Guidelines for Bake Sales as Fundraisers

Yes, you need to label the items. The labels should include the baker’s name and address, the common name of the food product, all ingredients in descending order by weight, the date it was produced, and allergen labeling. You also need to add the following phrase: “This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens.” Major allergens in baked goods include peanuts (peanut butter), eggs, wheat soybeans, milk and milk products (e.g. butter, buttermilk), and tree nuts (e.g. almonds, pecans, walnuts and cashews).

If a packaged brownie, cake or cookie mix is used, include a copy of the information panel from the box, along with added ingredients like eggs, oil, nuts, etc., and other label information as listed in the first paragraph of this section.

Should the source of a particular product need to be identified, the event organizer should retain a list of bakers’ contact information, food product names and ingredients.

Cinnamon Rolls - Net Wt. 12 oz.

Flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin and folic acid), sugar, butter, eggs, milk, yeast, cinnamon and salt

Contains: wheat, eggs, milk

John Dough
123 Cookie Street, Cakesville, IL 60000
Production Date: 01/01/2012

This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens.