Help with Herb Drying in Maryland

Page 22

UMES EXTENSION

9A. POTABLE WATER This helps remove soil and other contaminants. Be sure the water is potable, which means drinkable. Change water as it becomes turbid: Produce Safety Matters: DumpTank If you are using recirculated water, such as a 3-compartment sink, sanitizer is highly recommended. A sanitizer must be labeled for use in produce wash water.

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16B. IDENTIFICATION CODE

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pages 38-39

16A. TRACEABILITY SYSTEM

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page 37

15. STORAGE

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pages 35-36

14A. ABIDE BY THE FDA AND THE FTC AND MARYLAND ADVERTISING LAWS

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page 34

14. LABEL YOUR PRODUCT ACCORDING TO COMAR 10.15.03.12

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page 33

13A.FOOD GRADE

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page 32

12B. SORPTION CURVE

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page 30

13. PACKING & PACKAGING

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page 31

12A. WATER ACTIVITY BALANCED WITH QUALITY

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page 29

12. WATER ACTIVITY

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page 28

11A. DRY TEMPERATURE

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page 26

11. TEMPERATURE

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page 25

10. PRE-DRY

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page 24

9. WASH WATER QUALITY

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page 21

8. WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES

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page 19

9B. WATER SAMPLING

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page 23

9A. POTABLE WATER

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page 22

8A. CHECK SANITIZER CONCENTRATION

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page 20

7B. CLEAN & SANITIZE TOOLS

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page 18

6A. PROTECTED FIELD

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page 15

5A. ONLINE TRAINING RESOURCES ARE AVAILABLE

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pages 13-14

3B. EXAMPLE SOP PROCEDURE FOR CREATING TEAS

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page 9

1B. LICENSES

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page 5

GUIDELINES IN THE STATE OF MARYLAND?

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page 3

5. YOU’LL NEED SANITATION PLANS AND TRAINING AND RECORDS

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page 12

4A. FACILITIES REQUIREMENTS

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page 11

1A. MARYLAND GUIDELINES

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page 4

3A. WHAT IS INVOLVED IN AN SOP?

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page 8
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