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Enhancing the Safety of Locally Prepared Foods - Selling Fermented Vegetables at the Farmers Market

Often understanding the steps needed to prepare foods for sale in the direct market such as Farmers Markets can be complex. Regulations and steps for producing foods safely can vary greatly depending on the food produced. This fact sheet provides key details on how to safely prepare and sell fermented vegetables in the local market. Additionally, the publication includes the steps a food producer needs to take for approval through the Virginia Department of Agriculture and Consumer Services to sell these products. 8.5x11 Color DS 24# stapled upper left, 3 pages

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