EUGENE, Ore. — Saturday Market is a staple in the Eugene community with longtime vendors.
But you might not know there are many people behind the scenes making sure the food you eat there is safe.
Four decades ago, the concept of Saturday Market began. It’s now grown to more than 100 vendors that display their handmade, homegrown products.
For a long time the temporary food booths were inspected every weekend, then every month. Now there is a seasonal temporary restaurant permit which requires an initial fee and plan review.
The Lane County Department of Environmental Health only overseas the food area. The produce is monitored by the Oregon Department of Agriculture.
A lot of the same rules apply for the booths that apply to restaurants and mobile food trucks. Food must be hot and cold held at certain temperatures. A big challenge is there is no dishwasher.
“Instead of a dishwasher, they can have a wash, rinse and a sanitize (station),” said Zach Manning, Lane County health inspector.
Another challenge, the food booths don’t have sinks for hand washing so they use buckets.
Watch KEZI 9 News tonight at 6 p.m. to see what happened when we went with Manning during his inspection at Saturday Market.