A farmer uses cabbage and carrots of his own production to prepare a coleslaw base. What are the requirements?
Whole, uncut produce is considered raw and unprocessed and can be sold without restriction by a vendor. However, coleslaw base involves cutting or shredding the vegetables. Once cut, vegetables fall into the category of processed food. Such a process is permitted only at an approved, licensed location. Therefore coleslaw base cannot typically be prepared at a farmers’ market, at a temporary event, or at an unlicensed location such as a person’s residence. If produced at a licensed location, packaged coleslaw base must be labeled in full accordance with current state and federal requirements and held under refrigeration. If the farmer owns a licensed processing facility, a separate license is not required to sell the product at a farmers’ market. If the vendor is not the grower of the raw produce used to make the coleslaw base, a food establishment license is required for sales at a farmers’ market. • A farmer sells a salad mixture of assorted lettuce leaves and other greens from an ope
