What is a potentially hazardous food product?
A potentially hazardous food is a food that requires time and temperature control to limit the growth of pathogens. Examples of these food products (but not limited to) are: milk and dairy products, eggs, meat, poultry, fish, shellfish and crustaceans, baked potatoes and heat-treated plant food (such as rice, beans, vegetables, sliced melons, cut tomatoes and leafy greens).

Concerns include the following:
  • The rapid and progressive growth of harmful organisms that could lead to infections or other toxigenic microorganisms
  • The growth and toxin production of Clostridium botulinum
  • In raw shell eggs, the growth of Salmonella enteritidis

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1. What is a Farmers Market?
2. When is a license needed to sell products at a Farmers Market?
3. Does the health department require licenses for selling other products at a Farmers Market?
4. Can I sell food prepared in my home at a Farmers Market?
5. What is required to be on this home-prepared food label?
6. Shouldn’t an exemption be made for vendors at Farmers Markets since they only operate for one or two days each week?
7. Why must I also have to pay a vendor’s fee to the market, as well as the license fees? What do I do if I’m not happy with the market rules?
8. What is a potentially hazardous food product?