cityofboston.gov - Official Web Site of the City of Boston - Thomas M. Menino, Mayor

• Fresh produce (uncut fruits and vegetables) must be sold by avoirdupois weight, standard container or numeral count.  (Food sold by weight must be inspected and sealed by the Weights and Measures Division or from the “home” location of the seller, be current (2012) and be “legal for trade”.

• Must be a MDAR (Massachusetts Department of Agricultural Resources) registered apiary.
• For more information, contact Al Carl, al.carl@state.ma.us
  

Maple Syrup

• Must be stored at 45 degrees
• Mechanical refrigeration is required unless a proviso is obtained through the local board of health
  

• Must be slaughtered in a federally inspected facility
• May not be placed out for display
• Must be kept frozen
• Sold by the weight
  

• Must be processed in a USDA facility or a state-only licensed facility if the processor is working under the exemption allowed in the USDA Poultry Act.
• Must be kept frozen
• May not be placed out for display
• Must be sold by weight
• Mechanical refrigeration
  

• Sale or exchange of milk is not allowed at a farmers market, unless they possess a Certificate of Registration.
• Raw (unpasteurized) milk is not allowed for sale at Farmers Markets in accordance with 105 CMR 590.000.
• Aged cheeses made with raw milk that are made in a licensed food manufacturing facility are an approved food supply provided that vendors maintain strict temperature control of 41° F or below.
  

• Farmers Markets must first receive approval as an agricultural event from MDAR and then apply for a permit at the City’s Licensing Board, 8th Fl, City Hall, Rm. 809, (617) 635-4170.
  

The sale of fin fish and crustaceans is in its preliminary stages and will be allowed as a pilot program in select Farmers Markets.

• Must be kept below 41°
• Crustaceans must be kept alive and fresh if not processed
• May not be placed out on display
• Must be sold by weight
  

Licensed as a retail operation, all food will be inspected by the Board of Health agent (e.g. pies, cakes, breads, jams, jellies, candy & baked goods.)

• Maintain minimum sanitation standards for food establishments. 
• Manufactured in a licensed food processing facility, establishment or residential kitchen.
• No food may be processed on site at farmers market.
• Processed foods require protection while on display.
• Vendors may individually package items, or if displayed in bulk, should cover the items until dispensed to consumer.
• Items offered in bulk should be dispensed with a utensil, single-use glove or single sheet of paper. Hand wash station required for dispensing, sampling unwrapped food. 
• Any food requiring temperature control for safety must be held at proper temperature during transportation and display for sale. Refrigeration required unless a proviso is obtained through the ISD, Health Division. 
  

• Must be labeled with the common or usual name of the product; list of ingredients in descending order of predominance by weight and complete list of sub-ingredients; net weight of product with dual declaration of net weight if product weighs 1 lb or more;
• Name and address of the manufacturer, packer or distributor; nutrition labeling unless exempt by federal regulations;
• All FDA colors; all ingredients that contain a major food allergen, flavoring coloring or incidental additive as required by law;
• The term “Keep Refrigerated” or “Keep Frozen” if the product is perishable. 
  

• Processed food samples should be cut, wrapped and secured in the licensed facility in which they are manufactured and must be protected from environmental and consumer contamination during transportation and display. 
  

• Must comply with health code regulations concerning safe food handling and preparation.
• Requires prior review and approval from the ISD, Health Division.
• Hand washing set-up required.
• Adequate food cooking temperatures must be adhered to.
  

• Must have a Food Truck Permit issued by the Public Works Department, City of Boston.
  Please note that food service not in a mobile truck or cart is not allowed at a farmers market. 

Hand washing facilities are not required if non-potentially hazardous food is being served (i.e. coffee, cupcakes or frankfurters) however, refrigeration may be required.

• Potentially – hazardous food service  (i.e. chicken kabobs, salads, falafel, burritos) must have hand washing facilities as well as the ability to comply with the time-temperature safety regulations.
  Please note that food service not in a mobile truck or cart is not allowed at a farmers market. 
  
  

Required Permits/Licenses

• If amplification will be used, the Market Manager must obtain a one time entertainment License from the Mayors Office of Consumer Affairs and Licensing
  

• Must sell items which are an accessory to or related to farm and food products (i.e. cutting boards)
  

• May perform services related to farm and food products (i.e. knife sharpening)
• Must possess a Business Certificate issued either by the City of Boston or that city in which the business is registered.