1. Selling privileges at the St. Paul Farmers' Markets are extended only to members of the St. Paul Growers' Association, Inc. A member must meet all membership requirements of the SPGA and must be the actual producer of the products. Products must meet all product requirements of the SPGA. All products must be approved by the SPGA Board or its manager.
2. Membership may only be passed on the member's legal spouse, son, daughter or grandchildren who must meet all SPGA by-laws and rules and regulation requirements. Special circumstances may be considered by the Board on a case by case basis. However, such persons seeking membership must have Capital Investment in membership as required in Article 2 Section 1 in By Laws.
3. Food vendors are to provide copies of the necessary permits and/or license required by the city in which they plan to offer foodservice.
4. Only certain foods, which are pre-approved and require minimal handling, will be considered
5. Potentially Hazardous Foods (PHF) will be limited to three (3) types. PHD include meats, eggs, dairy products, rice, beans potatoes etc. Seafood and poultry are only allowed under two conditions:
a. Raw product must be pre-cut, breaded and frozen and go from the freezer to the cooking equipment or
b. Product must be pre-cooked.
6. The only PHF allowed to be cooked at the market from a raw state are those that are fast cooking, such as:
a. Pre-formed patties
b. Beef Fajitas
c. Sausage, hot dogs etc.
7. All other PHF must be prepared and cooked at a permitted food facility that is inspected regularly. All cooked food products must be properly transported to the market while maintaining proper temperatures. Home preparation or storage of PHF is not allowed.
8. All food vendors must have a suitable overhead covering for food preparation, cooking, washing and serving areas. A table skirt or other form of protection is recommended to protect food, single serve articles and utensils. Barriers need to be in place to prevent customers from entering into the booth.
9. Effective hair restraints, including hairnets, caps or hair sprays, are required in food preparation and serving areas.
10. All persons preparing foods must wash their hands frequently as necessary to keep them clean, even though disposable gloves may be used. Nail brushes should be used and nails must be closely trimmed and maintained.
11. Gum chewing, eating, drinking and the use of tobacco in all forms is not allowed in foodservice areas.
12. All foods, food containers, utensils, napkins and single service articles must be stored at least 6” off the floor and adequately protected from splash, dust, insects weather or other contaminations.
13. All condiments, including onions, relish, sauces pepper, catsup, mustard etc., available for customer use must be in self-serve packets or be dispensed in sanitary containers.
14. All PHF requiring refrigeration must be stored at a temperature not to exceed 41 degrees or colder. PHF which are required to be held hot, must maintain a temperature of 135 degrees or hotter to prevent bacterial growth.
15. Mechanical holding units are required to ensure the proper temperature is maintained. Canned heat (sternos) is not allowed for maintaining hot foods hot. Ice chests may be used for maintaining prepackaged food cold but the chest must be self-draining into a waste water container.
16. Open and unprotected displays of food are not allowed. When using chafing dishes, only hinged-lid types will be allowed so that at least half the food remains covered at all times.
17. At least one person working a food service operation needs to successfully complete “ServSafe” training and a copy of current certification needs to be on file at the St. Paul Growers' Association.
18. All food vendors are required to have adequate hand washing facilities for the community in which they will operate. At minimum:
a. An insulated container with spigot containing free flowing hot water.
b. Hand washing soap, nail brush and paper towels
c. Collection container must be used for wastewater
19. Waste cans with liners are to be made available for customers and is not the responsibility of the St. Paul Growers' Association.
20. Waste water must be disposed of off site and not in the cities sanitary sewer system.
21. Wiping cloths must be stored in a bucket of an approved sanitizing solution.
22. Application and Membership Fee - Renewal membership applications with all required paperwork must be completely and accurately filled out and sent to the St Paul Growers' Association. Renewal membership must be sent by specified date to guarantee selling privileges for the year. All membership dues, fees and fines must be current and paid with credit/debit card, money order, cashier checks or personal checks. No cash payment will be accepted. Membership payment is due in full on the first payment date, along with completed and signed contract and application forms.
23. Stall Payments - Present stall holders will have the right to renew their lease on stalls used the previous year. However, to reserve the stall(s) full payment for all reserved and/or annual stalls are required in one payment prior to the specified date. A two-payment plan will be available with a service fee of $100. All second half payments are due by July 15th of each year. Late payments are subject to a $150.00 late fee payable within 30 days except for hardship cases presented in writing for Board consideration. Any application not completed with late fees paid by the due date will have their membership dropped. Daily renters must come to market prepared to pay upon arrival. This will be strictly enforced.
24. All members are responsible for knowing if they need a sales tax ID number. If you need a number, the office must have a copy of that number on file. If you do not need a sales tax ID number, you must have a confirmation letter on file in the office stating that you do not need one. The Manager has the power to remove a vendor from the market for the entire year if compliance of this state requirement is not followed
25.Inspection - The St. Paul Growers' Association Inc. has the right to inspect any member operation as often as needed throughout the season
26. Clean-Up - All vendors are expected to clean up their stall after usage. This includes selling and parking spaces at all market locations. Failure to clean up properly will result in a $50 fine payable to the St. Paul Growers' Association for services rendered.
27. Complaint System - A complaint form is available for anyone to file a complaint about a violation of the rules. A written complaint can be filed by anyone to Managers or Board Members.
28. Signage - All vendors must display a sign approximately 10" x 20" with their name. Failure to do so will result in an additional daily stall fee. The third infraction and any thereafter will result in a minor offence.
29. No one under the age of 12 is permitted to use a knife on any market site.
30. Children are not allowed to roam the market site alone. All children under the age of 12 must remain in their assigned stalls or supervised by an adult.
31. The renter and a substantial amount of product are the only method of holding a stall that will be recognized. A stall cannot be held by a person, a sign, an empty vehicle or a small amount of product.
32. Stall assignments including sharing of stalls will be allowed only at the discretion of the Market Manager.
33. A Manager may temporarily reassign stall(s) to accommodate market needs.
34. Stall renters shall not rent, sublet or assign stall space or any privilege pertaining thereto. (This means you may not allow a friend, relative or another vendor to use your stall(s) when you are not using them Only the Market Manager may arrange for subletting of stall(s).
35. Proper attire is required during market hours. This includes shirts and shoes.
36. No grills are allowed at any market site without prior approval of a Manager.
37. A current picture of the person whose name appears on the membership will be kept on file at the market office. Each member will be issued one or more ID cards at the beginning of each year. Any person selling at a SPGA market must have in their possession the ID card of the member they represent and show the card to the Market Manager or his/her representative upon request. Only current ID cards are acceptable.
38. Prior to the first usage, annual stallholders must contact the Market Manager 48 hours in advance, or they will not be guaranteed their stall. Failure to occupy stall(s) without a 48-hour notice at the downtown Saturday and Sunday location or two hours prior to start time at neighborhood locations will result in a $50.00 fine.
39. It is the member's responsibility to comply with all federal and state weight and measure laws.
40. All members selling value added food products sold at any St. Paul Growers' Association market site must be produced under the current Cottage Food Laws or in an inspected licensed commercial (nonresidential) facility.
41. Vendors may not leave early from any market without a manager's approval. If approved, you may need to be escorted out by the Manager for the safety of the customers and other vendors. Penalties for leaving early without permission are $50 first offense, $100 second offense and $100 plus a week's suspension for third offense
42. Members must vacate market sites within a. Downtown market 1-1/2 hours after closing b. Neighborhood markets 1 hour after closing
43. Refrigerated truck and generator owners must do everything possible to quiet their power units. Vehicles must not be running during market hours.
44. Daily stall fees will be charged every day that the market is open.
45. Vendors and employee shall not smoke on market property.
46. Any item up for discussion at the Annual Meeting will be translated upon the request of five members.
47. Saturdays there will be a limit of two annual stalls per vendor with the exception of up to 16 members allowed to have three annual stalls based on the Saturday Downtown Seniority List and available open stalls as of 2023. This number of sixteen three stall members will include members with third stalls acquired prior to April 1993 regardless of their seniority placement (additional stalls may be rented on a daily basis provided space is available)