Help with Herb Drying in Maryland

Page 25

UMES EXTENSION

11. TEMPERATURE Maryland is too humid for sun drying or simple hang drying. Dry in a temperature and humidity controlled drying chamber or closed off area with low humidity and air currents,or use a commercial dehydrator or dryer following manufacturer’s recommended recipes. If you design and build your own dryer, MDH will require that you can control the temperature and the humidity; and that all materials used are non-porous and cleanable; wood must be sealed; and that the herbs only come in contact with food grade material. However, MDH recommends you use a commercial dryer. If you build one yourself, it needs to meet the same quality standards as the commercially available dryer.

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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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