Food & Farm rules

Where it applies to what you sell, be upfront about:

• Ingredients — especially for baked goods, preserves, and prepared items.
• Major allergens, such as wheat, eggs, milk, soy, peanuts, tree nuts, and shellfish.
• Storage and handling — for example, “keep refrigerated” or “freeze within two days.”
• Whether an item is home-prepared rather than made in a commercial facility.
• Any labels or disclaimers your state or county requires.

Meat, poultry, eggs, dairy, and similar products often have specific processing, packaging, and labeling requirements. If you list them, you confirm they are handled the way the law requires and are safe for the customer to pick up and store. Some of these categories are reviewed more closely before they go live.

Make it easy for a customer to get their food home safely. Say when an item needs to stay cold, how quickly it should be used, and anything they should bring (like a cooler on a hot day).

Don't use terms you can't stand behind. Words like “organic,” “certified,” or specific health claims mean particular things — only use them if they're genuinely true for your product. When in doubt, describe honestly what you did (“grown without sprays,” for example) rather than reaching for a label.

Harvest 57 approving your page does not certify that you meet food- safety, licensing, labeling, or tax requirements. Those stay your responsibility as the producer. If you're not sure what applies to you, your local extension office or health department is a good place to start.