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.
l prior to being used in other products.
Certification to this standard not only increases food safety and acceptance by regulators, it also allows manufacturers and retailers to display these products with more confidence without refrigeration, said NSF officials.
