All growers and producers must follow state and federal requirements for their products. Additional food safety standards may be required depending on where the food is distributed.
Fruit and Vegetable Growers
Growers selling produce to IL-EATS must provide a certificate from an approved safety course (e.g., Produce Safety Alliance Training on the FSMA Produce Safety Rule, GAP, third-party certifications, etc.) OR complete an Extension Produce Food Safety Bootcamp.
Fruit and vegetable growers who do not hold one of the approved food safety course certifications listed above must register for food safety training within 60 days of their contract start date. All training options offered by Illinois Extension are provided at no cost. Additional sessions may be scheduled as needed.
Producers
All producers selling their products to IL-EATS must meet federal and state requirements for that product. Below is a list of some of Illinois’ requirements for selling eggs, meat, poultry, fish, juice, dairy, and value-added products. This is not a comprehensive list.
- Eggs: Must have an Illinois Egg Handler’s License
- Meat and poultry: Use of IDOA or USDA-licensed processors
- Fish: Processed in an inspected facility using a HACCP plan
- Juice: Processed in an inspected facility (HACCP regulations apply if selling wholesale)
- Dairy: Processed in a department/state-licensed facility
- Value-added products:
- Maple syrup: Bottled in an inspected facility
- Canned goods: Made in an inspected facility & must meet pH requirements
More information can be found on the Illinois Department of Agriculture website or in the Illinois Farmers Market Food Safety Guide.