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Food Safety for Farmers' Markets

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MF2260 Food Safety for Farmers' Markets

by Karen L.B. Gast

  • Published Date: May 1997
Food at farmers' markets needs proper procedures when produced, harvested, processed, and marketed to prevent biological, chemical, and physical health hazards.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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