Bake Sale Regulations
A bake sale is a popular way for student organizations to fundraise and build or raise community and cultural awareness for their group/club. Bake sales are considered a temporary food concession by the Interior Health Authority. TRU complies with laws regarding food handling and preparation practices including but not limited to the BC Centre for Disease Control, the Food Premises Regulation, BC Interior Health Authority and TRU policies.
The following requirements must be meant for groups/clubs wishing to organize or participate in a bake sale:
- Bake sales are restricted to groups/clubs registered with TRUSU and can only be hosted for fundraising activities.
- A designated coordinator shall be named responsible for the bake sale and must follow all the guidelines outlined below.
- The coordinator responsible shall ensure all requirements for preparing and selling food as outlined below are followed.
Bake sales are only allowed through approved table bookings. Please submit a table booking request form and indicate that you intend to sell food as part of a bake sale. Please note that all guidelines for table bookings must be followed.
After the appropriate space has been secured, an eligible user must submit an “Bake Sale Application” form to Food Services for approval at least seven business days prior to the bake sale or event. The table booking will be released to the eligible user on the application form.
These guidelines apply to groups/clubs that wish to hold a bake sale on TRU premises pursuant to TRU policies and the Guidelines for Sale of Foods at Temporary Food Markets.
Preparation of food
Where home preparation of food is proposed for sale at the bake sale, all food handlers are to ensure the following:
- Only food identified (listed below) as non-potentially hazardous food (foods that do not support bacterial growth or require refrigeration or heating during the period of the bake sale) are acceptable for home preparation and sale at bake sales:
- Bread and buns (no dairy filling)
- Butter tarts
- Cakes (icing sugar only, no dairy or synthetic whipped cream)
- Cinnamon buns (icing sugar only)
- Fudge and toffees
- Hard candy
- Muffins (no dairy filling)
- Pies (fruit filled only, no cream filled, or cream based)
- Dry cereal products and cereal bars
- Food is in good condition and free from contamination and spoilage.
- Food is prepared in well-equipped kitchens. Food contact surfaces, utensils and equipment are cleaned and sanitized prior to beginning food preparation and after each use.
- Good personal hygiene is observed including:
- Washing hands frequently and thoroughly including before starting food preparation, after using the toilet and after handling raw ingredients. Soap in a dispenser and paper towels should be used for hand washing and drying.
- Avoid coughing and sneezing while handling food when unavoidable cover your nose and mouth and wash hands thoroughly afterwards.
- Avoid food preparation if you are ill or someone at home is ill.
- Wear clean clothing and an apron when preparing foods.
- Food is wrapped or packaged to preclude contamination.
Sale of food
Sellers of home prepared food products at bake sales must ensure when they are selling food:
- Food handlers observe good personal hygiene, including wearing clean attire and washing hands before handling food and after handing money. Wearing disposable gloves when handling food or money is highly recommended, gloves should be changed between activities.
- Ensure food products have been produced under sanitary conditions and good sanitation practices in the transportation, storage and display of the food are employed.
- Food products should be always protected from sources of contamination, including contact by pets, during storage and while on display. Food should not be stored in direct contact with the ground.
- Sampling of food is not allowed.
- All food displayed for sale must be individually wrapped (covered in plastic wrap) and labelled. Label information shall include an identifiable product name, date of preparation and list of ingredients.
- Allergy notices (example: nuts, soy, dairy, wheat, etc.) must be posted on the label.
- A sign must be displayed that is clearly visible to the customer at the point of sale stating, “THIS FOOD HAS BEEN PREPARED IN A KITCHEN THAT IS NOT INSPECTED BY A REGULATORY AUTHORITY.” » Bake Sale Table Notice
- Authorized bookings must be able to produce their approved permit by having a copy at their table or available for viewing on an electronic devise. Permits are issued for the exclusive use of the permit holder and are not transferable.
- Failure to adhere to these guidelines regarding the preparation of food and the sale of food may result in loss of privileges for the use of space or other sanctions.
A designated coordinator must be assigned for the bake sale. The coordinator must be the one who applies for the table booking and the bake sale application. The coordinator is responsible for ensuring all guidelines are followed in the preparation and sale of food. The coordinator must also:
- Acts as the designate for the bake sale.
- Ensure approval has been received for the table booking and to run the bake sale.
- Is responsible for ensuring that all providers of baked goods at the bake sale are aware of all relevant guidelines.
- Ensure that no unapproved foods are sold or offered for sale.
- Compile a detailed list of all persons who donated food for the bake sale. This list must be ready to be presented by a health inspector or TRU official upon request. The list must include:
- Name and contact information
- Donated item(s) » Bake Sale Donation List
- Ingredient list for each item
TRU supports the use of bake sales as a form of community engagement and an opportunity for philanthropic enterprise, however the decision to approve bake sales will be reviewed on a case-by-case basis and approval will be issued at the sole discretion of the Food Service Operations Manager.