Fortville Farmer's Market rules

---

 · All vendors must complete an application before setting up.
· Vendors must be approved by the market management.
· Vendors may not setup without first being pre-approved.
· Vendors must sell only Indiana farm products or those grown in the bordering counties
of Michigan, Ohio, Kentucky, or Illinois.
· Vendors must grow/produce a minimum of 75% of the products to be sold at the
market over the course of the market season.
· Vendors who make crafts (such as pottery, woodworking, jewelry, etc.) are allowed to
purchase the necessary components of the craft (such as clay, wood, beads, clasps, etc.)
but must be the one involved in the assembly/creation of the item.
· All vendors are required to comply with the NEW FEDERAL LAW stating all items grown MUST be
labeled for the county in which they were grown.
· All vendors are solely responsible for all claims, injuries, and damages resulting from
their sale of unsound or unsafe goods and/or their participating in the market and shall
maintain liability insurance for protection against such claims, injuries and damages and
provide proof to coordinator upon request and during annual application period.
· Vendors are responsible for and shall fully comply with all applicable laws, regulations,
and ordinances pertaining to their farm products, and shall have obtained all necessary
licenses, permits and inspections prior to selling any farm products at the market.
· Vendors are solely responsible for their own tables, change, bags, scales and weather
and sun protection devices.
· If selling by weight, vendors are responsible to provide certified scales.
· Vendors must have their personal items, equipment, vehicles, and trash removed from
the market by 3:30 p.m. It is essential for each vendor to clean their spot and help
clean up any other trash left on the market premise. Do not discard produce in the
trashcans.
· Each booth space is allowed one vehicle. It is suggested you display your name each
week. This will give customers the opportunity to get to know you and your products. 

 The following goods may be sold at the market: fruits, vegetables, dried and fresh herbs and
spices, plants, cut flowers, flower arrangements, honey, shell eggs, un-popped popcorn, and
some minimally processed food items. Minimally processed food items include maple syrup,
jams, jellies, preserves, fruit butters, sorghum, frozen persimmon pulp, dried vegetables, dried
fruits, cider, or other processed juices. Home-crafted items such as soaps and candles may be
sold if they are created from/constructed with natural Indiana products by the vendor.
· Minimally processed food items must be prepared in a licensed, approved kitchen, with
the exception of Home Based Vendors (HBV) operating under HB 1309 (please see
attached document for guidelines on HB 1309). No food is allowed to be prepared in
the home nor can supplies be taken into the home. Finished products cannot be taken
in the home and then sold to the public. Finished products may be stored in a sealed
traveling container and kept in the vehicle until selling day.
· The sale of these food items requires proper labeling, which must consist of the
following:
o Name of Product
o Name and Contact Information of Producer
o Location of Preparation
o Ingredients
o Net Weight
o Price
· Flavored oils and vinegars must have appropriate pH testing documentation with a pH
meter. Please contact the Hancock County Health Department Environmental Health
Division for more information (317-477-1125).
· Shell eggs may be sold only after the vendor exhibits a current egg vendor license issued
by the State Egg Board.
Contact Information for the Indiana State Egg Board:
Department of Egg Inspection
Purdue University
Poultry Science Building
West Lafayette, IN 47907.
· The Indiana State Egg Board is administered by Mark Straw, who can be reached at 765-
494-8510. Eggs must be held under refrigeration at an ambient temperature of no
greater than 45°F. The carton must be dated and labeled with vendor’s name and
address. For more information and the application, please consult the Indiana State Egg
Board website, (http://www.ansc.purdue.edu/ISEB/).
 

· Honey may be sold if the vendor is registered with the Indiana State Department of
Health. Any vendor selling honey is required to inform customers, either verbally or in
writing, the danger of feeding honey to infants and children less than two years of age.
· Maple syrup guidelines are available at the Hancock County Health Department.
· Meat vendors must obtain a food permit. Meat must be kept frozen at all times. Meats
must be processed from an establishment inspected by the Indiana Board of Animal
Health or United States Department of Agriculture (USDA). Appropriate labeling must
be clearly stated on each meat product sold. Meat may not be stored in a home freezer,
unless that location has been inspected and permitted.
· Bakers (except those operating under HB 1309) must obtain a food permit from the
Hancock County Health Department. 

 · Vendors cannot sell produce that has been cut open (produce must remain intact).
· No potentially hazardous food items may be sold.
o According to the U.S. Public Health Services these include poisonous
mushrooms, plants, berries, or roots. This also includes cooked rice or beans, or
other ingredients in a form capable of supporting the rapid and progressive
growth of toxic microorganisms.
· No foods or manufactured products made outside Indiana or foods or products in which
the vendor was not involved in the direct growing or manufacturing may be sold.
· No “home canned” products, except those listed above in the approved minimally
processed items, may be sold.
· Garage sale or flea market-type items are prohibited from being sold at the market.
· Every item sold at our market has to be handcrafted or made by the vendor. We do not
allow vendors to sell items that they did not produce such as Tupperware, Avon, 31
Purses, etc.
 

All vendors have the right to file complaints by delivering them to the market master and the FFM board. All complaints must be in writing and contain the infraction, date of the infraction, and the signature(s) of any witness or witnesses to the infraction as well as the signature of the complainant. Each complaint also must include a suggestion for improvement. Following review of each complaint, the market master with the assistance of the FFM board will make recommendations in writing and action will be taken accordingly.

Market Day Reminders
· Reservations for the market are not required; however, we do ask that each booth be set-up and ready by 3:30 p.m. If you cannot be at a market session, please call the market coordinator as soon as possible, so that the space can be given to another vendor (if needed). 

• Our cut-off time for pulling a vehicle into the market is 3:30 pm. This is for the safety of all vendors and customers and will be strictly enforced. If you arrive late you are always still allowed to still setup, but items must be carried from vehicle to booth space.
  · No goods are to be sold before the market opens at 4:00 p.m. Please adhere to this guideline out of respect for all other vendors at the market.
  · One vehicle is allowed per booth space. If you need more than one booth space for your vending materials, you may purchase two booth spaces.
  · It is expected that all vendors will conduct themselves in a professional, respectful manner to fellow vendors, market patrons, and advisory council members/community partners.
   

Please direct any questions or concerns about the market to the market coordinator.