Last updated: July 9 2026

What food safety requirements do vendors need to meet?

Permit requirements depend on the type of food you are selling.

Vendors selling processed (transformed) food products

If you are selling processed (transformed) food products—such as baked goods, prepared meals, sauces, jams, salad dressings, preserves, beverages, or other value-added food products—you are required by the University to hold a MAPAQ Permis de vente au détail ou en restauration.

Why do I need a MAPAQ Permis de vente au détail ou en restauration?

We recognize that many vendors already operate under other valid permits, certifications, and food safety practices. However, the University’s current requirements for on-campus food vendors require vendors selling processed (transformed) food products to hold a MAPAQ Permis de vente au détail ou en restauration.

We understand that this requirement may be challenging, particularly for small businesses, emerging vendors, and those who typically operate at festivals or public events using a MAPAQ Special Events Permit.

As organizers of an on-campus market, we are required to follow the University’s policies and requirements. The CFC Market team is advocating for greater access for small businesses and emerging student vendors to sell at the CFC Market. We are working with Concordia to explore other acceptable permits, while maintaining excellent food hygiene and safety standards. We will continue to advocate for broader permit eligibility and will keep our vendor community informed if these requirements change in the future. 

Vendors selling pure maple products, pure bee products, shell eggs, or fresh, whole fruits and vegetables

If you are selling pure maple products, pure bee products (such as honey), shell eggs, or fresh, whole fruits and vegetables, you do not require a MAPAQ retail permit to sell at the CFC Market. All you need is a registered agricultural operation, which requires a Ministerial Identification Number (MIN) which is free through MAPAQ. 

Can I cook or heat food on-site?

In most cases, no.

At this time, the market locations do not have the infrastructure to safely provide access to on-site electricity. We recognize that this presents a challenge for many food vendors, particularly those who rely on electric warming equipment. Expanding access to electricity is something the CFC Market team will continue working with the University to explore safe and practical solutions.

In addition, the University classifies equipment that uses an open flame, propane, natural gas, charcoal, or other combustible fuel as Hot Work. For fire safety reasons, this equipment is not permitted at the market.

Because of this policy, we ask vendors to plan their menus using food preparation and service methods that do not require on-site cooking or flame-based heating. Vendors are also responsible for ensuring that all food handling and service methods comply with applicable MAPAQ food safety regulations.

Acceptable Food Holding & Warming Methods

The following methods are generally acceptable for maintaining food at safe serving temperatures. If you plan to use equipment not listed below, please contact the market organizers before the event so we can review your proposed setup.

1. Pre-Prepared Food + Insulated Hot Holding

We encourage vendors to transport hot food using insulated food carriers or thermal hot boxes. When food is properly preheated and packed, these systems can maintain safe holding temperatures for 4–6 hours without electricity.

Examples include:

• Cambro-style insulated carriers
• Thermal catering boxes
• Insulated pan transport systems
• EPP/EPS hot holding containers

2. Passive Thermal Heat Retention Systems

These systems help maintain serving temperatures without requiring an active heat source.

Examples include:

• Thermal cookers
• Reusable heat packs
• Phase-change thermal bricks
• Insulated beverage dispensers
• Other stored-heat systems

3. Battery-Powered Low-Watt Appliances

Small electric warming devices powered by commercial battery stations may be permitted with prior approval from the market organizers.

Examples include:

• Electric lunch box warmers
• Low-watt rice cookers
• Electric soup warmers
• Small induction warming surfaces
• Battery-powered food holding units

Please note:

• Standard hot plates and other high-wattage appliances may exceed the capacity of portable battery systems and may not be permitted.
• All electrical equipment must be in good working order and certified by a recognized safety standard (such as CSA or UL).
• Vendors are responsible for ensuring their equipment is operated safely and in accordance with the manufacturer’s instructions.

Why These Requirements Exist

These requirements help us:

• Comply with the University’s food safety, fire safety, and campus operations policies.
• Meet MAPAQ food safety standards.
• Reduce fire risks associated with Hot Work and open-flame cooking equipment.
• Reduce noise and emissions.
• Create a safer and quieter market environment.
• Supports innovative, low-impact, environmentally sustainable food service.

We understand that some of these requirements may conflict with the equipment and permits vendors are accustomed to using. While we are required to operate within the University’s policies, we remain committed to advocating for a more accessible market. This includes exploring opportunities to expand access to electricity and broader permit eligibility in future market seasons.

Our goal is to work collaboratively with vendors to find practical, low-energy, sustainable solutions wherever possible while ensuring the market remains safe, compliant, and welcoming for everyone.

If you have a different food service setup in mind, we’d be happy to review it. Please contact the market organizers before the event to discuss your proposed equipment.