Mr Bakery Master Business Plan — Food Safety and Compliance
Certificates of acceptability, HACCP-aligned controls, labelling and the health and employment obligations governing a bakery.
Food Safety and Compliance
Jump to section
- Overview & contents
- i. Important Notice
- 1. Executive Summary
- 2. A Note on the Name
- 3. The Market and Why Scale Is the Enemy
- 4. The Product Strategy
- 5. SWOT and Competitive Position
- 6. Route to Market
- 7. Unit Economics and Prime Cost
- 8. Returns: The Wholesale Bakery Tax
- 9. Energy
- 10. The Five-Year Build and Its Gates
- 11. Funding
- 12. People and Production
- 13. Food Safety and Compliance
- 14. Financial Projections
- 15. Break-Even
- 16. Sensitivity and Scenarios
- 17. Risk Management
- 18. Implementation Timeline
- 19. Returns
- 20. Key Performance Indicators
- 21. Key Assumptions
- 22. Conclusion
- A. Appendix A: Consolidated Financial Summary
- B. Appendix B: Capital Schedules
- C. Appendix C: Funding and Debt Schedules
- D. Appendix D: Risk Register
- E. Appendix E: Glossary
|
Requirement |
Detail |
When |
|---|---|---|
|
Certificate of Acceptability |
Issued by the local authority under the food premises regulations. No food business may operate without one |
Before the first bake; a Year 1 gate condition |
|
Company and tax registration |
CIPC registration; income tax, VAT and PAYE; tax compliance status pin |
Month one; required for the SEDFA application |
|
Business licence |
Municipal trade licence for food manufacture and, from Year 4, retail |
Before opening each site |
|
Health and hygiene |
Food handler training, medical certificates, hand-wash stations, pest control contract |
Before the first bake and maintained |
|
Premises standards |
Impervious floors, coved skirtings, drainage, extraction, separate ablutions and change area |
In the Year 1 fit-out at R465 000 |
|
Fire compliance |
Fire clearance certificate; extinguishers, signage and suppression where required |
Before the Certificate of Acceptability is issued |
|
Labelling |
Product name, ingredients, allergens, date marking and manufacturer details |
From the first delivery; a condition of institutional supply |
|
Traceability |
Batch codes linking ingredients received to product delivered |
From day one; the basis of any recall |
|
Employment |
Contracts under the Basic Conditions of Employment Act; UIF and COIDA registration |
From the first appointment |
|
Insurance |
Public liability, product liability, assets, vehicles and business interruption |
Before the first delivery |
|
R’000 |
Year 1 |
Year 2 |
Year 3 |
Year 4 |
Year 5 |
|---|---|---|---|---|---|
|
Food safety and compliance |
58 |
70 |
92 |
112 |
136 |
|
Insurance |
46 |
58 |
78 |
96 |
118 |
|
Combined |
104 |
128 |
170 |
208 |
254 |
|
As a share of revenue |
2.8% |
2.1% |
1.8% |
1.6% |
1.5% |