Bakery Products Certified to NSF Standard 75

NSF Internationals after publishing NSF Standard 75 as a draft standard for trial use, <%=company%> awarded its first certification of bakery products. Specialty Bakers with corporate offices located in Marysville, PA, and a certified plant in Lititz, PA, was awarded Certification for Non-Potentially-Hazard Foods.

Products that receive NSF Standard 75 certification will bear the NSF Mark on product packaging. This mark will be a way for manufacturers and retailers to identify which bakery products can be safely stored at ambient temperatures for a specific length time.

Testing for Standard 75 is being conducted by NSF partner Silliker Laboratories (Homewood, IL). (See related article). The company performs specific tests that include measuring pH, water activity, and if required, inoculate specific strains of bacteria to determine the product's inability to support rapid and progressive growth of the specified bacteria.

The scope of the Standard includes bakery products that have been formulated to be shelf-stable, though they are traditionally potentially hazardous due to their ingredients. The four main categories included are:

• 1. Specialty breads or pastries containing fresh, canned frozen or rehydrated vegetables or soft cheeses added prior to baking;

• 2. Bakery products such as pastries filled or topped with crème, custard or cheese after baking;

• 3. Products such as pumpkin, sweet potato, custard or meringue pies that are filled prior to baking;

• 4. Components such as toppings, glazes, icings, or fillings stored without temperature control prior to use in other products.

Edited by Christine Fraser