Bake Sale Policy for Student Groups
Policy applies to: Any food sold to the public, including the general student / faculty / staff population. This includes foods provided at events where there is a cover charge at the door.
The event must be approved by Student Senate and should be submitted using the fundraising form in the Club Binder. Arrangements for campus facilities should be made through Event Services. Keep in mind when planning your event that some venues are not appropriate for food service.
If the group or any member of the group becomes aware of any person falling ill from food that has been prepared, served or sold by the group they must immediately contact the Director of Student Activities.
Only events which are fund raisers for charities or to benefit student organization activities are permitted to sell baked goods on campus. No student may sell food products on campus for personal profit.
Student Prepared Foods:
Only foods that are not potentially hazardous may be sold or provided. Hazardous foods include foods that contain meat, poultry, fish or uncooked or partially cooked eggs (such as mayonnaise or custard, quiche, etc.) or any foods that are required to be heated or cooled to be served may not be sold or provided. No student prepared foods that require heat or refrigeration may be offered. Exceptions to this rule may be made when approved means of heating or refrigeration are available, at the discretion of the Director of Student Activities. Exception possibilities apply to non-hazardous foods only.
Foods may be prepared in a residence hall kitchenette or other kitchen facility. See Procedures for risk factors and use appropriate care in food preparation. All ingredients must be listed (or available) for each food product. If food has nuts in it, or if it is prepared in conjunction with other foods that have nuts in them, nut warnings must be provided on all the foods, whether they have nuts in them or not. Allergen warnings must be provided on all foods with potential allergens.
Foods in ‘factory packaging” are permitted (e.g. Oreo six-packs), unless they require heat or refrigeration. Exceptions to this rule may be made when approved means of heating or refrigeration are available, at the discretion of the Director of Student Activities (e.g. wrapped frozen ice cream bars served out of an approved freezer)". Exception possibilities apply to non-hazardous foods only.
Catered Events: (i.e. the caterer prepares and serves the food)
Foods served at on campus events may be arranged by contacting Sodexo Catering Services at 945-5300, due to contract restrictions outside caterers may not be used at on campus functions.
“Risk Factors” means improper practices or procedures which have been identified by the Centers for Disease Control as the most prevalent contributing factors of food borne injury or illness.
Risk factors include:
- Poor personal Hygiene
- Food from unsafe sources
- Inadequate cooking
- Improper cooking temperatures
- Contaminated equipment
Students are expected to follow reasonable food safety practices when preparing food for fund raising events.
All persons handling food should completely wash their hands (rub using soap and water for at least 20 seconds before rinsing thoroughly) before handling any food.
Ingredients should be fresh and have been properly stored.
Use thermometers to check oven and food temperatures to ensure adequate cooking and proper cooking temperatures.
Do not attempt to cook food in equipment that is inadequate for the task.
Make sure all equipment is clean and sanitary before using it.
Have appropriate materials on hand to package the food. Small zip-lock type bags or plastic food wrap for individual portions is sufficient. Use the same cautions for preparing food when wrapping or packaging food.
Labels should be prepared in advance which list ALL ingredients in the food. Use commercial food packaging as an example. In addition to the ingredients label, you must warn buyers of allergens and nuts or nut contamination.
The eight (8) major food allergens include:
- Tree nuts (like walnuts or pecans)
- Wheat (this includes gluten)
Allergen warnings must be put on all foods even if the products that carry these allergen risks are listed in the ingredient list.
The allergen warning must say:
Warning: this product contains foods that may cause an allergic reaction. This product contains (name product/s).
Remember to check the labels of prepared ingredients that you are using, and include this information in your labels.
Nut warnings must be put on:
- Any food containing nuts or nut derivatives (don’t forget almond extract, peanut oil, walnut oil or other nut oils)
- Any food that has been prepared with chocolate or other prepared food that has a nut warning on it
(e.g. cookies prepared with M&Ms in them).
- Any food that has been prepared in the same kitchen at the same time foods with nuts were prepared (e.g. one batch of brownies was made with nuts, the other without).
Nut warnings must say:
Warning: This product contains ground nuts or tree nuts or ingredients derived from nuts.
OR Warning: Nuts. This product was made in the same facility as other products containing nuts or where nuts are handled. (USE ONLY if there are no nuts directly in the product)
Do not sell any bake-sale type food (non-perishable) more than 24 hours after it is prepared.
Chocolate Chip Cookie
Ingredients: Wheat flour, sugar, butter, vegetable shortening, eggs, chocolate (contains cocoa solids,
cane sugar, lecithin, vanilla), pure vanilla extract, salt.
Warning: This product contains foods that may cause an allergic reaction. This product contains
wheat, milk products, eggs, and was made in the same facility where products containing nuts were
made or where nuts were handled.
Contact InformationOffice of Student Activities