antipasto
cabbage rolls
cakes/pastries with whipped cream, cheese or synthetic fillings
chop suey
creamed corn
dairy products (e.g. milk, cream, cheese, yogurt)
fermented foods (any food that relies on the growth of micro-organisms to produce alcoholic, acidic or alkaline conditions necessary for fermentation)
fish and shellfish
foods containing eggs as ingredients (e.g. custards, salads)
garlic spreads, pesto
guacamole
herb and flavored oils
hummus
jam and jelly (pH 4.7 or higher or Aw of 0.86 or higher)
juice (fruit and vegetable)
perogies
cabbage rolls
cakes/pastries with whipped cream, cheese or synthetic fillings
chop suey
creamed corn
dairy products (e.g. milk, cream, cheese, yogurt)
fermented foods (any food that relies on the growth of micro-organisms to produce alcoholic, acidic or alkaline conditions necessary for fermentation)
fish and shellfish
foods containing eggs as ingredients (e.g. custards, salads)
garlic spreads, pesto
guacamole
herb and flavored oils
hummus
jam and jelly (pH 4.7 or higher or Aw of 0.86 or higher)
juice (fruit and vegetable)
perogies
pickled eggs
pickled vegetables (vinegar base, pH 4.7 or higher)
pies (meat filled, pumpkin, sweet potato, custard [e.g., lemon meringue pie])
processed beans, including baked, refried, and bean salad
processed low acid vegetables (e.g. pH 4.7 or higher: beans, asparagus, beets, mushrooms, broccoli, peas)
processed meat, sausages
relish (vinegar base, pH 4.7 or higher)
salsa containing animal protein
salsa without animal proteins but with fresh tomatoes as an ingredient when the product is not thermally processed and the pH of the final product is greater than 4.2
sprouted seeds (bean, alfalfa, mung, etc.)
tofu
whole or cut fresh tomatoes used as ingredient (unless acidified such that the pH of the final food is 4.2 or lower)
pickled vegetables (vinegar base, pH 4.7 or higher)
pies (meat filled, pumpkin, sweet potato, custard [e.g., lemon meringue pie])
processed beans, including baked, refried, and bean salad
processed low acid vegetables (e.g. pH 4.7 or higher: beans, asparagus, beets, mushrooms, broccoli, peas)
processed meat, sausages
relish (vinegar base, pH 4.7 or higher)
salsa containing animal protein
salsa without animal proteins but with fresh tomatoes as an ingredient when the product is not thermally processed and the pH of the final product is greater than 4.2
sprouted seeds (bean, alfalfa, mung, etc.)
tofu
whole or cut fresh tomatoes used as ingredient (unless acidified such that the pH of the final food is 4.2 or lower)
The following list contains examples of higher risk foods that are not acceptable
for home preparation and sale at a temporary food market.
for home preparation and sale at a temporary food market.
VIHA Regulations for Food Safety Standards at Temporary Food Markets
To sell higher risk food items at temporary food markets, you need to complete an application for Sale of Higher Risk Food at Temporary Food Markets and submit it to the local Health Protection and Environmental Services office.
Onsite food preparation is not permitted by market vendors.
To prepare and sell food at public events, you need to fill out an Application to Operate Temporary Food Service. Strict adherence to VIHA regulations for preparation in advance of selling products must be followed, including use of an approved commercial kitchen. Once completed, please submit to your local Health Protection and Environmental Services Office. Copies of these documents must be submitted to the market organizers a minimum of 14 days before the market date.
For more details, visit https://www.islandhealth.ca/learn-about-health/food-safety/food-safety
Onsite food preparation is not permitted by market vendors.
To prepare and sell food at public events, you need to fill out an Application to Operate Temporary Food Service. Strict adherence to VIHA regulations for preparation in advance of selling products must be followed, including use of an approved commercial kitchen. Once completed, please submit to your local Health Protection and Environmental Services Office. Copies of these documents must be submitted to the market organizers a minimum of 14 days before the market date.
For more details, visit https://www.islandhealth.ca/learn-about-health/food-safety/food-safety
The following list contains examples of higher risk foods that are not acceptable
for home preparation and sale at a temporary food market.
for home preparation and sale at a temporary food market.
Example of Higher Risk Foods
Example of Higher Risk Foods
All Vendors with food items, please read the following information:
Saturday, November 30, 2024
|
Online Silent Auction
Click here to access VMPA Silent Auction Bidding Site
Thank you to all our fantastic donors!
Our Music Students appreciate your support!
Vendor Registration
Vendor Set Up 8:00 am- 9:50am
Market Clean Up starts at 3:00 pm (end of the Market)
Please wait until this time to begin your clean up.
Our student crew will be there to assist!
$35 Booth (8 foot space, 6 foot table included!)
$10 Booth for Grade 12 and under
Market Clean Up starts at 3:00 pm (end of the Market)
Please wait until this time to begin your clean up.
Our student crew will be there to assist!
$35 Booth (8 foot space, 6 foot table included!)
$10 Booth for Grade 12 and under
All Vendors with food items, please read the following information:
VIHA Regulations for Food Safety Standards at Temporary Food Markets
To sell higher risk food items at temporary food markets, you need to complete an application for Sale of Higher Risk Food at Temporary Food Markets and submit it to the local Health Protection and Environmental Services office.
Onsite food preparation is not permitted by market vendors.
To prepare and sell food at public events, you need to fill out an Application to Operate Temporary Food Service. Strict adherence to VIHA regulations for preparation in advance of selling products must be followed, including use of an approved commercial kitchen. Once completed, please submit to your local Health Protection and Environmental Services Office. Copies of these documents must be submitted to the market organizers a minimum of 14 days before the market date.
For more details, visit https://www.islandhealth.ca/learn-about-health/food-safety/food-safety
Onsite food preparation is not permitted by market vendors.
To prepare and sell food at public events, you need to fill out an Application to Operate Temporary Food Service. Strict adherence to VIHA regulations for preparation in advance of selling products must be followed, including use of an approved commercial kitchen. Once completed, please submit to your local Health Protection and Environmental Services Office. Copies of these documents must be submitted to the market organizers a minimum of 14 days before the market date.
For more details, visit https://www.islandhealth.ca/learn-about-health/food-safety/food-safety
|
pickled eggs
pickled vegetables (vinegar base, pH 4.7 or higher) pies (meat filled, pumpkin, sweet potato, custard [e.g., lemon meringue pie]) processed beans, including baked, refried, and bean salad processed low acid vegetables (e.g. pH 4.7 or higher: beans, asparagus, beets, mushrooms, broccoli, peas) processed meat, sausages relish (vinegar base, pH 4.7 or higher) salsa containing animal protein salsa without animal proteins but with fresh tomatoes as an ingredient when the product is not thermally processed and the pH of the final product is greater than 4.2 sprouted seeds (bean, alfalfa, mung, etc.) tofu whole or cut fresh tomatoes used as ingredient (unless acidified such that the pH of the final food is 4.2 or lower) |
