Bake Sale & Student Prepared Food Guidelines

Reason for Guidelines

The Five Colleges are  required by MA Sanitation Laws to regulate the service and sale of food on their campuses, to be in compliance with the law. Students and student groups do not have any exceptions under these regulations.


These guidelines apply to any food prepared by students and sold to the public, including the general student / faculty / staff population. This includes foods provided at events where there is a cover charge at the door.


Only Events which are fundraisers for charities or student organization activities are permitted to sell food on campus. No student may sell food products on campus for personal profit.

Follow reasonable food safety practices

Such practices include but are not limited to:

    • All persons handling food should completely wash their hands (rub using soap and water for at least 20 seconds and rinse thoroughly) before handling any food. Ingredients should be fresh and have been properly stored.

    • All persons must use thermometers to check oven and food temperatures to ensure adequate cooking and proper cooking temperatures.

    • All persons must not attempt to cook food in equipment that is inadequate for the task. Make sure all equipment is clean and sanitary before using it.

    • Groups should have appropriate materials on hand to package the food. Small zip-lock type bags or plastic food wrap for individual portions is sufficient.

Only foods that are not potentially hazardous may be sold or provided

    • Hazardous foods include foods that contain meat, poultry, fish or uncooked or partially cooked eggs (such as mayonnaise or custard, quiche, etc.) or any foods that are required to be heated or cooled to be served.

All ingredients must be listed & allergens must be acknowledged

    • The eight (8) major food allergens are: Milk, Eggs, Peanuts, Tree nuts, Fish, Shellfish, Gluten and Soy

    • If food has allergens in it, or if it is prepared in conjunction with other foods that have allergens in them, warnings must be provided. Allergen warnings must be provided on all foods with potential allergens.

    • A sample label for a bake sale item might say:

Chocolate Chip Cookie

"This food is made in a home kitchen and is not inspected by the Department of State Health Services or a local health department."

Ingredients: Wheat flour, sugar, butter, vegetable shortening, eggs, chocolate (contains cocoa solids, cane sugar, lecithin, vanilla), pure vanilla extract, salt.

Warning: This product contains foods that may cause an allergic reaction. This product contains wheat, milk products, eggs, and was made in the same facility where products containing nuts were made or where nuts were handled.

The event must be approved by Student Programs