[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-174044-en":3,"doc-seo-174044-105":30,"detail-sidebar-cat-1-en-105":91},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":11,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},174044,5909887254083,"\tWilliam","https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",1,17,"Forms","Bake Sale Risk Assessment Template - Appendix A - WSU Bake Sale Guidelines","Bake Sale Risk Assessment Template provides guidance for completing a risk assessment form for a university activity, aligned with the University and Students’ Union approach to risk assessment. It instructs staff and students on how to delete irrelevant red text, follow tracked changes, and ensure control measures are adhered to. Appendix A contains practical WSU bake sale guidelines covering hygiene, storage, allergen declaration, permission requirements, and restrictions on warm or reheated food.","To be read with the \u0013 HYPERLINK \"https://www.worcsu.com/sports_activities/hub/healthandsafety/\" \u0014‘Risk Assessment Guide’\u0015 and ‘\u0013 HYPERLINK \"https://www.worcsu.com/sports_activities/hub/healthandsafety/\" \u0014Hazard Checklist’\u0015 which will set out how the form should be completed and the University and Students’ Union’s approach to risk assessment. If you have any questions, please seek advice from the Student Activities Manager or BUCS Sport Administrator (Sports Clubs) or the Student Activities Administrator (Societies, Networks, Volunteering & Fundraising).  Once completed, the control measures must be adhered to.\nPlease note, this template has been created as a tool to assist you in assessing the risk of your activity. It is not a completed version. Please read through carefully and delete anything in red that is not relevant to your activity or provide further information in context to your activity.\nTracked Changes have been applied to this document so that SU staff can review your edits to the template.\nTo be read with the \u0013 HYPERLINK \"https://www.worcsu.com/sports_activities/hub/healthandsafety/\" \u0014‘Risk Assessment Guide’\u0015 and ‘\u0013 HYPERLINK \"https://www.worcsu.com/sports_activities/hub/healthandsafety/\" \u0014Hazard Checklist’\u0015 which will set out how the form should be completed and the University and Students’ Union’s approach to risk assessment. If you have any questions, please seek advice from the Student Activities Manager or BUCS Sport Administrator (Sports Clubs) or the Student Activities Administrator (Societies, Networks, Volunteering & Fundraising).  Once completed, the control measures must be adhered to.\nPlease note, this template has been created as a tool to assist you in assessing the risk of your activity. It is not a completed version. Please read through carefully and delete anything in red that is not relevant to your activity or provide further information in context to your activity.\nAppendices\nAppendix A - WSU Bake Sale Guidelines\nAnyone baking and selling cakes and snacks must comply with the following guidelines. Many of them are legal requirements; others are set out by Worcester Students’ Union in order to protect you and the people buying your snacks. Please read them carefully and ensure that everyone cooking adheres to them fully. Don’t hesitate to ask if you have any questions, please contact the SU Student Activities staff team.\nAlways wash hands before preparing food. Remove nail varnish, jewellery etc. Tie back long hair.\nMake sure that all of the surfaces, bowls, utensils, etc. that you use for preparation are thoroughly clean\nKeep snacks in the fridge for as long as possible, especially anything that contains fresh cream.\nStore snacks in a clean, sealed container, away from raw foods, especially raw meat.\nUse clean tongs or napkins to serve food\nDo not use raw eggs in anything that won't be thoroughly cooked, such as icing or mousse.\nYou are required by law to provide a list of allergens when selling food. Please use the tick list below to show whether any of your cakes contain allergens, and display this clearly with the cakes.\nIf there are any allergens in your snacks (e.g., nuts) prepare and store these snacks separately to ones that do not contain allergens.\nIt will also be useful to keep a full list of ingredients on hand in case anyone asks – if you have not made the snacks and have not been given a list, do not guess if someone asks you about the ingredients!\nIf you are selling anything other than cake, biscuits, cookies, brownies, baked cheesecake, muffins, doughnuts, please make sure you have permission from the Student Activities Administrator and have provided them with a full list of what you will be selling.\nCakes should be baked a maximum of three days before they are due to be sold and should be stored in an airtight container once the cakes have cooled.\nWe do not permit the sale of warm or reheated food, without special permission.\nDo not use meat of any kind without prior permissi","cbCailllu5gEhjEx","https://ap.wps.com/l/cbCailllu5gEhjEx","docx",508249,8,"English","en",105,"# Appendix A - WSU Bake Sale Guidelines\n## Hygiene and preparation\n## Storage and serving\n## Allergens and ingredient disclosure\n## Product and permission restrictions","[{\"question\":\"Who should be consulted if there are questions while completing the risk assessment template?\",\"answer\":\"Advice is available from the Student Activities Manager, BUCS Sport Administrator (Sports Clubs), or Student Activities Administrator (Societies, Networks, Volunteering \\u0026 Fundraising).\"},{\"question\":\"How must allergens be handled and communicated to buyers?\",\"answer\":\"A list of allergens is required by law when selling food. Use the tick list to show which cakes contain allergens and display it clearly; store snacks containing allergens separately from those without.\"},{\"question\":\"What restrictions apply to warm or reheated food and timing of baking?\",\"answer\":\"Warm or reheated food is not permitted without special permission. Cakes should be baked a maximum of three days before sale and stored in an airtight container once cooled.\"}]","Bake Sale Risk Assessment Template - Appendix A - WSU Bake Sale Guidelines | DOCX",1788309578,3,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":86,"head_meta":88,"extra_data":90,"updated_unix":28},"bake-sale-risk-assessment-template-appendix-a-wsu-bake-sale-guidelines","",{"@graph":36,"@context":85},[37,53,68],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,50],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":29},"https://docshare.wps.com/template/forms/",{"item":51,"name":14,"@type":43,"position":52},"https://docshare.wps.com/template/bake-sale-risk-assessment-template-appendix-a-wsu-bake-sale-guidelines/174044/",4,{"url":51,"name":14,"@type":54,"author":55,"headline":14,"publisher":57,"fileFormat":60,"inLanguage":23,"description":15,"dateModified":61,"datePublished":62,"encodingFormat":60,"isAccessibleForFree":63,"interactionStatistic":64},"DigitalDocument",{"name":9,"@type":56},"Person",{"url":41,"name":58,"@type":59},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-04","2026-09-02",true,{"@type":65,"interactionType":66,"userInteractionCount":11},"InteractionCounter",{"@type":67},"ViewAction",{"@type":69,"mainEntity":70},"FAQPage",[71,77,81],{"name":72,"@type":73,"acceptedAnswer":74},"Who should be consulted if there are questions while completing the risk assessment template?","Question",{"text":75,"@type":76},"Advice is available from the Student Activities Manager, BUCS Sport Administrator (Sports Clubs), or Student Activities Administrator (Societies, Networks, Volunteering & Fundraising).","Answer",{"name":78,"@type":73,"acceptedAnswer":79},"How must allergens be handled and communicated to buyers?",{"text":80,"@type":76},"A list of allergens is required by law when selling food. Use the tick list to show which cakes contain allergens and display it clearly; store snacks containing allergens separately from those without.",{"name":82,"@type":73,"acceptedAnswer":83},"What restrictions apply to warm or reheated food and timing of baking?",{"text":84,"@type":76},"Warm or reheated food is not permitted without special permission. 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