2024 Orem Packaged Food Application & Agreement
The vendor application may be more user-friendly on a computer. For long question answers, we recommend pre-writing them and then copying and pasting them into your vendor application in the rare chance your application times out and you have to start over.

Once your application is submitted, you will receive a copy of your application via email. Please refer to your application to review the market's operations, rules & regulations.
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To qualify as a Packaged Food Vendor, you must make and sell pre-made packaged food. Examples of packaged food items include baked goods, bread, salsa, jam, syrup, plant-based milk, protein powder, pre-bottled drinks, granola, canned fruit or vegetables, Etc.  
Vendors selling on-site food, food meant to be consumed on-site, please apply under On-site Food Booth. Examples of on-site food include cotton candy, shaved ice, pizza, scones, soft-served ice cream, lemonade, hamburgers, Etc.
Orem's Sunset Farmers Market 
Orem City Center Park:  293 E Center St, Orem, UT 84058

Wednesdays: May 1st - October 30th

June 5th is canceled due to Orem Fest 

Hours:
May - September 5 PM - 9 PM
October 5 PM - 8 PM

Total Market Days: 26 (Below, you can choose the days you would like to participate. Vendors are not required to participate in the entire season.)

Vendor applications can take up to two weeks to be processed.
Vendor Fees:
$35 Vendor Enrollment Fee

Licensed Package Food Vendors: $25 Per Market Day 10ft by 10ft Booth Space Fee
Home Consumption and Homemade Food Act Vendors: $40 Per Market Day 10ft by 10ft Booth Space Fee

Due to limited booth spaces, vendors must prepay to reserve Market Days.
All payments made to Sunset Farmers Markets are non-refundable. 
Have you participated in a Sunset Farmers Markets location in the past?
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If you haven't already registered your business, please register with The State of Utah
Food Handlers Permit and/or Food Safety Manager Certification​ is Required
The Vendor is required to have an updated ​Food Handlers Permit and/or Food Safety Manager Certification​. ​

Approved Food Handler Training Providers

Approved Food Safety Manager Certificate Courses

A Food Handler's permit only permits you to cook in a licensed food establishment.
Licensed packaged food business? (View more information on each category below.)
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Cottage Kitchen (Homemade Food)
The Cottage Food Statute, which has been in effect since 2007, requires a business to register with the Utah Department of Agriculture and Food, just like a commercial business would. It allows the production of "non-potentially hazardous foods," also known as "shelf-stable" foods, in a residential kitchen within the operator's home. Any food that requires refrigeration or other temperature control for safety cannot be produced under the Cottage Food Statute. Cottage Foods can be sold anywhere in Utah, either retail or wholesale (through a store), except that restaurants cannot use Cottage Foods as ingredients in their menu. Cottage Foods follows the Federal food labeling regulations, with the addition of the words "Home Produced" on the front label.

Please call Rebecca Nielsen From the Department of Agriculture if you have any questions about how to get your cottage kitchen license.  Rebecca Nielsen, Program Manager (801) 633 - 3965

More Info On Cottage Kitchens 
Commercial Kitchen
Local commissary commercial kitchens that you can rent hourly:

Provo: Get Your Food Startup Off the Ground with Help from Potluck

Springville: Lemon and Sage
If you are currently renting a commissary kitchen please tell us where?
Home Consumption and Homemade Food Act

House Bill 181 (the Home Consumption and Homemade Food Act) was signed into law in the spring of 2018.  The law allows the sale of home made foods (as long as they do not contain meats or raw (unpasteurized) milk products), without the seller needing to be registered with the Utah Department of Agriculture and Food.

Foods made under this law can only be sold directly to the consumer, cannot be resold, and must bear a disclaimer on the label that says both “Not for Resale” and a statement to the effect that the product has been made in a facility that is NOT under any state or local inspection.

Please read the full text of the law, by clicking here.

Regulations set by the state that you must follow to sell under the Home Consumption and Homemade Food Act:

  1. Home Consumption and Homemade Food Act vendors are required to be located in a separate section from the licensed food vendors.
  2. Required signage indicating to an informed final consumer that the homemade food and food products sold by producers at the market have not been certified, licensed, regulated, or inspected by state or local authorities and only include products for sale that have not been certified, licensed, regulated, or inspected by state or local authorities. 
  3. Required labels must include 1. The producer's name and address. 2. A disclosure statement indicating that the product is not for resale and processed and prepared without state or local inspection. 3. A statement listing whether the food or food product contains, or was prepared in a location that also handles, common allergens including milk, soy, wheat, eggs, peanuts or tree nuts, fish, or shellfish. 
Vendors are required to display their Food Establishment Permit at their booth.
Food Sampling
If the Vendor is sampling food, the Vendor is required to have their own hand-washing station.

The hand-washing station must consist of a container with a spigot that provides a continuous flow of warm water, soap, paper towels, and a bucket to collect dirty water. Always use disposable gloves or utensils when handling ready-to-eat foods.

Ware Washing (dishwashing) is necessary for equipment and utensils that become soiled or contaminated throughout the course of the market. An easy and effective way to avoid ware washing is to use disposable utensils or bring enough utensils so that they can be replaced (instead of washed) throughout the day. Knives/other equipment used for preparing fruit and other potentially hazardous foods need to be sanitized every four hours.

If ware washing is to be used, three basins are required (usually plastic tubs large enough to submerge the largest utensil or piece of equipment) for this process. Use soapy water first to remove oil and debris. Rinse in freshwater to remove soap. Soak for 30 seconds in sanitizer to reduce the number of pathogenic bacteria which remain after washing and rinsing. Air dry equipment rather than wiping will maintain the effectiveness of sanitizing step. A sanitizing solution must be available at all times during food preparation and food service. Bleach is the most common sanitizer used. The recommended concentration is one teaspoon of liquid bleach added to 1 gallon of cool water. Do not add soap to the water because soap binds with the bleach making the solution less effective. Wiping cloths used for wiping counters, tabletops, and food preparation areas must be stored in the sanitizing solution between uses. Be sure to wipe all surfaces with the sanitizing solution often throughout the day.
Hand-wash Station
Dispose of Wastewater
Dispose of wastewater (from hand washing, dishwashing, food preparation, ice drainage, etc.) in a sanitary sewer only (e.g. toilet, mop sink). Do not pour wastewater down the storm drains or allow wastewater to run onto the ground.
Refrigeration
Potentially Hazardous foods must be stored at 41°F or below at all times. When using ice in place of a refrigerator you must pre-chill all foods to below 41°F before placing it in ice. The container of food must be packed in ice up to the top level of the food. Plan ahead to bring enough storage coolers, filled with ice, to adequately maintain food at 41°F or below.

Vendors are required to have a thermometer in all their coolers.
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