Baking Layout

Bake Sale Information

University’s Guidelines on food safety

From 13 December 2014, legislation requires food businesses to provide allergy information on food sold unpacked, in for example catering outlets, sandwich bars and bakeries. There will also be changes to existing legislation on labelling allergenic ingredients in pre-packed foods. As a result of this new legislation, clubs and societies holding a bake sale stall on campus should note the following:


         •  If you are a club/society selling/providing loose food, the new allergen information rules will mean that you must provide information about 14 allergens, if used as an ingredient in the food you are providing or selling. You can do this on a menu, chalkboard, or orally, but must signpost your customers to this information.  A list of the 14 allergens is available here:  


          •  If you are a club/society selling/providing pre-packed food the new allergen information rules will mean that you have to emphasise allergenic ingredients (for example, by using bold, italics or colours) on the ingredients list. This means all allergen information will be provided on the ingredients list only. If you are using wrapped biscuits the allergens will be on the packets. If you use milk or soya milk please label them.


For further information on all of the above, please go to The Food Standards Agency webpages  -


Please see the attached documents providing Guidance on food and food preparation for bake stalls and Food Allergen Information.

Shelled Peanuts


Click the image to read the PDF on the 14 food allergens.

Food Preparation

Food Preparation

Click on the image to read the PDF on guidance for food preparation for bake sales/food stalls.


Bake Sale Calendar

Click the image to access the Bake Sale Calendar.


Contact your Food Rep - Emily Silva-Knox