Learn how to stay food safe while shopping at farmers markets with these tips from the USDA. These markets are open seasonally and year-round across the country, where you can buy fruits, vegetables, meats, cheeses, beverages, and even prepared meals in some states.
The first tip is to watch the temperature. Keep perishable foods out of the refrigerator within 2 hours. If the outside temperature is above 90*F, that time is reduced to 1 hour. If food is not refrigerated, bacteria will double in food in 20 minutes. Look for stores that display perishable foods like soft cheeses and raw meats on ice, in coolers, or in the refrigerator. And if you do purchase these foods, bring an insulated bag or cooler with ice packs, ice, or frozen drinks to keep perishable foods at 40°F or below.
Keep raw meat and poultry refrigerated. These foods can be contaminated with dangerous bacteria that can make you sick. After purchase, place raw meat and poultry in a separate bag from ready-to-eat foods, such as fruits and vegetables, to prevent cross-contamination. Juices from raw meat or poultry can leak out of the packaging and contaminate other foods. After touching raw meat or poultry packaging, wash your hands with soap and water or use a hand sanitizer that contains at least 60% alcohol.
When selecting fruits and vegetables, buy only those that are not bruised or spoiled, as spoilage can introduce bacteria into the product. Whole fruits and vegetables can be displayed without refrigeration, but perishable produce such as strawberries, herbs, lettuce and mushrooms should be refrigerated once you get them home. Fruits and vegetables that are pre-cut or peeled should be refrigerated, so only buy those that are stored on ice or refrigerated at the market. And rinse all produce thoroughly under clean running water before eating.
If you use a reusable bag, be sure to wash it frequently with hot water and soap as it may be carrying bacteria, dirt, and debris.
