NSF ADOPTS BAKERY STANDARD

ANN ARBOR, Mich. -- NSF International has adopted Standard 75, a package of test methods for specific bakery products to determine whether a product supports rapid and progressive growth of harmful microorganisms. The American National Standard was developed using an accredited consensus process, with participation from manufacturers, regulators including the Food and Drug Administration and retailers.

ANN ARBOR, Mich. -- NSF International has adopted Standard 75, a package of test methods for specific bakery products to determine whether a product supports rapid and progressive growth of harmful microorganisms. The American National Standard was developed using an accredited consensus process, with participation from manufacturers, regulators including the Food and Drug Administration and retailers.

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