Bakery Operating System

1. Business identity and registration

Complete this section before opening. Every Ontario bakery must be able to produce these records on request during a health or municipal inspection.

• · Legal name, operating (trade) name and Ontario Business Registry number
• · CRA Business Number, HST account (mandatory once worldwide taxable revenue exceeds $30,000 in four consecutive calendar quarters), and payroll account if you employ staff
• · Municipal business licence and zoning confirmation for the premises
• · Public health unit food premises notification — submitted in writing before opening or changing operators
• · WSIB account number and clearance certificate
• · Commercial general liability and product liability certificates of insurance
• · Lease, fire inspection report and ESA/TSSA equipment sign-offs (gas ovens, hood suppression)

2. Food safety program (O. Reg. 493/17)

Ontario requires that at least one food handler or supervisor certified in food handling is on the premises during every hour of operation for most food premises. Keep certificates on file and post the inspection notice where the public can see it.

• · Certified food handler roster with certificate numbers and expiry dates
• · Hazard analysis for each product line: dough, cream fillings, cooked fillings, cooling, display, delivery
• · Temperature control: hazardous foods held at 4°C or colder, or 60°C or hotter; cooling from 60°C to 20°C within two hours and to 4°C within four more hours
• · Two-stage cleaning and sanitizing procedure with approved sanitizer, test strips and recorded concentration
• · Handwashing stations stocked with hot and cold running water, liquid soap and single-use towels; no handwash sink used for food prep
• · Allergen control: the 11 Health Canada priority allergens, gluten and added sulphites — labelled, segregated and communicated to every customer
• · Supplier approval list, receiving inspection criteria and rejection procedure
• · Pest control contract, service reports and monthly premises inspection

3. Daily production system

4. Recipe cards and costing

Every recipe card carries yield, batch cost, cost per unit, target food cost percentage and selling price. Review costs quarterly or whenever an input price moves more than 10%.

• · Recipe name, version and date approved
• · Ingredient list with supplier, pack size, unit cost and quantity used
• · Batch yield, waste allowance and cost per saleable unit
• · Target food cost 25–32% for retail bakery items; confirm against your own margins
• · Selling price excluding HST, plus HST treatment (many basic groceries are zero-rated; prepared foods and single servings are generally taxable — verify with CRA guidance)
• · Allergen declaration and shelf life

5. Staffing and Ontario employment standards

• · Written job descriptions and wage rates at or above the current Ontario minimum wage (confirm the rate on Ontario.ca; it is adjusted annually on October 1)
• · Employees who work more than five consecutive hours receive a 30-minute eating period
• · Daily and weekly rest: at least 11 consecutive hours off work each day and 24 consecutive hours off each week (or 48 hours in two weeks)
• · Overtime after 44 hours in a work week at 1.5× the regular rate
• · Public holiday pay calculated per ESA formula; keep the calculation with payroll records
• · Vacation: 2 weeks and 4% vacation pay under five years of service; 3 weeks and 6% at five years or more
• · Provide the ministry's ESA poster information to every employee in writing within 30 days of hire
• · Keep payroll and hours records for at least three years

6. Health and safety (OHSA)

• · Post the OHSA in the workplace along with the ministry health and safety poster
• · Written workplace violence and workplace harassment policies and programs; review at least annually
• · Health and safety representative once you regularly employ more than 5 workers; a joint health and safety committee at 20 or more
• · WHMIS training and current safety data sheets for every cleaning chemical
• · First aid station and trained first aider per WSIB Regulation 1101
• · Report critical injuries to the Ministry of Labour immediately and in writing within 48 hours
• · Burn, slip, mixer-guarding and ladder procedures with documented training sign-off

7. Customer service and accessibility

• · AODA customer service policy covering service animals, support persons and assistive devices
• · Accessibility training for every employee and volunteer, with dated training records
• · A documented feedback process the public can use, including a non-written option
• · Notice of temporary service disruptions posted at the entrance and online
• · Refund, allergen and special-order policies displayed clearly at point of sale (Consumer Protection Act, 2002)

8. Weekly management routine

• · Monday: sales vs forecast, labour percentage, waste percentage
• · Tuesday: order placement and supplier price check
• · Wednesday: one SOP reviewed and retrained
• · Thursday: marketing and content batch
• · Friday: cash reconciliation and bank deposit review
• · Monthly: full self-inspection using the health unit checklist, equipment maintenance, financial close