1. Safe & Successful BAKE SALES
Allergens—
To accommodate those with food
allergies, develop a written ingredient
list for all baked goods

2. Safe & Successful BAKE SALES
Cross-contamination —
Wrap individual items
Clean and sanitize food contact surfaces
Provide trash containers
Wash hands before serving items

3. 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:

4. Guidelines for Keeping Our Bake Sale Safe
Please donate only acceptable food items for the bake sale.
Keeping food safe starts with clean hands. Wash hands before preparing foods for the bake sale.
To accommodate those with food allergies, please provide a list of ingredients for each item donated.
To reduce the risk of contamination, please individually wrap all items.
Food should be tightly wrapped or sealed during transport. Food should not be transported with family pets.

5. Acceptable Food Items For A Bake Sale Include:
Fruit pies
Candy
Cakes & Cookies
Bread
Muffins

6. Un-Acceptable Food Items For a Bake Sale Include:
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

7. Safe & Successful SUB & SANDWICH SALES
Time-temperature —
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

8. Safe & Successful SUB & SANDWICH SALES
To Avoid Cross-contamination —
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

9. Safe & Successful HOME MEAL DELIVERIES
Time-temperature —
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

10. Safe & Successful HOME MEAL DELIVERIES
Cross-contamination—
Clean and sanitize all containers used
to carry, transport, or hold foods
Use only food-grade containers
Do not transport food with family pets

11. Safe & Successful HOME MEAL DELIVERIES
Personal hygiene —
Wash hands before transporting and delivering food
Other considerations—
Consider keeping a sample of the meal frozen for
four weeks
Consider providing proper handling instructions

12. Safe & Successful Fundraisers Using TEMPORARY FACILITIES
Time-temperature —
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