Food Safety at Farmers Market

By Lisa Harkins, RD, LDN, CHEER Dietitian

It’s officially summer, and nothing beats fresh from the farm foods from local farmers’ markets! We’re lucky here in Delaware that there are many markets throughout the counties that offer direct access to growers and producers. But it is important to ensure the foods we’ll eat and serve to loved ones are safe as well as delicious! Here are some key risks to watch out for when you are shopping at a local market.

Look for signs of temperature abuse:
Meat, poultry, eggs, dairy, cut produce, and prepared foods can become unsafe if they are not kept cold or hot enough. Purchase from vendors that are adhering to food safe temperature guidelines, for example, have foods in coolers or on ice.

Be wary of cross-contamination:
Raw meat, poultry, or seafood can contaminate produce, baked goods, utensils, tables, bags, and hands. Make sure these foods are not comingling before you choose.

Observe vendor hygiene:
Lack of handwashing, glove misuse, handling food and money with the same hands, uncovered food, or dirty displays can increase the risk of foodborne illness. Patronize tables with neat, clean set-ups and vendors wearing non-soiled garments and gloves as needed.

Caution with samples:
Samples can become contaminated if they are exposed to insects, handled by many people, or held at unsafe temperatures. Ask for a fresh sample if you want to try before you buy.

Check for labeling:
Missing ingredient, allergen, producer, or storage information can create health risks and even be dangerous for some individuals. Ask the vendor for more information and in writing if possible (a link shared from their website is helpful!).

Be a smart shopper! Head out early when food is freshest and outdoor temperatures are cooler, and buy perishable foods near the end of your visit so they spend less time unrefrigerated. It makes sense to bring an insulated bag or a cooler with ice packs for meat, poultry, eggs, dairy, seafood, and prepared foods. And when you get home, wash fresh fruits and vegetables under running water before eating, cutting, or cooking them, and refrigerate all perishables as soon as possible.