Prospective members must submit an application to the Burlington Farmers’ Market for consideration. Email the Market Manager at firstname.lastname@example.org for application and additional information.
Please fill out and submit by email the Vendor Application and the Verification of Liability Coverage forms as soon as possible. Now that the application submission due date has passed, all new submissions will be accepted based on availability of space. Spaces are filling fast!
Email completed applications to the Market Manager. Also, now accepting applications by mail at:
Burlington Farmers' Market P.O. Box 1414 Burlington, MA 01803
Basic Vending Information
Vending fee for table space
Week-to-week basis: $25 per 12x12 booth space per Market Session
Unfortunately, the seasonal rate is no longer offered.
NOTE: Rental Fees will be due separate from the application and are contingent upon acceptance as a Vendor for the Burlington Farmers’ Market. The Market Manager will contact each Vendor with total fees due after the Market Vendors have been selected.
Burlington Board of Health – Permits and Fees
Vendors providing only nonfood items and/or whole uncut fruits and vegetables, unprocessed honey, maple syrup or farm fresh eggs are exempt from permits through the Burlington Board of Health.
Vendors providing any food other than whole uncut fruits and vegetables, unprocessed honey, maple syrup or farm fresh eggs shall provide a copy of their food permit from their local Board of Health or state manufacturing license with their application. Additionally, these vendors must acquire a permit through the Burlington Board of Health. The permit will be submitted by the Market Manager.
Note: Permitting fees for the Burlington Board of Health have been waived for this year only.
Layout of the Market Site
Burlington Board of Health
The health codes listed below must be maintained throughout the market season. They will be enforced by the Market Manager and the Burlington Board of Health:
The Burlington Health Agent will be by periodically to check that all health codes are maintained over the course of the season. The Market Manager will also be checking in with vendors at each session. Violators will be asked to make the appropriate changes in a timely manner and may be asked to shut down for the day if changes are not made.
Foods that are not exempt from permitting (including any cut samples) and have not yet been approved by the Board of Health will not be allowed at the market.
□ Each vendor must complete a Burlington Farmer’s Market Vendor Application supplied by the Market Manager. List all foods that will be sold or served on the application.
□ Vendors selling foods other than fresh produce (whole, uncut fruits and vegetables), unprocessed honey (raw honey as defined by the National Honey Board), maple syrup or farm fresh eggs shall provide a copy of vendor’s retail food establishment permit, food manufacturing license or residential kitchen permit at which the food was prepared. Food provided to the public shall be manufactured in a licensed food processing facility, a licensed food establishment or licensed residential kitchen. Vendors will be provided with an individual food permit issued by the Burlington Board of Health. Food made from an unlicensed facility will be prohibited.
□ Vendors shall transport hot and cold foods in appropriate carriers to keep hot foods hot and cold foods cold. Transport food carriers in a clean vehicle.
□ Vendors handling exposed foods shall provide a temporary handwashing station within booth (unless there is a hand wash sink within 25 feet of booth). See Market Manager for details and copy of diagram.
□ Hair restraints are required if food is being prepared within the booth.
□ Vendors shall ensure their booth has the following: instant hand sanitizer, temporary hand wash station (if handling exposed foods at booth), spray bottle with sanitizer, paper towels and a metal stem thermometer to check the internal temperatures of hot and cold foods (if applicable). Vendors preparing food shall wear a hair restraint.
□ Vendors shall ensure employees do not eat within the booth. Personal beverage containers shall be covered with a lid.
□ All potentially hazardous foods (PHFs) shall be held cold at or below 41°F or held hot at or above 140°F. A power source may be needed to maintain PHFs at required minimum temperatures (see market manager in advance to discuss). Sternos/chafing dishes are not adequate equipment to maintain PHFs at 140°F. PHFs found out of temperature control shall be discarded.
□ All ready-to-eat foods (including samples), shall be protected from possible cross contamination by being wrapped or covered with food grade materials.
□ Vendors shall ensure rubbish and garbage are properly disposed of after the close of each market day so as not to cause a public health nuisance.
□ There shall not be any bare hand contact with ready-to-eat foods. Use deli tissue, spatulas, tongs, disposable gloves or dispensing equipment.
□ Vendors may not bring dogs or other pets with them to the Market.
□ Vendors must comply with all State and Federal Health Codes including but not limited to the Burlington Board of Health, the Massachusetts Department of Public Health, the FDA, and the USDA.
Burlington Farmers' Market - Rules and Regulations
- The Market will be held on Fridays from 3-7pm from July 15-September 2, 2011 at the United Church of Christ, Congregation in Burlington, MA.
- The Market will be managed by a Market Manager. All vendors will follow the instructions of the Market Manager. On market days, the Market Manager’s decision on any dispute will be final.
- All vendors will submit an application for registration, approved by the Market Manager, before participating in the Market. Applications must be submitted by Tuesday May 10, 2011 by email to email@example.com.
- All vendors should arrive at the market before start time allowing sufficient time to set up their produce, products, and display by opening time.
- All food and produce for sale at the Market will be displayed at least 18” above the ground.
- All vendors will stay for the duration of the market day unless they have verified the absence ahead of time with the Market Manager.
- All vendors must pay applicable state sales taxes or business license fees.
- Vendors must meet all requirements of the Burlington Board of Health Department. Vendors providing any food other than whole uncut fruits and vegetables, unprocessed honey, maple syrup or farm fresh eggs shall provide a copy of their food permit from their local Board of Health or state manufacturing license with this application. and are responsible for complying with all requirements and licenses set by the town of Burlington, the State of Massachusetts and the Federal Government (i.e. the local Board of health, Mass Department of Public Health, USDA, FDA and potentially others) and need to provide a certificate of their local Board of Health permit with this application.
- Vendors are responsible for cleaning their selling areas and removing all trash at the end of each market session.
- Spaces are reserved on a “first come, first served” basis each week. Priority will be given to vendors committed to a full season.
- Vendors may not bring dogs to the market.
- Each vendor must have at least $500,000 of general liability insurance covering its operations and products at the Burlington Farmers’ Market, listing as additional insureds of the Town of Burlington and the Burlington Farmers Market.
- Vendors are encouraged to give senior citizens a 10% discount.
- As the Burlington Farmers’ Market is a “producer-only” market, vendors can only sell produce or products they have grown or made themselves, or from one other farm with prior approval of the Market Manager.
- Baked goods, jams, jellies, vinegars, and similar prepared foods may be sold if prepared by the vendor. Any product not raised or produced by the vendor must be labeled accordingly and prominently displayed.
- Sale of items by farmers other than produce must be cleared with the Market Manager.
- Vendors must display proof of certification if labeling produce “Certified Organic.”
- Vendors must comply with applicable local, state, and federal regulations, such as:
o Approval seal on weighing devices
o Pesticide licensing and safe use; and
o Food safety, sanitation, health permits, and labeling issues that apply to the item
- Any solicitations, collection drives, or manufactured products (including printed materials) by outside organizations or individuals must be approved by the Market Manager before each market session.