Our Commitment to Safety & Quality

A History of Safe Practices

We take great pride in being able to provide our customers with the highest quality products and services. As time goes on, our commitment to quality and food safety has grown along with our company through continuous improvements to our processes. Under the direction of the Food Safety Department, Calise Bakery associates are committed to upholding the highest standards of food safety, product quality, and hygiene. These standards are upheld and confirmed by our outstanding results from food safety audits performed by the Rhode Island Department of Health on behalf of the FDA as well as by the American Institute of Baking.

Continually Improving Our Standards

At Calise Bakery, 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 staff is well trained to maintain our high standards. In December 2010, we were awarded our first HACCP (Hazard Analysis Critical Control Point) certification and 2 years later 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 on an annual basis.

BRC Food Certified

Nut Free

Certified KVH Kosher

Allergen Statement

Calise Bakery stands by its commitment to providing our customers with the highest quality, bakery-fresh breads and rolls, and part of that commitment is keeping you well informed on what is in our products. 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 USA allergen, we proactively inform our customers that sesame seeds are used to top some of our products. While we cannot guarantee that all our products will be free from exposure to sesame seeds, we follow the HACCP method of risk assessment and control to reduce and minimize risks of cross-contamination.

Bioterrorism Preparedness and Response Act

On June 11, 2002, the Bioterrorism Preparedness and Response Act became law in response to the events of September 11, 2001. Calise Bakery meets all the criteria required under the Bioterrorism Act in regard to food facility registration, product and process security, physical plant security, record keeping, product traceability and recall procedures which enable the company to quickly and effectively respond in the event of an actual or threatened attack on the U.S. food supply. Our company has, over the last two years, upgraded its security systems and procedures to better protect our product line and customers.

Our Products



Sub Rolls