HACCP Certification validates our commitment to maintaining the highest standards of food safety & product quality.
Wheat is the allergen that is common to all of the bakery products made in our facility in Lincoln, RI. We do not use any nuts, dairy or egg in our baking.
We do top some products with sesame seeds. Although sesame seeds are not considered a USA allergen, we attempt to manage and control sesame seeds in a dedicated manner. However, we cannot guarantee that products will be free from exposure to sesame seeds. The company uses the HACCP method of risk assessment and control to reduce or minimize risks of cross contamination.
Food Safety and Product Quality
Calise Bakery was established in 1908 and has grown from a small, neighborhood bakery to our current plant located in Lincoln, RI. As the company approaches 108 years of service to the community, our pride in all of our products and our commitment to quality and food safety has grown along with our physical plant.
Calise Bakery has always taken great pride in providing customers with the highest quality products and services. Under the direction of the Food Safety Department, Calise Bakery associates are engaged in continually improving the highest standards of food safety, product quality and hygiene.
Calise Bakery employs the proactive HACCP (Hazard Analysis Critical Control Point) based food safety system which places emphasis on recognizing critical control points in the food processing operation that may present a hazard to public health and designing effective, preventive procedures to eliminate food safety risks. In December 2010, after a rigorous & inclusive audit, the company was awarded its first HACCP certification through AIB (American Institute of Baking). This certification validates the bakery’s commitment to maintaining the highest standards of food safety & product quality.
Calise Bakery was awarded certification under the Global Food Safety Initiative (GFSI) in 2012, becoming certified under BRC Global Standards, Issue #6. The company now takes its place among companies that have achieved the highest standards of food safety and quality world wide.
Calise Bakery places emphasis on continuous improvement through employee training, monthly auditing of plant operations, daily monitoring of plant systems and procedures, a comprehensive system that insures the quality of products and ingredients received. Microbiological, chemical, physical, environmental and allergen control programs are in place to insure consistent high quality, safe food products.
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. The company has, over the last two years, upgraded its security systems and procedures to better protect our product line and customers.
Calise Bakery is licensed and regulated by the Rhode Island Department of Health and the Food and Drug Administration and is inspected by both. The company has passed all individual requirements with the highest ratings and passed the most recent FDA inspection with a perfect score.