SFMA 2015

2015 Vendor Handbook

Experience Local Flavor

"Rain or Shine"

Ballard Madrona Wallingford

SFMA, Seattle Farmers Market Association

Welcome to SFMA, Seattle Farmers Market Association. We organize three farmers markets in Seattle. Ballard Farmers Market, operating year-round and two seasonal markets, Madrona and Wallingford from May-September. All of our markets are filled with high quality products from farms, fishers, artisan food makers and various handcrafted arts. Join our community of excellence and experience local flavor!

Mission Statement The mission of SFMA is to provide a place for small farms and artisans to bring the highest quality, locally-grown and crafted products to Seattle neighborhoods. Our goal is to help our vendors be successful. We facilitate a mutually beneficial connection between the community’s residents and those who steward our local farmland and provide a variety of our cultural arts. The markets are designed to be a fun place with honest selling and buying for everyone to enjoy.

Our Markets Ballard: Ballard Farmers Market is located on historic Ballard Avenue NW, between Vernon Place NW and 22nd Avenue NW. It is open every Sunday from 10am-3pm, year round, rain, snow, sun and/or wind. (Please note, however, that we do take off for Christmas & New Year’s Day when they fall on Sundays.) Madrona: The first summer farmers market to open is the Madrona Farmers Market. It is on Friday afternoons, at the corner of Martin Luther King Jr. Way and E. Union Streets, in the parking lot of Grocery Outlet, 3-7pm mid May-September. Wallingford: The Wallingford Farmers Market opens on the last Wednesday in May and goes until the end of September, in the grounds of the award-winning Meridian Park. This market is open 3-7pm with the first 30 min. reserved for chefs’ sales.

2014/2015 CONTACT INFORMATION SFMA P.O. Box 17495 Seattle, WA 98127 Email: sfmamarketmaster@gmail.com Office Tel: Wednesday – Saturday 11am-5pm (206) 782-2286 MARKET DAY ONLY CELL PHONE (No Texts Accepted) (206) 250-0609 (Leave a message if you’re running late)

What CAN be sold at SFMA Markets

Fresh fruits, vegetables, flowers, meats, shellfish, eggs, honey, nuts, herbs, wines, ciders and plants raised by the vendor from Washington State farm land. Handmade crafts or foods derived from the produce grown by the vendor (Value-Added Farm Products) from Washington State farm land. Processed/Prepared foods such as herbs, beers prepared by the vendor in Washington State only, produced with ingredients from Washington State farmland. Products foraged/caught by vendor, i.e., mushrooms, herbs, etc. from WA state. Fish wild caught in the Salish Sea by fishers with boats registered to WA state. Handmade Crafted products by vendor who is a Washington State resident. A complete list of products to be offered for sale is required on the annual application for approval. Additions must be approved prior to being brought to market.

What can NOT be sold at SFMA Markets

No resellers of any kind or imports. No illegal items. No selling of live animals. No endangered plant species. We do not accept franchises, multi-state corporations, resellers or out-of-state businesses. No weapons. All decisions by SFMA are final and binding

Who can sell at SFMA?

Farmers One who actively cultivates plants, produce, fruit, meats, honey, dairy products from animals raised on land they own, lease or rent, in the State of Washington only. Value added products: Farmers may also sell pre-approved value added products from their farms, such as jams, cider, salsa, vinegars, alcoholic beverages, essential oils from herbs grown on the farm, wreaths from wood grown on the farm, etc. The vendor must be a legal resident of the State of Washington and be licensed & permitted for products by any and all Federal, State, and local permitting agencies.

Seafood & Shellfish In the case of all seafood, the vendor must own, lease, or operate the fishing vessel or own, lease or rent the parcel of land where the seafood is harvested. All fish must be wild-caught form the Salish Sea. The vendor must be a legal resident of the State of Washington and be licensed & permitted for products by any and all Federal, State, and local permitting agencies.

Processed Food Producers One who creates and packages food with their unique processes in a commercially licensed kitchen, that is primarily intended to be taken home and eaten by buyers. All ingredients should be sourced from Washington State farms or waters as much as possible. Processors must be permitted by all Federal, State WSDA, Public Health-Seattle & King County requirements for sales to the public. Processors must produce their products in a Washington State facility.

Prepared Foods One who prepares to ordercvLj freshly made foods, available for sale and immediate consumption on-site. Prepared Food vendors are required to possess and maintain all State, County, and local Public Health-Seattle & King County Department permits. Prepared Food vendors should use ingredients produced in Washington State as much as possible.

Artisans/Crafters One who creates with their own hands the products they offer for sale. To qualify as an Artisan/Crafter, a majority of the tools and equipment used to produce their products must require skill, personal handling and/or manipulation. SFMA will give priority to those Artisan/Crafter vendors who use materials from Washington State.

HOW TO APPLY Our markets are known and loved for their abundant product selection. We focus on the rich farming and food culture of Washington State. SFMA accepts applications from January-February. We confirm our vendors during March after we have created a diverse layout of products for our 3 Markets. Criteria for Vendor Selection and Governance SFMA is committed to creating a well organized and diverse marketplace for Seattle neighborhoods. SFMA considers many factors when evaluating a potential vendor, we reserve the right to refuse or accept anyone at anytime. How to apply to SFMA Market Read the entire Vendor Handbook to make sure your product qualifies and you have the correct permits and licenses needed. All vendors are juried annually. Next fill out the online Vendor Application under our vendor section on the SFMA website.

The application will take you to an online payment page where you pay the application fee. Application fees: Jan-Feb, Vendors will hear in March Crafters/Farmers/ Processors/ Prepared Food- $45 $25 is a nonrefundable processing fee $10 Cash/Check handling fee, no charge for credit cards. March-Dec, Applications will be case by case, communication will have longer wait times. Crafters/Farmers/ Processors/ Prepared Food- $60 $35 is a nonrefundable processing fee $10 Cash/Check handling fee, no charge for credit cards. Non- registered Artisans pay $60 a day and are placed if space is available, Please see craft page. The Market staff may ask for product samples or more information via email. Do not contact the Market staff, they will contact you. Prepared Foods and Processors are required to have proof of Insurance, general liability coverage for no less than $1 million with Seattle Farmers Market Association named as an additional insured. SFMA is not responsible for any loss or damage incurred by vendors. A copy of the certificate of insurance must be provided upon notification of acceptance and prior to attending the market.

SFMA Artisan/Craft Rules

How to Apply SFMA takes great pride in our local crafters and artisans. All our non-food vendors are reviewed by a committee to assure the products are handcrafted. We may request work samples to be presented to the SFMA Ballard Artisan Market Manager. What can be sold as Crafts: Items wild-crafted, foraged by the vendor Handmade crafts, decorative, and functional objects created/designed by the vendor; State of Washington residents only. No reselling of any products is allowed. Objects improved, re-purposed, or redesigned by the vendor, subject to approval by the Market Master. Art, designed by the vendor, with authentication, subject to verification.

Artisan Vendors at SFMA Markets There are two ways to vend crafts and art at our Markets: Registered (recommended)

and Non-Registered.

Registered Artisan (recommended): Applicants need to complete our online application and pay the $45. At this time Market staff may email you some questions or set up a time to see samples of your work. Please read the entire Vendor Handbook to make sure your craft qualifies within our market guidelines. Registered Vendor Benefits: Assigned available space before Non-Registered vendors signed in on a daily first-come/first-served basis Checks are accepted only from currently Registered Vendors Registrants are allowed, if space is available, to prepay for an unassigned space in the market for the following week Priority acceptance to participate at the Summer-season markets Registrants may opt for an optional fee schedule based on sales at the Summer markets.

Non-Registered Artisan Pay $60 a day. Resellers/Food products do not qualify.

Arrive 1.5 hours before the Market starts to check-in at the Information Desk. Bring your Seattle Business License, Washington State UBI License and any other licenses or permits your product requires. The Artisan Market Manager will meet with you to jury and, if approved, your business will be put on a wait/cancellation list. After all vendors are onsite, registered vendors are booked and if there is space available, Non-Registered Artisans will be placed by Market Staff. It is not first come, first serve. The decision of which Non-Registered Artisan is accepted to participate in the market is based on what the Market Manager decides is the best addition for that Market day. Non-Registered Artisans will pay a higher daily booth fee then Registered Artisans. Walk-up, Non-Registered Vendor Rules: *Sign-in 1.5 hours before the opening of the Market, Information tent is labeled *Registered Vendors will be assigned first-come/first-serve spaces before non-registrants. *Prepayments by registrants, are due at the market info desk no later than one hour before market close. *Sharing of space requires prior approval. *Re-selling space and/or subletting space is not allowed. *One space only will be allowed to each co-op or business. *All pre-paid fees for spaces left empty at start of market without notice of a minimum of 24 hours are not refundable. *Payment for space is expected at the time space is assigned. Daily Fees: Registered Craft Vendor- $45 a day Registered Artisans can pay based on % of sales, as do the food vendors at the Wallingford & Madrona Markets, if they choose to report their sales. Non-Registered Artisan Vendor- $60 a day

Market Rules and Policies

SFMA has established policies and rules to assure the Market is a fair, safe and positive experience for all vendors, customers and staff. All vendors are subject to visits or audits at any time at the discretion of market management. We function on a basis of mutual respect and honesty. Each participant is a representative of the market. Visitors, news outlets, and tourists are always taking pictures of the market. We expect that everyone will contribute to honest and positive interactions. Everyone is working hard to create an enjoyable atmosphere and deserves to be treated with common courtesy throughout the market experience. Misrepresentations, disparaging remarks about other vendors, or otherwise negative behavior will not be tolerated. SAFETY: Check in each week at the market info desk for directions before setting up. 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 always be of the highest quality. Produce must be fresh and have no 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. GUIDELINES/REGULATIONS: Food vendors must comply with all guidelines 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 over their products. Processed foods require labels that comply with all state and local labeling codes. SAMPLING: Requires a hand wash set-up that will be approved according to specifications of the Public Health - Seattle & King County Guidelines. ZERO WASTE: SFMA strives to be a zero waste market. All vendors with onsite consumables are required to supply only compostable serving utensils, bags and sampling accessories. SPACE AVAILABILITY: Farmers are given priority for space and this varies seasonally. It may become necessary to decrease the number of non-farm vendors to allow space for increased harvests. Allocation of space will be made based on the goal of honoring the longevity of the vendor, product perishability and diversity of products available at the market. The decision of the Market Master is final. LOADING/UNLOADING: Site-specific directions for loading will be provided by the market staff, compliance with all requests and directions is required. Every Market has a different procedure and load in/out times. HONESTY: All vendors are required to respond to customers questions truthfully. A product may be labeled “Organic” and/or “Transitional” ONLY if a copy of the State Certification is posted for viewing in your vending space. A vendor who is not certified organic may not have bags, wrappers, signs or any posted item that has the word “Organic” at the stall. Copies of all certifications and licenses must be posted clearly in the vendor stall so as to be readily seen.

DISCOUNTING: No dropping price at the end of the day. Competition should be based on product quality, actual costs of production and creative displays rather than simply undercutting prices of another vendor. Prices set lower than 15% of the area prices will be considered dumping criteria. NO HAWKING: Vendors may not shout to passing customers about their products/samples/sales/etc. Sampling is to be offered from the vendor space only. Disparaging other vendors’ products is NOT an acceptable selling technique. NO OOZING: The Market sells you a space, do not ooze out of your space. No A-Frame signs, or any other type of advertising are allowed outside of the space. All sidewalks and fire lanes must remain clear. SIGNAGE: Signs are required and all displays should be clear and legible. The Farm/Business name must be visible to all customers, displays/signs and pricing must allow for clear visibility. We strongly recommend you design your display so that products are out of the reach of large dogs. SCALES: Scales must be accurate, maintained according to state law, and located so customers can see weights during the transactions. CANOPIES: 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. Use of clear materials for walls is highly recommended. All canopies must have 25 lb weights attached to each leg. NO SMOKING VENDOR TRASH: Pack it in, Pack it out. Haul your trash, compost and recycling home with you. Every vendor is responsible for keeping their space clean and attractive during the day and leaving the space clean at the end of the day. A tarp, broom and garbage bags should be part of your equipment. The trash bins are for market visitors only. MARKET HOURS: Selling times are restricted to the hours of each market. The only exception to this rule is for sales to other vendors, pre-orders and chefs’ sales. All vendors must stay until the end of each market. Permission for early departure may be arranged with the market manager in the event that a vendor completely sells out, or in the event of special circumstances. 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. CLEANLINESS: Vendors are responsible for maintaining a safe, clean and tidy market. With food everywhere, cleanliness is very important. Spills, vegetable waste, liquids, paper/plastic trash, or any other mess within or outside your space must be cleaned up. A broom and dust pan is recommended as part of your market equipment. Check with the market manager for directions to access plumbed facilities when necessary.

OUT SICK: If you are ill you must call out sick. Call the market telephone to cancel as soon as you can. Sneezing, coughing, spitting and other unsanitary behaviors can be detrimental for business at the market. PROPANE: Space Heaters require full compliance with the policies outlined in this handbook under “Vendor requirements for space heating”. VALUABLES: Be vigilant and careful regarding your personal bags and especially your Cash Box. Keep your box behind a barrier. The Market is not responsible for lost or stolen goods. Perform standard examination of currency to reject anything that looks counterfeit. CLOTHING: All Market participants are required to wear shoes, tops and bottoms at the market during business hours. If market staff finds your shirt offensive you will be asked to change. NO PETS NO WEAPONS DEMONSTRATIONS: Special demonstrations may be allowed but must be pre-approved by market management. Failure to comply with any these market policies can result in fines and/or expulsion from the Market. As a business owner you are in charge of training and educating all of your staff on these policies. All decisions by the market staff regarding these Rules and Policies are Final and Binding.

SFMA 2015 Vendor Fees Print this page.

VENDOR FEES: Every vendor must pay an annual application fee, please see "How to Vend." Farms, Prepared Food and Processors- 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. Please see below. Crafters- Can pay $45 a day. Crafters have the option of being on percentage for Wallingford/Madrona Markets.

Upon request, a vendor may arrange a contiguous 2nd stall, if space is available. A $35 surcharge fee will be charged on top of total daily sales fee. Any vendor on our sliding scale fee structure is responsible for reporting sales and making a payment within 1 hour after the market closes. Vendor who fail to do this will receive a $50 fine on top of daily fee and will not be able to return until all is paid.

FOOD PROCESSORS AND PREPARED FOODS

INGREDIENTS POLICY

To All Market Vendors: A goal of Seattle Farmers Market Association (SFMA) is the success of all small farmers and producers of high quality artisan prepared and processed foods in our State. We believe the best way to do this is by organizing the finest farmers markets anywhere. Shoppers at our markets expect nothing less than the highest quality local foods. Indeed, our visitors come to our markets to meet the producer, to find healthy products made with Washington ingredients, and they expect those ingredients are coming directly from our state’s farms. We wish to create a market system that supports all our vendors. We do not want farmers held to one standard – producing everything they sell – and processors and prepared food vendors allowed to use ingredients of unknown origin from suppliers that cannot name the source of many of their products. We know that these efforts will enhance the quality of our vendors’ products as well as increase sales. The farmers who work at our markets are willing to negotiate affordable prices to our small artisan food processors. Since 2005 SFMA Market Rules for Processors stated, “It is strongly encouraged that all the ingredients be grown in the State of Washington. Priority will be assigned according to the number of ingredients from local sources in the product.” Over the past seasons, we have been actively implementing this policy from “encouraged” to being a requirement. In 2012, we accepted new vendors only if they use local ingredients in their products, and are also willing to improve their recipes accordingly, when possible. It is required that the applications from all processed and prepared food vendors include a list of all ingredients used in each of their products, as well as the source of each ingredient. SFMA staff will review this information and we will work with the applicant to identify areas we may see for improvements that can be made. Acceptance into the SFMA market system will be contingent on adherence to this policy. We will provide guidance any way we can to vendors who request it. We believe that integrating Washington producers as much as possible is an important key to a vital regional economy. This is one way we can develop our farmers markets as a model of local business that works to truly keep it local. Thank you for your support and contributions in this endeavor, SFMA

Farmers Market Wine/Cider/Brew Beverage Sampling Regulations & SFMA Market Policies

Only beverages containing Washington grown ingredients are allowed for sale. The vendor may not act as a distributor from the farmers market location.

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

No more than three sampling wineries/cideries/breweries per day.

A winery/brewery must hold a WSLCB Domestic Production License.

Every 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 schedule to insure a fair number of tasting opportunities to each vendor who wishes to sample alcoholic beverages.

Advertising is allowed only within the canopy space.

Customers must remain within the tasting space while sampling.

You may not allow customers to leave with serving containers.

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

Prepared Food and Food Processor Food Handling & Permit Information

Farmers are not required to have city or health dept. licenses or permits, it is required that they follow food handling guidelines. All vendors Selling or Sampling Fresh Produce, Ready-to-Eat Prepared Foods, or Processed

Foods must comply with Public Health – Seattle and King County. It is every business'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. THE PUBLIC HEALTH Dept. requires the market to check that every vendor adheres to all the stipulations for selling food to the public. Any corrections needed, must be completed before being allowed to sell and/or sample at the market. Any vendor not in compliance will be asked to stop selling, pack up their display, and leave the premises immediately. Rules to be aware of: *King County is a “2 time hand-wash County”. This requires hand washing before leaving the restroom and again before touching food back in your space, using your temporary handwash setup. See market staff for directions regarding location of plumbed sanitary facilities. Contact the Health Dept if you have any questions. *Bare hand contamination must be avoided at all times. *Farmers, produce boxes must be stacked off the ground. *All vendors that sample products must have a handwash set up in their canopy space. *Sampling of melons is not allowed at any time by order of the State Board of Health. *All vendors, especially prepared food vendor, who work with hot foods must wear clothing, including shoes, that offers protection from injury at all times. All regulations, policies & rules for farmers market vendors are available from the Public Health department and/or the Washington State Dept. of Agriculture Contact information: Environment Health Offices, Office Number: 206 296 4632 or online: www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodBusiness Email: ehs@kingcounty.gov

Food Handling & Permit Information WSDA Food Processor License

WSDA Food Safety Program Requirements: Technically, “food processing” is defined as “handling or processing of any food in any manner of preparation for sale for human consumption” (RCW 69.07). Whether selling direct to consumers at farmers markets, at farm stands, through CSAs or selling to grocery stores, restaurants, or institutions, you must obtain a WSDA Food Processors license from the WSDA Food Safety Program to sell processed foods, Businesses with a WSDA Food Processors License are able to market processed foods in and out of state, with the exception of meat. Poultry processed by licensed WSDA Food Processors can only be marketed in state.

More specifically, you need a WSDA Food Processor License if you:

Cook, bake, freeze, slice, dehydrate, smoke, roast coffee beans, bottle water or repackage any type of food.

Co-pack, meaning that you process or package food for someone else (i.e., another business).

Make shelf-stable, low acid canned food (i.e., canned begetables, canned fish, retorted vegetable or

fish pouches [e.g., packaging of flexible metal foils and plastic, commonly used for aseptic processing of tuna, juice, and ready-to-eat meals], bread or cake in a jar and chocolate sauce).

Further process finished dairy products (i.e., cheese cutting, flavored dairy products, frozen ice

cream desserts from an approved pasteurized mix).

Process dietary or nutritional supplements that do not make heath claims.

Process a food product that contains no more than 2% cooked or 3% raw USDA meat ingredients by weigh and/or process poultry, rabbit meat, or wild game.

Application available Online: www.agr.wa.gov/FoodAnimal/FoodProcessors Email: foodsafety@agr.wa.gov Telephone: 360-902-1876 Information on Processed Food Labeling Requirements Refer to Handbook for Small & Direct Marketing Chapter 19, pages 91 – 94 at: www.agr.wa.gov/farmfoodbiz

Community Advocacy, Small Local Business & Non-Profit

POLICY AND PROCEDURES, SFMA

We are pleased to be able to offer non‐profit, community organizations and small nearby neighborhood businesses an opportunity to make contact with our visitors. Please come to the Market Info Desk no earlier than 45 minutes to a half an hour before the market opens, on the day that you wish to attend. Check‐in with the market staff, and you will be directed to a space, if one is available for you to use for the day, free of charge. We will try to accommodate your group or organization, but please note space is limited and there is no guarantee of availability. We expect you to comply with all requests by the market staff. We reserve the right to retract the privilege at any time. We ask that you keep your voice at a conversational level, to stay within 5 feet of your space assignment. Market location space will usually accommodate a card‐table, a couple of folding chairs, and the table top information, brochures, easel, pictures/handouts, etc. If you require a larger space be aware that size is limited and not often available. You are responsible for bringing with you all of the set‐up equipment that you require. In the interest of fairness, a limit of one time per month, per organization, is usually observed. Collecting financial donations requires a letter that identifies you as authorized to collect donations on behalf of the 501(c)(3) organization and must be on official letterhead. We require a copy of the letter to be available for inspection, upon request by anyone, at any time while at the SFMA markets. Approval by Market Staff is required before selling any items at the market for fund-raising purposes. Bake Sales and other food items are not generally allowed due to health department considerations. We look forward to seeing you at our community market.

Canopy Safety, SFMA

SFMA takes canopy safety very seriously. All canopies (including umbrellas) must we weighed with 25lb weights on each leg that are securely tied to the canopy. Canopy weights must be attached to

vendor and market canopies at all times.

If you tent causes damage at a SFMA Market due to not have it securely weighted you will be considered responsible for causing any accident and required to pay. If your business does not

have general liability insurance, there is a $5000 deductible for each claim for any claim made on the Market’s insurance.

Weights should be secured in a manner that does not create its own safety 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) Always be prepared. You must always completely secure your canopy as soon as you set it up, and take down your canopy as soon as you remove its ground moorings at the end of the day. During setup and breakdown periods canopies are vulnerable to wind. During the peak business hours of markets, the mere presence of hundreds of shoppers, along with the tight configuration of all the vendors, creates a disruption in the flow of wind, reducing its force through the market. 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. Examples of good canopy weights: *The best weights are strapped to the bottom of each leg, and then tethered via a bungee to the top corner of the canopy, thus lowering the center of gravity of the canopy. *Sandbag weights that are specially made for securing canopies and weigh at least 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 is secured so that it does not collide with customers. Examples of Bad Canopy Weights Gallon water jugs are not heavy enough for large gusts of wind. One gallon of water weights 8 pounds. Tying tents, canopies or umbrellas to tables, coolers or vehicles provides tripping hazards and frequently does not provide adequate weight. Sandbags that cannot be placed upright and securely tied to the tent or canopy should not be used. Tent stakes are barely visible to shoppers and can cause a serious tripping. Never use cement blocks! They are hard, easy to trip over, and are very effective toe and shin breakers. At all costs, avoid stretched out cords and lines.

Heaters at SFMA

All vendors who use an LPG heater at the market must adhere to all of the following requirements. **LPG Canisters must be no larger than 5 gallons in size. **A UL rated Fire Extinguisher, with proper tags, must be onsite at all times when using a compressed gas heater. The Fire Extinguisher Rating is 2A:40BCorD. or higher. **Heating unit(s) lacking the required fire extinguisher(s) with proper tags must be shut down until the required fire extinguisher(s) is on site. **Only one canopy side may be erected while heating with a LPG gas heater. **Heater must be at least 12 inches away from all canopy surfaces. **Vendor must comply with Market staff directions at all times. **Food preparation requires individual fire permits- Contact the fire department. Safety Tips Proper Use of the Fire Extinguisher (remember PASS): P Pull Pin while holding tank (not squeezing the handle) A Aim at the Base of the Fire S Stay at safe Distance, Squeeze the Handle S Sweep Side-to-Side, slowly moving toward fire Please direct all questions about this policy to Market Staff.

SFMA Busker Rules and Policies: The primary purpose of the SFMA is to provide access to fresh, local food and handmade goods to the community and to create an avenue for growers, bakers and artisans to reach that community. Vendors pay for the privilege of being at the Market. Buskers are an important asset to the atmosphere of the Market, but because they do not pay to perform, the rights of the Vendors take precedence over the rights of the Buskers. 1) The Market reserves the right to limit the total number of buskers at any one time. 2) All buskers must check in, before setting up at the Market information booth each week. 3) All buskers must cooperate with adjacent vendors. Should the Market receive one (1) complaint from any vendor regarding a performance, the onsite manager will investigate and determine appropriate action. Market Staff has the authority to move and reassign performer spots to facilitate market operations. 4) All material must be considered family-friendly. Obscenity or indecency will not be tolerated. 5) Buskers are allowed to collect tips. Performers cannot ask for money or require payment, but may place a donation basket in one location; it cannot be passed around. CD sales are permitted. It is the responsibility of the busker to report all income, including tips, to the state tax commission. 6) Buskers must play acoustically. Percussion and horns allowed with approval by the on-site Market staff. 7) Buskers must move locations every hour but may not walk around and perform. 8) Any Busker who the on-site Market staff determines is not complying with the Market rules may be asked to leave, especially if the performance interferes with market operations or any vendor's ability to do business. It is the busker’s responsibility to ensure that the performance area is not blocking the flow of public movement and may not interfere with the Fire Lane. 9) SFMA is not liable for any injury, theft, or damage to either the busker or their property arising out of or pertaining to preparation for or participation; whether such injury, theft, or damage occurred prior, during, or after the Market, the busker agrees to indemnify and hold the Market harmless for and against any claims for such injury, theft, or damage. 10) Buskers are responsible for the seciurity of their possessions. 11) N0 motorized vehicles are allowed in the Market. Public parking facilities are available in surrounding parking structures and on the street. 12) Buskers may not erect any tent, easy-up, or structure of any kind. No tables or other such set ups are permitted. 13) Groups of four or more must ask special permission to set up at the Market due to space limitations and sound levels. On-site Managers reserve the right to monitor set up and sound levels and ask for reduced volume. 14) Knives, swords, torches, flames, axes, saws or other objects that can cause bodily injury to any person are prohibited. 15) SFMA currently does not have a license to allow performances of copyrighted music. Musicians may ONLY perform original music or music in the Public Domain (any song or musical work published in 1922 or earlier). All musicians are responsible for paying any fees due associated with their music. SFMA may refuse any busker at any time for any reason.