SSIC 1071 - Manufacture of Bakery Products

The SSIC 1071 classification pertains to manufacture of bakery products. This official code is mandatory when registering a business entity with ACRA (Accounting and Corporate Regulatory Authority) in Singapore.

Key Characteristics:

Compliance with the Sale of Food Act (Chapter 283) and its regulations, ensuring food safety and hygiene standards are met.
Common business structures include sole proprietorships, partnerships, and private limited companies (Pte Ltd), often starting as home-based businesses and scaling up.
Frequent regulatory requirements involve obtaining a food shop licence from the Singapore Food Agency (SFA) and adhering to labelling requirements under the Food Regulations.

Common Business Operations

Manufacture of bread, cakes and confectionery (excluding frozen bakery products) is the production of fresh bakery products such as bread, cakes, pastries, pies, and biscuits.

Activities include baking bread, cakes, pastries, and other confectionery items for retail sale or wholesale distribution to restaurants and supermarkets.

Examples include neighbourhood bakeries producing traditional Singaporean bread and cakes, as well as larger-scale operations supplying to hotels and catering services (as per ACRA's classification examples).

Industry practices often involve sourcing ingredients from local suppliers and adopting technology for efficient production and quality control, aligning with Enterprise Singapore's initiatives for food manufacturing.

SSIC 1071 Manufacture of Bakery Products

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Understanding SSIC 1071

Key Characteristics:

Common Business Operations