What do I need to know to sell BAKED GOODS at the farmers market

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.coverage.countryUnited Statesen
dc.coverage.stateVirginiaen
dc.date.accessed2020-03-23en
dc.date.accessioned2020-04-16T22:10:55Zen
dc.date.available2020-04-16T22:10:55Zen
dc.date.issued2019en
dc.description.abstractHow to make baked goods to sell. Baked goods that require refrigeration should be held at refrigerated (40 degrees/4 degrees C) or frozen conditions. Improper storage and handling of TCS foods (time and temperature control) can promote the growth of foodborne pathogens such as Salmonella and E.coli. If your product requires refrigeration it must be inspected through VDACS (Virginia Department of Agriculture and Consumer Services).en
dc.description.notesNPen
dc.format.extent3 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/97650en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-353/FST-353.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-354en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtbakery productsen
dc.subject.cabtRegulationsen
dc.subject.cabtVirginiaen
dc.titleWhat do I need to know to sell BAKED GOODS at the farmers marketen
dc.title.serialEnhancing the Safety of Locally Prepared Foodsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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