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15. STORAGE
Store your dried herbs and your final product in a temperature- and humidity-controlled area and prevent access by anyone except trained employees and volunteers. Keep cleaners, sanitizers, and pesticides, etc., in a secure storage area away from food.
UMES EXTENSION
16. TRACEABILITY
UMES EXTENSION
MDH requires you to develop a traceability system in order to know the origin of all of the components in the end product. Create lot numbers to track your product. If there were ever food safety problems, you would know what product to recall. This protects you from having to recall all of your harvest of the particular herb. A lot number is a unique identifier for an amount or a batch of your product.
READ 16A
https://www.fda.gov/files/New-Era-Food-Safety-Traceability-Tech-FDA-Voices-1600x900.png
