Cooking for Crowds

Safe & Successful BAKE SALES

• To accommodate those with food allergies, develop a written ingredient list for all baked goods

Allergens—

Cooking for Crowds

Safe & Successful BAKE SALES

• Wrap individual items

• Clean and sanitize food contact surfaces

• Provide trash containers

• Wash hands before serving items

Cross-contamination —

Cooking for Crowds

Guidelines for Keeping Our Bake Sale Safe

Thank you for agreeing to donate bake goods to our bake sale. Please be aware that there are food safety issues associated specifically with bake sales. In order to increase the success of our bake sale, please follow these recommendations when preparing, packaging, and transporting baked goods:

Cooking for Crowds

Guidelines for Keeping Our Bake Sale Safe

1. Please donate only acceptable food items for the bake sale.

2. Keeping food safe starts with clean hands. Wash hands before preparing foods for the bake sale.

3. To accommodate those with food allergies, please provide a list of ingredients for each item donated.

4. To reduce the risk of contamination, please individually wrap all items.

5. Food should be tightly wrapped or sealed during transport. Food should not be transported with family pets.

Cooking for Crowds

Acceptable Food Items For A Bake Sale Include:

•Fruit pies•Candy•Cakes & Cookies•Bread•Muffins

Cooking for Crowds

• Custards & custard pies• Real cream pies• Jar or canned bread• Home-canned goods• Frostings and fillings

made with cream cheese

• Cream-filled cupcakes or doughnuts

• Flavored oils• Homemade ice cream• Pumpkin Pie• Cheesecake• Meringue Pies

Un-Acceptable Food Items For a Bake Sale Include:

Cooking for Crowds

Safe & Successful SUB & SANDWICH SALES

• Keep food cold after purchasing and during storage and delivery

• Chill all sandwich ingredients before assembling

• As batches are assembled, place immediately into cold storage

Time-temperature —

Cooking for Crowds

Safe & Successful SUB & SANDWICH SALES

• Assign one volunteer to one task for the duration of assembly

• Assemble sandwiches on clean, sanitized surfaces

• Use only food-grade containers

• Use only commercially prepared condiments

To Avoid Cross-contamination —

Cooking for Crowds

Safe & Successful HOME MEAL DELIVERIES

• Receive hot foods at 140°F or higher and cold foods at 40°F or lower

• During transport, keep food out of the TDZ

• Record the temperature of the last meal served

Time-temperature —

Cooking for Crowds

Safe & Successful HOME MEAL DELIVERIES

• Clean and sanitize all containers used to carry, transport, or hold foods

• Use only food-grade containers

• Do not transport food with family pets

Cross-contamination—

Cooking for Crowds

Safe & Successful HOME MEAL DELIVERIES

• Wash hands before transporting and delivering food

Personal hygiene —

• Consider keeping a sample of the meal frozen for four weeks

• Consider providing proper handling instructions

Other considerations—

Cooking for Crowds

Safe & Successful FundraisersUsing TEMPORARY FACILITIES

• Minimize time food spends in the TDZ

• Make sure equipment is available to maintain safe holding temperatures

• Periodically take temperatures of foods using a calibrated thermometer

Time-temperature —