Bake Sales
Bake sales are an informal gathering sponsored by individual(s) or religious, charitable or nonprofit organizations. Bake sales are limited to foods that are not time/temperature controlled and are considered low-risk, such as cookies, cakes, brownies and other baked goods. Bake sales are a 1-time, 1-location event. These events do not require a permit.
- Low risk baked items may be made in private homes for a bake sale.
- The sponsor should retain a list of each item prepared, with the name, address and phone number of the person who prepared it.
- A sign should be posted indicating the items are “Home Baked”.
- Potentially high-risk foods, such as cream-filled pastries, custards and similar products, and meat, poultry, or fish in the form of salads or sandwiches and cut fruit should not be sold at bake sales. Sale and service of these items require a temporary food service permit.
- Prior to preparing any foods, everyone should thoroughly wash their hands with soap and warm water. Hand washing is to be repeated after any act that could contaminate hands, such as coughing, eating, handling garbage, or using the toilet.
- Prior to preparing any foods, all surfaces should be thoroughly cleaned and sanitized. Do not prepare other foods, such as raw meats and fruits and vegetables, while preparing baked goods.
- Products should be individually wrapped in plastic, foil or waxed paper to protect them from contamination while they are being transported, stored, or displayed.
Tongs or other uensils or tissues should be used for necessary handling of unprotected single units during service.
- An ingredient list should be provided for buyers who may have allergies.
These are guidelines only and do not supersede compliance with 590.000
Acceptable bake sale goods:
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Unacceptable bake sale goods:
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For additional information on food safety, organizations looking to conduct potluck or bake sale events may wish to consult the USDA’s publication: Food Safety Guide