Word of mouth advertisement from a bad experience may not be good for future business. The Nebraska Food Service Code has regulations for Temporary Food Service Establishments and Farmers' Markets could be inspected by the Department of Agriculture or local health departments under this ruling. Potentially hazardous foods should not be sold through a Farmers' Market. If we look at the cause of foodborne illness outbreaks, we have some clues where microbial contamination can occur. Hot food stored in large containers in refrigerators or freezers does not cool down quickly.
Microorganisms again have conditions which favor rapid growth.
Store foods in small shallow containers. Refrigerate foods promptly. Lapse of 12 or more hours between preparation and eating Microorganisms need time to grow and multiply. By reducing the amount of time between preparation and eating of food, we reduce the chances of any microorganisms present from growing to large numbers. Staphylococcus bacteria is found naturally on our bodies.