No permit is needed for a nonprofit
organization bake sale for charitable, educational, or religious
purposes. However, there are some rules that are in an organization’s best
interest to follow.
Only sell non-potentially hazardous food items.
Non-potentially hazardous
foods are considered low risk for foodborne illness. Some examples are cookies,
brownies, doughnuts, muffins, scones, fudge, fruit pies, cake, bread, or candy.
Potentially hazardous foods
should not be included in a bake
sale. These are items that are higher risk for foodborne illness and require
refrigeration. Some examples are cream filled desserts, home canned foods,
whipped cream, cream cheese, pumpkin pie, lemon meringue pie, cheesecakes, and
custard desserts.
Protect food from contamination sources.
Protect food from contamination sources.
Food sold to the public must be protected from exposure to
bacteria, virus, and other contamination sources.
- Always wear clean disposable
gloves or use tongs or bakery paper to transfer food items.
- Protect foods by packaging them
in food grade plastic wraps, bags, foil, or paper plates.
- Cloth napkins and paper
towels are not acceptable packaging.
- Pre-wrapping items is a great
way to protect the food.
- Bake sale items should not be
self serve, unless they are all
pre-wrapped. There should be no bare hand contact with any of the food items.
Make sure consumers know their risk.
Post a sign in a clearly
visible place that states that food items were prepared in a kitchen that is not
inspected regularly by a regulatory authority.
Bake sales are a great way to
raise funds. They allow us to share a group or organization’s mission as well
as homemade goodies. To ensure that your bake sale is successful, be sure to
follow all food safety precautions.
More information about bake
sales and food safety is available at our website at:
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