York University permits eligible community members to hold bake sales for fundraising and other purposes.
Please obtain approval to use a location from the Office of Temporary Use of University Space and review the guideline below before submitting your application.
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Definitions
In these Guidelines, the following terms have the meanings as ascribed below:
- “Eligible user” has the meaning as defined in the Temporary Use of University Space Procedures
- “External user” has the meaning as defined in the Temporary Use of University Space Procedures
- “Bake Sale” is the sale of dry baked goods that will not spoil in the absence of refrigeration and are not potentially hazardous foods
- “Food Services” refers to York University’s Food & Vending Services Department
Procedures
- An eligible user shall first secure an appropriate location for the bake sale in accordance with the Temporary Use of University Space Procedures.
- After an appropriate space has been secured, an eligible user shall submit a Bake Sale Application form to Food Services for approval at least 10 business days prior to the bake sale or event.
Guidelines
These Guidelines apply to all members of York University who wish to hold a bake sale on York University premises pursuant to the Temporary Use of University Space Policy and Procedures.
- An eligible user may hold a bake sale on York University premises, whether on its own as an event or in connection with another event, subject to obtaining appropriate space pursuant to the Temporary Use of University Space Policy and Procedures and approval of an application by Food Services.
- York University wishes to ensure that only food prepared and served safely is available to community members. Any person organizing or participating in a bake sale shall comply with Food Services’ guidelines and procedures for holding a bake sale, as well as applicable laws, including but not limited to the Health Protection and Promotion Act and City of Toronto By-Laws.
- Every eligible user shall:
- appoint a coordinator who will be responsible for maintaining a list of all people who provide food for the bake sale and provide that list with the application for approval, or upon request to a public health inspector. The list must contain each person’s name, address, and telephone number in full. Ensure that their food products have been produced under sanitary conditions and must employ good sanitation practices in the transportation, storage, display, and sale of the food.
- ensure at least two representatives are present throughout the bake sale; one to handle money and one to handle food.
- clean dispensing utensils (tongs) must be used to serve food. Each station must have a sanitizer and person handling the food at the table must sanitize hands when switching tasks; add food safety link
- foods that are known to cause allergic reactions must be clearly marked. This includes: nuts, nut oils, dairy, gluten flour, artificial sweeteners, etc.
- only items that are purchased from a retailer may be sold at a bake sale. Items prepared at home or residence are not permitted.
- food must be displayed and stored off the floor and covered.
- food must be stored safely at room temperature. Food items that require temperature regulations are not permitted for sale.
- keep the general surroundings of the bake sale event clean and free from debris. Final clean-up is the responsibility of the organizer.
- have a copy of their TUUS permit and approved bake sale notice available upon request;
- failure to adhere to these guidelines may result in loss of privileges for space or other sanctions.
- Only the following items can be sold at a bake sale:
- Brownies, butter tarts, cookies, scones.
- Cakes, cupcakes, squares, loaves (with icing sugar only, no dairy or whipped cream)
- Dry cereal products, cereal bars, energy bites
- Cinnamon rolls (icing sugar only)
- Chocolates, crackers, chips (individually packaged)
- Hard candy, fudge, toffees (individually packaged)
- Dried fruits, nuts, trail mix (individually packaged)
- Muffins (no dairy fillings)
- Pastries (no diary or meat fillings)
- Pies (fruit filled only. No dairy or meat fillings)
- Popcorn
- Sweet/salt dough items (bread, doughnuts, pretzels, etc.)
- Food items shall be individually wrapped and labelled. Label information shall include an identifiable product name, date of preparation, list of ingredients and the producer’s name.
- Food Services encourages the use of Bake Sales as a form of community engagement and an opportunity for philanthropic enterprise, however the decision to approve Bake Sales will be reviewed on a case-by-case basis and are issued at the sole discretion of the Food Services.