Provide the legal identity of the entity that will hold the permit. Accurate details here prevent delays during verification.
Legal Business Name
Trade/Brand Name (if different)
Business Structure
Sole Proprietorship
Partnership
Limited Liability Company
Corporation
Co-operative
Other
Registration/Identification Number
Tax/Fiscal Reference
Classify your operation so reviewers can apply the correct risk matrix and inspection protocols.
Primary Operating Model
Retail storefront with on-site baking
Wholesale/industrial bakery
Ghost bakery (delivery-only)
Central production kitchen with satellite outlets
Mixed retail & wholesale
Pop-up or mobile baking unit
Production Scale Category (select all that apply)
Craft (≤ 50 kg flour/day)
Mid-scale (51–500 kg flour/day)
Large (501–2000 kg flour/day)
Mega (> 2000 kg flour/day)
Do you operate on a 24-hour or night-shift schedule?
Is the facility located in a shared building or food cluster?
An accurate allergen profile determines inspection rigour and cross-contamination controls.
Product categories produced (select all)
Bread & rolls
Pastry & viennoiserie
Cakes & celebration items
Biscuits & cookies
Gluten-free lines
Nut-based lines
Dairy-heavy lines
Egg-based lines
Soy-based lines
Sesame/seed lines
Other specialty diet
Indicate the presence and severity of allergens handled on site
Not present | Present but isolated | Present & airborne risk | Dedicated high-risk line | |
|---|---|---|---|---|
Cereals containing gluten | ||||
Crustaceans & derivatives | ||||
Eggs & lysozyme | ||||
Fish & fish gelatin | ||||
Peanuts & peanut oil | ||||
Soybeans & lecithin | ||||
Milk & lactose | ||||
Nuts (tree nuts) | ||||
Celery & celeriac | ||||
Mustard & mustard seeds | ||||
Sesame seeds & oil | ||||
Sulphites > 10 ppm | ||||
Lupin flour | ||||
Molluscs & extracts |
Do you produce any 'free-from' claims (e.g. nut-free, gluten-free)?
Describe your worst-case allergen cross-contamination scenario and controls
High-volume bakeries generate intense heat and humidity. Demonstrate engineered solutions.
Maximum simultaneous oven energy input (kW)
Maximum HVAC extraction rate (m³/h)
Primary oven heat source
Natural gas
LPG
Diesel/fuel oil
Electric resistive
Electric heat-pump
Hybrid
Other
Do you use rack or deck ovens above 250 °C?
Is there a heat-recovery or cogeneration system installed?
Rate your confidence in maintaining ambient ≤ 30 °C at 80% occupancy
Very Low
Low
Moderate
High
Very High
Describe flour-dust mitigation strategy (collection points, filtration, negative pressure)
Full raw-material to customer traceability must be achievable within minutes, not hours.
Is a digital ERP/MES system in place?
Maximum traceable batch interval time (minutes)
Do you use blockchain or immutable ledger for critical ingredients?
Global Location Number (GLN) of production site
GS1 product barcode prefix allocated
Industrial bakeries consume large volumes of water and generate organic load. Detail mitigation measures.
Daily water consumption (m³/day)
Daily wastewater generation (m³/day)
Final effluent discharge route
Municipal sewer
On-site tertiary treatment
Third-party treatment plant
Direct watercourse (with permit)
Zero-liquid-discharge recycle
Is high-strength syrup or fermentation waste treated for biogas?
Do you recover bakery waste for animal feed?
Total CO₂ equivalent emissions (tCO₂e/year) (Scope 1+2)
High-volume facilities amplify pathogen harborage. Provide evidence of validated kill-steps and monitoring.
Is there a validated CIP (Clean-in-Place) system for liquid lines?
Is ATP testing used as a verification tool?
Primary pest-control strategy
External contractor visits
In-house licensed team
IoT sensor network
Integrated pest management (IPM) with third-party audit
Other
List stored-product insects of concern and monitoring traps used
Do you operate under any pathogen environmental monitoring program (PEP)?
Last sanitation validation study date
Third-party certifications reduce regulatory inspection frequency and boost market access.
Management systems currently certified (select all)
ISO 9001 (Quality)
ISO 22000 / FSSC 22000 (Food Safety)
ISO 14001 (Environment)
ISO 45001 (Occupational Health & Safety)
BRCGS Food Safety
SQF Food Safety
IFS Food
Halal
Kosher
Organic
AIB International
Other
Rate your internal audit frequency and rigor
GMP inspections | |
Allergen control | |
Heat safety checks | |
Traceability drill | |
Supplier audits |
Do you maintain a customer complaint KPI?
Describe your most recent critical deviation and corrective action within last 12 months
High-volume bakeries must demonstrate resilience to fire, power loss, and recall events.
Is an automatic fire-suppression system installed over ovens?
Backup generator capacity (kW) to maintain cold-chain
Maximum allowable downtime before product loss (hours)
Has a mock recall been conducted in the last 12 months?
Upload your latest emergency response plan (PDF, ≤ 10 MB)
Document high-risk ingredients and mitigation steps to protect integrity and authenticity.
Critical raw material risk register
Ingredient | Country of origin | Primary hazard | Mitigation status | COA/test report | ||
|---|---|---|---|---|---|---|
1 | Wheat flour high-grade | Region A | Pesticide residues | Controlled | ||
2 | Liquid whole egg | Region B | Salmonella | Controlled | ||
3 | ||||||
4 | ||||||
5 | ||||||
6 | ||||||
7 | ||||||
8 | ||||||
9 | ||||||
10 |
Do you source any ingredient via spot markets or traders?
Are any GMO ingredients used?
I certify that all information provided is accurate to the best of my knowledge
I consent to unannounced regulatory inspections
Name of authorised signatory
Position/Title
Date
Signature of authorised signatory