There was a thread a couple of weeks back about farmers markets (I can't remember what one it was and can't find it now) and I said I'd report back afterwards about how it went ....... here goes
I displayed the pork (which had been wrapped, packed and labelled by the butcher) in big polystyrene boxes filled with a layer of ice. The temperature checks with the probe varied between 3.8 and 4.2 C (this was by placing the probe between packs, as per environmental health officer/trading standards requirements) As it was insulated boxes the ice didn't melt much at all (I was really worried about soggy packaging
) The rest of the pork was stored in a fridge in a side room, but if you had a cool box with ice packs that would be just as good as long as you can keep the meat at 'fridge temperature' - according to the EHO
For next time I'm going to get the blue gel filled packs to line the boxes with - they'll not get wet at all and they'll be reuseable too
I cooked up sausages and gave them out as samples, again, doing all the temperature recording needed (environmental health give you a great form for recording everything on - it's fairly foolproof
)
It went
really well
I was completely blown away by the response from everyone and how supportive folk were about locally produced, outdoor pork
The market opened at 10am and by 10.30am I was on the phone to Bruce to get him to bring more sausages as I'd almost sold out (samples do wonders for sales folks
)
So for anyone who's thinking about going down this route, the only advice I can give you is talk to your EHO and trading standards folk lots, they don't want to make it difficult for you, they just want to keep the public healthy and food safe (keep them involved and in the loop
) Take twice the amount you think you'll sell and GO FOR IT
Karen
Topic: Market Report (Read 7248 times)
