KUC will be holding a Christmas Bake sale and Christmas Market on Saturday, Dec. 11th.
If you’re able to do some baking for the event we would be delighted to include them on the baking table!
We ask that
-you follow food safe guidelines (click here for Food save guidelines or scroll to the end of this post)
-you pre-package your goodies
-you drop them off at KUC on Friday, Dec. 10th between 10 and noon.
And please join in the fun on Dec. 11th between 11 and 3 for the Bake Sale (in the Hall) and Christmas Market (in the sanctuary). The KUC Thrift Store will also be open.
Come do some Christmas Shopping.
Image: Creative Commons CC0 (ph Px here)
Here are the guidelines for baking (food prep at home) for KUC:
Preparation of Lower Risk Food in the Home (scroll down for lower risk food list)
Where home preparation of lower risk food is proposed for sale at temporary food markets, it is recommended that vendors/food handlers ensure thatFood is in good condition and free from spoilage.
- Food is protected from contamination. Pets should be excluded from kitchens during the time food is being prepared.
- Food is prepared in well-equipped kitchens. Food contact surfaces, utensils and equipment are cleaned and sanitized prior to beginning food preparation and after each use.
- Good personal hygiene is observed including:
- a) washing hands frequently and thoroughly including before starting food preparation, after using the toilet and after handling raw food. Soap in a dispenser and paper towels should be used for hand washing and drying.
- b) avoiding coughing and sneezing while handling food; when unavoidable cover your nose and mouth and wash hands thoroughly afterwards.
- c) avoiding food preparation if you are ill or someone in the home is ill.
- d) wearing clean clothing and an apron when preparing food.
- Lower risk food is prepared separately from higher risk foods and other potential sources of contamination.
- Food is wrapped or packaged to preclude contamination.
- If foods are packed in jars:
- a) only proper sealing jars (e.g. Mason-type) should be used,
- b) jars may be refilled only if they are in good condition, cleaned and properly sanitized before reuse,
- c) sealing rings and lids should not be reused; they should be replaced with new rings and lids with each refill, and
- d) jams and jellies should be processed in boiling water. The seal should be airtight to prevent the entry of spoilage organisms.
Appendix I – Lower Risk Foods
The following list contains examples of lower risk foods that may be acceptable for home preparation and sale at a temporary food market.
All of these foods must be pre packaged:
- bread and buns (no dairy or cheese fillings)
- butter tarts
- cakes (icing sugar only, no dairy or synthetic whipped cream)
- chocolate/carob or raw chocolate/carob (provided it is used for re-melted or re-molded products only and (1) not purchased from bulk bins; (2) sourced from a chocolate manufacturer that can provide a certificate of assurance that chocolate is free from Salmonella).
- cinnamon buns (sugar icing only)
- dried fruits
- dry cereal products
- hard candy
- jam and jelly (pH 4.6 or less or aw of 0.85 or less)
- muffins (no dairy fillings)
- pies (fruit filled only, no cream filled or cream based)
If you have any further questions please contact the KUC office at 250-372-3020 or email@example.com