P a g e | 1

Coos Bay Farmer’s Market Guidelines▪ 320 Central Ave., Suite 410 ▪ Coos Bay OR 97420 ▪

541-266-9706www.coosbaydowntown.org

Market Manager: Sarah CrawfordEmail: coosbayfarmersmarket@gmail.com

The Coos Bay Farmers’ Market was founded in 2000 and is sponsored by the Coos Bay Downtown Association. The Coos Bay Downtown Association oversees the running, funding, and management of the market.

The mission of the market is to provide a venue where Oregon farmers can sell their products and produce, enhance the downtown business atmosphere, and afford Coos Bay patrons an opportunity to buy locally grown, fresh picked produce and shop local artisans in an easily accessible, historic setting.

While the market was created primarily for the sale of local, fresh Oregon grown produce and farm products, other products such as processed food, ready-to-eat foods and handmade craft items are allowed on a percentage basis in addition to produce.

No resale of purchased or wholesale items is allowed.The Coos Bay Farmers’ Market is held on Central Avenue between Hwy 101 South

(west of the Coos Bay Visitor’s Center) and to S. 4th St. in Downtown Coos Bay.The Coos Bay Farmers’ Market is a non-smoking event. Dogs are welcome outside

the market boundaries but are not permitted amongst the booths, especially not among food vendors. Please refer to: http://www.oregon.gov/ODA/FSD/docs/pdf/pub_service_animals_poster_2011.pdf for more info on pets in food establishments.

MARKET RULESHOURS & DATES

The market is open each year from the first Wednesday in May to the last Wednesday in October. Hours are 9:00 a.m. to 3:00 p.m. Vendors must stay until the 3:00 p.m. close time, unless arrangements have been made with the market manager or in case of an emergency. Some vendors may remain at the market until 5:00 p.m. if they choose to, which is fine if notice if given to Market Manager. If we still have customers after 3:00 p.m. vehicle traffic will not be allowed.

The Sunday Public Market is open from July until October, 9 a.m. to 3 p.m., in the North parking lot of the Coos Bay Visitor’s Center, as produce is available.

BOOTH FEESEach booth measures approximately 10’ x 10’ and costs $25 per day. Two booths -

10’x 20’- cost $50. Check with the Market Manager for prices of three or more booths or on the vendor application. Season passes are available before June 30th and paying for the whole season up front affords vendors a 20 % discount. Check with Market

P a g e | 2

Manager for details or download the form from the website.

VENDOR SPACESEach vendor is responsible for staying within their own booth lines and not

expanding into surrounding spaces. During the season, adjustments to booth placements may occur to fit everyone in. Please be aware you may be asked to move slightly to accommodate space requirements. The Market Manager will strictly monitor Booth sizes. Vendors will be expected to clean up their area before leaving each day. The market may offer booth space to non-profits to provide information to the public free of charge. Non- profits may also fundraise on a limited basis for a $12 booth fee as space allows.

DOCUMENTS REQUIRED Vendors will provide a full application, signed rules agreement, copy of their insurance certificate and one photocopy of each license necessary for the kind of business they operate. This means but is not limited to: food handler’s license, approved kitchen certificates, temporary restaurant licenses etc. It is the responsibility of each vendor to research and procure his/her license(s). The market manager will require a copy of all current licenses to keep on file. Posting licenses is recommended.

Occasionally the County or State Inspector will visit and verify credentials, always keep documents on hand. Please refer to: http://www.oregon.gov/ODA/fsd/Pages/faq_index.aspx#What_are_the_farmers__markets_vendor_license_requirements_ andhttp://www.oregon.gov/ODA/ADMD/pages/farmers_markets.aspxfor more info on Farmer’s Market Regulations.

Vendors may also call the numbers listed below to find out procedures for licenses:Department of Agriculture.................Steve Palmer.............756-2911 Dan Hull.....................751-9307 Health Department...............................................................756-2020 ext. 510 City of Coos Bay Public Works & Development...................269-8918

Mandatory Product GuidelinesAll products must be grown, produced, or collected by the vendor. As of 2003 the

term “Organic” may not be used unless the farm has been certified “organic” by a certification organization such as Oregon Tilth or USDA. The new term “no synthetics used” or “grown naturally” replaced the general organic label. GAP (Good Agricultural Practices) accreditation is a new process, which you may be interested in. Contact the USDA if interested in any accreditation program.

Agricultural produce includes vegetables, berries and fruit, herbs, flowers, nuts, plants, eggs, honey and dairy products, some selected foods prepared only in licensed kitchens or by licensed processors such as cheeses, baked goods, packaged meats, and sausage.

P a g e | 3

Agriculturally derived craft items are preferred at the market; however, the ratio of seven agricultural vendors to three total craft vendors must be maintained through the season on Wednesdays. Sundays are open to all vendors regardless of what they are selling. Total agricultural vendors (on Wednesdays) for the season must be 70%. Crafts made predominantly from agricultural or natural/raw products (wood, floral, cloth, ore, clay, glass etc.) will have priority and must be made & sourced by the vendor.

The market does not offer exclusive rights to any one vendor to sell any one product. If a category is filled then a waitlist will be used at that time.

MUSHROOM SELLING AT COOS BAY FARMER’S MARKETPotential mushroom vendors will produce the following documents: Coos County

Mushroom Picker’s permit AND Certificate of Liability Insurance with additional product liability coverage BEFORE being approved to sell ANY wild mushrooms at the market. Please note* that mushroom picking permits will be required even if picker is picking on private property. Coos Bay Farmers’ Market abides by and agrees with all Coos County mushroom picking rules and guidelines. Information on permits is available from the Coos County Forestry Dept. Cultivated mushrooms can be sold at the market but approval will be given AFTER Market Manager views pictures of operation and sees sample of product to be sold. Please ask before attempting to sell mushrooms as they are a potentially hazardous food and we follow strict guidelines in order to provide a safe product for our customers. Personal reputation is also an important consideration for acceptance when selling mushrooms at the market.

NO RESALE OF PACKAGED PRODUCTS PERMITTEDFood vendors are welcome, but they must have a license for their kitchen or a

temporary kitchen license for on-site preparation of hot food.Processed foods must follow the guidelines of the Oregon Department of

Agriculture for cheese, sauces and condiments, baked goods and packaged meats. An appropriate license from the appropriate home county office is required and priority will be given to those who process their own products.

Processed food is defined as cooking, baking, heating, mixing, grinding, churning, separating, extracting, cutting (not to include harvest cutting), freezing or otherwise manufacturing a food or changing the physical characteristics, packaging, canning or otherwise enclosing the product in a container. It does not mean sorting, cleaning or water rinsing of produce and drying of herbs. All processed food vendors must provide a kitchen license. Foods high in acidity may be made in unlicensed kitchens if the produce and main ingredients were grown solely by the vendor. However all products must be tested for acidity with a suitable meter and a complete and explicit log will be kept of all tests of batches with ingredients, date, place of manufacture and phone number clearly labeled on product. The words “HOMEMADE” must appear on the label also.

The Farmers’ Market is for farm fresh, locally grown products and not an outlet for resale of wholesale produce.

Vendors may supplement their own products with produce grown by other farmers in Oregon as long as the product is obtained directly from the grower, the value of the

P a g e | 4

produce grown by others does not exceed 25% of the value of the items offered or displayed for each market day and that the name of the additional grower is displayed.

Vendors must submit a list of produce grown by other farmers with their applications or as the need arises with the market manager during the season. Vendors may be asked to provide copies of partnership agreements. Persons who are working for the producer/vendor at the market must show proof of employment or be a direct relative of the vendor.

Nursery/Plant vendors must personally propagate/grow bedding and landscape plants and flowers. This can be from seed, cuttings, bulbs, plugs, or plant divisions. The vendor must have grown all potted plants for at least three months and personally growing the plants from seed or by cuttings is preferred. Seeds to be sold must have been grown, collected and cleaned by the vendor.

All plant vendors must present a nursery license if they make more than $250 during the season.

Market customers generally benefit from having a choice however if the number of vendors offering the same or similar products is excessive and a new vendor cannot prove his/her product is different or worth an exception then duplicated products will be denied entry to the market.

A limited number of on-site prepared food and processed/preserved foods will be allowed. All such foods will be evaluated before they are approved for sale in the market. Approval by Market Manager will be through pictures, actual product samples, and references from other markets they attend or by other means. Priority will go to vendors who grow and use local market ingredients in their products.

FOOD VENDORS OR BOOTHS OFFERING SAMPLESOverview: Food vendors or sample givers must have a hand washing station at their

booth. Samples must be pre-sliced and picked up by toothpicks (or other device), servers must wear hand protection when cutting or serving samples and sample plates must have covers to protect product and to maintain sanitation standards. Samples cut by hand and served that way cannot be allowed any longer due to Oregon Food Safety regulations.Food Sampling Guidelines and Procedure Details

Providing samples at Farmers’ Markets allows consumers to try a product before purchasing it. This is especially important when the farmer is offering a new or different product that the customer has never tried before. Since Farmers’ Markets sell primarily on taste, sampling is a top marketing tool.

Your samples should represent your best. Samples of poor products do nothing to enhance your sales. Special care should be taken to ensure that every bite of your product that a customer receives will leave a favorable impression and encourage them to buy.

Unsafe sampling methods can contaminate food and result in food borne illness. Good marketing practices require that basic sanitation practices be followed when samples are offered at Farmers’ Markets. Following a few, simple practices can reduce your risk.

The following guidelines are designed to give vendors the basic sanitation practices for sampling at farmers markets. The vendor offering samples assumes all liability and should look carefully at every step of their sampling to make the samples as safe as possible.

P a g e | 5

Vendors who wish to distribute samples of their products must comply with the “Farmers’ Market Guidelines”: as set by the Oregon Department of Agriculture: Food Safety Division. (http://www.oda.state.or.us./Food_Safety/FSDINFO.html).Remember, a sample is defined as a food product promotion where only a bite- sized potion of a food or foods is offered free of charge to demonstrate its characteristics. A whole meal, individual hot dish or whole sandwich is not recognized as a sample. If you want to offer ready to eat food service at a Farmers’ Market you must obtain a Food Handlers permit. The Basics

This guideline cannot cover every situation and product, but in every situation you must provide equipment and maintain practices that provide for:*Use of potable water *all ingredients coming from an approved, traceable source *clean hands *clean utensils *maintaining proper temperature *delivering the samples to the customers in such a manner to prevent anyone from touching any sample other than the one they will consume *protection of the samples from the elements and insectsPotable water

All water that touches your product or your utensils MUST be potable. That is, the water should be drinking quality. Municipal water fits this category perfectly. If you have a water source like a well or cistern then all your water should be tested and found to be free of contaminants before you use it in the preparation of samples. Bottled water is readily available and can be used for sample preparation.All water used at the market to wash produce, utensils and clean up should be disposed of properly and not poured out on the ground.All produce being clean

All raw produce that will be used for samples MUST be washed thoroughly with running potable water. The water has to be running to carry away any dirt or contaminants that may be on the outside of the product. You cannot wash your tomatoes in a bucket of clean water. This can be done at home to all the produce you plan to use for samples. Make sure the washed produce is then packed in clean bags or containers to keep them clean and stored separate from unwashed food items until you arrive at the market.

All ingredients coming from an approved, traceable sourceAll products used in your samples must come from an approved source. Locations

i.e. Specific addresses where produce was grown, by whom, how it was picked, stored and transported must be provided especially if giving out samples.Clean hands

You must have a way to wash your hands properly. Though a good addition to hand washing, hand sanitizers do not substitute for proper hand washing. Hand sanitizer does not remove soil or eliminate all contaminates. Gloves can be used but you must be careful to keep them uncontaminated.

You should wash your hands or change your gloves:*After using the bathroom and upon returning to your stand *After handling money, unwashed produce, baskets, and anything not clean and sanitized *Any time you leave your stand and return and handle samples in any way.

P a g e | 6

Depending on the market setup, providing for hand washing may mean each vendor must have his or her own station. If vendors feel they can share a station it must be easily accessible with no physical impediments between the vendor and the station.

The basic items required for a proper hand washing station are:*A container of potable water of sufficient size to have enough water for the entire sampling time with a free-flowing dispensing valve. The container should be raised off the ground to allow a catch basin under the spigot.*One catch bucket for waste water that fits under the container of water’s spigot.*Paper towels *Liquid hand washing soap in a pump or squeeze bottle.Clean utensils

All utensils that touch a sample in any way must be washed in a detergent, rinsed in clean potable water and soaked for 60 seconds in a sanitizing solution.*If more than one or two different utensils are used, a cleaning, rinsing and sanitizing station is required. Sanitizing solution must be approx. 50 ppm of household bleach/water solution. This is approx. one capful of bleach to one gallon of water. The sanitizing container should be of sufficient size to completely immerse the largest utensil in use.*If you are only using a few utensils, you may choose to bring a number of the utensils in a zip lock bag marked as “CLEAN” and bring with you another zip lock bag marked “DIRTY”. That way if you drop or soil a utensil a clean one is available and the dirty one can be easily distinguished and isolated. THESE UTENSILS MUST BE SANITIZED AS WELL.*If one of the utensils you use is a knife then you must have a proper cutting board that must be handled like any other utensil – wash, rinse, sanitized.*Use only plastic (nonabsorbent) or approved hardwood cutting boards or disposable paper plates for cutting produce for sampling.*If samples of both meat and vegetables are going to be cooked and offered, there should be 3 separate sets of utensils. The first is for raw meat, the second for cooked meat and the third for vegetables and fruits.*Allow all cleaned and sanitized utensils to air dry on a clean non-porous surface or dish rack. Do not dry with a towel.*The “washing, rinsing and sanitizing station” and the “hand washing station” must be set up before preparing any samples.Proper temperature*If you bring cold product to the market for sampling you must maintain them at 41°F or below. That means you probably must ice it above and below. If using ice, you need to make provisions for melted ice to drain away from the product.*Any product you warm at the market must be warmed to 140°F or above. You must have a way to maintain this temperature.*A high/low thermometer is a good investment. Note the temperature readings in your records in case there is ever any doubt.*For both safety and quality, samples should be monitored to ensure that none remain out for more than 30 minutes. Remember you want your samples to perfect little bites of your product at its best. A record or list of timely temperature tests must be producible when requested by Market Manager

P a g e | 7

Sample delivery*You must use disposable single use utensils for distribution of samples to customers- toothpicks, cups, etc. or you can use tongs, if you control them. Customers should never reach in a plate or bowl of samples.*You should make available a wastebasket lined with a plastic bag for sampling preparation waste and sampling distribution waste disposal. It works best to have two cans – one behind the table for your waste and one out in front for the customers.*Three tubs – one each for soapy water, clean water and sanitizing solution. Also soap, sanitizer and area where utensils can air dry.*A simple wash-rinse-sanitize station*Thoroughly wash your hands before the market and as necessary to prevent contamination of the food.*Use toothpicks, wax paper, paper sampling cups or disposable utensils to distribute samples. In this way each vendor and his workers can prevent the hands of customers from touching and contaminating the food. EACH VENDOR’S DISPENSING METHOD MUST PREVENT CONTAMINATION BY THE CUSTOMER.Protection from the elements*All food shall be stored at least 6 inches off the ground. Keep all samples in a container with hinged lid or behind other approved sneeze, dust, insect and handling protection. Each vendor has the responsibility to protect against contamination of samples from sneezing or touching. If you cannot assure your sampling methods can meet this standard you will have to consider a new method or discontinue sampling all togetherA word about allergiesThere are folks that visit your market that are highly allergic to nuts, milk products, glutens and other common ingredients. It is your responsibilities to let those sampling your value-added products know what is in your samples as well as if the product could have come in contact with allergens. If you have processed nuts or peanuts for addition to some of your value-added products in your kitchen be especially careful. Even if they are not in your product the dust from grinding or chopping may have come in contact with your other products. *Remember you are responsible for any illness caused by your samples so err on the side of caution at all times.

To help protect themselves from liability claims, value-added product producers should carefully follow the correct procedures and keep meticulous records on the steps and safety best practices used in every batch of product they make.Samples left out in bags in the hot sun cannot be allowed either. If you have any questions in regard to these new rules, please contact the ODA Food Safety divisionALL VENDORS MUST ABIDE BY THE OREGON DEPARTMENT OF AGRICULTURE FOOD HANDLING GUIDELINES AND APPROPRIATE HOME COUNTY HEALTH DEPARTMENT.

P a g e | 8

VEHICLES AND PARKING No vehicles will be allowed in the market area after 8:30 a.m. and it is

preferred that vendors have unloaded before 8:15 a.m. as customers begin shopping early. We will be setting up the last 30 minutes prior to opening at 9:00 a.m. and that last 30 minutes must be free of vehicles as there are always early shoppers. Your cars must be unloaded by 8:30 a.m. and removed to designated parking areas. Those parking lots are located behind the Coos Art Museum in the PUBLIC PARKING lots or in the Visitors’ Center Parking lots. Late vendors will be asked to haul their wares by hand from their parked cars. Many customers come early and vehicles become a liability around 8:30 a.m. All vendors’ vehicles must be parked in designated lots.

* AGAIN! Vendor parking areas are adjacent to the Coos Bay Visitor’s Center on HWY 101 or the parking lot behind the Coos Art Museum on 4th street across from Outdoor-IN and adjacent to Michael Gordon C.P.A.’s building (in between Anderson and Curtis streets.)

* PLEASE DO NOT PARK ON THE STREET ADJACENT TO THE MARKET OR IN THE CLOSEST PARKING LOTS. WE WANT AS MANY SPACES LEFT OPEN FOR CUSTOMERS TO USE. If a vendor’s vehicle is seen to be parked adjacent to the market they will be asked to move immediately.ATTENDANCE

Vendors should let the market manager know when coming for the first time or if they do not plan to be present at the next market. This makes space assignment much easier and allows many vendors to get a desired or favorite space. If you are not present and do not notify the manager that you are not attending, your space will be reassigned for the day. If spaces are vacant at 8:30 a.m. and no notice was given by then, spaces may be re-assigned for the day as needed.

Under NO circumstances should a vendor give or promise their space to another vendor without consent of the manager.

Space assignment is the responsibility of the manager only. Please feel free to speak with the Market Manager with any questions, concerns or requests as always.The taking of someone else’s space without permission is grounds for exclusion.

SELLING AT THE MARKETVendors are expected to check in with the market manager for space assignments

before unloading or setting up the first time. The market manager will be on site at least 1 1/2 hours before opening at 9:00 a.m. If arriving earlier than 7:30 a.m. and need assistance please notify Market Manager in advance by Tuesday afternoon.

Returning vendors who attend every week will be given first choice as to permanent locations.

P a g e | 9

All efforts will be made to have each regular vendor have a permanent site so customers know where their favorite vendors are located. Regular attendance is required for any space to become permanent.

Early sales are permitted after 8:30 a.m.

Vendors are responsible for all set up materials including, but not limited to, tables, tents, umbrellas, chairs, signage & tablecloths.

Signage must be properly displayed with Vendor's business name by either an easel, a frame, or hung securely on tent structure. Hand written signs must be clearly legible and look nice. Chalkboards or white boards are encouraged. Market Manager has the right to ask Vendor to change signage at any time to meet these requirements.

Early departure is not allowed without permission of the market manager, should only occur if there is an illness or emergency and only if they will not disrupt the safety and operation of the market. Leaving early is NOT ideal, selling as much product as possible is the goal of any vendor and bringing enough product to last the day is desired.*If a vendor sells out quickly, leaving early will be allowed after checking with Market Manger first, paying their booth fee and only if they can exit safely and not disrupt customers or other vendors.

All vendors must bring or send in an application and present all licenses and proof of insurance prior to doing business the first day and be approved to sell by the Market Manager before setting up any booth. If using electricity there will be an additional $3 fee and all exposed cords MUST be taped or covered.

No live animals will be sold at the market without the prior authorization of the Market Manager and accreditation with USDA (if required.) Vendors are asked to have signs designating their name, product and any sponsoring contributors. Maps of farm location, pictures of planting, harvesting or processing are encouraged. The origin of products is very important to us; please have the locale displayed prominently. This is great advertising and will encourage dialogue between customers and farmers.

We respectfully request that all vendors leave their dogs at home.There is a state law that no dogs are allowed within food establishments or near any food item especially fresh produce and hot food. If for some reason you must bring a dog, it must remain in your vehicle and under no circumstances outside your vehicle without a leash. Any altercations or damages as a result of your dog being with you at market will be your responsibility and the Coos Bay Downtown Association will not be liable. Refer to: http://www.oregon.gov/ODA/FSD/docs/pdf/pub_service_animals_poster_2011.pdf.

The market manager will collect booth rentals between 11 and 2 p.m. All vendors must maintain professional courtesy toward other vendors and patrons, market manager, and Coos Bay Downtown Association officers.

P a g e | 10

PROPANE/BBQ USE

If using a heating or cooking device, vendors must have a working fire extinguisher and have checked with the Coos Bay Fire Department for other requirements. Propane tanks will be limited to 1 per vendor and all necessary precautions taken to assure no issues using propane in public i.e. free space around tank, secure connections etc…We will establish a new hot food area in 2014 for those vendors especially using propane to cook food. This will enhance the workability of our safety guidelines and enhance the “food court” atmosphere offered by our hot food vendors.

LIABILITY INSURANCE

There are two types of insurance purchased by farmers’ markets and/or farmers’ market vendors – overall liability (slip and fall) and product liability. Insurance is frequently a large expense but shopping around and comparing prices will offer best deal for the cost. Vendors are required to purchase booth liability and additional product coverage insurance if they sell hot food, potentially hazardous foods or processed foods and bakery items, as defined in OAR 603- 25-010(20). *All processed and restaurant style food vendors are required to carry such Commercial Liability with Product Coverage insurance.

Coos Bay Downtown Association will not be responsible for any vendor who fails to maintain their insurance as provided with their application... Vendors are encouraged to fully understand the policy they are purchasing and shop around for the best coverage and rates. Please ask the Market Manager if you need help obtaining insurance or need to know which type is appropriate for your business.

The kind of policy your business should purchase and how much coverage you need should be discussed with an insurance professional. Here is a basic description of the two types.LiabilityLiability insurance covers the vendor for accidents that may occur at the market during business hours, such as customer falls and injuries. Some folks call these “slip and fall” policies. Because vendors themselves could get injured while at the market, a “hold harmless” clause is a part of the market rules in which the vendors agree not to hold the market liable for injuries and damage that they might incur. This type of policy does not cover illness that may result from spoiled products.

P a g e | 11

Product liabilityProduct liability policies cover the individual vendors from liability from the products they have sold. Producers who sell value-added products will want to purchase this type of insurance. Policy cost is usually based on your gross sales. Your farm policy or home-owners insurance may or may not cover you so check with your insurance professional.To help protect themselves from liability claims, value-added product producers should carefully follow the correct procedures and keep meticulous records on the steps and safety best practices used in every batch of product they make.

SHARING SPACEVendors may share their booth with another vendor just notify the Market Manager

of your intentions. When selling for someone else, a sign must be posted stating the product/products not grown or made by the vendor attending the booth. The additional vendor’s products must not amount to more than 25% of the selling vendor’s total income.

VENDOR CIVILITYIt should go without saying that all vendors are expected to be courteous. This

courtesy extends to patrons and other vendors. No loud radio playing, no dogs, no smoking within the market area and no shouting to attract attention to your area. Problems will be handled with discreetness and professionalism. Please contact Manager with concerns. Problems will be dealt with only by the Market Manager, under no circumstances will a vendor confront another vendor with an issue; the Market Manager will address any and all issues as needed or required. Failure to report issues, injuries, confrontations or causing said problems will result in a vendor getting a write-up in their file or total expulsion from the market as determined by Market Manager.

BOOTH SAFTEYVendors are required to secure their booth against possible (strong) winds. If you do not have weights for your awnings do not put them up. Always use caution and if in doubt to the safety of you canopy DO NOT PUT IT UP. Most vendors add 50-75 lbs in weights to each of their canopy legs for stability. If the wind is very strong, canopies may need to come down completely or they could be damaged or cause customer/vendor injury.* The Coos Bay Downtown Association and the market are not responsible or liable if your canopy/booth blows over and causes injury. Please err on the side of caution always.

P a g e | 12

MARKET MANAGER RESPONSIBILITIESThe Market Manager is the on-site representative of the Coos Bay Downtown

Association and has the authority to enforce these rules. The market manager will be on site each market day at least 1 1/2 hours prior to opening time in order to check in vendors, enforce safety and health guidelines and collect booth rentals. The Market Manager will report to the Coos Bay Downtown Association Board Market Representative or another officer of the Board as needed.The Market Manager answers questions, provides direction and assigns all spaces to approved vendors. Noncompliance with the market rules, unless otherwise noted, will normally be handled as follows: 1st offence will be a written warning 2nd offence will be loss of right to sell for remainder of that day 3rd offence will be loss of right to sell for the reminder of the season. These offences will be attached to a vendor’s application and will become part of their permanent record with the Coos Bay Farmer’s Market.

If a vendor breaks a rule with blatant disregard for the safety of the market it is at the discretion of the market manager or a Coos Bay Downtown officer may ask the offender to leave the market at once.

The Market Manager will discreetly inform vendors of any food safety practices that appear not to comply with ODA food safety guidelines for farmers’ markets and refer them to location of said rules or regulations.

The Market Manager may be asked to assist with setting up or taking down of special event infrastructure.

Market Manager will collect fees and record amounts in daily ledger and receipt book and will ensure the amounts collected match the records. The market manager will keep an up-to-date list of vendors and their contact information on file. The manager will also be available to explain the WIC and Senior Nutrition programs to vendors and occasional clients.

P a g e | 13

Coos Bay Farmers’ Market2014 Vendor Agreement

I, _______________________________________________________, have read the 2014 Farmers’ Market Guidelines and agree to abide by them

completely, or I will forfeit my market space and the right to sell my product(s) at the

Coos Bay Wednesday Farmers’ Market or Sunday Market.

I, ________________________________________________________, shall

indemnify and hold harmless the Coos Bay Farmers’ Market, the Coos Bay

Downtown Association, and the Coos Bay Farmer’s Market Manager from and

against any and all liability, claims, demands, damages, expenses, fees, fines, penalties,

suits, proceedings, actions and costs of actions, including attorney's fees for trial and on

appeal, of any kind of claim or damages originating in the use of the market space(s), sale

of goods and/or conduct of business by myself, my agents, my employees at the Coos

Bay Farmers’ Market. I agree to operate my business in good faith, with courtesy and

care for other vendors and customers who are shopping at the market.

Signed: Date: ____________

(PRINT) Name: ______________________________________________

Address: ____________________________________________________

Phone: _____________________________________________________

Email: ______________________________________________________