Our Commitment to Quality & Safety

A History of Safe Practices

Calise Bakery takes great pride in providing our customers with the highest quality products and services. Our commitment to quality and food safety has grown with the company through continuous improvements under the direction of our dedicated Food Safety Department. We are committed to upholding the highest standards of food safety, product quality, and hygiene, as evidenced by our outstanding results from food safety audits performed by the Rhode Island Department of Health and the American Institute of Baking.

Continually Improving Our Standards

The safety and happiness of our customers are our top priority, which is why we invest over $1 million annually to maintain our food safety certifications and ensure that all of our employees are trained to maintain our high standards. In December 2010, we were awarded our first Hazard Analysis Critical Control Point (HACCP) certification and, in 2012, became certified under the highest standards of food safety and quality in the world – BRC Global Standards Issue #6 and the Global Food Safety Initiative (GFSI). We continue to be audited against the BRC Global Standard by the American Institute of Baking annually.

BRC Food Certified

Nut Free

Certified KVH Kosher

Allergen Statement

We are committed to ensuring that our customers know what exactly what is in our high quality bakery-fresh breads and rolls. While wheat is used in all of our bakery products, we cater to various food allergies and do not use nuts, dairy, or eggs in our baking.

Though it is not considered a top-8 allergen, we do use sesame seeds to top some of our products and follow the HACCP method of risk assessment and control to minimize risks of cross-contamination.