The 2008 - 2009 Kentucky Farmers' Market Manual

Individual Chapters

Click on the chapter name to see the chapter

Introduction	KDA Programs
Farmers' Market Resource People	Farmers' Market Nutritional Program
Market Rules	Market Safety
Food Sampling Guidelines and Procedures	Insurance
Scales	Farm Inspections
Evaluating Your Market	Good Marketing Practices
Cooking Demonstrations	Event Promotion
Kentucky's Good Agricultural Practices Program (GAP)	Cooking or Preparing Ready to Eat Meals
Home Processing HB391	Specific Product Requirements
How to Process of Manufacture Food For Commercial Sales	Permits for Processed Products
Wine Sales at Farmers' Markets	Small Producer's Guide to Handling and Selling Eggs
Kentucky's Organic Program	Meat Sales at Farmers' Markets
Selling Honey