Help with Herb Drying in Maryland

Page 30

UMES EXTENSION

12B. SORPTION CURVE

You’re looking for the sweet spot where moisture and Aw are low enough to be safe and high enough to guarantee quality and profit. Below you see that a Aw of 0.60 is equivalent to a moisture of 13% in the hypothetical basil sample that was dried at 105 F for 24 hours.

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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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