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Bake Sale Guidelines

What Makes It a Bake Sale?

  • Run by an organization, club, church, or school.
  • One time sale, at one location.
  • At a fundraising event, fair, bazaar, or farmer's market.
  • Selling jams, jellies, candies, berry pies, cobblers, cakes, cookies, pastries, and/or breads.

Getting Started

Guidelines to Bake It, Make It, and Sell It Safe

A Safe Kitchen

Bake sale items can be made in a home kitchen, however, it is best to use an approved or permitted kitchen for the preparation. Churches, service groups and other entities will often allow you to use their approved kitchen for a small fee.

Wash Your Hands!

Before you prepare any foods, before the sale begins and after you use the restroom, sneeze, cough, eat, smoke or handle the garbage. Use, soap, running water and clean disposable towels to dry your hands.

Clean Your Work Surfaces

Wash all preparation surfaces with soap and water, then sanitize those same surfaces with a bleach solution of 100 ppm or 1/4 tsp of bleach per quart of water.

Chilling Certain Foods

Any food with cream filling, custards or similar products must be chilled and held at 41 or colder. Remember, no sandwiches, salads, meats, poultry, pizza or any other potentially hazardous food can be sold at a bake sale. Potentially hazardous food is any food that needs to be temperature controlled to be safe.

Wrap It Up

Each sale item must be individually wrapped while they are being transported or displayed.

Use a Tool

For any item that must be handled individually, use disposable gloves, tongs, spatulas or some other tool to handle the food. There should be no bare hand contact with a food that will not be cooked.

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