Seatt le Farmers Market Associat ion

VENDOR HANDBOOK 5315 22nd AVE NW · Seatt le, WA 98107

2019

vendors@sfmamarkets.com206-250-0609 206-706-0615Office: Mobile: Email:

SFMA THEORGANIZATION

SFMA organizes three farmers markets in Seattle: the year-round Ballard Farmers Market ,and two seasonal markets -- Madrona and Wallingford. All of our markets are filled with high-quality products from Washington state farms, fishers, artisan food makers and various handcrafters of art.

MISSIONProvide fun and rewarding venues for Washington state small farms and artisans. Support and promote the highest quality, locally-grown, and crafted products from Washington state to urban residents. Advocate for inclusive food access and sustainable agriculture.

GOALWe strive for a cooperative, respectful, family-friendly atmosphere that promotes beneficial interactions among our producers, our staff, and the communities we serve. By offering the opportunity for all at the market to be partners in the stability and security of our farmlands and small businesses, we create a more secure and healthy community. Our commitment is to rely on mutual respect and honesty to promote a place where our vendors and employees will have the opportunity to develop beneficial relationships with the market visitors. SFMA oversees the quality and integrity of products and ingredients to ensure the most local sourcing, when possible, to support local food systems.

OUR MARKETS

Located on historic Ballard Avenue NW & 22nd Avenue NW, between Vernon Place NW and Market Street.

Every Sunday 10am to 3pm

Every season, all weather.

Located at the corner of Martin Luther King Jr. Way and E. Union Street, in the parking lot of Grocery Outlet.

Friday3pm to 7 pm

mid-May thru mid-October

Located on the grounds of Meridian Park, at the corner of Meridian Avenue N & N 50th Street.

Wednesday 3pm to 7pm

mid-May thru late September

BALLARD FARMERS MARKET& CBD MARKETPLACE

MADRONA FARMERS MARKET

WALLINGFORD FARMERS MARKET

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WHO CANSELL WHAT All fresh farm products must be grown or produced in Washington State, and grown,

caught, cultivated, produced or foraged by the vendor selling them.

Farm products include: fresh fruits, vegetables, herbs, nuts, honey, grains, dairy products, eggs, poultry, meats, fish and shellfish, fresh cut flowers, nursery stock, plants, and foraged items such as wild herbs or mushrooms.

FARM PRODUCTS

SEAFOOD & SHELLFISH

VALUE ADDED FOOD

PROCESSED FOOD

Vendor must own, lease, or operate the fishing vessel or own, lease or rent the parcel of land where the seafood is harvested (shellfish). All fish must be wild-caught from the Salish Sea, Cascadia Basin and/or the Gulf of Alaska.

Includes preserved foods, jams, jellies, juices, cider, wine, distilled spirits, syrups, salsas smoked or canned meats or fish, dried fruit, flours, salad dressings and limited on-site processed farm food such as roasted peppers & roasted peanuts. Wines allowable for sale at the market must use grapes and fruit grown in the fourteen wine appellations of Wash-ington State.

Are considered preserved foods such as: jams, jellies, juices, cider, wine, beer, spirits, syrups, salsas, smoked or canned meats/fish, dried fruit, dressings, breads, pastries, baked goods, pasta, granola and related take-home foods, not prepared on-site.

Items must be produced by the vendor from raw ingredients in a commercially licensed kitchen. Items must be primarily intended to be taken home for consumption, and in sealed packaging. Our intent is to support local agriculture, therefore, it is required that the vendor use raw ingredients that are grown in Washington, to the greatest extent possible, and (when available) use products from participating SFMA vendors. Processed foods require labels that comply with all state and local labeling codes.

PREPARED FOODFoods available for sale and immediate consumption on-site. Preference is granted to vendors who source their raw ingredients, to the greatest extent possible, from Washington state farmers , and fellow SFMA farms. SFMA requires all prepared food vendors to contain, at minimum, 18% of ingredients sourced from Washington state farms, preferably from other SFMA vendors. SFMA will hold complete audits for proper documentation of supplier sourcing. Inability to produce sourcing verification may result in termination. Management will work with current prepared food vendors to reach compliance with this policy. All prepared and processed foods must have the proper permits and licenses as required by the WSDA, City of Seattle, Seattle Fire Department, and Seattle-King County Health Department. All prepared and processed food businesses must carry product/general liability insurance. Copies of all documents must be provided at the time of application and available on-site for inspection.

CRAFTSVendors must create their own handmade original crafted products, preferably utilizing materials produced in Washington State. Tools and equipment used to produce theproducts must require skill, and/or manipulation to create. Preference for craft vendors is given to product lines that are kitchen centric.

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Vendor must own, lease, or operate the fishing vessel or own, lease, or rent the par-cel of land where the seafood is harvested (shellfish). All fish must be wild-caught from the Salish Sea, Cascadia Basin, and/or the gulf of Alaska.

VENDORNOTICES All vendors must provide a complete list of products to be offered for sale at their booth.

Approval of each items is required before you may bring it to market; this includes any new products. Prepared and processed foods must list all ingredients and sourcing of ingredi-ents on their managemymarket.com profile.

LISTED PRODUCTS

PERMITS & LICENSESAll prepared and processed food vendors must have the proper permits and licenses as required by the WSDA, City of Seattle, Seattle Fire Department and Seattle-King County Health Department. All prepared and processed food businesses must carry product/general liability insurance. Copies of all documents must be provided at the time of application and available onsite for inspection on any market day.

FACILITY LOCATIONAll vendors must produce their products in a facility located within Washington State (exceptions granted) and be licensed & permitted for products by any and all Federal, State, and local permitting agencies.

FARMER PRIORITYSFMA market configurations give farmers priority space assignment, as a result only a limited number of non-farm vendors may be allowed to vend at any given time. While there is often space for most everyone, SFMA reserves the right to remove any vendor indefinitely as the organization deems necessary. All crafters must request space on a week-by-week basis by emailing vendors@sfmamarkets.com.

GOODWILLSFMA functions on a basis of mutual respect and honesty. Vendors are considered representatives of the market. The expectation is that everyone will contribute to honest and positive interactions, work hard to create an enjoyable atmosphere, and treat folks with common courtesy throughout the market experience. Misrepresentations, disparag-ing remarks about other vendors, or other negative behavior will not be tolerated. To file a complaint, email info@sfmamarkets.com with a description of concerns and a suggested solution that is considerate of all parties involved.

STALL AGREEMENTLocations are based on the following criteria: (1) available space, (2) the need for a specific product and the vendor’s ability to provide it(3) the number of spaces the vendor requires(4) vendor history and sales performance.

Participation in SFMA markets is not a guarantee of stall location. SFMA will make every attempt to keep stall space assignments consistent throughout the season. However, stall assignments will change over time in order to maximize shopper experience, make the best use of space and provide a balanced mix of products. Our primary purpose of business is to provide the communities and neighborhoods we serve with farm fresh products. We strive to accommodate all other categories of vendors as often as we are able, but at SFMA markets, farms always come first.

A limited number of spaces are reserved year-round for rotation of new/returningcrafters. These spaces are scheduled on a week-by-week basis and last minute fill-ins.

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ROTATING SPACES

RESELLERS OFANY KIND

ILLEGAL ITEMSTHC CANNABIS PRODUCTS

GMO PRODUCTSENDANGERED PLANTSPECIES

FRANCHISES &MULTI-STATE CORPORATIONS

OUT-OF-STATEBUSINESSES

PREPARED FOODS FROMOPERATING BRICK-ANDMORTAR RESTAURANTS

WEAPONS

IMPORTS

LIVE ANIMALS

WHAT CANNOTBE SOLD AT SFMA MARKETS

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APPLICATION SFMA accepts applications year-round. Applications submitted between January and September, will pay a larger application fee and will take up to 6-8 weeks for notice of acceptance, waitlist, or refusal status.

Read the entire vendor handbook to ensure your product qualifies and that you have the correct permits and licenses necessary to vend. Then, fill out the online vendor application at www.sfmamarkets.com/vendors Every vendor must apply annually. SFMA reserves the right to accept, refuse or cancel any business’ participation at any time. New vendors accepted into 2019 season are not guar-anteed a stall every week. Returning vendors are subject to dismissal if they fail to complete a new application by January 4, 2019.

JURYING Participation in each market is determined by SFMA management. Our mission is to create a healthy, viable mix of new and current vendors, with a proven record of high sales and consistent quality/variety. We aim to create an economically successful and sustainable farmers markets, while also providing opportunities for new vendors to sell their products directly to customers. Application decisions are based on available space, market product needs, vendor pricing and the vendor’s performance history. Criteria for evaluating vendor performance include, but is not limited to: strength of application, attendance and punctuality, cleanliness, signage, branding, display, product quality and participation in other markets. The online presence of your brand is very important to our consideration of your application. If you do not have a website or social media profiles available for evaluation, please email many photos of your products, packaging, and display. Returning vendors are also evaluated by additional criteria: ability to follow SFMA policies and staff directions, fee payments, participation in seasonal markets, attendance/punctuality and timely communication. Last minute cancellations (less than 12 hours notice) will be taken into consideration when jurying returning vendors, excluding emergencies.

APPLICATIONFEES

OCTOBER- DECEMBER

NONREFUNDABLEPROCESSING FEE

JANUARY- SEPTEMBER

NONREFUNDABLEPROCESSING FEE

$45

$25 $35

$65

DROP-INVENDORS

Non-registered vendors are accepted for a fee of $60/day if placed on a space-available basis. Arrive 1 1/2 hours before the market begins, to check-in at the information booth. Bring your Seattle business license, Washington state UBI, proof of insurance and any other licenses or permits your product requires. Management will meet with you to jury and, if approved, your business will be put on a wait/cancellation list. Once all scheduled vendors are on-site, you will be assigned a space if one is available. Drop-in is not a first-come, first-serve policy. Management will determine the markets composition at all times.

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* $3 CREDIT CARD FEE MAY APPLY

The following programs help connect more people to the market and accessible healthy food. Vendor participation in these programs are required. Vendors are responsible for providing this information to all their market employees. Copies are also available at the information booth. Please direct any questions about currency to SFMA management. Accepting the incorrect currency for your product, or currency from a non-SFMA market will not be redeemed during checkout.

MARKETCURRENCY

EBT

FMNP/ WIC

BIKE BENEFITS

CASH TOKENS

FRESH BUCKS

All SFMA markets accept EBT/SNAP. Customers charge their EBT card in exchange for green market tokens. These tokens don’t expire and can be used at any vendor to buyanything except cut flowers, alcohol, and ready to eat foods. No change is given on EBT tokens.

SFMA participates in the Farmers Market Nutrition Program (FMNP) which offers checks to the Women, Infants and Children (WIC) program as well as the Senior FMNP program. Checks issued by the FMNP may be used at eligible vendor booths only. For moreinformation follow this link:

http://wafarmersmarkets.org/wic-senior-fmnp-2/

SFMA distributes $1 coupons redeemable by all vendors to customers who ride their bikes to market and participate in the Bicycle Benefits program. These coupons spend just like cash at any SFMA market. Learn more about the program at:

www.bicyclebenefits.org

All SFMA markets allow customers to charge their credit card in exchange for red market tokens. These tokens don’t expire and can be used at any vendor. Cash change can be given to shoppers using these tokens.

Fresh Bucks provide Supplemental Nutrition Assistance Program participants with extra buying power. The program matches SNAP dollar-for-dollar. The sugary beverage tax in the City of Seattle provides funding for unlimited matching of Fresh Bucks on any market day. Fresh Bucks are only for purchases of fruits, vegetables, mushrooms, nuts, herbs, fresh fro-zen fruits and vegetables, and plant start. Fresh bucks may not be accepted for honey, fresh cut flowers, or products with any added sugar, salt, fats, or oils. The color of Fresh Bucks changes each year. Please inspect any redeemed Fresh Bucks for an experiation date.

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MARKET RULES& POLICIES SFMA has established policies and rules to assure the Market is a fair, safe and positive

experience for all vendors, customers and staff. Failure to comply with any the below market policies can result in fines and/or expulsion from the SFMA markets. All decisions by the market staff regarding these Rules and Policies are Final and Binding.

SAFETY: Instructions from any of the market staff require your cooperation and immediate compliance. The sidewalks and fire lanes must be kept clear at all times.

QUALITY: Products must be of the highest quality. Produce must be fresh and free of residue that cannot be removed by normal washing.

LICENSES/PERMITS: Vendors must have a copy of every license/permit legally required to conduct business from the WSDA/USDA, State of Washington, King County, and City of Seattle. Licenses are subject to inspection at any time.

SAMPLING: Requires an approved hand wash set-up, and sneeze guard meeting specifications of King County Public Health.

ZERO WASTE:SFMA strives to be a zero-waste market. All vendors with onsite consumables are required to supply only com-postable serving utensils, bags and sampling accessories.

LOADING/UNLOADING: Market staff will provide site-specific directions for load-in/out beforehand and during hours of operation.

HONESTY: All vendors are required to respond to customer questions truthfully. A product may be labeled “Organic” and/or “Transitional” ONLY if a copy of the State Certification is available for viewing in your vending space. A vendor who is not certified organic may not have bags, wrappers, signs or any posted item with the word “Organic” at the stall.

DISCOUNTING:To maintain a strong collegial community, we do not allow price dropping at the end of the day. Prices set lower than 15% of the area prices will be considered dumping and may jeopardize your continued participation.

NO HAWKING: Vendors may not shout to passing customers about their products, samples or sales. Samples may be offered from the vendor space only. NO OOZING: No A-Frame signs, or any other type of advertising are allowed outside of the space. All walkways and fire lanes must remain clear. Signs that protrude above your tent are permitted. SIGNAGE:

Signs are required and all displays should be clear and legible. The business’ name must be visible to all custom-ers. Displays and signs must allow for clear visibility. Illegible signage must be amended upon request

SCALES: Scales must be “legal for trade” and are subject toinspection by governing authorities on weights and measure. All scale displays must be readable and in sight to your customers during business transactions.

CANOPIES: Canopies are not required to vend, but are strongly recommended. Sides for canopies should only be used for extreme weather protection as needed. Canopy walls tend to limit the line-of-sight of a large, robust, and varied market. All canopies must have 25 lb weights attached to each leg. MARKET HOURS:

Selling times are restricted to the hours of each market. Exception is made for sales to other vendors, pre-orders, or with manager permission. All vendors must stay until the end of each market. Permission for early departure may be arranged with management.

REGULATIONS:Food vendors must comply with all guidelines andinspections of the USDA, FDA, WSDA, DNR, DoF, other State of Washington authorities, if required, City of Seattle, the Public Health Seattle & King County, and any other legal authority with jurisdiction.

CLOTHING: All Market participants are required to wear shoes, tops and bottoms at the market during business hours. If market staff finds your clothing inappropriate you will be asked to change.

DEMONSTRATIONS: Special demonstrations may be allowed but must be pre-approved by market management. Email info@sfmamarkets.com an outline of the proposed demo for approval.

ICE/WATER DUMPING: No ice/dirty water dumping in the street or landscape. Water with soap, bleach, or other contaminants must be disposed of in a sink plumbed to the sewer, or taken home. Check with market staff for location for dumping clean water (for flowers) or ice.

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SFMA has established policies and rules to assure the markets are a fair, safe, and positive experience for vendors, visitors, and staff. Failure to comply with any market policies can result in fines and/or expulsion from the market(s). All decisions by mar-ket staff reguarding these rules and policies are final and binding. SFMA reserves the right to revise policies throughout the year and if changes are made, are obligated to provide all vendors with an updated version of the vendor handbook.

CLEANLINESS: Vendors are required to haul their waste away with them. Waste found in cans managed by SFMA belonging to vendors are subject to a $25 fine for dumping. Every vendor is responsible for keeping their space clean and attractive during and after market. Market waste bins are for visitors only. Spills, vegetable waste, liquids or any other mess within or outside your space must be cleaned up. Check with the market staff for directions to access plumbed facilities when necessary. In addition, vendors are responsible for sweeping their stall(s) at the end of each market. Brooms and dust-pans are available at the information booth.

HEATERS:LPG Canisters must be no larger than 5 gallons. A UL rated Fire Extinguisher rated 2A:40BCorD. or higher, with proper tags, must be on-site at all times when using a compressed gas heater. Heater must be at least 12 inches away from all canopy surfaces.

Daily fees are assessed at approximately 8% based on a range of gross daily sales that must be reported at the end of the market. Prepared foods are a flat 10% of gross sales with no cap to recoup the cost of customer waste.

NO SMOKINGNO PETS NO WEAPONS

ATTENDANCE:If you are ill, in the interest of public health you must call out sick. Contact SFMA to cancel as soon as you can. Sneezing, coughing, spitting and other unsanitary behaviors are prohibited. Each vendor is responsible for attending the market when scheduled. 24 Hour Notice by email or telephone message is required to change scheduled attendance. Vendors will be assessed a $50 fine per unex-cused absence, payable before space will be assigned again.

LOSS:Be vigilant and careful regarding your personal belongings, products and cashbox. SFMA is not responsible for lost, damaged or stolen goods. Perform standard examination of currency to reject anything that looks counterfeit.

NO VAPINGNO CHEWING TOBACCONO DRUGS NO ALCOHOL

DAILY MARKET FEES2019

SPACE AVAILABILITY:Farmers are given priority for space. It may become necessary to temporarily decrease the number of non-farm vendors to allow space for farms.

Total Gross Sales$0-400 $35

$40$145$150$155$160$165$170$175$180$185$190$195$200$205$210$215$220$225$230$235$240$245$250

$45$50$55$60$65$70$75$80$85$90$95$100$105$110$115$120$125$130$135$140

$400-500$501-575$576-630$631-695$696-770$771-845$846-900$901-950$951-1000$1001-1050$1051-1100$1101-1150$1151-1200$1201-1250$1251-1310$1311-1370$1371-1430$1431-1490$1491-1550$1551-1600$1601-1650

$1651-1700$1701-1750$1751-1800$1801-1850$1850-1910$1911-1970$1971-2020$2021-2070$2071-2120$2121-2170$2171-2220$2221-2270$2271-2320$2321-2380$2381-2440$2441-2500$2501-2560$2561-2620$2621-2680$2681-2740$2741-2800$2800 +

1 Stall 1 StallTotal Gross Sales

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Vendors failing to make payment at the market will incur a late penalty of $25 that must be paid before space will be assigned again.

$35 per additional spaces $10 discount for cart spaces

SAMPLINGREGULATIONS

FOODHANDLING

WINE, BEER, BREWED BEVERAGES

Vendor may not act as a distributor from the farmers market location.

Samples are limited to a maximum 2 oz per customer per day.

State law allows for three sampling wineries/cideries/breweries per day.

Alcoholic beverage vendors must hold a WSLCB Domestic Production License.Server must have a class 12 or 13 server permit.

A UBI farmers market sales endorsement must be obtained prior to being allowed to sell at Farmers Markets.

The market will conduct a rotating tasting schedule to allow tasting opportunities to each vendor that wishes to sample alcoholic beverages.

Advertising is allowed only within the canopy space.

Customers must remain within the tasting space while sampling and may not leave with serving containers. Containers must be sealed at time of sale.

You are required to refuse service to any customer that shows signs of intoxication.

All vendors selling or sampling fresh produce, ready-to-eat prepared foods, or processed foods must comply with King County Health Dept. food handling guidelines. It is every vendor’s responsibility to be aware of and in compliance with all permit and licensing requirements. Copies of all permits must be on-site at all times, and are subject to inspection at any time. SFMA staff must check vendor adherence to all the stipulations for selling food to the public, as per the King County Health Dept. Any corrective action requested by market staff must be completed the same day. Any vendor not in compliance will be removed from mar-ket. All regulations, policies & rules for farmers market vendors are available from:

Phone: (206) 296-4632Email: ehs@kingcounty.gov

Phone: (360) 902-1800www.agr.wa.gov

www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodBusiness

PERMIT INFORMATION

KING COUNTYPUBLIC HEALTH

WASHINGTON STATEDEPARTMENT OF AGRICULTURE

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