Producer Guidelines
1) Sheep’s Head Producers' Market & Shop
The Sheep’s Head Producers' Market (SHPM) operates the outdoor SHPM Market during the summer season and the indoor Market Shop throughout the year.
The SHPM provides an outlet for direct selling of locally produced food, crafts and other items and encourages residents and visitors to spend within the community.
Supporting local business keeps money within the area, reinforcing the local economy and increasing employment opportunities where there has previously been very few.
The concept of shopping locally not only saves on personal transport costs by cutting out the miles to the larger towns but also supports the community by providing some vital economic input to the area.
The aim of the Sheep’s Head Producers Market is to provide several key amenities:
· A local source of quality fresh food
· An outlet for small scale producers from within the area as set out in the SHPM Constitution.
· A venue to display and sell craft and other locally made items attractive to visitors.
· A meeting place where events, services, skills and news can be publicised or exchanged.
2) A Community Venture
The SHPM is a non profit making organisation and is operated by volunteers who give their time, energy and support to the project. The SHPM charges a Market Stall fee or takes a small commission on sales through the shop and Community Stall at craft fairs and markets to fund the running costs and all other proceeds return directly to individual producers.
The SHPM encourages all producers to get involved by volunteering to cover a shift in the Market Shop, manage the community stall at an event, join one of the sub-groups or assist with the project in other ways.
By working together members of the SHPM share the cost of overheads and support each other by pooling skills and resources. As a group the SHPM can make even the smallest business venture possible.
3) Produce of the Sheep’s Head Peninsula
The SHPM offers for sale from Producers only goods that are either, grown, made or crafted within the Sheep’s Head Peninsula area, as set out in the SHPM Constitution.
The product or produce can be almost anything that can make this claim as the SHPM likes to encourage as much enterprise within the local region as imagination will allow.
Producers (who sell through the shop) or Stallholders (who have a stall at the SHPM Market), or their family should be the original producer of all the items being sold.
Simply buying and reselling produce or other products is not in keeping with the promotion of our local economy and is not allowed. As far as possible local produce, materials or services should be used for all the items offered for sale.
Showing the local origin of ingredients or materials is a good 'selling point' e.g. pickles made with own or local grown vegetables, jam made from your own or hedgerow fruit, cakes made using local eggs.
The SHPM strongly encourage organic and sustainable production. Only sellers with certification can label their produce as organic but terms such as “no chemicals” or “grown using organic principles” are suggested.
Having quality, freshness and being unique to the area are an essential factor and the SHPM want to maintain a high standard that everyone can be proud of.
4) Food Preparation Health & Safety
Producers and Stallholders are responsible for complying with all the food safety standards applicable to them. To prepare food for sale you will need to register your kitchen or preparation area with your local Environmental Health Officer (EHO).
Clear labelling of ingredients is required along with a name and date.
This includes labelling produce according to the Food Safety Authority (FSA) standard (see leaflet). Food that is fresh from the garden and not processed in any way is not subject to these requirements.
The SHPM are obliged to ensure you have completed the registration before the SHPM can accept prepared food for sale. Once you can confirm your registration by producing a copy of your registration letter, the SHPM can take your produce. The EHO will decide if inspection is required.
In practice existing producers have found that registration compliance and inspection is not as difficult as it may seem at first.
Please don't be put off by this requirement and do ask existing producers about their experiences if you have doubts. If necessary, the EHO will advise on any modifications needed or additional equipment required to bring a kitchen into compliance with health regulations.
5) Eggs
Fresh, local, free range eggs are very desirable. To ensure premium quality there are regulations concerning the sale of eggs.
Each box must be traceable back to you and must be clearly marked with a “sell by” date and flock registration number.
A copy of the flock registration letter must be filed in the SHPM office.
In accordance with Department of Agriculture, Food and the Marine rules we insist that the “sell by” date is 14 days after the date of lay. If a box contains eggs laid on different days the 14 days is from the oldest egg laid e.g. box contains only eggs laid on 6th. March sell by date is 20th. March, box contains eggs laid on 4th., 5th. and 6th. March sell by date is 18th. March.
The eggs belong to you until they are sold. Having a sell by date well within the rules means that the eggs are still usable for another 14 days.
Each producer selling eggs can display a maximum amount of 2 dozen eggs per size although during busier times additional boxes of eggs may be left in the overflow box.
6) Fresh Produce & Wastage
The SHPM expect producers to maintain the highest quality possible when supplying fresh produce.
The SHPM really want things to be sold rather than let go to waste!
· If possible check on the condition of your produce each day and replace items that are not fit for sale. If you aren’t able to do this then whoever is making the sales that day will need to make a decision about the quality of produce in your absence.
The SHPM cannot guarantee that your produce will be sold so please only bring small amounts at any time until you are sure of the demand.
· Bakery goods need to have a “best before” date clearly stated and a list of ingredients.
· If any bread, cut flowers or vegetables, for example, especially salads and greens are looking past their best the “shop keeper” may move the items to a box or shelf and mark it as “reduced”. If the item is beyond sale quality it will be put in the compost bucket. If this has to be done, the SHOP KEEPER will record any items on the day sheet.
7) Becoming a Member
To sell any produce, crafts or other items you will need to complete an application form with your contact details and type of produce or craft you intend to sell. On approval you will become a member of the Sheep's Head Producer's Market group.
This will include you in The SHPM group insurance scheme (exceptions may apply) (See Constitution Section 6 and Appendix Membership Rules for further details.)
We ask all members to comply with a “Fair play” policy regarding multiple people using one producer number or Market stall.
For example it is considered bad practice for:
· A stallholder to sell items produced by an unrelated person simply to avoid paying extra stall fees
· A member with a producer number who only trades at the SHPM Market to avoid paying fees
As the Sheep's Head Producer's Market develops we may introduce:
· membership waiting lists with limits on types of produce and crafts
· limitations based on space dependent on available facilities as we develop
Bad practice may result in the SHPM enforcing its disciplinary procedure. (see Constitution Appendix Disciplinary Procedure). Becoming a member is considered acceptance of your responsibilities regarding EHO regulations, Department of Agriculture, Food and the Marine regulations and any other government and local authority regulations appropriate to produce and goods offered for sale and indicates an agreement with the producer guidelines.
8) Selling your produce at the Producers Market Shop
The Market Shop operates as an Indoor Market with a “community stall” system.
Produce is displayed on various tables or shelving and may be moved by the Shop Group without prior permission to enhance the overall look of the shop.
A rota of volunteers acting as “Shop Keepers” to make sales on behalf of other producers.
The Sheep's Head Producers' Market takes a commission on whatever is sold and there are no additional fees to pay.
Each member will be given a membership number to identify their produce and include them in the group insurance scheme (exceptions may apply). It is absolutely the responsibility of the producer, or person delivering goods to the shop, to have their items clearly marked with their number e.g. #99 and price e.g. €2. Labelling is not the responsibility of the person running the shop.
The “shopkeeper” may help with this process but cannot be relied on to be available when the shop is busy.
Clear labelling is essential so the “shopkeeper” can record sales accurately and the money due correctly allocated to each producer.
Every producer has a numbered page in the “producer’s folder” for their own records.
This is where the producer's contact details, a list of items for sale and any notes are kept. The seller is encouraged to supply a list of their produce with prices and any discount details for filing in this folder, under their seller number, for reference.
Filing a list of produce is optional, not essential. It is strongly advised that each seller keep a personal written record of items for sale for their own use. The SHPM are not responsible for any loss or damage to items.
In the event that a producer wishes to remove items for their own use the Shop Group request that a minimum 25% of items remain in the shop for display.
If a producer wishes to withdraw from the SHPM 14 days notice is required by the Shop Group to make arrangements with the producer on collection and removal of items. If the Producer wishes to return at a later date, the same producer number will be allocated but any credits previously accrued will be lost.
9) Payments to Producers
Payments due to a producer will be calculated after the end of each accounting month, the month finishes on the Saturday closest to the end of the month.
The individual payments are available as soon as they can be processed but definitely no later than the last day of the following month.
The total due to each producer is calculated and the commission is deducted before the payments can be made.
Payments are made in cash and each producer who sold produce that month will receive an itemised sheet with sales/compost details. If there are any incorrect entries or missing sales on the sheet please leave written details in the folder in the shop, making sure that your producer number is included.
Clear labelling of produce will help with accuracy in recording the sales correctly but mistakes can happen. Any errors will be rectified as soon as possible.
It is absolutely the responsibility of any individual producer to comply with regulations regarding declaration of income. Any monies left by the 15th of the following month will be lodged for safe keeping in our credit union account. Arrangements will then need to be made individually to collect the money.
10) Accidents or Breakages
Please do your best to ensure accidents don’t happen by taking care when bringing things to the shop and in the way that produce is displayed i.e. no boxes to fall over, things on shelf edges etc.
The “shopkeeper” can ask a customer to pay if they break or damage an item but cannot insist if that would cause a further problem
Any physical accident involving someone on the premises needs to be noted in the comments book by the “shopkeeper”.
11) Selling your produce at the SHPM Market
The outdoor SHPM Market operates during the summer season. Dates will vary each year depending on when Easter falls so please enquire for current details.
All Sheep's Head area producers are welcome as long as they fulfil the guidelines for product suitability and food safety regulations where applicable.
Market stalls selling prepared foods need to register with the EHO. (See Section 4 Food Preparation Health & Safety). Regulations regarding sale of eggs also apply. (See Section 5 Eggs).
New stallholders without a SHPM producer number will be required to complete an application form and will pay the current rate per SHPM Market per 3m x 3m stall area. This will provide a SHPM Market membership and inclusion under SHPM group insurance. (exceptions may apply)
Stalls should be placed at a sufficient distance from the road verge to ensure customer safety from passing traffic.
Vehicles should be parked away from the selling area after setting up the stall to allow shoppers ease of access, unless prior arrangements are made. Each seller should take responsibility for the general safety of themselves and others and for keeping a clean and tidy selling space. The area should be left clear of litter and debris when the stall is removed.
12) Community Stall
The 'SHPM Market' Community Stall is available for all market members to use as well as to provide information about the Sheep's Head Producer's Market. If you have a small selection of produce so don’t need a whole pitch you can use the community stall. If you have a regular stall but can’t make it one week and don’t want to let your customers down, you could put a few things on the community table that week.
If you want to use the community stall regularly maybe you could take a turn to run it. If you only use the Community Stall to sell your produce you are not a member of the SHPM. You can apply for Non-producer membership. (See Constitution Section 6 Membership)
Commission is deducted from community stall sales at the rate applied to Market Shop sales and applies to all sellers.
At times the SHPM will attend various craft markets and promotional events. These events are an important part of our advertising and a collection of items will be taken from the shop to display. This will work on the same basis as a community stall.
1) Sheep’s Head Producers' Market & Shop
The Sheep’s Head Producers' Market (SHPM) operates the outdoor SHPM Market during the summer season and the indoor Market Shop throughout the year.
The SHPM provides an outlet for direct selling of locally produced food, crafts and other items and encourages residents and visitors to spend within the community.
Supporting local business keeps money within the area, reinforcing the local economy and increasing employment opportunities where there has previously been very few.
The concept of shopping locally not only saves on personal transport costs by cutting out the miles to the larger towns but also supports the community by providing some vital economic input to the area.
The aim of the Sheep’s Head Producers Market is to provide several key amenities:
· A local source of quality fresh food
· An outlet for small scale producers from within the area as set out in the SHPM Constitution.
· A venue to display and sell craft and other locally made items attractive to visitors.
· A meeting place where events, services, skills and news can be publicised or exchanged.
2) A Community Venture
The SHPM is a non profit making organisation and is operated by volunteers who give their time, energy and support to the project. The SHPM charges a Market Stall fee or takes a small commission on sales through the shop and Community Stall at craft fairs and markets to fund the running costs and all other proceeds return directly to individual producers.
The SHPM encourages all producers to get involved by volunteering to cover a shift in the Market Shop, manage the community stall at an event, join one of the sub-groups or assist with the project in other ways.
By working together members of the SHPM share the cost of overheads and support each other by pooling skills and resources. As a group the SHPM can make even the smallest business venture possible.
3) Produce of the Sheep’s Head Peninsula
The SHPM offers for sale from Producers only goods that are either, grown, made or crafted within the Sheep’s Head Peninsula area, as set out in the SHPM Constitution.
The product or produce can be almost anything that can make this claim as the SHPM likes to encourage as much enterprise within the local region as imagination will allow.
Producers (who sell through the shop) or Stallholders (who have a stall at the SHPM Market), or their family should be the original producer of all the items being sold.
Simply buying and reselling produce or other products is not in keeping with the promotion of our local economy and is not allowed. As far as possible local produce, materials or services should be used for all the items offered for sale.
Showing the local origin of ingredients or materials is a good 'selling point' e.g. pickles made with own or local grown vegetables, jam made from your own or hedgerow fruit, cakes made using local eggs.
The SHPM strongly encourage organic and sustainable production. Only sellers with certification can label their produce as organic but terms such as “no chemicals” or “grown using organic principles” are suggested.
Having quality, freshness and being unique to the area are an essential factor and the SHPM want to maintain a high standard that everyone can be proud of.
4) Food Preparation Health & Safety
Producers and Stallholders are responsible for complying with all the food safety standards applicable to them. To prepare food for sale you will need to register your kitchen or preparation area with your local Environmental Health Officer (EHO).
Clear labelling of ingredients is required along with a name and date.
This includes labelling produce according to the Food Safety Authority (FSA) standard (see leaflet). Food that is fresh from the garden and not processed in any way is not subject to these requirements.
The SHPM are obliged to ensure you have completed the registration before the SHPM can accept prepared food for sale. Once you can confirm your registration by producing a copy of your registration letter, the SHPM can take your produce. The EHO will decide if inspection is required.
In practice existing producers have found that registration compliance and inspection is not as difficult as it may seem at first.
Please don't be put off by this requirement and do ask existing producers about their experiences if you have doubts. If necessary, the EHO will advise on any modifications needed or additional equipment required to bring a kitchen into compliance with health regulations.
5) Eggs
Fresh, local, free range eggs are very desirable. To ensure premium quality there are regulations concerning the sale of eggs.
Each box must be traceable back to you and must be clearly marked with a “sell by” date and flock registration number.
A copy of the flock registration letter must be filed in the SHPM office.
In accordance with Department of Agriculture, Food and the Marine rules we insist that the “sell by” date is 14 days after the date of lay. If a box contains eggs laid on different days the 14 days is from the oldest egg laid e.g. box contains only eggs laid on 6th. March sell by date is 20th. March, box contains eggs laid on 4th., 5th. and 6th. March sell by date is 18th. March.
The eggs belong to you until they are sold. Having a sell by date well within the rules means that the eggs are still usable for another 14 days.
Each producer selling eggs can display a maximum amount of 2 dozen eggs per size although during busier times additional boxes of eggs may be left in the overflow box.
6) Fresh Produce & Wastage
The SHPM expect producers to maintain the highest quality possible when supplying fresh produce.
The SHPM really want things to be sold rather than let go to waste!
· If possible check on the condition of your produce each day and replace items that are not fit for sale. If you aren’t able to do this then whoever is making the sales that day will need to make a decision about the quality of produce in your absence.
The SHPM cannot guarantee that your produce will be sold so please only bring small amounts at any time until you are sure of the demand.
· Bakery goods need to have a “best before” date clearly stated and a list of ingredients.
· If any bread, cut flowers or vegetables, for example, especially salads and greens are looking past their best the “shop keeper” may move the items to a box or shelf and mark it as “reduced”. If the item is beyond sale quality it will be put in the compost bucket. If this has to be done, the SHOP KEEPER will record any items on the day sheet.
7) Becoming a Member
To sell any produce, crafts or other items you will need to complete an application form with your contact details and type of produce or craft you intend to sell. On approval you will become a member of the Sheep's Head Producer's Market group.
This will include you in The SHPM group insurance scheme (exceptions may apply) (See Constitution Section 6 and Appendix Membership Rules for further details.)
We ask all members to comply with a “Fair play” policy regarding multiple people using one producer number or Market stall.
For example it is considered bad practice for:
· A stallholder to sell items produced by an unrelated person simply to avoid paying extra stall fees
· A member with a producer number who only trades at the SHPM Market to avoid paying fees
As the Sheep's Head Producer's Market develops we may introduce:
· membership waiting lists with limits on types of produce and crafts
· limitations based on space dependent on available facilities as we develop
Bad practice may result in the SHPM enforcing its disciplinary procedure. (see Constitution Appendix Disciplinary Procedure). Becoming a member is considered acceptance of your responsibilities regarding EHO regulations, Department of Agriculture, Food and the Marine regulations and any other government and local authority regulations appropriate to produce and goods offered for sale and indicates an agreement with the producer guidelines.
8) Selling your produce at the Producers Market Shop
The Market Shop operates as an Indoor Market with a “community stall” system.
Produce is displayed on various tables or shelving and may be moved by the Shop Group without prior permission to enhance the overall look of the shop.
A rota of volunteers acting as “Shop Keepers” to make sales on behalf of other producers.
The Sheep's Head Producers' Market takes a commission on whatever is sold and there are no additional fees to pay.
Each member will be given a membership number to identify their produce and include them in the group insurance scheme (exceptions may apply). It is absolutely the responsibility of the producer, or person delivering goods to the shop, to have their items clearly marked with their number e.g. #99 and price e.g. €2. Labelling is not the responsibility of the person running the shop.
The “shopkeeper” may help with this process but cannot be relied on to be available when the shop is busy.
Clear labelling is essential so the “shopkeeper” can record sales accurately and the money due correctly allocated to each producer.
Every producer has a numbered page in the “producer’s folder” for their own records.
This is where the producer's contact details, a list of items for sale and any notes are kept. The seller is encouraged to supply a list of their produce with prices and any discount details for filing in this folder, under their seller number, for reference.
Filing a list of produce is optional, not essential. It is strongly advised that each seller keep a personal written record of items for sale for their own use. The SHPM are not responsible for any loss or damage to items.
In the event that a producer wishes to remove items for their own use the Shop Group request that a minimum 25% of items remain in the shop for display.
If a producer wishes to withdraw from the SHPM 14 days notice is required by the Shop Group to make arrangements with the producer on collection and removal of items. If the Producer wishes to return at a later date, the same producer number will be allocated but any credits previously accrued will be lost.
9) Payments to Producers
Payments due to a producer will be calculated after the end of each accounting month, the month finishes on the Saturday closest to the end of the month.
The individual payments are available as soon as they can be processed but definitely no later than the last day of the following month.
The total due to each producer is calculated and the commission is deducted before the payments can be made.
Payments are made in cash and each producer who sold produce that month will receive an itemised sheet with sales/compost details. If there are any incorrect entries or missing sales on the sheet please leave written details in the folder in the shop, making sure that your producer number is included.
Clear labelling of produce will help with accuracy in recording the sales correctly but mistakes can happen. Any errors will be rectified as soon as possible.
It is absolutely the responsibility of any individual producer to comply with regulations regarding declaration of income. Any monies left by the 15th of the following month will be lodged for safe keeping in our credit union account. Arrangements will then need to be made individually to collect the money.
10) Accidents or Breakages
Please do your best to ensure accidents don’t happen by taking care when bringing things to the shop and in the way that produce is displayed i.e. no boxes to fall over, things on shelf edges etc.
The “shopkeeper” can ask a customer to pay if they break or damage an item but cannot insist if that would cause a further problem
Any physical accident involving someone on the premises needs to be noted in the comments book by the “shopkeeper”.
11) Selling your produce at the SHPM Market
The outdoor SHPM Market operates during the summer season. Dates will vary each year depending on when Easter falls so please enquire for current details.
All Sheep's Head area producers are welcome as long as they fulfil the guidelines for product suitability and food safety regulations where applicable.
Market stalls selling prepared foods need to register with the EHO. (See Section 4 Food Preparation Health & Safety). Regulations regarding sale of eggs also apply. (See Section 5 Eggs).
New stallholders without a SHPM producer number will be required to complete an application form and will pay the current rate per SHPM Market per 3m x 3m stall area. This will provide a SHPM Market membership and inclusion under SHPM group insurance. (exceptions may apply)
Stalls should be placed at a sufficient distance from the road verge to ensure customer safety from passing traffic.
Vehicles should be parked away from the selling area after setting up the stall to allow shoppers ease of access, unless prior arrangements are made. Each seller should take responsibility for the general safety of themselves and others and for keeping a clean and tidy selling space. The area should be left clear of litter and debris when the stall is removed.
12) Community Stall
The 'SHPM Market' Community Stall is available for all market members to use as well as to provide information about the Sheep's Head Producer's Market. If you have a small selection of produce so don’t need a whole pitch you can use the community stall. If you have a regular stall but can’t make it one week and don’t want to let your customers down, you could put a few things on the community table that week.
If you want to use the community stall regularly maybe you could take a turn to run it. If you only use the Community Stall to sell your produce you are not a member of the SHPM. You can apply for Non-producer membership. (See Constitution Section 6 Membership)
Commission is deducted from community stall sales at the rate applied to Market Shop sales and applies to all sellers.
At times the SHPM will attend various craft markets and promotional events. These events are an important part of our advertising and a collection of items will be taken from the shop to display. This will work on the same basis as a community stall.