Prepared Food Sales at Farmers Markets

Could someone please share the guidelines for prepared food sales booths at farmer's markets? Must the food be prepared in a certified kitchen? Are there other concerns?

Generally speaking, jams and jellies do not need to be processed in a certified kitchen, however, pickles and salsas do (anything with vinegar). Pies are fine unless there are eggs used - such as meringues or custards, then these must be done in a certified kitchen. Your county extension office should be of help for further details.