PLEASE READ THE FOLLOWING INSTRUCTIONS AND COMPLETE AND SUBMIT THE FORM AT THE BOTTOM OF THIS PAGE.
A bake sale is defined as fundraising through the sale of dry baked goods that will not spoil in the absence of refrigeration and are not potentially hazardous foods. Commercially produced baked goods are not permitted in this category.
- Only the following baked items can be sold at a bake sale to raise funds for student groups: cookies, cakes, muffins, pies. cereal bars, donuts, brownies, pretzels. The sale of any other baked item is not permitted.
- Food that requires egg-based fillings, frosting or other toppings applied after the baking process are not permitted for sale.
- All food at a bake sale must be individually wrapped and labeled.
- Ingredients that are known to cause allergic reactions in some individuals must be clearly marked on the packaging. This includes nuts, nut oils, dairy, gluten flour, artificial sweeteners, etc. It is particularly important to review ingredients in pre-made mixes where trace or hidden ingredients may be present. Where possible a clearly read sign, posted during the event indicating potential allergen ingredients is recommended.
- Individuals conducting the baking, wrapping or sale of baked goods must thoroughly wash their hands before handling the food.
- It is recommended that at least two representatives are present throughout the bake sale; one to handle money and one to handle food.
- Clean dispensing utensils (tongs, napkins, etc.) must be used to serve food. Clean supplies like napkins and utensils must be provided to the consumer.
- Food must be displayed and stored off the floor and must be covered at all times.
- Food must be transported in a covered, dust-proof container.
- Food must be able to be stored safely at room temperature. Food that requires temperature regulations cannot be sold. No food which requires refrigeration or heating can be sold; including: custards, cream-filled pastries, éclairs, cream pies, cheesecakes, meringues, etc.
- Inclusion of spoiled food products, materials not for human consumption, or the intent to cause bodily harm to the consumer are strictly prohibited. Such inclusions may lead to disciplinary action and termination of bake sale privileges.
The following application must be completed by the bake sale organizer and returned to University of Toronto Food Services for approval. Please allow a minimum of 48 hours or two working days to have the application reviewed.
Before filling out this form, please review the St. George Campus Safe Food Handling Guidelines.