Chris,
HMF is used as an indicator of amounts of heat treatment that honey has 
suffered.
What those amounts indicate as heat "units" related to time, I do not 
know - a packer would be able to supply that info.

Levels of HMF also were set to allow for the natural increase to occur 
as honey sits on retail shelves - Therefore if one was to have the honey 
inspected and it had sat on a shelf for a fair period of time - it would 
still have lower levels present that a honey that had either been abused 
by heat or was "Bakers"

Peter

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