Unless you’re a vegan or vegetarian, your Thanksgiving meal probably includes a roast turkey at the center of the table, ready to be carved up and eaten. An American National Standard from by NSF International, an ANSI member and audited designator, provides hygiene requirements in connection with the processing of turkey and other meats. NSF/ANSI 3-A 14159-2-2010, Hygiene requirements for the design of meat and poultry processing equipment, addresses hand-held tools used in the processing and packaging of poultry and other meat products, helping processors to assure the quality and safety of turkeys and many other meats and meat products.
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