Fresh Produce Whole, uncut fruits and vegetables may be offered for sale without registering with or receiving a temporary food vendor permit through the Virginia Department of Health. When cut certain fruits and vegetables, such as melons and tomatoes are considered potentially hazardous foods. These products, once cut, would need to be held below 41° F. If offering cut fruits and vegetables, the vendor would be required to be inspected and permitted by the Virginia Department of Health as a temporary food vendor.

Dairy Products It is acceptable to sell dairy products, including cheese and butter as long as vendor has items processed by an approved and licensed Dairy processing plant (Please attach copy of Processing Plant’s most recent VDACS inspection). Products are required to be pre-packaged, kept at appropriate temperatures and each item labeled. Labels much contain: name of the product, name and address of manufacturer or distributer, net quantity of contents, ingredient list with items in order from most to least, major allergens specified and identity of the plant name and address or plant code.

Jams, Jellies, Preserves, Apple Butter, Sorghum, Molasses, and Honey It is acceptable to sell jams, jellies, preserves, apple butter, sorghum, molasses and honey from a non-permitted home kitchen as long as they are properly labeled. Labels must contain: common name of product, name and address of processor, ingredient list with items in order from most to least, net weight in US and Metric equivalency, major allergens specified, and disclaimer stating item was prepared in an unlicensed facility. Additionally, bottled honey must state “not safe for infants.”

Fresh Meat/Poultry Products It is acceptable to sell fresh or frozen meat/poultry/fish if the following guidelines are followed: • All products must be commercially slaughtered under USDA inspection, passed and labeled • Raw products must be kept in cold holding equipment capable of holding the product at 41° F or less • Meat products must be held, stored and transported in a clean, sanitary environment to keep products wholesome. All products must be labeled. Labels must contain: common name of product, net weight of the product, other information as required by USDA-safe-handling-instructions. Please attach a copy of your Processing Plant’s USDA inspection and license, and/or a copy of your USDA Poultry Exemption Permit.

Fresh Bread/Baked Goods For Permitted Home/Industrial Kitchens: Please attach a copy of your Health Department Inspection/Permit. For Non-Permitted Home Kitchens: It is acceptable to sell baked goods prepared in a non-licensed home kitchen as long as they are not identified as potentially hazardous to consumers. Potentially hazardous items include: meringue, custard or cream pies, cheesecake, cream-filled cupcakes, donuts or pastries, or goods with cream cheese based frostings and fillings. All Baked goods must be pre-wrapped or protected from contamination, and properly labeled. Labels must contain: name of product, name and address of processor, ingredient list with items in order from most to least, net weight or numerical counts, major allergens specified and disclaimer stating item was prepared in an unlicensed facility (if applicable).