those in the small and medium categories. It leads to the provision of basic food products for the country's population, including the socially vulnerable, as well as ensuring the entity's economic viability. On the other hand, the investments directly involve the innovations associated with production of machinery and equipment, the innovations in the technological process and the recipe of the bakery products. It must ensure in the end the quality of the products and the safety of the population's health. Innovations in the field of public food do not always assume high quality of the finished product, a fact that multiplies the risk of the population getting sick and of rejuvenating cancer and allergies. In order to reduce these negative consequences on the health of the population and the birth of healthier generations, it is proposed to involve public authorities and governing institutions in tightening the control of food safety and reducing to the maximum the additives and preservatives in the production of essential food products, with regard to bread products. The main objective proposed in the research is the development of the mechanism for supervising innovations in the field of baking in the Republic of Moldova. The scientific methods used are: analysis and synthesis, induction and deduction, history and logic. The obtained results will reflect the degree of security of the quality of the bakery products and the economic efficiency of the bakery enterprises.