Rank: Forum user 
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Hi
We have asked an employees wife bake upto 1500 small cakes (in her kitchen at her home) so that we can give them to our employees and others.
As far as I know the lady does not have any hygine training / certificates nor has she any insurance?
Can you please send me your comments/advice on this?
Many thanks
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Rank: Super forum user
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She is going to be very busy!!
Are the cakes all going to be delivered at once or spread over a number of weeks?
If all at once how /where is she going to store all the ingredients and the finished cakes (lots of plastic boxes?)
What sort of cakes? Sponge cakes or will they have cream in? (dairy products will spoil quickly in this heat, unless refrigerated?
Even sponge cakes might go a little dry is left for more than a day or so.
I'm no cake expert, but I'll have a chocolate cream sponge cake.
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Rank: Super forum user
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It is a sad sign of my experiences to date with regulation / insurance claims that I would be wary of this.
Don't ask Judith Hackett though, as this is clearly not a topic to be concerned with!
It will depend on what type of cakes in all honest :-) Some level of assurance would be prudent I would say (and yes I have had to deal with an issue whereby low risk food was "given" to an employee (and familly) and a allegation of upset stomach was rasied with the local authority - most likely vexatious but when you have no evidence of any level of control over the safety of the low risk food - the EHO's start salivating...)
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Rank: Forum user
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Thanks for your replies so far.
Yes it’s a sad reflection of our times when we have to assess such low risk issues, but again it’s about the claims culture and I didn’t feel comfortable putting this on our forum.
The cakes in question are cup cakes with various flavour’s and colourings etc.
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Rank: Forum user
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Yes, it is sad indeed that we are where we are.
But given that we actually ARE where we are, I would be tempted to get a professional caterer to do it. I imagine your company will be re-reimbursing the employee's wife for her troubles anyway, so you may as well spend a little more and get a service which provides a degree of assurance should anything go wrong.
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Rank: Super forum user
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Don't forget about labelling for those who may have a nut allergy...
And what about those who are restricted to a gluten free diet?
And if there are cream toppings there may be problems with dairy intolerance.....
And if its Ramadan then some employees will be unable to eat them during daylight hours...
It's a great idea - I think...
Phil
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Rank: Super forum user
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I would suggest the scale here is very relevant. There should be no issues if the number of cakes were small. However, this is not a normal undertaking for an amateur and so commercial catering controls should apply.
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Rank: Super forum user 
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David T wrote:We have asked an employees wife bake upto 1500 small cakes
"Asked" or entered into contract? I think the latter. Presumably the employer is also paying for ingredients.
The risk may be slight, but liability will rest to an extent with the employer should things go awry.
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