This information applies to community groups that:
• sell food solely for the purposes of raising funds for charity
• are a not-for-profit body
• are selling cooked cakes without cream fillings only.
Class 4 cake stalls are not required to register with Council, but they must notify and accepted by Council through Streatrader.
You are not required to have a Food Safety Program or a Food Safety Supervisor, Statements of Trade submitted through Streatrader.
Council's Environmental Health Officer may inspect your stall at any time for a spot check to make sure that food is safe, or if any complaints are received.
Cake Stall Regulations – Class 4
Cooked Cakes without Cream Fillings
Cake stalls selling only cooked cakes that are packed or covered and do not contain fillings made from fresh cream or uncooked eggs are class 4 temporary food premises.
Class 4 premises may use mock cream fillings, as mock cream does not require refrigeration. They may also sell other baked items, such as biscuits or slices.
Cakes with Cream Fillings
If you plan to sell cakes that contain fillings made from fresh cream or mascarpone, or uncooked eggs (such as tiramisu or mousse), you must contact Council for approval. Different safety rules will apply.
Cakes like the ones mentioned above need refrigeration throughout the food handling process – including during preparation, storage and transport – to keep them safe. If they are not handled safely, it may cause food poisoning which may result in serious illness or even death
Cake Handling Tips
Follow these tips if you participate in a cake stall food fundraiser:
•Ask the event organisers or site owners whether water at the site is safe to drink, where and how your cakes, biscuits or slices will be stored.
•Make sure there is somewhere for food handlers to wash their hands, otherwise have suitable hand sanitisers available.
•Make sure all volunteers know how to handle food safely (access the Do Food Safely program).
•Ensure all cakes are wrapped, packaged or placed in clean containers with close-fitting lids.
•Label cakes with the list of ingredients used to make them.
•Ensure the cakes are transported in clean containers.
•Store cakes and packaging supplies in safe and clean conditions.
•Do not use damaged packaging, and throw away any cakes in damaged packaging.
•Keep hands clean.
•Use only clean, dry cutting boards, equipment and utensils.
•Use tongs or other utensils to serve cakes.