Thompson Rivers University
Thompson Rivers University

Bake Sale Regulations

Bake sales are an important way for student organizations to raise funds on campus for various causes. Bake sales are considered a temporary food concession by the Interior Health Authority.

The following requirements are for groups wishing to organize or participate in a bake sale at Thompson Rivers University:

  1. Bake sales are restricted to groups / clubs registered with the TRU Student Society for group/club fundraising activities only.
  2. A designated person shall be named responsible for the bake sale. Responsibilities are outlined in this handout.
  3. The requirements for preparing and selling food at Bake Sales, as outlined in this document (as provided by IHA), will be followed.

Preparation of foods for sale at bake sales

Where home preparation of food is proposed for sale at bake sales, food handlers are to ensure:

  1. Only food identified on the list containing examples of non-potentially hazardous food acceptable for home preparation and sale at Bake Sales is to be prepared.
  2. The food is in good condition, and free from spoilage and contamination.
  3. Foods are prepared in clean, well equipped kitchens.
  4. Good personal hygiene is observed.
  5. Hands are washed frequently and thoroughly.
  6. Only non-potentially hazardous foods can be prepared.

Sale of foods at bake sales

Vendors of home prepared food products at bake sales are to:

  1. Ensure that their food products have been produced under sanitary conditions.
  2. Ensure that all food stored, displayed or offered for sale is protected from contamination at all times — i.e. food displayed must be covered (plastic wrap).
  3. Observe good personal hygiene; use clean utensils, gloves, waxies or napkins, not bare hands to handle foods.
  4. Ensure that a “person in charge”, is responsible for the bake sale operation:
    • Is designated for each bake sale.
    • Received approval from the University to operate the bake sale.
    • Is responsible for ensuring the all providers at the bake sale are aware of all relevant policies and guidelines.
    • Ensures that no unapproved foods are sold or offered for sale.
    • Ensures that each vendor completes a list which details the types of food they intend to sell.
    • Maintains a written record of all food providers and the foods sold;
  5. Food for sale cannot contain peanuts. Any other nuts must be clearly identified on a label.

The following list contains examples of non-potentially hazardous food acceptable for home preparation and sale at bake sales:

  • Brownies
  • Bread and buns — no dairy or cheese fillings
  • Butter tarts
  • Rice Krispie cake
  • Cakes — icing sugar only; no dairy or synthetic whipped cream
  • Cinnamon buns — sugar icing only
  • Cookies
  • Fruit pies and pastry
  • Fudge
  • Hard Candy
  • Muffins — no dairy fillings
  • Toffee
  • Dry cereal products