[spursman]

Can anyone tell me what rules and regs are there for selling outdoors at a Farmers Market. I'm hoping to sell our pork at one locally.
Thanks

[sellickbhoy]

not sure, but i know where you can start to look for the info

http://www.farma.org.uk/

National Farmers' Retail & Markets Association

the gossip and hearsay i've heard is that a lot of people aren't too keen on them - a bit exclusionist to new comers. Though if there are no pork sellers/butchers at a market, you'll have no problem. They don't like too many vendors selling the same/similar items

[Snoopy]

Basically the rules are laid out by Food Safety Standards and Health Board Officials in Ireland and Europe.  The same should apply in the UK. 
You have to register with the Department of Health for each Town/County you are selling in, and you have to have Public Liability Insurance for the stall and equipment, and Product Liability incase you poison anyone.

You have two options:-

1.
Take a chance, process it at home in the kitchen, transport it in your car and hope for the best. 
(Not Recommended - but many do!)

2.
Process the meat in a butchers that it HACCP compliant or have your own HACCP compliant butchery, with cold rooms for storage and vaccum packers for hygiene in transportation etc.

Transport it to and from the market in a refrigerated vehicle.

Display the produce in a Refrigerated Serve-over, or display.

Have Food probes, thermometers and other essential equipment to make sure the food maintains the correct temperature.

Record all the information at each market, for inspection by the Health authorities at any time.

We took Option 2.
We sell at several farmers markets and have done for years.
The outlay for vans, fully equipped butchery, Market Serve-Overs etc. was a lot of capital - but its worth doing properly if you want a good reputation and repeat business.

It is important that your satisfying food regulations and we would recommend attending a HACCP Course well before you intend to sell your produce.
All farmers markets will insist on Full Insurance and on registering with the Local Health/Food Safety Government Department.