Huttleston Marketplace Health Precautions
As of 4/30/2020
The Huttleston Marketplace will be taking the following safety steps during the 2020 season, which is scheduled to begin on Saturday, June 6. These are guidelines recommended by Mass Farmers Markets.
Increasing the distance to at least 6 feet between vendor booths to allow for increased social distancing measures.
Allowing no more than 350 to 500 customers on the market grounds at any one time, based on the Mass. Dept. of Public Health limit of 10 to 15 customers per 1,000 square feet of area.
Posting signs reminding customers of the following:
• Wash all produce before consumption
• Handwashing Reminder
• Leave additional space between themselves and their nearest neighbor, ideally 6 feet, including when waiting in line
• No food samples allowed
• Prepared food purchases are to be considered takeout
There will be an additional hand washing station and hand soap for vendors and customers. Hand washing signs will be posted.
Sanitary gloves will be required for those who handle money, credit cards, or vouchers.
Masks are required for vendors in their booths and for everyone on the grounds.
There are no penalties for skipping or cancelling a week due to illness. Vendors with sick employees and/or staffing issues due to presumptive cases of COVID-19 should not set up. If a vendor must cancel due to illness they may choose a later make-up date.
RULES FOR ALL VENDORS
If any staff member feels sick, please have that person stay home.
If any staff have been diagnosed with COVID-19, inform the Market Manager and local Health Authority immediately.
All vendors should have hand sanitizer at their booths, both for themselves and for customers.
Vendors and their employees, shall not perform bagging of produce if reusable bags are utilized until further notice. Vendors may choose to use recyclable paper bags, compostable plastic bags or single use plastic bags during COVID-19 response operations in the Commonwealth.
Vendors should have disposable gloves available for everyone working their stand (including stockers and cashiers) and make sure they are changed after becoming contaminated.
Vendors shall not use tablecloths, so that table surfaces can be cleaned regularly throughout the day.
Vendors must clean and disinfect frequently touched objects and surfaces.
As much as possible, keep food handling and cash/credit card handling performed by different employees.
Remember to follow CDC guidelines:
All staff should wash hands regularly, at least 20 seconds, multiple times throughout the market day.
Cover mouth and nose with a bent elbow or tissue when coughing or sneezing.
If using a tissue to cover a cough or sneeze, dispose of the tissue immediately and then wash your hands.
RULES FOR PRODUCE DISPLAYS
Produce vendors who are handling products must wash hands frequently.
Vendors must clean and disinfect frequently touched objects and surfaces.
Produce vendors must wear gloves when stocking or tearing down for the day.
Produce vendors should have signage at the front of the booth that says “Please ask for assistance, Do Not Touch Produce.”
Vendors and their employees, shall not perform bagging of produce if reusable bags are utilized until further notice. Vendors may choose to use recyclable paper bags, compostable plastic bags or single use plastic bags during COVID-19 response operations in the Commonwealth.
Consider prepackaging products, especially greens.
RULES FOR READY-TO-EAT (RTE) & PACKAGE FOODS DISPLAYS
Follow existing food safety protocols for individual or packaged servings.
Prepackage Ready-to-Eat foods.
If prepackaging is not feasible:
Made-to-order hot foods: ensure that food preparation area is well removed from the public, likely at the back of your booth.
Bakery-type products: consider displaying one of each item and filling orders from bulk containers stored at the back of your booth, away from customers.
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