Tennessee § 68-14-727 Food samples at farmers markets - Requirements

Tennessee Statutes

§ 68-14-727 — Food samples at farmers markets - Requirements

Tennessee § 68-14-727

Title68

This text of Tennessee § 68-14-727 (Food samples at farmers markets - Requirements) is published on Counsel Stack Legal Research, covering Tennessee primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Tenn. Code Ann. § 68-14-727 (2026).

Text

Notwithstanding this part to the contrary, a vendor at a farmers market is not required to obtain a license or permit to offer samples for consumption on the premises of the farmers market. Samples may include fresh produce; value-added products; foods prepared in a licensed and inspected kitchen; foods produced pursuant to §§ 53-1-102 , 53-1-118 , and 53-1-204 ; and hot food prepared on site by a farmers market food unit, if the vendor complies with the following requirements:

(1)Samples must be prepared on clean surfaces;

(2)Food must be in good, sound condition, free from spoilage, filth, or other contamination;

(3)Food must be honestly presented and safe for human consumption;

(4)Cut produce should be discarded after two (2) hours;

(5)Persons preparing or dispensing samples must w

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Notwithstanding this part to the contrary, a vendor at a farmers market is not required to obtain a license or permit to offer samples for consumption on the premises of the farmers market. Samples may include fresh produce; value-added products; foods prepared in a licensed and inspected kitchen; foods produced pursuant to §§ 53-1-102 , 53-1-118 , and 53-1-204 ; and hot food prepared on site by a farmers market food unit, if the vendor complies with the following requirements: (1) Samples must be prepared on clean surfaces; (2) Food must be in good, sound condition, free from spoilage, filth, or other contamination; (3) Food must be honestly presented and safe for human consumption; (4) Cut produce should be discarded after two (2) hours; (5) Persons preparing or dispensing samples must wash their hands frequently or have and use disposable gloves; (6) A barrier must be maintained between hands and food, such as gloves, tongs, toothpicks, or napkins; and (7) Sneeze guards or plastic or glass coverings are required to protect open food products from contamination, such as insects, dirt, and customers.