Sausage & Pepperoni Ready To Bake Pizza
Open Food Facts label for barcode 0400060956314 · Gordon Food Service Store · Refrigerated-pizza. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Sausage & Pepperoni Ready To Bake Pizza by Gordon Food Service Store scores 55/100 in PlainFoodSafe's ingredient screening. We compared its 50 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 3 ingredients are flagged for caution. The source parser split this into a very long 50-component record, beginning with Crust, Enriched Wheat Flour, Wheat Flour. That density can include amounts and label fragments, so verify the physical label before relying on ingredient order or completeness. This is not a recall, allergy, medical, or dietary-safety determination.
- 55/100
- Concern safety score
- 3
- Few flagged · of 50 analyzed
- Group 4
- Ultra-processed
- D
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
Composite profile score
One verdict from three independent sources
40/100
Grade D
Ingredient Safety
55/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
D
Nutri-Score front-of-pack nutrition grade
Weighted 50% ingredient safety / 25% processing level / 25% nutrition grade. A dimension with no data for this product (common: source coverage is partial) is dropped and its weight redistributes across the remaining dimensions, so missing data never silently lowers the score. See the full benchmark table.
60956314 · Open Food Facts · July 2026
Sausage & Pepperoni Ready To Bake Pizza label screening desk
13 of 50 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: BHA). Source sheet 60956314 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology · Read with nearest score peer: hot chili pepper & lime flavored Meat Sticks · Nearest score peer is hot chili pepper & lime flavored Meat Sticks at the same screening score.
Screening model notes
How Nutri-Score, NOVA, and list length read this record
This label lands in the third of four positions on the published scale. What separates that position from its neighbours is arithmetic rather than judgement: identical inputs run through the documented weighting always arrive at the same place. Anyone who works the calculation through by hand, using the methodology write-up together with the itemised ratings further down, will reproduce this number exactly — which is the reason for publishing a computed figure instead of an opinion.
This label falls in the fourth Nutri-Score band. The model arrives there when its penalty terms — energy density, sugars, saturated fat, sodium — carry more weight in the calculation than the fibre, protein and produce content it credits. The band covers a wide span of the points scale, so position within it is not visible from the letter alone. The grade reflects the declared nutrition panel and is unrelated to the additive ratings listed below, which come from different bodies applying different criteria.
The declared list is among the longer ones in this catalogue. A component set this wide means the screen returns many individual ratings, and the composite accumulates a large number of small contributions instead of turning on a handful of entries. At this length the per-component table below is substantially more informative than the single figure, because the figure compresses a great deal of variation into one number.
Cross-brand screening score neighbourhood
Ingredient-list length vs every product we publish
Sausage & Pepperoni Ready To Bake Pizza lists 50 ingredients on its label
50 97th percentile a longer ingredient list than 97% of the 359,392 products we track
Each bar is a band; taller bars hold more products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Distribution as text
- 0–2
- 6,050 products (2%)
- 2–4
- 24,522 products (7%)
- 4–6
- 31,054 products (9%)
- 6–8
- 30,981 products (9%)
- 8–10
- 31,618 products (9%)
- 10–12
- 29,943 products (8%)
- 12–14
- 28,403 products (8%)
- 14–16
- 27,417 products (8%)
- 16–18
- 24,508 products (7%)
- 18–20
- 19,062 products (5%)
- 20–22
- 14,679 products (4%)
- 22–24
- 12,238 products (3%)
- 24–26
- 10,830 products (3%)
- 26–28
- 9,344 products (3%)
- 28–30
- 7,955 products (2%)
- 30–32
- 6,753 products (2%)
- 32–34
- 5,918 products (2%)
- 34–36
- 5,282 products (1%)
- 36–38
- 4,531 products (1%)
- 38–40
- 4,063 products (1%)
- 40 and above
- 24,241 products (7%)
Source Open Food Facts, product label ingredient lists · July 2026
Ingredient-list length is a descriptive property of the label, not a safety rating. A longer list is not automatically worse and a shorter one is not automatically better; the count is shown so the label can be placed against a comparable population. No category with enough published products was available for this record, so the comparison runs against the whole published catalogue.
Ingredient Safety Analysis
How the 55/100 score is built
Screening starts at 100 and subtracts severity-weighted FDA SAFFA / CSPI flags (3 flagged of 50 labeled). The floor is 0 when deductions exceed 100.
Full Ingredient List
CRUST (ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, YEAST, PALM OIL, SUGAR, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], SALT), SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], SALT, SUGAR, SPICES, CITRIC ACID, GARLIC POWDER, ONION POWDER), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), COOKED ITALIAN SAUSAGE (PORK, SPICES, WATER, SALT, CORN SYRUP SOLIDS, DRIED GARLIC, PAPRIKA, PAPRIKA AND ANNATTO EXTRACT, SUGAR, LEMON JUICE POWDER [CORN SYRUP SOLIDS, LEMON JUICE SOLIDS, LEMON OIL], FLAVORING), PEPPERONI (PORK, BEEF, SALT, DEXTROSE, GARLIC POWDER, LACTIC ACID STARTER CULTURE, NATURAL SPICE EXTRACTIVES, OLEORESIN OF PAPRIKA, SODIUM NITRITE, SPICES, BHA, BHT, CITRIC ACID), NOT SMOKED PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), DICED PEPPERONI (PORK, BEEF, SALT, DEXTROSE, FLAVORINGS, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM NITRITE, BHA, BHT, CITRIC ACID), DEHYDRATED GARLIC, SPICES.
Other products containing Not Smoked Provolone Cheese
Not Smoked Provolone Cheese is the least common ingredient on this label, appearing in 18 products across the catalog. See its safety profile.
Categories
More from Gordon Food Service Store
Mid-score cross-brand comparables for Sausage & Pepperoni Ready To Bake Pizza
Neighbours outside Gordon Food Service Store near Sausage & Pepperoni Ready To Bake Pizza's mid-band score (55/100). The 3 same-brand links above stay within Gordon Food Service Store; these peers cross brands.
Same mid-band screening score
Nearest cross-brand products by screening score (3 flagged of 50 on 0400060956314).
Long-label peers (21+ ingredients)
Nearest cross-brand labels by linked ingredient count (50 on 0400060956314).
Follow the flagged-label evidence
Follow the flagged-label evidence
BHA is the first flagged ingredient selected from Sausage & Pepperoni Ready To Bake Pizza's parsed label. Start with that ingredient’s source context, then compare the rest of this 50-ingredient record.
- Inspect the FDA SAFFA and CSPI context attached to BHA. Open BHA
- Compare Sausage & Pepperoni Ready To Bake Pizza's 3 flagged ingredients with a product from the same score neighbourhood. Compare labels
- Check how caution flags contribute to the derived screening score before drawing a dietary conclusion. Read the method
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0400060956314: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.