Lions Clubs International

Being a food product, it follows that whoever is responsible for the Cake Project has to be aware of the need for care in the handling and storage of the cakes. A Trading Standard Officer or Environmental Health Officer is unlikely, because of other business pressures, to visit casual one-off events. If, however, your Club is selling cakes on a regular basis a visit by an enforcement officer is likely so it is important to meet trading and health standards related to food products. It helps to do a hazard analysis covering every stage from the time you receive your cake order to the time they are sold.

As the one responsible for cakes you should ensure that any activity where there may be a risk to food safety is under adequate control. Such control is largely common sense, but if in doubt, seek advice of the relevant enforcement officer.

If trading regularly, defined as “… 5 or more days in any 5 consecutive weeks” you are advised to register the premises with the local authority when used for “…storing, selling, distributing or preparing food”. This includes temporary or movable premises.

Ideally, especially if cutting up cakes to offer samples to the public, it helps if you have a member with a basic food hygiene certificate so that guidance (largely commonsense) can be given to fellow Lions to meet the current regulations.

As one might imagine, the rules and regulations related to handling food are strict, but in the case of the Lions Clubs Cake Project matters are made much easier as the product is pre-wrapped and produced to the highest standards with full quality control in the production process by the baker.

To maintain cakes in an edible condition over its six or twelve month shelf life the following guidelines should be adopted:

• Store cakes in a cool, dry location away from direct heat.
• The recommended temperature should be 20C or less.
• If possible, avoid storage on the ground, shelving above ground level being preferred.
• If storing cakes for a lengthy period consider using large sealed containers available from most DIY stores.
• Remember if ordering several consignments to rotate stock – first in, first out.
• Cake cut up for sampling must be kept covered, any surplus being sealed in protective covering and kept in the refrigerator for future use.
• It is suggested such samples be prepared at home, under clean conditions, rather than on an open stall, especially if one is handling money or washing facilities are not available. If cutting and handling cake on an open stall consider using disposable ‘latex-type examination gloves’ for presenting a good hygienic image to potential customers with cocktail sticks for samples to be picked up.

The Food Standards Agency provides advice and information to the public on food safety and can be contacted at Aviation House, 125 Kingsway, London WC2B 6NH or atwww.food.gov.uk.