Food Sampling for Temporary Events and Markets
Regulatory Services
Vendors under the jurisdiction of the Utah Department of Agriculture and Food (UDAF) who sample exposed ready-to-eat food at farmers markets or temporary events are required to obtain a Food Sampling Permit prior to sampling.
Who can provide food samples?
To provide samples, vendors obtain a sampling permit from the agency that regulates the product they are sampling.
Obtain UDAF Food Sampling Permit to sample:
- Breads, cookies, pastries
- Salsas, sauces, syrups, dressings, jams/jellies
- Raw fruits and vegetables Honey
Obtain Local Health Department Food Sampling Permit (if applicable) to sample:
- Food from food trucks and carts
- Heated and hot foods (cooked or heated on-site)
This is not an exhaustive list of products or vendor types.
Who can NOT provide food samples?
- Vendors operating under the Home Consumption and Homemade Food Act (HB181, Utah Code 4-5a)
- Any person who does not hold a valid Food Handlers Permit
Setting up the Sample Food Preparation Area
- Maintain high personal cleanliness; wear closed-toe shoes, long pants, hair restraints, and no jewelry.
- Clean and sanitize food-contact surfaces before and during use.
- Use gloves or utensils (tongs, tissue) to handle all food samples.
- Keep TCS foods at safe temperatures during transport and service; discard all leftovers after the event.
- A handwashing station is required
- Fully equip the handwashing station before starting any food prep.
- Booths must have their own handwashing station; sharing is prohibited.
- Failure to provide a complete station results in immediate closure.
- The handwashing station must include:
- At least 5 gallons of approved water (fed via food-grade hose if connected)
- A container with a handled spigot that stays open, continuously flowing, without being held (no push buttons)
- Liquid/bar soap, disposable paper towels, and a trash bin for used towels
- A catch bucket for drainage of wastewater; must be disposed of in a sanitary sewer (not on the ground or storm drains)
- When workers must wash hands:
- Before: Starting food prep, handling clean equipment, or putting on gloves
- After: Using the restroom, coughing/sneezing, eating, drinking, or using tobacco
- After: Touching bare skin, handling animals, or cleaning soiled equipment
- During: Task changes or whenever hands are contaminated to prevent cross-contamination
NOT allowed in the Sample Food Preparation Area
- Unauthorized personnel
- People displaying signs of illness, open wounds or sores
- Smoking, eating, or drinking