cefm 2013 vendor handbook - chelan farmers market

Version 3

Created by:The 2013 Board of Directors and Market Manager

CFEM 2013 / page 1 of 19 [email protected] Last revised 01/30/13

Welcome Vendor!So glad you could join us for the 2013 season of the Chelan Evening Farmers Market. Many folks havebeen working hard to develop the mission and vision of the market, create policies, gather vendor resources,doing marketing outreach, and generally eliciting support from the local community. So many volunteers,individuals and business are offering their time and resources to help make this market a success. Theresponse has been terrific.

What you might expect on your first day at the market

• Set up begins no earlier than 2:30pm on the day of the market

• Check-in with the Market Manager at the Market Information Kiosk (Sherry Palmiter)

• Provide a current copy of all licenses and permits you are required to have to operate your businessif you have not already done so. You will not be able to set up without all required paperwork

• Get your vendor stall assignment. On market day, the Market Manager on the basis of seniority willassign vendor stalls. Vendors have the ability to request a space if they want to pre-pay for theseason.

• Pick up your Market Packet ;‘Talk About Fresh’ sheet, a weekly paper with updates and information,a Gross Sales Report sheet and a Feedback form so we can hear from you with any constructivefeedback you might have to make the market successful

• Set up your booth

• Set up weights on Canopies and secure your booth (our market can be windy at times!)

• If you will be sampling, get your hand washing station set up (we can provide water)

• The Bell rings promptly at 4pm and selling can then begin

• We all happily make many sales and connect with our community!!

• Precisely at 7pm, the closing bell rings and the market is officially closed. Please no sales after thebell rings. You may then break down your booth. Vendors must stay the entire duration of themarkets “Open” hours.

• Drop off your Gross Sales Sheets at the Kiosk or with the manager directly.

• Make sure your stall and surround area is clean

I look forward to working together,

Sherry Palmiter

Market Manager 2013


LAKE CHELAN EVENING FARMERS MARKET 2013 RULESAND GUIDELINES

I. THE CHELAN EVENING FARMERS MARKET

The Lake Chelan Evening Farmers Market is a community-based, non-profit organization committed tosupporting local farmers and consumers by operating a vibrant Farmers Market where local farmers andvalue-added producers can sell their products directly to the public at fair market value.

Membership in the Market is open to potential Vendors and supporting community Members. MembershipFees are $25/year.

Members nominate and elect a Board of Directors, which governs the Market.

There are five seats on the Board, plus one alternate Board member. Two seats on the Board are reserved forfarmer Vendors, one for a non-farmer Vendor, and one for a community Member. The other seat may beheld by a community Member, city representative, or Vendor. The Board will appoint a Manager whomanages the operations of the Market.

The Manager is responsible for overseeing Vendor participation and booth assignments, Market set-up andclean-up, collection of fees, and assuring Vendor compliance with Market rules. The Manager also acts as aconduit of information from Vendors and customers to the Board.

Mailing Address:

Chelan Evening Farmers Market

PO Box 594

Chelan, WA 98816

Website: www.chelanfarmersmarket.org

Facebook: www.facebook.com/chelanfarmersmarket

Email: [email protected]

[email protected]

Phone: 509-670-8958 Rachel Evans, Secretary to the Board

II. DATES, HOURS, AND LOCATION

The Market operates in Emerson Street between Riverwalk Inn Hotel and Riverwalk Park in downtownChelan. In 2013, The Market will run from May 30 through October 3. Hours will be from 4:00 pm to 7:00pm.


III. ELIGIBILITY REQUIREMENTS

A. All Vendors must fill out a written Vendor Application, which includes a list of all products they intendto sell. Additional products must be approved before the Vendor brings them to Market.

B. All products sold must be grown or produced by the Vendor within Chelan, Douglas, and OkanoganCounties.

C. When the Board determines that their presence at the Market furthers the mission of the Market,producers from outside Chelan, Douglas, and Okanogan Counties may be granted permission to sell.

D. Family Members or employees of the producer may represent the producer at the Market.

E. Producers may apply to Vend for one another at a cooperatively-managed booth.

F. FARM VENDORS: Farm Vendors shall sell only agricultural, horticultural, or food items that theythemselves have grown, produced, or processed. Vendors may not sell products grown by others. Nowholesale brokers will be allowed. A Vendor’s Farm is subject to inspection by the Market Manager, toensure that the Vendor is growing his products himself.

G. PROCESSED FOOD VENDORS: Processed foods, such as jams, wine, and baked goods, must be madeby the Vendor. All processed foods must have the proper permits and licenses as required by the WSDA andlocal Health Department. Preference will be given first to Vendors who use ingredients grown themselves,and second to Vendors who source local ingredients.

H. PREPARED FOOD VENDORS: Prepared, ready-to-eat foods such as take-away meals and snacks, mustbe made on-site at the Market. Preference will be given first to Vendors who use fresh food from theMarket, and second to Vendors who source local ingredients.

I. CRAFT VENDORS: All crafts products must be handcrafted by the applying Vendor. Crafters mustpresent their products to the Board or a designated committee, who will decide whether to grant permissionto sell. Selection will be made on the basis of quality and originality.

The Market will retain a three-to-one ratio of Farm Vendors to Craft Vendors at any given market. CraftVendors who are approved by the jury will be granted stalls as space becomes available, based on seniority.

J. COMMUNITY GROUPS: Non-profit groups, art groups, and civic groups may be given stall space at thediscretion of the Board. Application must be made to the Board and approved before the group may beassigned a stall. The application should include the purpose of the organization and an explanation of theactivities the group plans at the booth. The purpose of the community group must be in harmony with themission of the Market and the requested stall must serve the community and enhance the Market. Politicaladvocacy, proselytizing, and promotion of an ideology will not be allowed. Vendors have priority for stallspace over community groups. Both the $25 membership fee and daily stall fees are waived for communitygroups.

K. MUSICIANS & ENTERTAINERS: Entertainers must coordinate with the Market Manger for schedulingtimes and performance locations within the market.

L. In the event that there are more eligible Vendors than space available, Farm Vendors will be givenpriority. Such decisions will be handled by the Board.


IV. STALL ASSIGNMENT AND FEES

A. STALL ASSIGNMENT: The Manager will assign each Vendor a space on or before Market day on thebasis of seniority. Seniority is defined as number of markets attended (in any year).

B. VENDOR FEES:

Stall fees in 2013 will be $10/week per 10’x10' stall.

The Market encourages regular vendors to pay stall fees for the entire season at the beginning of the year.Fees not paid in advance must be paid to the Market Manager before the end of each Market.

V. VENDOR RULES

A. SIGNAGE: All Vendors will post a sign identifying the name of the farm/business represented and whereit is located. All goods for sale must be clearly marked with their prices.

B. PRICING: Radical price-cutting is prohibited. Vendors are expected to price goods in a way that doesn’tgive the appearance of a “loss leader” product as used in large grocery stores. Vendors are not allowed togive produce or other items away for free or to offer it at below-cost pricing, thus undercutting the potentialsales of other Vendors. While pricing of goods sold is the responsibility of the individual vendor, theManager has the right to determine if a Vendor has violated this Rule and take appropriate action as outlinedin Section VII.

C. HAWKING: Calling attention to your products in a loud, repetitive, public manner is prohibited.

D. SET-UP & SHUT-DOWN:

• Vendors may arrive and begin setting up no earlier than 2:30 pm.

• No Vendor may sell to the public before the opening bell or after the closing bell.

• Vendors must stay until the final bell, even if they sell out of product.

• Vendors are responsible for complete clean up of their space at the close of Market. This includescollecting all trash that is generated in or around your stall and sweeping up any product debris lefton the ground. Vendors should bring their own brooms, dustpans, and waste bags. Vendors are notallowed to dispose of produce waste or unsold produce in any on-site garbage cans or dumpsters.Market trashcans are not available for Vendor use. Pack it in, pack it out.

• Vendors must exit the area by 7:45 pm.

• Canopies, umbrellas, tables, etc. are all the responsibility of the Vendor. Canopies and umbrellas arerequired to be weighted with at least 25 lbs per tent leg.

• Vendors may sell out of their vehicles, with approval from the Manager.

E. PROHIBITIONS: No firearms. No open alcoholic beverages except in authorized and designated areas.No drugs. No discourteous conduct. Vendors may not bring a dog to the Market, with the exception ofservice dog.

F. SECURING YOUR CANOPY: All vendors who wish to erect canopies (including umbrellas) on theFarmers Market site during a normal period of market operations, including the set up and break downperiod, are required to have their canopies sufficiently and safely anchored to the ground from the time theircanopy is put up to the time it is taken down. Any vendor who fails to properly anchor his or her canopy


will not be allowed to sell at the Farmers Market on that market day, unless that vendor chooses to takedown and stow their canopy and sell without it. Each canopy leg must have no less than 24 lbs (pounds)anchoring each leg. (see more information about canopy weights on page 17 of this handbook)

VI. LICENSES, PERMITS, AND SPECIAL REQUIREMENTS

A. HEALTH REGULATIONS: All Vendors must comply with the Chelan-Douglas Health Districtrequirements. (see below)

B. ORGANIC PRODUCTS: Vendors who are selling their product “Organic” must be certified as requiredby Washington State Law and must display their current Certification document.

C. SALES TAX: Each Vendor is responsible for collecting his/her own sales taxes where applicable.

D. HOLD HARMLESS CLAUSE: All Vendors herby agree to indemnify and hold the Manager and theBoard harmless from any loss, cost, damages, and other expenses, including attorney’s fees, suffered orincurred by the Market by reason of the Vendor’s negligence or that of its agents or employees.

E. INSURANCE: All vendors are required to carry their own insurance.

Some products require additional permits and licenses: It is the vendors responsibility tohave any necessary permits required to sell at the market.

• Washington State Business License and UBI Number

• Washington State Nursery License (sellers of plants, seeds or bulbs for planting.)

• WSDA Food Processors license

• Washington State Egg Dealers License

• Certification of Organically Grown Produce

• Grade A Dairy permits

• Department of Fisheries wholesale license

• Food Service Establishment Permit

• Exemption from Food Establishment Permit Application

• Chelan/Douglas Temporary Food Establishment Permit

• Washington State Department of Health Food Workers Permit

• Pesticide Applicators License (cherry sales)

• Washington State Business License/Resellers permit

• City Business License

• Product Liability Insurance (policy amount minimum $1,000,000)

VII HEALTH PRACTICES HEALTH PRACTICES: All vendors must comply with sanitary procedures per Chelan – DouglasHealth District, or other governing body. Any vendor found selling contaminated, unfit, or illegal


foodstuffs, produce, or plants shall be suspended from selling at the Market until satisfactoryclearance has been obtained from The Chelan-Douglas Health District, or other governing body.All vendors must wear shirts and shoes.

SAMPLES: Samples cut or prepared at the Market require the vendor (or at least one person atthe stall) to have a Chelan Douglas Health Board Food Workers Permit and to have an approvedwarm-water wash station and otherwise comply with applicable health district regulations. Either aplastic or glass cover must protect all food samples. Single serve items (i.e. toothpicks, smallcups) must be used. Please consult with the Chelan Douglas Health District, 509-886-6450. Theonly time produce may be given free is at the end of the market to an established non-profitorganization (i.e. Food Bank) and a record of this donation must be listed on the Market DailySales Form.

VII. MARKET RULE VIOLATIONS

A. Vendors who fail to comply with these rules will be issued a verbal warning for the first offense. Asecond offense will result in a written warning of termination and a $25 fine. A third violation will result inthe termination of the Vendor’s permission to sell.

B. Vendors have the right to a hearing before the Board within two weeks of any disciplinary action.

VIII. MODIFICATION OF RULES

A. The Board reserves the right to revise these rules as necessary at any time they deem appropriate.

B. Any Market Member or Vendor may appeal for a modification to these rules in writing or in person at aBoard meeting.


MARKET MAP

Vendor Name: Booth:


VENDOR RESOURCESCEFM will provide a 1 page website free to all vendors. Please checkin with the Market Managerif you have any questions.

Washington State Department of Agriculture Food Safety Guidelines for Farmers Markets http://www.doh.wa.gov/ehp/food/rule.htmlWSDA Small Farm & Direct Marketing http://agr.wa.gov/Marketing/SmallFarm/Chelan-Douglas Helath District information- Health RegulationHow to make your own weights for your CanopyWhere to buy weights for your CanopyCascade Harvest CoalitionFarmers Market CoalitionCedar Grove Composting RequirementsFarm AidGrowing For MarketSlow Food NationalSustainable Agriculture Research & Education (SARE)The Capital PressThe New FarmU.S. Farm Service AgencyFarmers Markets Rules, Regulations and Opportunities An Agricultural Law Research Article byNeil D. Hamilton 2002


CHELAN EVENING FARMERS MARKETHAND WASHING AND FOOD SAMPLING REQUIREMENTS,

GUIDELINES AND PROCEDURES

Providing samples at Certified Farmers’ Markets allows consumers to try a product beforepurchasing it. However, unsafe sampling methods can adulterate or contaminate food and resultin food borne illness. The Washington State Law requires that basic sanitation practices befollowed when samples are dispersed at farmers markets.To that end CEFM has created this handout to give all vendors the basic sanitation practices forhealthy and legal sampling within market.

1. HAND WSHING STATION--If a vendor is sampling food at the market the vendor is required tohave a hand washing station. The basic items required for a proper hand washing station are:

• A container of potable water (4 to 7 gal. capacity) with a free-flowing hands-free dispensingvalve.

• One 5 gal.waste water bucket.• Paper towels-as many rolls as you estimate will be needed for a typical market day.• Liquid hand washing soap in a pump or squeeze bottle.

Please see attached illustration.a. If all your samples are prepared in an approved kitchen and single use utensilsare used once by the customer, an individual hand washing station is not requiredbut only if the hand washing facilities designated by the market management areconsistently used before the food is sampled.

2. FOOD SAMPLING SET UP--Samples can be prepared several ways. They can be prepared,stored (refrigerated) and brought to the market or they can be prepared at the market. If they areprepared at the market all vendors are required to have:

• A cleaning, rinsing and sanitizing station.• A hand washing station.• A knife and a proper cutting board.• Appropriate number of containers with appropriate sneeze and handling protection.• Disposable latex and plastic gloves.• Approved disposable single use utensils for distribution of samples to customers.• A plastic bag lined waste basket for sampling preparation waste and sampling distribution

waste disposal. Please see attached illustration.

3. THE CLEANING, RINSING AND SANITIZING STATION--Please see the illustration ofexamples of proper set up. Here are several important requirements of a proper station:

• All cutting boards and other utensils must be able to lie flat and/or totally submerged inwash and sanitizing basins in this set up. After cleaning, rinsing and sanitizing allow cuttingboard and utensils air dry.

• The sanitizing solution is one tablespoon of household bleach to every gal. of water. In thisbleach/water solution allow cutting board and utensils to be submerged for 30 seconds.Allow to air dry.

• REMEMBER: CLEANING is a process that removes dirt, grease and food debris.Detergents and soaps are used in cleaning. SANITIZING is a process that kills disease-


causing bacteria with bleach (not detergent or soap).• Utensils and hand washing water shall be disposed of in a facility connected to the public

sewer system. This means waste water must not be dumped on the ground, grass, thepavement or down the storm drains. All waste water must be taken home with vendor orpoured into the potties of the portable restrooms until they are full.

• The “washing, rinsing and sanitizing station” and the “hand washing station” must be set upbefore preparing any samples that may be offered to a customer.

• All waste generated from sampling preparation and sampling in general shall be takenaway from the market and disposed of by the vendor. Please do not use the trash cans atthe market. These trash cans are for general use within the market and on market day only.

• REMEMBER: Only after both the hand washing and utensil washing stations are set upcan the vendor prepare his samples for distribution.

4. PREPARING AND DISTRIBUTING SAMPLES--Here are the important requirements and guidelines.

• All food shall be stored at least 6 inches (15 centimeters) off the floor or ground or underany other conditions that are approved.

• Produce intended for sampling must be washed with potable water to remove any soilmaterial in order that it is wholesome and safe for consumption. Your hand washing stationcan also be used for produce washing. Please take special note that Watermelons,Cantaloupe and other melons must be washed and sanitized in a large suitable containerwith a mild bleach solution before cutting for sampling.

• Thoroughly wash your hands before the market and as necessary to prevent contaminationof the food.

• If all your samples are prepared at an approved kitchen and single use utensils are usedonce by the customer, an individual hand washing station is not required but only if thehand washing facilities designated by the market management are consistently usedbefore the food is sampled.

• Keep all samples in a container with hinged lid or behind other approved sneeze andhandling protection. Each vendor has the responsibility to protect against contamination ofsamples from sneezing or touching. If you cannot assure your sampling methods can meetthis standard you will have to consider a new method or discontinue sampling all together.In Chelan County it is approved to provide a cup or other holder of toothpicks next to thehinged container for customer sampling. For the sampling of various nuts a shaker bottle isto be used as a dispenser. See attached illustrations.

• Use disposable plastic gloves when cutting product for sampling. DO NOT REUSEGLOVES AFTER TOUCHING CONTAMINATED SURFACES OR MONEY OR PRODUCE.

• Use tooth picks, wax paper, paper sampling cups or disposable utensils to distributesamples. In this way each vendor and his workers can prevent the hands of customersfrom touching and contaminating the food. EACH VENDOR’S DISPENSING METHODMUST PREVENT CONTAMINATION BY THE CUSTOMER.

• In Chelan County sampling tongs can be used in only two cases. First when the vendor isdistributing the sample to the costumer and second when the covered sample containerhas a small opening from which the tong’s handle extends and can be safely used toobtain sample by a customer. Please see sampling illustration.

• Use only plastic (nonabsorbent) or approved hardwood cutting boards or disposable paper


plates for cutting produce for sampling.• Know where the approved toilet and hand washing facilities are located.• No live animals, birds or fowl shall be kept or allowed within 20ft (6 meters) of any area

where food is stored or held for sale. This does not apply to guide, signal or service dogs.

5. REGARDING SAMPLING FOR FOOD PURVEYORS AND VENDORS• All food purveyors and vendors should follow the same sampling guidelines for health and

safety that are detailed above for the Certified Farmer’s Market, especially with regard tohand washing and washing/sanitizing of all items and utensils used in sample preparation.Remember it is your responsibility to be sure the method you use to dispense samples issafe from contamination.

• If you bring cold product to the market for sale the CCHD requires you keep it cold at 41°For below. That means you probably must ice it above and below.

• Any product you warm at the market must be warmed to 135°F or above.


HAND WASHING AND CLEANING, RINSING AND SANITIZING STATION example 1

1. Required basic items for proper handwashing station.• a. A 4 to 7 gal. potable water container with a free-flowing hands free dispensing valve.• b. One 5 gal. waste water bucket.• c. Paper towels--as many rolls as you need for market day.• d. Liquid handwashing soap.

2. All vendors that prepare and distribute samples are required to have a handwashing station.3. Hand washing and other cleaning waste water must be disposed of in a facility connected tothe public sewer system or in the potties of the market portable restrooms. Not in the grass, onthe ground or pavement or in the storm drains.4. The hand washing water dispenser can be used to wash produce for sampling.

“CLEANING, RINSING AND SANITIZING” STATION:• All cutting boards and non disposable utensils used for sampling must be able to lie flat

and or totally submerged in the wash and sanitizing basins. After cleaning, rinsing andsanitizing allow cutting boards and utensils to air dry.

• A sanitizing solution is 1 tablespoon of household bleach per gallon of water. Allowsubmerged items to remain in solution for 30 seconds. Allow to air dry. Sanitizing is aprocess that kills disease-causing bacteria.

• Produce intended for sampling must be washed with potable water to remove any soilmaterial in order that it is wholesome and safe for consumption. Cantaloupe, watermelonsand other melons should be cleaned in a very mild bleach and water solution.

• Both the “Hand Washing” and the “Cleaning, Rinsing and Sanitizing” stations must be setup before samples can be prepared and distributed.


HAND WASHING AND CLEANING, RINSING AND SANITIZING STATION example 2

1. Required basic items for proper handwashing station.• a. A 4 to 7 gal. potable water container with a free-flowing hands free dispensing valve.• b. One 5 gal. waste water bucket.• c. Paper towels--as many rolls as you need for market day.• d. Liquid handwashing soap.

2. All vendors that prepare and distribute samples are required to have a handwashing station.3. Hand washing and other cleaning waste water must be disposed of in a facility connected tothe public sewer system or in the potties of the market portable restrooms. Not in the grass, onthe ground or pavement or in the storm drains.4. The hand washing water dispenser can be used to wash produce for sampling.

“CLEANING, RINSING AND SANITIZING” STATION:• All cutting boards and non disposable utensils used for sampling must be able to lie flat

and or totally submerged in the wash and sanitizing basins. After cleaning, rinsing andsanitizing allow cutting boards and utensils to air dry.

• A sanitizing solution is 1 tablespoon of household bleach per gallon of water. Allowsubmerged items to remain in solution for 30 seconds. Allow to air dry. Sanitizing is aprocess that kills disease-causing bacteria.

• Produce intended for sampling must be washed with potable water to remove any soilmaterial in order that it is wholesome and safe for consumption. Cantaloupe, watermelonsand other melons should be cleaned in a very mild bleach and water solution.

• Both the “Hand Washing” and the “Cleaning, Rinsing and Sanitizing” stations must be setup before samples can be prepared and distributed.


SAMPLING

Essential required items for proper sampling: disposable single use utensils,coveredsampling container, a knife and cutting board, disposable latex or plastic gloves,tongs and waste basket w/liner.


COVERED SAMPLE SET-UP

Here is an other example of how to protect your samples. Notice the samples have tooth picksalready so customer does not have to touch the sample. The cake cover acts as a sneezeprotector.

If you are sampling nuts of any kind, you must use a nut-shaker similar to the ones picturedabove.


EXAMPLES OF SNEEZE PROTECTED SAMPLES


Canopy Safety 101: Your Guide to Canopy Safety at Washington’s Farmers MarketsMost accidents at farmers markets involve wind blown tents, canopies and umbrellas. We require allvendors to minimize the risk caused by canopies by following rules for canopy safety. Canopy weights mustbe attached to vendor and market canopies at all times. In certain inclement weather conditions even properly secured canopies can be precarious. If canopies needto be taken down in the middle of market due to inclement weather, vendors should direct customers tomove out of the way so they are not injured.

Weights should be secured in a manner that does not create its ownsafety hazard

• Weights should not cause a tripping hazard

• Weights should be tethered with lines that are clearly visible

• Weights should have soft edges to avoid causing cuts and scrapes

• Weights should be securely attached

• Weights should be on the ground (NOT above people’s heads)Canopies are used at markets to shield vendors and their product from sun and rain, but unpredictable windscan come up at any moment creating a safety hazard if the canopy is not properly secured. Sufficiently weighted canopies will have at least 24 pounds per leg. One canopy manufacturer recommendsat least 40 pounds on each corner of a 10x10 tent; double that on a 10x20 tent. 50 pounds should be used forumbrellas. Weights for signs will vary depending on the size of sign.

Always be preparedYou should always have your canopy secured to the ground. It is not enough to have the tools necessary tosecure your canopy on hand if you do not employ them. Strong gusts can come up without warninganywhere, at any time. After your canopy takes flight and causes damage it is too late to decide to secureyour canopy. You should assume winds will come. Indeed, they often do. Always secure canopies. During setup and breakdown periods canopies are vulnerable to wind. Stay alert.During the peak business hours of markets, the mere presence of hundreds of shoppers, along with the tightconfiguration of all the vendors, creates a disruption in the flow of wind, reducing its force through themarket. But at setup and breakdown times, the shoppers are gone, the solid block of vendors is disrupted,and you are at some point in the process of setting up or taking down your canopy. You must be sure tocompletely secure your canopy as soon as you set it up, and take down your canopy as soon as you removeits weights at the end of the day. Do NOT let yourself be interrupted by ANYTHING in the middle of thisprocess, as a half-secured canopy is as dangerous, if not more dangerous, than an unsecured canopy.

Canopy WeightsThe safety of farmers’ market shoppers should be the goal of every market’s staff and vendors. In general,farmers markets are statistically among the safest places in our country. Nevertheless, canopy weights


needlessly continue to pose hazards at many farmers markets. Perhaps this is because we are not looking athow we set up our canopies and stalls each day from the perspective of the customer. After all, we are usedto being the vendor or manager. But take a minute to really think about it from the customer’s point of view.The average customer is looking at the bountiful tables filled with every sort of fresh fruits and vegetables,processed foods, crafts and so on. In other words, they are looking straight ahead, not down!Canopy weights should be located on the ground and customers are not looking around them. Thus, if thecanopy weights are in the path of the customer, the customer will trip over, kick, or entangle with them,.Therefore, we need to anticipate this ahead of time, and place canopy weights carefully, using materials thatare least likely to injure.

Examples of good canopy weights• Filling an empty bucket (2.5 gallon works great) with cement and tying this

to each corner of the tent with a rope or bungee. It is NOT sufficient to placethe bucket on the feet of the canopy.

• Filling buckets/containers with sand/cement that can be anchored or securedwith a rope or bungee; these include canvas bags or plasticbuckets/containers that have a handle through which a rope or bungee can besecured.

• Sandbag weights that are specially made for securing canopies and weigh atleast 24 pounds. These sandbag weights are vertical and can be strapped the legs of the canopy.

• PVC pipe capped and filled with cement can be hung on the inside of canopy poles as long as it issecured so that it does not collide with customers. How-to instructions here:http://homedeconomics.blogspot.com/2009/05/pvc-tent-weight-tutorial.html

• The best weights are strapped to the bottom of each leg, and then tethered via a bungee to the topcorner of the canopy, thus lowering the center of gravity of the canopy. In a strong gust of wind,even canopies secured with enough weight, can be broken if the weights are not suspended from thetop corners of the canopy.

Examples of Bad Canopy Weights • Gallon water jugs are not heavy enough for large gusts of wind. One

gallon of water weights 8 pounds. One gallon of water on each cornerwould be the equivalent of a 3 year old child trying to hold down a 100square foot parachute.

• Tying tents, canopies or umbrellas to tables, coolers or vehicles providestripping hazards and frequently does not provide adequate weight. Vendorsafety is just as important as customer safety.

• Sandbags that cannot be placed upright and securely tied to the tent orcanopy should not be used.

• In addition to not providing enough grip to prevent a canopy from taking flight in a strong gust ofwind, tent stakes are barely visible to shoppers and can cause a serious tripping hazard to anunsuspecting customer.

• Never use cement blocks! They are hard, easy to trip over, and are very effective toe breakers.


cefm 2013 vendor handbook - chelan farmers market

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