<p> STUDENT EVENTS: CAKE SALE TEMPLATE ONLY – PLEASE EDIT FOR EACH SPECIFIC EVENT</p><p>Risk Assessment For Assessment Undertaken By Assessment Reviewed Service / School / Section, Insert your School, the Name: Names of those undertaking Name: name and code of your module and your module the risk assessment tutors name.</p><p>Location of Activity: Details of where your cake sale Date: date you complete risk Date: is to be held – space must be booked in-advance. assessment</p><p>Activity: Cake Sale add date it is to be held Signed by Head of School / Head of Leave this section blank Service or their nominee:</p><p>REF: Date:</p><p>List significant List groups of List existing controls, or refer to safety For risks, which are not Insert level of hazards here: people who are at procedures etc. adequately controlled, list the risk high, med risk from the action needed. or low hazards identified Allergy to Consumers & chef Signs & verbal warnings Information available of what is Low ingredients Students must follow the specific UCLan guidance in each cake e.g.. celiac, nut for cake sales at all times. allergy, wheat tolerance. Contamination / poor Consumers & chef Students must follow the specific UCLan guidance Regular washing procedures Low hygiene, products for cake sales at all times. throughout the cake making past sell-by-date Hair nets, gloves, washing procedures pre, during process. and post process.  Food poisoning Food covered and stored in a cool and dry place. Sterilization of equipment. Check sell-by-date and condition of the product before displaying. Slip / Trip / Falls Staff, students, Spillages to be cleaned-up immediately; Low  Spillages visitors General ‘good housekeeping’ procedures;  Poor lighting  Trailing cables Walkways to be kept clear.  Discarded litter Bags, coats boxes stored to prevent trip hazards;  Obstructions in walkways General inspections by Building Manager.  Poor housekeeping Fault / maintenance reporting procedures. First aid, accident reporting procedures. Fire Safety Staff, students, Space for stall within UCLan must be booked in Low  Flammable visitors advance materials Stall must be within designated space and not  Arson obstruct fire doors/escape routes, call-points, fire  Electrical fault extinguishers, etc. University fire safety procedure, no smoking buildings, fire alarm system, fire marshals. Emergency procedures in place; Use of smoke machines or anything else that produces smoke must be approved by FM Helpdesk / SHE Section. Violence/Aggression Staff, students, Unwanted visitors to be notified to : Security (24- Unwanted visitors visitors hour security lodge) 01772 892068. Email:  Verbal and/or [email protected] physical assault  Loss / damage of Low equipment Waste Cleaning / Building Waste materials must be removed and the Low Staff area/room left in the state and design layout you found it. Interim Guidance on Charity Cake Sales</p><p>1. Guidance for selling Cakes for Charity</p><p>Cake stalls are always popular. This guidance can be applied to the safe supply of a wide range of cakes, biscuits and sweets, whether shop bought or homemade. Shop bought cakes and mince pies should be entirely safe if purchased from a reputable supplier, but you must ensure that the cakes are within their sell by date and any storage advice given on the packaging is strictly adhered to.</p><p>Home-made cakes should also be safe, as long as the people who make them observe good food hygiene, and the cakes are stored and transported safely. Anyone making cakes to sell should adhere to the following: Making Cakes to Sell  Buy ingredients from a reputable supplier, preferably just before you need them, and make sure that they are well within their “use by” and “best before” dates. Refrigerate if required.  Keep it simple – mistakes are more likely when you are trying to do too much.  Always wash hands before preparing food and whilst preparing food as needed e.g. after visiting the toilet, handling raw eggs etc.  Long hair to be tied back and all jewellery removed, all cuts to be covered with blue plasters;  Make sure that surfaces, bowls, utensils, etc. are clean and disinfected before use.  Protect the ingredients and the finished cakes from contamination from other foods, particularly foods that could contain nuts (if making things with nuts, it is a good idea to make these last so that other foods are less likely to be contaminated).  Don't use raw eggs in anything that won't be thoroughly cooked, such as icing or mousse.  Keep cheesecakes and any cakes or desserts containing cream or butter icing in the fridge until needed, and make sure they are stored for a few days at most before being eaten.  Store cakes in a clean, sealable container, away from raw foods, especially raw meat.  It’s a good idea to label the cakes with the name of the person who made them, the date they were made and a list of ingredients. This is particularly important for cakes and other products containing nuts.  Please Note: Preston City Council Environmental Health has advised that ‘dry cakes’ only should be provided (e.g. no fresh cream or custard fillings) if you do not have access to refrigeration while the sale is taking place.</p><p>Selling your cakes On the day, people bringing in or serving the cakes (whether shop bought or homemade) should follow these tips:  People selling the cakes should be well and not suffering from diarrhoea, vomiting, coughs and colds. They should also maintain a good standard of personal hygiene.  Transport cakes in clean, sealable containers, and keep unwrapped cakes covered - particularly when being sold or served outdoors.  Make sure that cheesecakes and any cakes or desserts containing cream or butter icing are out of the fridge for the shortest time possible while the sale is going on – such cakes should not be sold if refrigeration is not available during the sale.  Avoid handling cakes – sell individually wrapped cakes, or use tongs or a cake slice to serve cakes.  Have some means of washing hands and equipment (if used) - either a nearby sink or wash hand basin, or some bowls, soap, towel and some kind of water supply (e.g. flasks of hot water).  Serving plates and forks/spoons are a good idea, especially for cheesecakes and any cakes or desserts containing cream or butter icing.  Put a ‘Use by’ date on them (this can be for expiry as the same day as the sale.  Clearly label with the ingredients used.  Mark any foodstuffs which may cause allergic reactions (Eggs, Nuts, Soya, Dairy products, Wheat etc.). </p><p>Please note: new UK food labelling requirements to be introduced in December 2014, do not apply to occasional charity events or voluntary cake sales. However, to help those who may be buying cakes with allergens it would be good practice to label any cakes that do contain any of the following:</p><p> Eggs  Milk  Fish  Crustaceans (e.g. crab, lobster, crayfish, shrimp, prawn)  Molluscs (e.g. mussels, oysters, squid)  Peanuts  Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazils, pistachios, macadamia nuts, Queensland nuts)  Sesame seeds  Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut, or their hybridised strains)  Soybeans  Celery and celeriac  Mustard  Lupin  Sulphites at concentration of ten parts per million</p><p>SHE Section July 2017 BBC – Cake Sale Recipes - http://www.bbcgoodfood.com/recipes/collection/cake-sale BBC - How do I make great cakes for a cake stall? - http://www.bbc.co.uk/blogs/food/2010/08/how-do-i-make-great-cakes-for.shtml </p>