CAB Artisan Baker Business Operations & Customer Service Flashcards

Which US federal agency sets labeling requirements that artisan bakeries must follow for packaged goods sold retail?

Answer: FDA (Food and Drug Administration)

The FDA regulates labeling of most packaged bakery products under the Federal Food, Drug, and Cosmetic Act, requiring ingredient lists, nutrition facts, and allergen declarations.

Under the FDA Food Safety Modernization Act (FSMA), which rule most directly applies to a small artisan bakery?

Answer: Preventive Controls for Human Food (PCHF)

The FSMA Preventive Controls for Human Food rule requires bakeries to implement a food safety plan that identifies hazards and establishes preventive controls.

What is the 'big nine' allergens that US law requires to be declared on packaged bakery products as of 2023?

Answer: Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame

The FASTER Act of 2021 added sesame as the ninth major allergen effective January 1, 2023, joining milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

A customer requests a custom wedding cake with a two-week lead time. What is the first step an artisan baker should take?

Answer: Create a written order confirmation detailing design, flavors, price, deposit, and delivery date

A written order confirmation protects both parties by documenting all specifications, pricing, deposit amount, and the delivery timeline before any materials are purchased.

Which costing method ensures an artisan bakery correctly prices its products for profitability?

Answer: Calculate total cost of goods (ingredients + labor + overhead) then apply a target margin

Accurate pricing requires calculating total COGS including ingredients, direct labor, and allocated overhead, then adding the desired profit margin to each product.

What is a par level in a bakery production context?

Answer: The minimum inventory quantity that triggers a reorder to prevent running out

Par level is the minimum stock quantity at which an ingredient or supply must be reordered to ensure continuous production without stockouts.