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17-2-6 Bake/Food Sales, Food Preparation and Storage

Table of Contents

  1. Introduction
  2. Area Commission
  3. Information Technology
  4. Plans and Analysis
  5. Marketing
  6. Financial Affairs
  7. Facilities Management
  8. Human Resources and Employee Relations
  9. Development
  10. Procurement and Inventory Control
  11. Auxiliary Enterprises and Printing Services
  12. Public Safety
  13. Division of Education
  14. Intentionally Left Blank for Future Use
  15. Intentionally Left Blank for Future Use
  16. Admissions and Registrar
  17. Student Services

    17-1-1 Job Referrals

    17-2-0 Responsibility for Administering Student Activities Programs

    17-2-1 Student Publication Board

    17-2-2 Student Cabinet

    17-2-4 Concerts on Campus

    17-2-6 Bake/Food Sales, Food Preparation and Storage

    17-3-0 Non-Discrimination of Students With Disabilities

    17-3-3 Acquired Immune Deficiency Syndrome (AIDS), Students

    17-4-0 Student Aid Policy

    17-4-1 Deferred Payment of Tuition and Fees

    17-4-2 VA Vocational Rehabilitation

    17-4-3 Institutional Work Study

    17-4-4 Attendance Policy, Conduct and Standards of Progress for Veteran and International Students

    17-5-1 Provision for Counseling and Career Development Services

    17-6-1 Text Messaging

    17-7-0 Prohibited Recruitment Tactics

NUMBER: 17-2-6 APPROVED DATE: 10-29-2014

LEGAL AUTHORITY: South Carolina Code 44-1-140

BASED ON POLICY NUMBER AND TITLE: 2-13-0 EP5: Asset Protection

PURPOSE:  The purpose of this procedure is to establish guidelines for Trident Technical College student organizations and clubs involved in the sale, preparation, and storage of foods during fundraising activities on campus. Although generally no permit is required to conduct such sales, Trident Technical College is required to adhere to food safety regulations established by the South Carolina Department of Health and Environmental Control. The preparation and sale of foods by TTC student organizations and clubs are governed by regulations that are promulgated to ensure the safety, health and well-being of consumers, and to minimize or eliminate the risk of potential liability.


This procedure applies to any food sold or distributed to the general student population, faculty, staff, and the public. No individual student, faculty, or staff member may sell food products on campus for personal profit. Food Safety Guidelines have been implemented at TTC to mandate compliance with South Carolina law.
When engaging in fundraising activities, student organizations and clubs are required to complete a Fundraising Request form that must include a request to conduct bake/food sales. The Fundraising Request form should specify the date and nature of the fundraising activity, and type of food(s) being sold. The fundraising request must be approved by the Director of Student Life at least seven (7) calendar days prior to the fundraising event.


The following food safety guidelines must be followed to comply with SC Regulation 61-25 (SC Code Ann. Sec. 44-1-140 (2) 1976):

  • All food items must be protected from contamination during storage, cooking, display, and sale.
  • The sale of food items during TTC fundraising events must be limited to acceptable bake sale items, hot dogs, pizza, and packaged food items that are purchased for resale.


  • Bake sale items must be limited to: cakes, brownies, cookies, cupcakes, muffins, breads (quick breads and yeast), and fruit-based pies or tarts not requiring refrigeration.
  • Buyers must be warned of potential hazards and allergens by including the following disclaimers on placards on the table where the baked items are being sold:
  • “WARNING: This food has not been inspected by DHEC or other local health regulatory agencies, and may contain potential food allergens.”
  • All notices, invitations, and/or flyers for bake/food sales that are distributed to the school and/or public must contain the aforementioned warning.
  • Sold items must be individually wrapped in plastic, foil, or wax paper.
  • Any perishable bake-sale food items must be sold within 24 hours of preparation.


  • Organizations/clubs may purchase foods from local merchants to be re-sold, e.g. packaged items, donuts, popcorn, ice cream, candy, etc. If so, the food must be sold within 24 hours of purchase.
  • pizza must be served within two (2) hours of purchase, and must be discarded within four (4) hours if not kept above 145°F. (63°C.) until served or reheated to an internal temperature of 165°F. (74°C.) before serving.
  • Hot dogs purchased from a local vendor must also be served within two (2) hours of purchase.
  • These foods should be properly stored to prevent spoilage, adulteration, and other contamination, and shall be safe for human consumption.
  • The same warning labels or placards mentioned under Baked Foods must be placed on the table where these food items are being sold to warn of potential allergens, and all notices, invitations, and/or flyers for bake/food sales that are distributed to the school and/or public must contain the aforementioned warning.


Students are expected to follow reasonable safety and sanitation practices when preparing food for their fundraising events:

  • All persons handling food must completely wash their hands (using soap and water for at least 20 seconds before rinsing thoroughly) before and after handling any food. Organizations must use a hand washing station or easily accessible facility for washing hands to prevent unsanitary conditions.
  • All persons handling food must be free of communicable disease(s).
  • All persons handling food must wear disposable gloves when handling foods and change gloves when handling a different type of food.
  • All persons responsible for food preparation and distribution shall not use tobacco in any form while preparing, handling or serving food.
  • All persons cooking food must use thermometers where necessary to check food temperatures to ensure adequate cooking and proper cooking temperatures.
  • All persons handling food shall make certain all equipment, cooking and serving utensils, are clean and sanitized before using them.
  • All persons handling food must have appropriate packaging bags, containers, and/ or plastic food wraps to place individual portions of purchased food. Use the same precautions for preparing food when wrapping and/or packaging food.
  • All persons handling money cannot handle food.


  • All potentially hazardous food must be stored at 45° F. (7.2° C.) or below, or held at 130° F. (54° C.) or above at all times.
  • All food not requiring additional washing must be stored in a way that protects against cross-contamination from food requiring preparation.
  • Foods requiring refrigeration must either be stored in a refrigerator or cooler with sufficient ice or dry ice to meet the temperature specified above, or if hot, in an oven or crockpot, or other heating appliance to comply with the temperature listed above.


  • The Director of Student Life shall be responsible for monitoring compliance with this procedure.


  • Failure to comply with this procedure may result in possible termination of the organization’s or club’s charter by the Director of Student Life.
  • In the event that a specific organization/club member fails to comply with the guidelines as set forth in this procedure, the member may be dismissed from the   organization/club.
  • TTC will not be responsible or held liable for the negligent acts of organization/club members that occur as a result of the member’s noncompliance with guidelines as set forth in this procedure.


  • If the student organization/club or any member becomes aware of any person falling ill from food that has been prepared, served or sold, they must immediately make the Faculty/Staff Advisor at the event aware of the illness, and contact Public Safety.
  • The Director of Student Life and the College’s Risk Management Officer should also be contacted.


  • The preparation and sale by student organizations/clubs of food not covered under this procedure is expressly prohibited unless approved by the Director of Student Life.

Reviewed: 05-07-2019

Updated: 07-28-2020