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Purpose
The South West Surrey Farmers' Markets have been established to:
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enable local
farmers & producers to sell their produce direct to the public |
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give consumers
the chance to buy fresh, locally grown fruit and vegetables, locally
reared meat and home made products |
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raise public
awareness on issues such as GM foods, land management and organic
farming |
Farmers Market at Guildford High Street
Information for Consumers
Location
Guildford High Street
Frequency
Monthly the 1st Tuesday of every month
4th March,
1st April, 6th May, 3rd June, 1st July, 5th August, 2nd September, 7th
October, 4th November, 2nd December
11.30am - 3.30pm
Information
for Producers
Market Organisation
The following points outline how the market is organised and managed on
the day. By your participation in the market we ask you to respect these
arrangements. Failure to do so may affect your participation in the market.
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the market is
open to the public from 11.30am to 3.30pm |
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no stall holders
to arrive before 10.00am |
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all vehicles
must be removed from the market area by 11.30am |
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stalls must not
be cleared away before 3.30pm without the prior agreement of the Market
Co-ordinator |
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no vehicles may
enter the market area before 3.30pm. |
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any fees payable
for participation in the market must be paid in advance |
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there is a designated
area for producers to park their vehicles once unloaded, details will
be provided by the Market Co-ordinator |
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producers should
display trading names clearly on their stalls, together with a contact
address & phone number |
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producers must
dispose of all rubbish carefully |
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producers should
bring their own chillers or refrigerators as required |
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there is a No
Smoking and No Dogs policy for those stalls selling food |
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the allocation
of stalls is solely at the discretion of the Market Manager |
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each market is
run as a separate event. |
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it is hoped that
3 months notice will be given if the market is to move location or
stop trading. |
If you have any questions
about how to apply or whether your business/products meets the criteria
please do not hesitate to contact us. We are more than happy to discuss
your application with you.
Application Procedure
If you are interested in trading at the Guildford Farmers' Market and
if your business and produce comply with all of the "Conditions"
set out below, then to apply for inclusion in the market simply complete
the Booking Form and sending it together with a copy of your Product and
Public Liability Insurance cover. Ensuring you are willing to comply with
important health and trading standards guidelines.
CONDITIONS & GUIDELINES FOR STALLHOLDERS
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1
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Sourcing
Producers
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a)
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The market organisers
will seek to hold a balanced market with a range of producers and
products. Where there is an excess of any product lines, those furthest
from the market will be asked not to attend. Previous regular attendance
at Guildford markets may be taken into account.
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b)
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Stalls must
be staffed by someone who is directly involved in growing, raising
or producing the goods on sale.
However - The stallholder can sell other producer's products
providing the aim is to share labour. The producer of the goods
on sale must attend at least one market in three. Each producer
on the stall should complete an application form. Goods should be
clearly labelled with details of origin, nature and the actual producer's
details.
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2
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Origins of
products
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a)
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Produce and
products offered for sale should normally be produced or grown within
50 miles of Guildford town centre. Where producers for certain products
cannot be found within this area, producers from further a field
may be allowed to sell at the market.
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b)
c)
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Livestock must
have spent at least half its life on the producer's premises.
No bought-in produce may be resold without further processing. Wherever
possible, processed goods should contain at least 10% local ingredients.
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d)
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Cakes and other
processed items should not be from commercial mixes but should use
fresh local ingredients wherever possible.
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e)
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Only produce
certified by a registered body can be labelled organic.
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f)
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Sale of craft
products is at the discretion of the organisers by prior agreement.
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3
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Allocation
of stalls
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a)
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Spaces and stalls
will be allocated by the organisers. On occasion, they may have
to ask some producers not to attend, but will deal with each market
separately and will adhere to the criteria in 1a.
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b)
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8ft ² canopies
will be provided on request. Please note these are not designed
for high or gusting winds and in these conditions the supplied canopies
may not be used initially, or may be taken out of use during the
market. The Council will not accept responsibility for financial
loss or injury that occurs through their use or hire. For producers
providing their own stalls, these must not be greater than 8ft in
depth.
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c)
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Under no circumstances
must goods be displayed or stored in the centre of the high street
or on the footway behind the stalls.
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4
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Producers
Responsibilities
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a)
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All stalls must
display business name & address and all products must be traceable.
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b)
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Only good quality
and fresh products should be sold.
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c)
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Labelling should
be honest and accurate.
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d)
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Stall areas
must be kept and left clean and tidy.
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e)
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All waste is
the responsibility of the stallholder and must be removed.
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f)
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All stallholders
must be covered by public/products liability insurance with a limit
of indemnity of £5m and should attach a copy with their application.
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5
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Trading Hours
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a)
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Setting up will
occur from 10am to 11.30am and taking down from 3.30pm to 5pm.
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b)
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The market will
open for trading at 11.30am and will close at 3.30pm. Producers
should not set-up or take down within this period.
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c)
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Vehicles must
be off the market site between these times.
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d)
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Reserved parking
space for one vehicle per stallholder will be provided during these
hours at the Civic Hall car park (5 minutes walk from the High Street).
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e)
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For refrigerated
vehicles only, limited parking will be made available in North Street
(2 minutes walk from the High Street)
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Supply of
electricity |
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Only stallholders
requiring refrigeration will be provided with electricity (by generator).
Please advise us of the wattage of your equipment. With regard to
scales and tills etc, producers are requested to use manual / battery
operated equipment. |
ADVICE FROM SURREY
COUNTY COUNCIL TRADING STANDARDS
We aim to
help you comply with the Trading Standards laws that apply to farmers'
markets. It is a general introduction and does not cover all products
that might be sold e.g. honey, 'homemade' cakes/sweets, gifts, cosmetics
etc. If you require more information please contact our office or visit
our website on www.surreycc.gov.uk
Weights and Measures
If you sell goods by weight, volume or length you need to use equipment
e.g. weights, weighing machines etc., which have been legally approved,
for trade use. Imperial equipment (lbs./oz) is permitted only for sales
loose from bulk but This ends soon so if you need to purchase a weighing
scale you should consider buying one graduated in metric.
Equipment used to
make up or check prepacked goods must be metric and suitable
in that specific controls exist controlling the value of scale divisions
(this prevents high capacity machines determining small values). Apart
from scales in lbs./oz, for sales of loose goods from bulk no other imperial
weighing or measuring equipment is permitted.
GOODS
Non-prepacked
The general rule when selling loose goods (non-prepacked) such as fruit
and vegetables, meat and cheese, is that they should be sold by net weight.
Until I January 2000 imperial or metric quantifies can be used. From
this date all goods must be sold in metric quantities using an approved
metric scale.
Countable produce such as apples, cauliflower, onions, beetroot can be
sold by number. Carrots, spring onions, radishes and watercress can be
sold by the bunch. Use of imperial measures other than lbs./oz is not
permitted.
Prepacked
Pre-packed goods (made up in a container before sale) must be marked with
the net weight in metric quantities and records maintained by the packer
need to show that the prepacks contain the correct quantity.
Some goods are required to be made up in 'prescribed' quantities i.e.
specific amounts eg bread, potatoes, jams and marmalades, honey, dried
fruit and vegetables. For details contact the local Trading Standards
office
Food Standards
Trading Standards Officers deal with the labelling of food, its composition
and most cases of chemical contamination.
Generally speaking, food sold loose or prepacked for direct sale only
requires to be marked or labelled with the name of the food. This must
indicate the true nature of the food to avoid confusion with similar products.
However, you may also need an indication of additives such as colours,
preservatives, sweeteners and in the case of meat products a declaration
of minimum % meat content.
Business Names
As a general rule it is good practice to have your name and address prominently
displayed on your stall.
If you are trading in a name other than you own, you must comply with
the requirements of the Business Names Act 19S5. You must clearly display
the names and contact addresses of the owner of your business in a place
where it can be seen by customers. You do not have to register with anyone
or pay any fee to comply with Business Names law.
Prices
Prices must be clearly displayed on the items themselves, or on relevant
boxes or containers, or on a list in close proximity to the goods. It
would be acceptable to have one price list detailing all the goods and
prices provided it is clear and legible and easily seen by customers at
the stall.
Most fruit and vegetables, meat and cheese require a unit price to be
displayed i.e. price per kilo or price per pound.(Price per kilo from
1 January 2000)(numerous exemptions are applicable to this unit price
requirement but those are too complicated to reproduce in full in this
leaflet).
Special Requirements
Some goods, such as eggs, are covered by specific legislation. If you
require advice on the sale and labelling of eggs (whether free range or
not) or any other products not covered by this factsheet, please contact
your local Trading Standards Office).
For further advice or assistance on this or any other Trading Standards
legislation, please contact your nearest office.
Leaflets available
• Advice to bakers on the labelling of bread
• Advice on the labelling of flour confectionery
• Business Names Act 1985
• Retail egg sales
• Guide to Food Labelling for greengrocers
• Guide to Food Labelling for fishmongers
• Guide to Food Labelling for sweet shops
• Guide to Food Labelling for honey
• Composition of meat products
• Sandwich labelling
• General labelling of prepacked foods
Contact details
Visit www.surreycc.gov.uk
This factsheet is designed to give you basic guidance. It is not a statement
of law and should not be interpreted as such. For further details, please
phone:
Food & Agriculture Team
Tel: 01372 371799
Fax: 01372 371704
Email: [email protected]
Website: www.surreycc.gov.uk
Surrey County Council
Trading Standards
Mid Surrey Area Office
Bay Tree Avenue
Kingston Road
Leatherhead
Surrey KT22 7SY
SURREY FARMERS' MARKETS
FOOD
SAFETY GUIDLINES FOR TEMPORARY TRADERS
UP-DATED ON 10 MARCH 2000
THE LAW
All produce
for sale should comply with the rules and regulations of the Food Safety
(General Food Hygiene) Regulations 1995, the Food Safety (Temperature
Control) Regulations 1995 and the provisions of the Food Safety Act 1990.
Particular attention should be paid to the requirements for movable
and/or temporary premises, and this is set out in Chapter III of the
regulations.
What does
this mean in practice?
You should consider
food safety hazards associated with your business and identify the steps
required to ensure food safety. Any identified controls must be implemented,
maintained and reviewed.
A food hazard
is anything that could cause harm to a consumer. There are three main
hazards that may cause harm to a consumer. These are:
Bacteria that
cause food poisoning.
Chemical contamination, for example cleaning chemicals.
Foreign body contamination, such as glass.
Food Safety
Legislation is detailed, however, the following points are intended to
give a simple guide for temporary traders. If you are in doubt then refer
to the legislation or contact us at the address shown overleaf for further
advice.
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The stall should
be kept clean and maintained in good repair and condition to avoid
the risk of contamination of food stuffs. |
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If you sell cooked,
prepared and ready to eat foods you will have to provide refrigeration
to achieve the correct temperature conditions. This is 8 C or below
for high risk foods. |
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You should provide
appropriate facilities to maintain adequate personal hygiene, e.g.
hot and cold water, soap and towels as well as hygienic sanitary facilities,
where necessary. This is particularly important. |
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Surfaces in contact
with food to be in a sound condition and easy to clean/disinfect. |
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Facilities for
the hygienic storage and disposal of waste material as well as other
non-food materials such as chemicals should be provided. |
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Raw foods and
ready-to-eat foods must be separated in order to avoid risk of contamination. |
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Unwrapped food
must be placed out of reach of customers and protected from contamination
with a cover over the top, sides and back of the stall. |
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Persons handling
open high risk foods should have received training in basic food hygiene.
All food handlers should have received basic awareness training. |
Other Controls
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Broken
Eggs and washed eggs may not be sold. |
Temperature Controls
High risk ready-to-eat foods such as dairy products, meat products,
smoked and cured meats or fish and prepared ready-to-eat salads containing
fruit or mayonnaise will need to be kept below 8 C. This will include
transport to the market, display and overnight storage.
Labelling
There is a requirement to label certain food products in
order to prove traceability, for example, poultry slaughtered on
farm or raw milk or unpasteurised cheeses which also
have to carry a health warning.
Fitness to Work
Traders are reminded that they should refrain from handling food while
suffering from a communicable disease, e.g. food poisoning. The Fitness
to Work guidelines recommend that persons suffering from a gastrointestinal
illness should not handle food unless they have been free of symptoms
for 48 hours.
GOOD PRACTICE
If you are
selling ready-to-eat "high risk" food as well as raw products,
it is advisable to sell these from separate stalls or to have one person
to serve raw food and one to serve ready to eat foods.
To enhance the
keeping quality of raw meats/fish and reduce the possibility of odour/flies
it is advisable to keep them under some form of temperature control. Bear
in mind that people will probably spend a fair amount of time at the market
and this may be during warm weather.
Wear clean protective
clothing such as aprons and hats. This enhances the overall appearance
of your staff and helps to avoid cross-contamination.
Food should
not be placed on the ground. It is recommended that all foods are stored
a minimum of 45 cm (18 inches) off the ground.
A suitably stocked
First Aid Box must be available for use by food handlers.
If you intend
to set up a stall and wish to discuss what you need to provide in relation
to your specific products, please call the:
Environmental
Health Department
Guildford Borough Council
Millmead
Guildford
Surrey
GU2 4BB
Tel: 01483 444371
2003 GUILDFORD FARMERS' MARKETS
BOOKING FORM / REGISTRATION FORM
FEBRUARY - DECEMBER 2003
Please read and complete all sections of this form.
Please click here to view
a printable version.
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