A bake sale is not considered a temporary event as long as only non-potentially hazardous baked goods are served and it is for a non-profit or charitable, educational, or religious organization. You must list all ingredients and display a placard that states that the food is prepared in a kitchen that is not inspected by a regulatory authority. You may not touch any ready-to-eat foods with bare hands. Wear food safety gloves at all times while individually wrapping foods. Take extra precautions when dealing with known allergens such as milk, egg, peanut, tree nuts, soy, and wheat. Clearly label all common allergens on the individually wrapped baked goods. Non-potentially hazardous food examples are cookies, muffins, and cakes. No cream pies, cream fillings, or anything that needs to be kept refrigerated.