SAFE FOOD HANDLING GUIDELINES

Although donations of baked goods does not require that the baked items are prepared in a commercial kitchen, we do, however, request that you adhere to the following safe food preparation guidelines to reduce the risk of foodborne illness.

• Do not use ingredients that are past the expiration date.

• Always refrigerate perishable food/ingredients within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).

• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below

• Always wash hands with warm water and soap for 20 seconds before and after handling food. Use paper towel to dry your hands instead of a towel that is re-used.

• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.

• Cutting boards, utensils, and counter tops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

• Do not allow pets in your food preparation area to avoid pet hair and dander from contaminating food.

• Put hair up to avoid hair touching or falling into food

• Do not prepare food when you are ill

• Ensure that any children that are assisting are also following safe food handling guidelines

• Although it is okay to store your baked item in the refrigerator, it is important that the baked item does NOT require refrigeration. So avoid cream cheese, whipped cream, ice cream, custard, etc.

Please read Purdue University's guidance on food safety for home based vendors:

https://www.extension.purdue.edu/extmedia/FS/FS-71-W.pdf