That's a great resource, thanks
@Farmaholic.
When you ask around to get informed on permitting questions, the answer you often get is something along the lines of "it depends on x, y, and x" and "go check with your local jurisdiction." I like how that article, in addition to saying "it depends," also does a good job explaining some basics about the sorts of licenses/permits you can expect to need across jurisdictions, while also providing some jurisdiction-specific examples (i.e., for Florida, California, and Texas). As you pointed out, the article mentions that a Retail Food Establishment License would be needed at the very least. It was also interesting to learn how requirements really do vary across different states. For example, Texas seems unique in requiring that each farmers market participant obtain their own event permit.
I thought the information on cottage food laws for smaller operations in Florida and Texas (and probably many other jurisdictions) was especially informative. It's nice that the smallest operators get a break from permitting/inspection requirements under such laws, though I also appreciate Florida's requirement that such food products be labeled to indicate that they aren't subject to food safety regulations.
I was also left wondering whether requirements for farmers who are simply growing and selling produce differ from those for vendors who are selling food items prepared in a home or commercial kitchen. Because of the handling involved, I would think the latter would be subject to more rigorous health permitting.
Anyways, good luck with your research! Hopefully you're able to get up and running at your local farmers market without too many bureaucratic hurdles.
