From 1 October 2021, it was made a legal requirement that all foods that are sold prepacked for direct sale by registered businesses must have the list of ingredients on them with the allergens highlighted.
One-off charity bake sales are exempt from this legislation, however, we at QMU recommend that the more information you can provide about allergens orally or in writing for customers, the better. They can then make safe choices, particularly those with allergies.
Guidance
If you are individually wrapping your baking items, its good practice to include the name of the food and the ingredients list with any allergens highlighted. The full list of 14 allergens can be found at the end of this document.
If baking items are not individually wrapped but stored together in a sealed container, you must keep the items covered for the duration of the bake sale, only serve them using tongs/cake slice and wear a mask whilst serving the items.
East Lothian Council Environmental Health Department have advised QMU that students/staff wishing to organise home baking and cakes sales as a one-off event must also follow the guidelines as detailed below:
1. Food hygiene certificates
You do not need a food hygiene certificate to make and sell food for charity events, however, you need to make sure that you handle food safely by following the guidelines below.
2. Keeping food safe
Following the 4Cs of food hygiene: cleaning, chilling, cooking and avoiding cross-contamination, will help you prepare, make and store food safely. We suggest you avoid high-risk food items such as raw milk, raw shellfish, soft cheeses, pate, food containing raw egg and cooked sliced meats.
Here are some general practical tips for when you are making food for large numbers of people:
a) Cleaning
Wash your hands regularly with soap and water, using hand sanitisers if hand washing facilities are not available.
b) Chilling
- If you are preparing/freezing food in advance ensure the food is properly defrosted before serving.
- Keep cheesecakes and any cakes or desserts containing fresh cream in the fridge (avoid being out of fridge for more than 4 hours).
- Store cakes in a clean, sealable container, away from raw foods.
c) Cooking
- Always read any cooking instructions and make sure food is properly cooked before you serve it.
- Use recipes from a reputable source.
- Don't use raw eggs in anything that won't be thoroughly cooked, such as icing or mousse.
d) Avoid cross contamination
- Ensure that food preparation areas are suitably cleaned and sanitised after use.
- Wash any equipment you are using in hot soapy water.
3. Making and transporting cakes
On the day, when you bring in cakes from home or run the stall, you should transport cakes in a
clean, sealable container.
4. Serving Cakes
All cakes must be kept in a covered container the whole time they are on display.
When handling cakes use tongs or a cake slice.
Queen Margaret University reserve the right to:
- Prevent stallholders with poor hygiene or a history of complaints from taking part.
- Stop a stallholder from selling goods, which are deemed to be unsuitable.