Agricultural Producer Vendor application

Agricultural producer vendors include: 

  • produce that has been grown on the producer’s land (including leased land),

  • meat/eggs/processed meat products from animals raised on the producers’ land (including leased land) & are processed at a USDA-inspected facility

  • products such as cheese, yogurt, or honey sourced from animals raised on the producers' land (including leased land)

FOOD PERMITTING:

Produce Farmers/Beekeepers:

Producers vending only uncut fruits and vegetables do not need to obtain any permits in order to sell at GOFM.

There is currently no permitting required of beekeepers, although beekeepers must allow a site visit to at least one of their beeyards.

Ranchers:

Meats require a Galveston County Health District Temporary Food Establishment Permit and all product must be processed and packaged at permitted facilities.

They must be labeled and must meet Texas Food Establishment Rules (TFER) for time kept hot or cold as required.

Eggs only:

Require the same Galveston County Health District Temporary Food Establishment Permit and cartons must be labeled with the producer’s name, address and the word "ungraded."

Eggs must be kept cooled at 45 degrees or less.

If an agricultural producer wishes to also vend value-added items or prepared foods or artisan goods, they must fill out an additional application and obtain the relevant permitting where necessary. If an agricultural producer wishes to sell soap or yarn in addition to their food products, they are asked to fill out the Non-food Artisan Vendor application.

GALVESTON COUNTY HEALTH DISTRICT (GCHD) PERMITTING RESOURCES:

Additional Resources

COMMON QUESTIONS:

Do I need a temporary food establishment permit to sell food at a farmers’ market?
A temporary food establishment permit is not required to sell whole, intact unprocessed fruits and vegetables and pre-packaged non-potentially hazardous food/time temperature for safety foods.
A temporary food establishment permit is required to sell all other potentially hazardous food/time temperature control for safety foods.

What is a potentially hazardous food/temperature controlled for safety food (PHF/TCS)?
A potentially hazardous food (PHF) is a food that requires time and temperature control to limit pathogen growth or toxin production. In other words, a potentially hazardous food must be held under proper temperature controls, such as refrigeration to prevent the growth of bacteria that may cause human illness. A PHF/TCS is a food that: contains protein, moisture (water activity greater than 0.85), and is neutral to slightly acidic (pH between 4.6 -7.5).

Contact GCHD

  • GCHD phone number: (409) 938-2411

  • Address: 9850-D Emmett F. Lowry Expy./ Suite D-100/ Texas City, TX 77591

  • Walk-in Hours: Monday through Friday, 8am-5pm

In your application, you must be as transparent and detailed as possible about your operation's methods, ingredients and philosophy.

We value honesty and a commitment to local, sustainable systems and preference is always given to organic (uncertified or certified) operations. GOFM conducts site visits to all agricultural producer operations. The vetting of applications is conducted by the entire Board of Directors at our monthly Board meetings, and depending on when you submit your application it may take up to 1 month to receive a final response.

Please ensure you have read all the information and the Market Rules before completing your application below. Once complete, you’ll receive a confirmation email with a copy of the Market Rules & Hold Harmless Agreement.

“My better half and I made the trip from the Baybrook area today, and it was more than worth it. If you have quality in mind, just chat with some of the vendors and they’ll meet and maybe exceed your want and needs. Everyone we spoke with provided insight on their ethics and practices, which was reassuring and uplifting. We’re already looking forward to going back.”
— Jared Roberts, facebook review, March 11, 2018