Bake Sales

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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.

• 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. If you are looking to do anything beyond the list above, please get in touch with food partnerships.
• Food that requires egg-based fillings, frosting or other toppings applied after the baking process are not permitted for sale. (ie. Raw egg)
• All food at a bake sale must be individually wrapped and labeled.
• Items that are prepared in a commercial kitchen or purchased from a retailer may be resold at a bake sale. Items prepared at home or in a residence are not permitted.
• 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 Scarborough Food Partnerships for approval. Please allow a minimum of 48 hours or two working days to have the application reviewed.

Please note that COVID 19 may restrict Bake Sale Access.

The Food Partnerships Operating Principles and Food Partnerships Rules and Regulations apply to all bake sale events.

Before filling out this form, please review the Scarborough Campus Safe Food Handling Guidelines.