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MODULE: Plan Events

Food Handling

Food Guidelines

  • The sale and preparation of all hot and cold food is PROHIBITED (except Bake Sales) by the university.

  • Food can only be sold at the licenced outlets such as on sight cafes, by qualified staff with Food Hygiene & Safety Certificates.

  • Any hot or cold food provided for free at events from any external establishments (for example pizza) must be from a fully licensed and hygiene rated establishment that follows Food Safety Laws and Regulations. Details of the Establishment used must be provided to BSU Societies Team.

Bake Sale Guidelines

Remember these 6 in your baking mix…
  • 1. Designated areas – You can only hold a bake sale in one of the designated areas listed in the below table. This must be booked at least 2-3 WEEKS in advance at your local BSU reception.


Designated Areas for Bake/Cake Sales


Checkland Building Foyer. Circulation area outside Asa Briggs Hall. Mayfield House ground floor foyer and circulation area Westlain House Foyer


Main entrance to Cockcroft. Mezzanine area outside Library Cockcroft Building

Grand Parade and City Campus

Foyer area at bottom of main stair case outside of the galleries and Sallies Benny Theatre. Foyer area to Edward Street Building


Foyer area to the sports centre. Circulation area on ground floor of Hill brow. Robert Dodd Building

  • 2. Suggested Donation – When raising funds for charity, food cannot be a fixed price, only a ‘suggested donation’, technically someone could donate 1p for a cake if that’s all they think it’s worth, but most of the time people are more generous than that! Any price labels must say ‘suggested donation’ and you must say this when you tell people the price.

  • 3. Display the charity/society name for which funds are being raised.

  • 4. Allergens! You MUST list ALL ingredients for each batch on a sign in front of each plate of cakes/biscuits so people know exactly what’s in them – pick up a Cake Sale Labelling Pack from your local SU Campus Office. By law, failure to list items containing any of the declarable allergens (Milk/Lactose, Eggs, Wheat/Gluten, Peanuts/Tree Nuts or Soy) is a legal offence! Please refer to the full list of ingredients containing these products here.

  • 5. Hygiene – I cannot underestimate the importance of WASHING YOUR HANDS! Before doing any food prep, after going to the toilet, after touching a bin! Germs spread easily and contaminate, washing your hands significantly helps to reduce the spread of harmful bacteria such as E. coli and salmonella – Using anti-bacterial hand washes and wipes make a real difference in hand and kitchen hygiene.

  • 6. Allergy free bakes – Avoid cross contamination! Prepare allergy-free foods completely separate from other foods and clean all equipment, utensils, and surfaces thoroughly before use with hot, soapy water. Even the slightest trace can cause reactions in people with food allergies!

Bake Sale Form

Fill in at least 2 weeks before

Please return completed form to BSU Reception or email relevant campus:





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