Food Safety: Charity Cake Sales and Similar Events

 

Cake sales are often used as a fun way to raise money for a good cause e.g. a charity. However, confusion can be caused about food safety requirements and the different standards that apply, for example, between an actual ‘food business’ and a one off, charity cake sale. 

Hopefully the following guidance will help answer some of those questions.  However, if you still have concerns please contact Health and Safety.

 ‘Food Business’ v Charity Cake Sale

A food business, such as University’s catering outlets which provide food on a regular and organised basis, must register with the local authority as a ‘food business’, must ensure their staff have appropriate training (e.g. Food Hygiene Certificates) and must implement a robust Hazard Analysis and Critical Control Point (HACCP) food safety management system.

Events such as a cake sale, which is a one-off or occasional event, where low risk food is served does not require registration and generally you do not need a Food Hygiene Certificate (although basic on-line Food Safety courses are available). You will of course need to make sure that you handle food safely.

What should I do if planning a Cake Sale?

  1. Always obtain prior approval e.g. Head of School, or person in charge of the space
  2. Check the area you are setting up is available (i.e. do you need to formally book it)
  3. Set up away from established catering outlets
  4. Ensure everybody involved is aware of the basic food safety and set up requirements below

 

Low Risk Food - YES

ONLY serve low risk food which can be stored and served safely at room temperature.  Never serve food that requires heating or that needs to be kept chilled / frozen.

Once prepared store and transport cakes etc. in clean, sealable containers (away from other raw products).  General cake baking food safety advice is available

High Risk Food - NO

DO NOT serve high risk foods. These can spoil as a result of unsuitable storage conditions or improper cooking methods providing a place for harmful bacteria to thrive, potentially leading to food poisoning etc.  Examples include: cooked meat and fish, gravy, stock, sauces and soup, shellfish, dairy products such as milk, cream and soya milk, cooked rice.

Allergen Information

You must provide information about the major (e.g. peanuts, nuts, milk) present in the food as ingredients.  Have the food packaging available, clearly list and display allergen information by each item. 

Basic Food Hygiene

Ensure those involved

  • Follow the low risk food and allergen rules above.
  • NEVER prepare or serve food if you have had an upset stomach or had one in the previous 48 hours.
  • Regularly wash hands in warm water and soap or use ‘non-taint’ (food safe) antibacterial hand wipes / gels. 
  • ALWAYS wash hands after going to the toilet, sneezing, coughing, handling rubbish, clearing spills etc.
  • Cough, sneeze into a tissue 鈥� ‘bag it and bin it’.
  • Tie long hair back.  Make sure sleeves, bracelets etc can’t trail in food.
  • Cover cuts etc on hands with waterproof, blue plasters.

Serving Food

  • Try to cover food and serve guests rather than let them handle food themselves.
  • Use tongs, if possible to handle food. Do not handle with bare hands.
  • Place food in napkins, paper bags or on a paper / re-usable plate.
  • Dispose of all leftover food (unless still sealed) at the end.

On the Day

Setting Up, includes Serving Drinks

  • Ask for help when moving tables making sure the table is:
      • Set up on a level surface and clear of walkways, doors or Fire Exits.
      • Strong enough for the weight of the items on it eg filled urn, kettle, cups. 
      • As near to a power supply (if using electrical equipment) as possible.
  • Work out where you will get ‘drinking’ water and how it will be transferred.
  • Make sure you have paper towels to clear up spills and something for rubbish.
  • Look at equipment to make sure it is:
      • Clean and in good condition.
      • Suitable ie recyclable, disposable cups designed to hold hot drinks.

If using Kettles, Urns etc

  • Check kettles, extension leads etc are in good condition and PAT Tested.
  • Try to plug urns / kettles directly into the wall socket.
  • Extension leads MUST BE 13 AMP with a short as possible lead (coiled leads must be fully unwound).
  • Position electrical cables safely i.e. not creating a trip hazard.
  • Place items away from where they could be knocked or create damage, e.g. steam from urns can warp wooden panels / paintings.
  • Allow kettles / urns to cool before emptying.  If using an urn decant the cooled water first into a suitable container before moving.

Links