—Circle dates above..................$27 each x #_____of dates = $______
c 10 or more Dates—Oversize Site—Circle dates above..........$23 each x #_____of dates = $______
For each date, I want #_____ 6’ long rectangular tables...............$6 each x #_____of dates = $______
For each date, I want #_____ 4’ round tables................................$6 each x #_____of dates = $______
Because my payment is late I am adding the $10 late fee $______
TOTAL $______c I’m enclosing Check or Money Order #_____________
c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __
2020 Market Dates - CIRCLE EACH DATE YOU ARE PAYING FOR WITH THIS FORM
FORM B NOTE: After initial application, this page is all you need to register and pay for more market dates.
Include Markets Master Application Form if this is your first market event in 2020.
2020 Farmers & Artisans Market Payment Form
• Pay by check, money order or credit card ONLY. No cash. Make checks payable to “CCA”. • For credit card payment, use Credit Card Payment Form included in the CCA Markets Application package.• Payments are NOT refundable. THIS IS A RAIN OR SHINE EVENT. Swapping dates is not permitted.• Credits will be issued only when CCA cancels an event, not early closing. • Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church Street, 2) bring to CCA tent during a
market event, or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336. • Payment is due no later than 5 days before an event or you must pay a $10 late fee; that is, by Monday morning
for an upcoming Saturday market and by Friday morning for an upcoming Wednesday market. Allow time for mail delivery. Consider Priority or Express Mail.
• This form is an extension of your master application form and all signed agreements. Keep a copy for your records.
Rev 1/24/20
Standard Site is 10 ft. (frontage) by 28 ft. (depth)Typically fits a canopy and vehicle
Oversize Site is 10 ft. (frontage) by 28 to 40 ft. (depth) Typically fits a canopy with large truck or trailer
10/26/2019 1
PRICING CHART
Field or Front Yard Sites
10x10 (A-H)
Porch Sites, 5x15 (P1-4)
Indoor Sites 6x8 (HQ)
Indoor Sites 8x10 (HQ)
See market layout on reverse for
site types & locations 1 event $38 $58 $45 $70 Full Price 2 events $76 $116 $90 $140 3 events $103 $157 $122 $189
You save 10%! 4 events $137 $209 $162 $252 5 events $171 $261 $203 $315 6 events $182 $278 $216 $336
You save 20%! 7 events $213 $325 $252 $392
APRIL MAY JUNE JULY AUG SEPT OCT SAT WED SAT WED SAT WED SAT WED SAT WED SAT SAT
11 (AF)
27
2 9 (AF)
16 23 30
3 10 17 24
6 13 (AF)
20 27
1 8
15 22
28 (TUES)
4 11 (AF)
18 25
5
12 19 26
1 8 (AF)
15 22 29
2 9
16
5 12 (AF)
19 26
3 10 (AF)
17 24 31
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The Holly Day Market on November 28, the Saturday of Thanksgiving weekend, features arts, crafts, antiques and holiday decor, plus the last Farmers Market of the year at the CCA’s Community Center for the Arts. The Wildlife Art Gallery next door in the Amrien Center is a juried space primarily for carvers and fine arts and crafts.
Holly Day Market & Wildlife Art Gallery FORM C
FORM C 2020 Holly Day Market & Wildlife Art Gallery Payment Form
Rev 2/18/20
Name please print_______________________________________ Best phone # to reach me_________________________Enclosed is my payment for the Holly Day Market
Check the type of site you want (see market layout on reverse for site types and locations)c Field Site 10x10 (A-F) c Front Yard Site 10x10 (G-H) c Porch Site 5x15 (P1-4)
Sorry, Indoor Sites are sold out c Farmers Market Line—Standard c Farmers Market Line—Oversized
NOTE: Farmers Market Line is limited to 15 sites for qualified farm vendors (see Master Application Form for criteria). Indoor sites are also very limited. If your first preference is not available, Markets Manager will contact you.
Preferred Site # if available ________ NOTE: Your site assignment will be emailed to you the week of the event. Please watch for the email.
For the selected site type, (see pricing chart above) I am enclosing $_______
I would also like #_____ 6’ long rectangular tables @ $6 = $_______
#_____ 4’ round tables @ $6 = $_______
Because my payment is late I am adding the $10 late fee $_______
TOTAL ENCLOSED $_______ c I’m enclosing Check or Money Order #_____________
c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __
NOTE: Wildlife Art Gallery is juried. If you have not been a vendor in the Gallery previously, please contact Markets Manager for approval before submitting this form. Text or call 717-495-7155. Email: [email protected] please print_______________________________________ Best phone # to reach me_______________________
Enclosed is my payment for the Wildlife Art Gallery (INSIDE the Amrien Center)
Check the type of site you want c 6’x8’site c 10’x10’ site Do you request electricity? c Yes c No
For the selected site type, (see pricing chart above) I am enclosing $_______
I would also like #_____ 6’ long rectangular tables @ $6 = $_______
Because my payment is late I am adding the $10 late fee $_______
TOTAL ENCLOSED $_______ c I’m enclosing Check or Money Order #_____________
c I’m enclosing the CCA Credit Card Authorization Form. The last 4 digits of my credit card # are __ __ __ __
• Include Markets Master Application Form if this is your first event in 2020. • Pay by check or money order (make payable to “CCA”) or credit card. No cash. • For credit card payment, use Credit Card Payment Form included in the CCA
Markets Application package.• Payments are NOT refundable unless the event is cancelled due to extreme
weather. THIS IS A RAIN OR SHINE EVENT.• Delivery options: 1) Vendor drop box on front porch of CCA, 6309 Church
Street; 2) bring to CCA tent during a market event; or 3) mail to: Alex Hubb, 3015 Ridge Road, Chincoteague, VA 23336.
• Payment must be received by the morning of Nov 23 or you must pay a $10 late fee. Allow time for mail delivery (consider Priority or Express mail)
• This form is an extension of your master application form and all signed agreements. Keep a copy for your records.
Pricing ChartHOLLY DAY MARKETFarmers Market Line - Standard $38Farmers Market Line - Oversized $57Field or Front Yard (A-H) $38Porch (P1-4) $58Indoor 6x8 (HQ) SOLD OUT $45Indoor 8x10 (HQ) SOLD OUT $70WILDLIFE ART GALLERY6x8 $5410x10 $96
Note: Free tables are no longer available
Rev 12/6/19 HOLLY DAY MARKET LAYOUT
A5
A4
A3
A2
A1
B5
B4
B3
B2
B1
C5
C4
C3
C2
C1
D5
D4
D3
D2
D1
E5 E4 E3 E2 E1
F5 F4 F3 F2 F1
Farm
ers
Mar
ket L
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P1
5x15
P2
5x1
5
P3
5x1
5
P
4 5x
15
G3
G1
G4
G2
HQ
98X
10
HQ
78X
10H
Q6
8X10 H
Q1
6X8
HQ
26X
8H
Q3
6X8
HQ 5
8X10
HQ 4
8X10
S T A G E
H3
H1
H4
H2
Fron
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G-H
10x1
0
Fiel
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A-F
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C H U R C H
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AM
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Wild
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HQ
108X
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HQ
88X
10
Please sign and complete this form to authorize the Chincoteague Cultural Alliance (CCA) to make a one-time charge to your credit card listed below. Each credit card transaction requires a new Credit Card Authorization Form completed by you.
Return this form with the appropriate Payment Form(s):
• Form A - Second Saturday Artful Flea......................................Fee $_______
• Form B - Chincoteague Island Farmers & Artisans Market......Fee $_______
• Form C - Holly Day Market and Wildlife Art Gallery.................Fee $_______
• Convenience fee for using a credit card...................................Fee $ 1.00
AMOUNT FOR CREDIT CARD AUTHORIZATION.........................TOTAL $_______
Payment Authorization:
I ______________________________________ authorize the Chincoteague Cultural Alliance to charge
my credit card account for a one-time payment of $________.
BILLING ADDRESS ___________________________________________________________
City__________________________________State ______________Zip Code____________
Phone _______________________________ Email__________________________________
Account Type: c Visa c MasterCard c Discover c AMEX
Cardholder Name: ____________________________________________________________
Account Number: _____________________________________________________________
Expiration Date: ________________________ CVV Code*: ____________________________
*CVV Code is the 3-digit number on back of Visa, MC and Discover or 4-digit number on AMEX
Signature __________________________________________ Date __________________
I authorize the Chincoteague Cultural Alliance to charge the credit card indicated in this authorization form according to the terms agreed to above only. I certify that I am an authorized user of the credit card and that I will not dispute it with my credit card company, so long as the transaction corresponds to the terms indicated in this form.
2020 Markets One-Time Credit Card Authorization Form
Questions? Contact CCA Markets Manager by phone or text at 717-495-7155 or email at [email protected]
1/30/20
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enet
ic in
form
atio
n, v
eter
an st
atus
, or a
ny o
ther
bas
is pr
otec
ted
by
law
. An
equa
l opp
ortu
nity
/affi
rmat
ive
actio
n em
ploy
er. I
ssue
d in
furth
eran
ce o
f Coo
pera
tive
Exte
nsio
n w
ork,
Virg
inia
Pol
ytec
hnic
Insti
tute
and
Sta
te
Uni
vers
ity, V
irgin
ia S
tate
Uni
vers
ity, a
nd th
e U
.S. D
epar
tmen
t of A
gric
ultu
re c
oope
ratin
g. E
dwin
J. Jo
nes,
Dire
ctor
, Virg
inia
Coo
pera
tive
Exte
nsio
n,
Virg
inia
Tec
h, B
lack
sbur
g; M
. Ray
McK
inni
e, A
dmin
istra
tor,
1890
Ext
ensio
n Pr
ogra
m, V
irgin
ia S
tate
Uni
vers
ity, P
eter
sbur
g.
VT/
0417
/FST
-273
VD
H, V
DA
CS
&V
CE
CO
NT
AC
TS
FO
R M
OR
E I
NFO
RM
AT
ION
You
rloc
al a
genc
y co
ntac
tN
ame
Add
ress
Phon
e nu
mbe
re-
mai
lV
irgi
nia
Coo
pera
tive
Ext
ensi
onV
irgi
nia
Dep
artm
ent o
f H
ealth
Insp
ecto
rV
irgi
nia
Dep
artm
ent o
fA
gric
ultu
re a
ndC
onsu
mer
Ser
vice
sin
spec
tor
GO
ING
TO
MA
RK
ET
AG
uide
to
Sel
ling
Raw
, Pro
cess
ed a
nd P
repa
red
Food
Pro
duct
sfr
om Y
our
Hom
e,at
Farm
ers’
M
arke
ts,S
tore
s&
Roa
dsid
e S
tand
s
Food
Ser
vice
Ven
dors
, exc
ept t
hose
offe
ring
for s
ale
prim
arily
pac
kage
d fo
od p
rodu
cts o
r sam
ples
of su
chpr
oduc
ts n
ot su
bjec
t to
Virg
inia
Dep
artm
ent o
f Hea
lth (V
DH
) ins
pect
ion,
mus
t obt
ain
a V
DH
food
est
ablis
hmen
t pe
rmit.
The
loca
lhea
lth d
epar
tmen
t iss
ues t
hese
per
mits
and
insp
ects
food
serv
ice
vend
ors.
Ven
dors
who
do
not
hold
afo
od e
stab
lishm
ent o
r mob
ile fo
od e
stab
lishm
ent p
erm
it ne
ed to
app
ly to
the
loca
lhea
lth d
epar
tmen
t for
a te
mpo
rary
food
esta
blis
hmen
t per
mit
and
subm
it th
e ap
plic
able
fee
at le
ast 1
0 da
ys p
rior t
oop
erat
ion.
Food
Ser
vice
Ven
dors
mus
thav
e:1)
An
on-s
itew
arew
ashi
ng se
t up
that
incl
udes
thre
e ba
sins
:one
eac
hfo
r was
hing
, rin
sing
, and
sani
tizin
g.Th
eap
prop
riate
stre
ngth
ofs
aniti
zing
sol
utio
nsh
ould
be
used
and
conf
irmed
with
the
appr
opria
te sa
nitiz
er te
st st
rips.
War
es sh
ould
be
clea
ned
and
sani
tized
afte
ruse
with
raw
anim
alfo
ods a
nd b
efor
e us
e w
ithre
ady-
to-e
at fo
ods,
incl
udin
gra
w fr
uits
and
vege
tabl
es,o
rif t
hey
have
bee
n co
ntam
inat
ed.
2)A
n on
-site
han
dwas
hing
stat
ion
is al
so re
quire
d.H
ands
mus
t be
was
hed
frequ
ently
incl
udin
gbe
fore
beg
inni
ngfo
od p
repa
ratio
n or
put
ting
on g
love
s;an
d af
ter e
atin
g, d
rinki
ng, s
mok
ing,
usi
ng th
e re
stro
om, h
andl
ing
raw
anim
al fo
ods,
or w
hene
ver t
he h
ands
may
have
bee
nco
ntam
inat
ed.A
void
bar
e-ha
nd c
onta
ctw
ith re
ady-
to-e
atfo
ods b
y us
ing
glov
es,t
ongs
, del
i pap
er, e
tc.D
on’t
wor
k if
you
are
sick.
3)O
verh
ead
prot
ectio
n fo
r ven
doro
pera
tion
is re
quire
d (te
nt,c
anop
y, a
wni
ng,t
able
um
brel
la, p
erm
anen
tst
ruct
ure,
etc
.). F
ood
prep
arat
ion
mus
t occ
uron
smoo
thcl
eana
ble
surf
aces
such
as t
able
s. Sl
icin
gm
ust b
e do
neon
cutti
ng b
oard
s.U
se w
rapp
ing
or o
ther
effe
ctiv
e ba
rrie
rs to
pro
tect
from
cus
tom
er h
andl
ing.
Sto
red
food
sho
uld
bein
a cl
ean,
dry
loca
tion,
at l
east
6in
ches
off t
he g
roun
d.
TCS
food
s**
mus
tbe
kept
hot
, at1
35°F
or h
ighe
r, or
col
d, a
t41°
F or
low
er. U
se a
calib
rate
dm
etal
stem
ther
mom
eter
to e
nsur
eyo
u ar
e m
eetin
g th
e re
quire
d te
mpe
ratu
res.
Ice
shou
ld b
e dr
aine
d fr
eque
ntly
atan
app
rove
d du
mp
site
.**
Tim
e an
d T
empe
ratu
re C
ontr
olle
d fo
r Sa
fety
(TC
S) F
oods
: Ple
ase
see
impo
rtan
t not
ein
bot
tom
rig
htof
prev
ious
pag
e.
Do
I nee
d to
get
insp
ecte
d? B
yw
hom
?
On
the
follo
win
g pa
ges F
arm
Mar
ket &
Foo
d Se
rvic
e V
endo
rsw
ill fi
nd th
e an
swer
s to
thes
e qu
estio
ns, w
hich
var
y de
pend
ing
on th
e ty
pe o
f foo
d pr
oduc
tand
pre
para
tion
proc
ess u
sed.
The
cont
acti
nfor
mat
ion
forp
erm
ittin
g an
d/or
insp
ectio
n re
quire
men
tsis
on
the
back
pag
e.
FOO
D S
ER
VIC
E V
EN
DO
RS
Tho
sew
ho p
repa
re fo
odon
site
ata
Farm
er’s
Mar
ket
By
Ren
ee B
oyer
,Ass
ocia
te P
rofe
ssor
, Ext
ensi
onSp
ecia
list&
Joel
l Eife
rt,D
irect
or o
fFoo
d In
nova
tion
Cen
ter,
Food
Scie
nce
& T
echn
olog
yD
epar
tmen
t, V
irgin
ia T
ech
*A
ckno
wle
dgem
ents
go to
Cat
hryn
Klo
etzl
i, Fo
rmer
Hor
ticul
ture
Ext
ensio
n ag
ent&
Rac
hel W
alla
ce, S
umm
er In
tern
201
2 fo
r orig
inal
lycr
eatin
g th
is p
ublic
atio
n
Farm
ers’
Mar
ket R
esou
rces
:V
irgin
ia G
row
n:w
ww
.vda
cs.v
irgi
nia.
gov/
vagr
own/
frm
smkt
-fa
rmve
nd.sh
tml
Virg
inia
Far
mer
s’ M
arke
t Ass
ocia
tion:
http
://w
ww
.vaf
ma.
org/
Vir
gini
a T
ech
Food
Inno
vatio
ns P
rogr
am:
Food
Pro
duct
Tes
ting
serv
ices
fstin
fo@
vt.e
du
Web
site
:ht
tp://
ww
w.fc
s.ext
.vt.e
du/fn
h/fo
od-
inno
vatio
ns/s
ampl
e/in
dex.
htm
l
Virg
inia
Coo
pera
tive
Exte
nsio
n pr
ogra
ms a
nd e
mpl
oym
ent a
re o
pen
to a
ll, re
gard
less
of a
ge, c
olor
, disa
bilit
y, g
ende
r, ge
nder
iden
tity,
gen
der
expr
essio
n, n
atio
nal o
rigin
, pol
itica
l affi
liatio
n, ra
ce, r
elig
ion,
sexu
al o
rient
atio
n, g
enet
ic in
form
atio
n, v
eter
an st
atus
, or a
ny o
ther
bas
is pr
otec
ted
by
law
. An
equa
l opp
ortu
nity
/affi
rmat
ive
actio
n em
ploy
er. I
ssue
d in
furth
eran
ce o
f Coo
pera
tive
Exte
nsio
n w
ork,
Virg
inia
Pol
ytec
hnic
Insti
tute
and
Sta
te
Uni
vers
ity, V
irgin
ia S
tate
Uni
vers
ity, a
nd th
e U
.S. D
epar
tmen
t of A
gric
ultu
re c
oope
ratin
g. E
dwin
J. Jo
nes,
Dire
ctor
, Virg
inia
Coo
pera
tive
Exte
nsio
n,
Virg
inia
Tec
h, B
lack
sbur
g; M
. Ray
McK
inni
e, A
dmin
istra
tor,
1890
Ext
ensio
n Pr
ogra
m, V
irgin
ia S
tate
Uni
vers
ity, P
eter
sbur
g.
VT/
0417
/FST
-273
VD
H, V
DA
CS
&V
CE
CO
NT
AC
TS
FO
R M
OR
E I
NFO
RM
AT
ION
You
rloc
al a
genc
y co
ntac
tN
ame
Add
ress
Phon
e nu
mbe
re-
mai
lV
irgi
nia
Coo
pera
tive
Ext
ensi
onV
irgi
nia
Dep
artm
ent o
f H
ealth
Insp
ecto
rV
irgi
nia
Dep
artm
ent o
fA
gric
ultu
re a
ndC
onsu
mer
Ser
vice
sin
spec
tor
GO
ING
TO
MA
RK
ET
AG
uide
to
Sel
ling
Raw
, Pro
cess
ed a
nd P
repa
red
Food
Pro
duct
sfr
om Y
our
Hom
e,at
Farm
ers’
M
arke
ts,S
tore
s&
Roa
dsid
e S
tand
s
Food
Ser
vice
Ven
dors
, exc
ept t
hose
offe
ring
for s
ale
prim
arily
pac
kage
d fo
od p
rodu
cts o
r sam
ples
of su
chpr
oduc
ts n
ot su
bjec
t to
Virg
inia
Dep
artm
ent o
f Hea
lth (V
DH
) ins
pect
ion,
mus
t obt
ain
a V
DH
food
est
ablis
hmen
t pe
rmit.
The
loca
lhea
lth d
epar
tmen
t iss
ues t
hese
per
mits
and
insp
ects
food
serv
ice
vend
ors.
Ven
dors
who
do
not
hold
afo
od e
stab
lishm
ent o
r mob
ile fo
od e
stab
lishm
ent p
erm
it ne
ed to
app
ly to
the
loca
lhea
lth d
epar
tmen
t for
a te
mpo
rary
food
esta
blis
hmen
t per
mit
and
subm
it th
e ap
plic
able
fee
at le
ast 1
0 da
ys p
rior t
oop
erat
ion.
Food
Ser
vice
Ven
dors
mus
thav
e:1)
An
on-s
itew
arew
ashi
ng se
t up
that
incl
udes
thre
e ba
sins
:one
eac
hfo
r was
hing
, rin
sing
, and
sani
tizin
g.Th
eap
prop
riate
stre
ngth
ofs
aniti
zing
sol
utio
nsh
ould
be
used
and
conf
irmed
with
the
appr
opria
te sa
nitiz
er te
st st
rips.
War
es sh
ould
be
clea
ned
and
sani
tized
afte
ruse
with
raw
anim
alfo
ods a
nd b
efor
e us
e w
ithre
ady-
to-e
at fo
ods,
incl
udin
gra
w fr
uits
and
vege
tabl
es,o
rif t
hey
have
bee
n co
ntam
inat
ed.
2)A
n on
-site
han
dwas
hing
stat
ion
is al
so re
quire
d.H
ands
mus
t be
was
hed
frequ
ently
incl
udin
gbe
fore
beg
inni
ngfo
od p
repa
ratio
n or
put
ting
on g
love
s;an
d af
ter e
atin
g, d
rinki
ng, s
mok
ing,
usi
ng th
e re
stro
om, h
andl
ing
raw
anim
al fo
ods,
or w
hene
ver t
he h
ands
may
have
bee
nco
ntam
inat
ed.A
void
bar
e-ha
nd c
onta
ctw
ith re
ady-
to-e
atfo
ods b
y us
ing
glov
es,t
ongs
, del
i pap
er, e
tc.D
on’t
wor
k if
you
are
sick.
3)O
verh
ead
prot
ectio
n fo
r ven
doro
pera
tion
is re
quire
d (te
nt,c
anop
y, a
wni
ng,t
able
um
brel
la, p
erm
anen
tst
ruct
ure,
etc
.). F
ood
prep
arat
ion
mus
t occ
uron
smoo
thcl
eana
ble
surf
aces
such
as t
able
s. Sl
icin
gm
ust b
e do
neon
cutti
ng b
oard
s.U
se w
rapp
ing
or o
ther
effe
ctiv
e ba
rrie
rs to
pro
tect
from
cus
tom
er h
andl
ing.
Sto
red
food
sho
uld
bein
a cl
ean,
dry
loca
tion,
at l
east
6in
ches
off t
he g
roun
d.
TCS
food
s**
mus
tbe
kept
hot
, at1
35°F
or h
ighe
r, or
col
d, a
t41°
F or
low
er. U
se a
calib
rate
dm
etal
stem
ther
mom
eter
to e
nsur
eyo
u ar
e m
eetin
g th
e re
quire
d te
mpe
ratu
res.
Ice
shou
ld b
e dr
aine
d fr
eque
ntly
atan
app
rove
d du
mp
site
.**
Tim
e an
d T
empe
ratu
re C
ontr
olle
d fo
r Sa
fety
(TC
S) F
oods
: Ple
ase
see
impo
rtan
t not
ein
bot
tom
rig
htof
prev
ious
pag
e.
Do
I nee
d to
get
insp
ecte
d? B
yw
hom
?
On
the
follo
win
g pa
ges F
arm
Mar
ket &
Foo
d Se
rvic
e V
endo
rsw
ill fi
nd th
e an
swer
s to
thes
e qu
estio
ns, w
hich
var
y de
pend
ing
on th
e ty
pe o
f foo
d pr
oduc
tand
pre
para
tion
proc
ess u
sed.
The
cont
acti
nfor
mat
ion
forp
erm
ittin
g an
d/or
insp
ectio
n re
quire
men
tsis
on
the
back
pag
e.
FOO
D S
ER
VIC
E V
EN
DO
RS
Tho
se w
ho p
repa
re fo
od o
n si
te a
t a F
arm
er’s
Mar
ket
By
Ren
ee B
oyer
,Ass
ocia
te P
rofe
ssor
, Ext
ensi
onSp
ecia
list&
Joel
l Eife
rt,D
irect
or o
fFoo
d In
nova
tion
Cen
ter,
Food
Scie
nce
& T
echn
olog
yD
epar
tmen
t, V
irgin
ia T
ech
*A
ckno
wle
dgem
ents
go to
Cat
hryn
Klo
etzl
i, Fo
rmer
Hor
ticul
ture
Ext
ensio
n ag
ent&
Rac
hel W
alla
ce, S
umm
er In
tern
201
2 fo
r orig
inal
lycr
eatin
g th
is p
ublic
atio
n
Farm
ers’
Mar
ket R
esou
rces
:V
irgin
ia G
row
n:w
ww
.vda
cs.v
irgi
nia.
gov/
vagr
own/
frm
smkt
-fa
rmve
nd.sh
tml
Virg
inia
Far
mer
s’ M
arke
t Ass
ocia
tion:
http
://w
ww
.vaf
ma.
org/
Vir
gini
a T
ech
Food
Inno
vatio
ns P
rogr
am:
Food
Pro
duct
Tes
ting
serv
ices
fstin
fo@
vt.e
du
Web
site
:ht
tp://
ww
w.fc
s.ext
.vt.e
du/fn
h/fo
od-
inno
vatio
ns/s
ampl
e/in
dex.
htm
l
Food
Ser
vice
Ven
dors
, exc
ept t
hose
offe
ring
for s
ale
prim
arily
pac
kage
d fo
od p
rodu
cts o
r sam
ples
of s
uch
prod
ucts
no
t sub
ject
to V
irgin
ia D
epar
tmen
t of H
ealth
(VD
H) i
nspe
ctio
n, m
ust o
btai
n a
VD
H fo
od e
stab
lishm
ent p
erm
it. T
he
loca
l hea
lth d
epar
tmen
t iss
ues t
hese
per
mits
and
insp
ects
food
serv
ice
vend
ors.
Vend
ors w
ho d
o no
t hol
d a
food
es
tabl
ishm
ent o
r mob
ile fo
od e
stab
lishm
ent p
erm
it ne
ed to
app
ly to
the
loca
l hea
lth d
epar
tmen
t for
a te
mpo
rary
food
esta
blis
hmen
t per
mit
and
subm
it th
e ap
plic
able
fee
at le
ast 1
0 da
ys p
rior t
o op
erat
ion.
Food
Ser
vice
Ven
dors
mus
t hav
e:1)
An
on-s
ite w
arew
ashi
ng se
t up
that
incl
udes
thre
e ba
sins
: one
eac
h fo
r was
hing
, rin
sing
, and
sani
tizin
g. T
he
appr
opria
te st
reng
th o
f san
itizi
ng so
lutio
n sh
ould
be
used
and
con
firm
ed w
ith th
e ap
prop
riate
sani
tizer
test
strip
s. W
ares
shou
ld b
e cl
eane
d an
d sa
nitiz
ed a
fter u
se w
ith ra
w a
nim
al fo
ods a
nd b
efor
e us
e w
ith re
ady-
to-e
at fo
ods,
incl
udin
g ra
w fr
uits
and
veg
etab
les,
or if
they
hav
e be
en c
onta
min
ated
.
2) A
n on
-site
han
dwas
hing
stat
ion
is a
lso
requ
ired.
Han
ds m
ust b
e w
ashe
d fr
eque
ntly
incl
udin
g be
fore
beg
inni
ng fo
od
prep
arat
ion
or p
uttin
g on
glo
ves;
and
afte
r eat
ing,
drin
king
, sm
okin
g, u
sing
the
rest
room
, han
dlin
g ra
w a
nim
al fo
ods,
or w
hene
ver t
he h
ands
may
hav
e be
en c
onta
min
ated
. Avo
id b
are-
hand
con
tact
with
read
y-to
-eat
food
s by
usin
g gl
oves
, ton
gs, d
eli p
aper
, etc
. Don
’t w
ork
if yo
u ar
e si
ck.
3) O
verh
ead
prot
ectio
n fo
r ven
dor o
pera
tion
is re
quire
d (te
nt, c
anop
y, a
wni
ng, t
able
um
brel
la, p
erm
anen
t stru
ctur
e,
etc.
). Fo
od p
repa
ratio
n m
ust o
ccur
on
smoo
th c
lean
able
surf
aces
such
as t
able
s. Sl
icin
g m
ust b
e do
ne o
n cu
tting
bo
ards
. Use
wra
ppin
g or
oth
er e
ffect
ive
barr
iers
to p
rote
ct fr
om c
usto
mer
han
dlin
g. S
tore
d fo
od sh
ould
be
in a
cle
an,
dry
loca
tion,
at l
east
6 in
ches
off
the
grou
nd.
TC
S fo
ods *
* m
ust b
e ke
pt h
ot, a
t 135
°F o
r hig
her,
or c
old,
at 4
1°F
or lo
wer
. Use
a c
alib
rate
d m
etal
stem
ther
mom
eter
to
ens
ure
you
are
mee
ting
the
requ
ired
tem
pera
ture
s. Ic
e sh
ould
be
drai
ned
freq
uent
ly a
t an
appr
oved
dum
p si
te.
**Ti
me
and
Tem
pera
ture
Con
trol
led
for S
afet
y (T
CS) F
oods
: Ple
ase
see
impo
rtan
t not
e in
bot
tom
righ
t of p
revi
ous p
age.
Vir
gini
a Te
ch F
ood
Inno
vatio
ns P
rogr
am*:
Food
Pro
duct
Tes
ting
Serv
ices
Web
site
:ht
tp://
ext.v
t.edu
/food
-hea
lth/fo
od-in
nova
tions
.htm
l
Farm
ers’
Mar
ket R
esou
rces
:V
irgin
ia G
row
n:
ww
w.vd
acs.v
irgin
ia.g
ov/v
agro
wn/
frmsm
kt-fa
rmve
nd.sh
tml
Virg
inia
Far
mer
s’ M
arke
t Ass
ocia
tion:
ht
tp://
ww
w.va
fma.
org/
VDH
, VD
AC
S &
VC
E C
ON
TAC
TS F
OR
MO
RE
INFO
RM
ATIO
NYo
ur lo
cal a
genc
y con
tact
Nam
eAd
dres
sPh
one n
umbe
re-
Virg
inia C
oope
rativ
e Ex
tensio
n
Virg
inia D
epar
tmen
t of
Hea
lth In
spec
tor
Virg
inia D
epar
tmen
t of
Agric
ultur
e and
Con
sume
r Se
rvice
s ins
pecto
r
Do
I nee
d to
get
insp
ecte
d? B
y w
hom
?
On
the
follo
win
g pa
ges F
arm
Mar
ket &
Foo
d Se
rvic
e Ve
ndor
s will
find
the
answ
ers t
o th
ese
ques
tions
, whi
ch v
ary
depe
ndin
g on
the
type
of f
ood
prod
uct a
nd p
repa
ratio
n pr
oces
s use
d. T
he c
onta
ct in
form
atio
n fo
r per
mitt
ing
and/
or
insp
ectio
n re
quire
men
ts is
on
the
back
pag
e.
By R
enee
Boy
er, A
ssoc
iate
Pro
fess
or, E
xten
sion
Spec
ialis
t & Jo
ell E
ifert,
Dire
ctor
of F
ood
Inno
vatio
ns C
ente
r, Fo
od
Scie
nce
& T
echn
olog
y D
epar
tmen
t, V
irgin
ia T
ech
* Ack
now
ledg
emen
ts g
o to
Cat
hryn
Klo
etzl
i, Fo
rmer
Hor
ticul
ture
Ext
ensi
on a
gent
& R
ache
l Wal
lace
, Sum
mer
Inte
rn 2
012
for o
rigin
ally
cre
atin
g th
is p
ublic
atio
n
2018
V
irgin
ia T
ech
A G
uide
to
Selli
ng R
aw, P
roce
ssed
and
Pr
epar
ed F
ood
Prod
ucts
from
You
r H
ome,
at
Farm
ers’
Mar
kets
, Sto
res
& R
oads
ide
Stan
ds
www.ext.vt.e
du
*ple
ase
fill o
ut th
e "A
sk a
Que
stio
n" o
r "R
eque
st a
n ev
alua
tion
form
" fo
r the
qui
ckes
t res
pons
e!
Virg
inia
Coo
pera
tive
Ext
ensi
on p
rogr
ams
and
empl
oym
ent a
re o
pen
to a
ll, re
gard
less
of a
ge, c
olor
, dis
abili
ty, g
ende
r, ge
nder
iden
tity,
gen
der e
xpre
ssio
n,
natio
nal o
rigin
, pol
itica
l affi
liatio
n, ra
ce, r
elig
ion,
sex
ual o
rient
atio
n, g
enet
ic in
form
atio
n, v
eter
an s
tatu
s, o
r any
oth
er b
asis
pro
tect
ed b
y la
w. A
n eq
ual
oppo
rtuni
ty/a
ffirm
ativ
e ac
tion
empl
oyer
. Iss
ued
in fu
rther
ance
of C
oope
rativ
e E
xten
sion
wor
k, V
irgin
ia P
olyt
echn
ic In
stitu
te a
nd S
tate
Uni
vers
ity, V
irgin
ia S
tate
U
nive
rsity
, and
the
U.S
. Dep
artm
ent o
f Agr
icul
ture
coo
pera
ting.
Edw
in J
. Jon
es, D
irect
or, V
irgin
ia C
oope
rativ
e E
xten
sion
, Virg
inia
Tec
h, B
lack
sbur
g; M
. Ray
M
cKin
nie,
Adm
inis
trato
r, 18
90 E
xten
sion
Pro
gram
, Virg
inia
Sta
te U
nive
rsity
, Pet
ersb
urg.
Kim Ba
rnes
75
7-36
3-38
40
ki
mbe
rly.b
arne
s@vd
acs.v
irgini
a.gov
All m
eat that is to be sold m
ust be slaughtered at a U
SDA
/state-inspected facility.
The VD
AC
S Office of M
eat and Poultry Services (O
MPS)
provides free inspections for am
enable species (cattle, hogs, sheep, goats, chickens, turkeys, ducks, geese, guineas, ratites and squabs).
All dairy products to be
sold must be inspected.
Sale of raw m
ilk is prohibited.
Sale of cheese made
from raw
milk m
ust be aged at least sixty days above 35 degrees. C
ontact the VD
AC
S O
ffice of Dairy &
Foods.
Acidified low
-acid foods (pickled products, salsa, pum
pkin/sweet
potato butter, barbeque sauces, chow
-chow, relishes, hot pepper
jelly, hot sauces, garlic in oil, etc.) m
ust achieve a pH of 4.6 or low
er (verified by an electronic pH
m
eter you purchase). Low-acid
canned foods are not permitted to
be made in the hom
e.
Completion of ‘B
etter Process Control School’ course and process approval by a processing authority strongly advised (V
irginia Tech Food Innovations Program
: Food Testing Services).
Must not exceed $3,000 in total
annual gross sales for all acidified products produced.
Hom
e/facility inspection by V
DA
CS not required,
but it is suggested to contact your local health departm
ent for any local inspection requirem
ents.
You m
ust obtain licensing and perm
itting through V
DA
CS.
Product registration may
also be required.
ME
AT
B
AK
ED
GO
OD
S,
JAM
S A
ND
… *
EG
GS
P
RO
DU
CE
D
AIR
Y
AC
IDIFIE
D C
AN
NE
D
FOO
DS
* P
ET
TR
EA
TS
VD
AC
S IN
SP
EC
TIO
N R
EQ
UIR
ED
LAB
ELIN
G
The standard label must contain:
•Product nam
e•
Net w
eight•
Ingredient statement
•N
ame &
address of manu-
facturer/distributor/packer •
Nutritional labeling
(exemptions apply)
•List of allergens
•N
OT FO
R R
ESALE –
PRO
CESSED
AN
DPR
EPAR
ED W
ITHO
UT
STATE IN
SPECTIO
N
You m
ust also have a label displaying the nam
e, physical address and telephone num
ber of the person preparing the food product and the date the food product w
as processed.
All acidified foods m
ust have a unique identifying code visible to the naked eye.
•Product N
ame
•N
et Weight
•Ingredient Statem
ent•
Nam
e & A
ddress ofM
anufacturer/D
istributor •
Sell-by date
•Product N
ame
•N
et Weight
•List of Ingredients
•N
ame/address of
Responsible Party
•Inspection Legend (plant
number that did the w
ork)•
Safe Handling Statem
ent
For Custom
Exemption:
“NO
T FOR SA
LE”; 20,000 B
ird Poultry Exemption
Label, if applicable.
•1,000 Bird Exemption
•20,000 Bird Exem
ption•C
ustom Exem
ption: with
permit from
OM
PS, allows
businesses to slaughteranim
als, only for their owners
consumption, w
ithout aninspector present.
EX
EM
PT
ION
S
LAB
ELIN
G
LAB
ELIN
G
LAB
ELIN
G
LAB
ELIN
G
1.Product Nam
e2.Intended Species3.Q
uantity Statement
4.Guaranteed A
nalysis5.Ingredient Statem
ent
Nam
e and Address of
Manufacturer/D
istributor
Keep frozen products
frozen and other products at 41°F or low
er. If storing products on ice, drain often.
Products offered as sam
ples should be prepped on-site or in your V
DA
CS approved
facility.
Un-refrigerated sam
ples m
ay be left out for tasting no m
ore than 4 hours (any leftovers then cannot be re-cooled or used again, they m
ust be throw
n away).
AT
MA
RK
ET
A
T M
AR
KE
T
Keep products at 41°F
or lower
AT
MA
RK
ET
Eggs must be clean and held
at 45°F or lower at all tim
es.
Note: R
eusing egg cartons runs the risk of contam
ination; consider asking patrons to bring their ow
n
AT
MA
RK
ET
C
over baked goods to protect them
from environm
ental contaminants,
such as flies and dirt.
If providing samples, prepare them
at your V
DA
CS approved and inspected
facility prior to arriving at the market.
Cut baked goods into pieces at your
inspected facility, place them on a
tray, insert a toothpick into each piece, and keep the tray covered in food safe w
rapping, such as plastic wrap.
AT
MA
RK
ET
C
an be sold either pre-packaged or in a bulk, self-serve style.
**Time and Tem
perature Controlled for Safety (TC
S) Foods require temperature control because they are capable
of supporting the growth of various infectious m
icroorganisms or toxins. These foods include m
eats, dairy products, eggs, m
ushrooms, cut m
elons, cut tomatoes, cut leafy greens, and heat-treated plant food such as cooked rice, beans,
and vegetables.
VD
AC
S IN
SP
EC
TIO
N R
EQ
UIR
ED
: UN
LES
S E
XE
MP
TIO
N C
ON
DIT
ION
S B
ELO
W A
RE
ME
T
FAR
M M
AR
KE
T V
EN
DO
RS
: Inspected by VD
AC
S unless vendor prepared food and samples at the m
arket (see food service vendor)
Please keep your most recent V
DA
CS inspection reports on
hand with you at the m
arket.
The standard label must contain:
•Product nam
e•
Net w
eight•
Ingredient statement
•N
ame &
address of manu-
facturer/distributor/packer•
Nutritional labeling
(exemptions apply)
•List of allergens
•N
OT FO
R R
ESALE –
PRO
CESSED
AN
DPR
EPAR
ED W
ITHO
UT
STATE IN
SPECTIO
N
You m
ust also have a label displaying the nam
e, physical address and telephone num
ber of the person preparing the food product and the date the food product w
as processed. Includes jam
s and jellies (no low
-acid ingredients), candies, dried fruits/herbs/seasonings/ m
ixes, (un)coated nuts, (flavored) vinegars, popcorn (balls), cotton candy, dried pasta, roasted coffee, dried tea, cereals, trail m
ixes and granola and baked goods that don’t require tim
e or temperature control.
*Exem
ptions: Apply to A
CID
IFIED C
AN
NED
FOO
DS and B
AK
ED G
OO
DS, JA
MS A
ND
…’:
Must be produced in a private hom
e. Must be sold at farm
ers markets, from
the private home w
here product ism
anufactured or to an individual for their own consum
ption. These products cannot be sold to other businesses (ie.grocery stores), for resale, on the internet or across state lines.
You do not have to pay the $40 annual fee to V
DA
CS, although you are still required to com
ply with all applicable
laws and regulations (outlined here).
Exempt from
Virginia Egg
Law and do not need
inspection if selling less than 150 dozen of your ow
n eggs per w
eek or less than 60 dozen of another producer’s eggs per w
eek. •
Product Nam
e (term“fresh eggs” can only beused if product m
eetsrequirem
ent for Grade A
or higher)•
Safe Handling
Instructions•
Nam
e & A
ddress ofPacker
•G
rade (AA
, A, B
) or“U
ngraded” if notinspected
LAB
ELIN
G
LAB
ELIN
G
The standard label must
contain: •
Product name
•N
et weight
•Ingredient statem
ent•
Nam
e & address of m
anu- facturer/distributor/packer
•N
utritional labeling(exem
ptions apply)•
PRO
CESSED
AN
DPR
EPAR
ED W
ITHO
UT
STATE IN
SPECTIO
N.
WA
RN
ING
: Do N
ot FeedH
oney to Infants Under
One Y
ear Old
HO
NE
Y
Those who process &
prepare honey in their private residence from
hives they ow
n, who sell less than 250
gallons of honey a year, &
who do not process or sell
other food products (except as noted here) are exem
pt from
inspection.
Infused honey products are not exem
pted.
VD
AC
S LIC
EN
SE
R
EQ
UIR
ED
If you grow and sell fresh
produce, and make < $25,000
in annual sales (3 yr. avg), you are not covered under the Produce Safety Rule and do not need to be inspected. G
rowers that m
ake >$25,000 m
ay fall under the PSR and m
ay need to be inspected.Sprouts, hydroponic operations and farm
raised m
ushrooms are considered
produce regulated by the PSR. (not covered if <$25K
). W
ild mushroom
s require V
DA
CS food safety applications harvesting and retail sales.
AT
MA
RK
ET
M
ost fruits and vegetables only require basic coverage for protection from
outside contam
ination, but since, for exam
ple, cut melon, cut leafy
greens and cut tomatoes are a
TCS Food** (see note below
), they m
ust be held at 41F or low
er. This applies to samples
as well.