Help with Herb Drying in Maryland

HELP WITH HERB DRYING IN MARYLAND University of Maryland Eastern Shore

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TABLE OF CONTENTS 1. DRYING HERBS? WHAT ARE THE - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -3 GUIDELINES IN THE STATE OF MARYLAND? 3 1A. MARYLAND GUIDELINES 4 1B. LICENSES 5 2. PLAN REVIEW - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 6 3. STANDARD OPERATING PROCEDURES (SOP’S) ARE REQUIRED - - - - - - - - - - - - - - - - - - - - - - 7 3A. WHAT IS INVOLVED IN AN SOP? 8 3B. EXAMPLE SOP PROCEDURE FOR CREATING TEAS 9 4. FACILITIES - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 10 4A. FACILITIES REQUIREMENTS 11 5. YOU’LL NEED SANITATION PLANS AND TRAINING AND RECORDS - - - - - - - - - - - - - - - - - - - - 12 5A. ONLINE TRAINING RESOURCES ARE AVAILABLE: 13 6. FIELDS - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -14 6A. PROTECTED FIELD 15 7. HARVEST - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 16 7A. HARVEST WITH SANITIZED TOOLS 17 7B. CLEAN & SANITIZE TOOLS 18 8. WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES - - - - - - - - - - - - - - - - - - - - - - - - - - 19 8A. CHECK SANITIZER CONCENTRATION 20 9. WASH WATER QUALITY - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21 9A. POTABLE WATER 22 9B. WATER SAMPLING 23 10. PRE-DRY - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 24 11. TEMPERATURE - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 25 11A. DRY TEMPERATURE 26 11B. OPTIMIZE DRY TEMPERATURE 27 12. WATER ACTIVITY - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 28 12A. WATER ACTIVITY BALANCED WITH QUALITY 29 12B. SORPTION CURVE 30 13. PACKING & PACKAGING - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 31 13A.FOOD GRADE 32 14. LABEL YOUR PRODUCT ACCORDING TO COMAR 10.15.03.12 - - - - - - - - - - - - - - - - - - - - - - 33

14A. ABIDE BY THE FDA AND THE FTC AND MARYLAND ADVERTISING LAWS 34 15. STORAGE - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 35 16. TRACEABILITY - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -36 16A. TRACEABILITY SYSTEM 37 16B. IDENTIFICATION CODE 38 17. FOR MORE INFORMATION CONTACT US - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 39

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1. DRYING HERBS? WHAT ARE THE GUIDELINES IN THE STATE OF MARYLAND?

Hint: They are not as pictured on the right...

The goal of drying herbs is to create a safe product with a long shelf life. The Maryland Department of Health (MDH) defines a dried product’s safety through measuring the water activity (Aw), which represents the amount of water available for bacteria, yeast, and mold growth. This is different from water content.

To reach the desired moisture level, the MDH recommends utilizing a commercial food dehydrator or a commercial dryer, which uses combinations of temperature, humidity and air flow that can be controlled.

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1A. MARYLAND GUIDLINES Farmers may sell fresh, unprocessed, unchopped herbs without a license.

The Maryland Department of Agriculture (MDA) and the MDH have published guidance for producing and selling value-added foods, including herb drying in the state, Processing and Selling Value Added Food Products in Maryland.

Processing dried products,such as herbs, requires an On-Farm Home Processing License issued by MDH. Chopping, drying or otherwise processing herbs requires an On-Farm Home Processing License issued by MDH when sales are under $40,000/year. This carries an annual current $30 cost and allows interstate sales.

If sales are more than $40,000 per year or the processor is not a farmer, then a Processing License from MDH ($150 annually) must be obtained.

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1B. LICENSES

On-Farm Home Processing License requires potable water, an approved sewage disposal system, a plan review, and a home kitchen or other approved processing area. An approved processing area complies with all food safety requirements for a home kitchen: smooth, non-absorbent, easy to clean surfaces, a handwashing sink, and the use of food-grade tools. In addition, MDH requires a food preparation sink for washing the herbs.

The Processing License requires potable water, an approved sewage disposal system, a plan review, a commercial kitchen, and all of the above.

MDH requires you submit a plan review that explains your entire process and materials.

There is no fee for the plan review. If you have any questions regarding these requirements, please email MDH at mdh.foodplanreview@ maryland.gov or call the office at (410) 767-8400.

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2. PLAN REVIEW

MDH requires you submit a plan review that explains your entire process and materials.

There is no fee for the plan review. If you have any questions regarding these requirements, please email the office at mdh.foodplanreview@maryland.gov or call MDH at (410) 767-8400.

On-Farm Home Processing Plan Review Guidelines

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3. STANDARD OPERATING PROCEDURES (SOP’S) ARE REQUIRED As part of your plan review, MDH requires you to develop Standard Operating Procedures (SOP’s) where you describe each step of your herb processing, starting with picking the herb and finishing with the storage of the end product.

Log sheets are an important part of using SOPs. cGMP SOP Templates

Log Sheets

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3A. WHAT IS INVOLVED IN AN SOP? To develop Standard Operating Procedures, you break down the whole process into definable steps and describe them. It is best to organize them in sections, for instance: harvesting SOP’s, drying SOP’s, sanitary SOP’s, etc. Keep MDH in mind because after approval of your SOP’s, they will use your SOP’s as the standard for any inspection.

Sanitation SOPs cover: Equipment, food contact surfaces, packaging, and building water Employee health, hygiene, and clothing Labeling and storage of chemicals

Pest control program

In a cleaning and sanitizing SOP, include: Cleaner and sanitizer storage location How to clean and sanitize, incorporating label directions Frequency of cleaning and sanitizing What records are used to monitor the procedures READ 3B

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3B. EXAMPLE SOP PROCEDURE FOR CREATING TEAS 1.1.

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Needed herbs are transported in a closed container to the processing building Herbs are weighted with a professional OHaus CSSeries scale individually Herbs that need to be cut are first cut with a knife in small pieces, if necessary Herbs that need to be cut will then be scooped into the Vitamix and cut Weighted herbs are combined into a bowl following recipes and mixed thoroughly Herbs are scooped into a labeled and coded food grade tea package with a scoop and weighted per package Packages are closed with an airtight seal Weight and code are written on the label Packages are transported to the storage room in an airtight container

How to Write a Standard Operating Procedure (SOP) from Cornell

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4. FACILITIES You will also need the proper facilities to dry your herbs. Make a list of your food equipment, including prep sink, handwashing sink, dehydrator, etc.

On-Farm Home Processing Plan Review Guidelines

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4A. FACILITIES REQUIREMENTS

Adequate ventilation so that excessive steam, condensation, heat and odors are removed.

Floor, walls and ceiling are smooth and easily cleanable.

Capability to wash hands in a separate sink.

Shatterproof light bulbs or light shields on lighting over work surfaces.

Accessible toilet room.

Waste container and sewage disposal.

Capability to wash, rinse and sanitize equipment and utensils.

Pest control plan and records.

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5. YOU’LL NEED SANITATION PLANS AND TRAINING AND RECORDS Proper hand washing, glove use, and exclusion of ill employees is required in order to produce a safe product.

Therefore, it is strongly recommended that a facility conduct proper employee hygiene, handwashing and illness reporting training. No bare hand contact with the foods is permitted during the entire drying process from preparation through packaging of the product.

Employees and volunteers need to follow training on hygiene, food safety and food handling.

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5A. TRAINING RESOURCES: Online training resources are available: Food Safety Training Topics How to: Effectively and Efficiently Train Your Workers Educational Materials | National Good Agricultural Practices Program Make sure to place food safety posters in appropriate places and rotate them often. Posters can be ordered at: MDA keep farms clean 12x18 final Wash Your produce Educational Materials | National Good Agricultural Practices Program Remember to make and keep records of all trainings: Record Keeping Templates

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6. FIELDS In order to reach the highest level of safety, limit any kind of pollution before and during the harvesting process. Start with a field protected from flood, runoff, animals, debris, and ensure your irrigation source is safe.

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6A. PROTECTED FIELD

Think fencing, netting, deterrents such as decoys, ultrasonic devices, and ribbons to protect herbs from animals.

Consider using ground cover to prevent soil from splashing on the plants. Choose an irrigation system that is the safest for your product.

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7. HARVEST

Harvest only safe, unadulterated herbs. Therefore, be sure to scan for animal intrusion or contamination of feces, urine or saliva regularly, and keep a record of your results both positive or negative. Flag feces or remove promptly.

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7A. HARVEST WITH SANITIZED TOOLS

Harvest only herbs that are clean and be sure to use sanitized tools. Try to harvest with the least amount of soil.

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7B. CLEAN & SANITIZE TOOLS

Be sure to wash, rinse and sanitize your harvesting tools and containers with products approved for food contact surfaces.

You may also wash your tools in the dishwasher in your home kitchen.

Food grade sanitizer products Always follow the product label and instructions to ensure proper reduction in microorganisms. Change dirty water and dirty sanitizer water.

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8. WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES Wash, rinse and sanitize all the surfaces you use to wash the herbs, including the sink.

Wash, rinse and sanitize with approved cleaning products approved for food contact surfaces. Always follow the product label and instructions.

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8A. CHECK SANITIZER CONCENTRATION

Use a test strip to be sure the sanitizer concentration is correct.

Food grade sanitizer products Sanitizer concentration calculator

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9. WASH WATER QUALITY MDH requires that you wash herbs with potable water.

When washing only with water, use the water only for one batch of herbs. You can try a single pass method such as spraying herbs on a grate over a sink. Be sure the tools used for spraying freshly harvested herbs are food grade including the hose.

When washing in a sink, a produce sanitizer is recommended to sanitize the wash water.

Using the same batch of water to wash multiple loads of herbs can lead to germs in one bunch of herbs spreading through the water and contaminating subsequent bunches.

Quickly cooling freshly harvested herbs is an added benefit of rinsing or soaking the herbs in wash water.

MDH will evaluate the washing requirements for herbs on a case by case basis.

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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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9B. WATER SAMPLING

A water sample report from your municipality is required yearly if you use a municipal water source.

Farms using a private well need a yearly water quality test to ensure well water potability. Test for total coliforms, nitrates and turbidity for post-harvest water.

Water Sampling Video Maryland requires: total coliforms 0 or absent, turbidity < 10 NTU and nitrates < 10mg/L. Farm Resources shows area water labs as well as soil labs, soil conservation districts and Extension offices.

A visual inspection of the on-site sewage disposal system is required during the inspection to ensure that it is functioning properly.

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10. PRE-DRY Pre Dry under cover before the dry step is an optional but a useful step before drying the herbs in your dryer.

Hang herbs or spread out flat in a single layer protected from the elements and sun only until there is no visible water.

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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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11A. DRY TEMPERATURE

For example, a temperature of 105°F or 40°C for 24 hours with a low humidity works well if it is controlled and has air movement. The duration of the drying process varies depending on the kind of herb and your weather conditions.

Both leaves and stems should crumble, even if you don’t use the stems. If you dry flowers, you should be able to crumble them. If it is too moist, it will be a food safety hazard. If it is too dry, it will lose volatile flavor components and become lower quality.

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11B. OPTIMIZE DRY TEMPERATURE

According to the American Herbal Products Association, the optimal drying temperature differs depending on the plant and/or plant part. Quick drying minimizes growth of spoilage organisms and pathogens.

Follow the drying instructions for the commercial dryer or refer to Botanical Safety Handbook, Second Edition, American Herbal Products Association (AHPA) GACP-GMP Guidance Section 7. Post-Harvest Handling

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12. WATER ACTIVITY The goal of drying is to lower the water activity. Aw > 0.85 can cause illness and Aw > 0.60 can cause spoilage.

Have samples of your dried herbs tested for water activity level by a certified food testing laboratory (ex. Microbac baltimore_food@ microbac.com) or contact Dr. Melinda Schwarz at University of Maryland Eastern Shore (mschwarz@umes.edu), especially if you’re in the formulation stage.

Whenever you change a drying method, you’ll need to submit a new Aw test.

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12A. WATER ACTIVITY BALANCED WITH QUALITY Knowing your water activity is also important to understand the ‘sweet spot’ of your drying process: the level where the optimal safety is reached while keeping the optimal quality and weight of your product.

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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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13. PACKING & PACKAGING The choice of packaging should be determined by food safety first, and then by appearance. Package needs to be food grade and have an airtight closure. Brown paper stand up bags with roll down closures work well.

Always work in an MDH-approved work space.

Fresh herbs and dried herbs should always be kept separated.

Do not use the same surface unless it is cleaned following MDH guidelines.

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13A.FOOD GRADE Food grade means the material will not react with acids, for example, leading chemicals into food.

The work tools need to be food grade. The bowls and scoops used need to be washed before and after every use.

The scale needs to measure within one gram.

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14. LABEL YOUR PRODUCT ACCORDING TO COMAR 10.15.04.16 Label your product according to Code of Maryland Regulations (COMAR) 10.15.04.16.

Any food product sold in Maryland needs a label that includes at least: 1. the product identity.

2. a product quantity statement (whether number of pieces or weight).

3. ingredients listed from greatest to least.

4. the name and address of the producer or distributor.

Also, Make no health claims.

Include allergen info.

Include a lot number or tracking number to identify field of origin and harvest/dry date. This is helpful for traceability and recall events.

Label with the instructions to add boiling water (212°F or 100°C) for teas.

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14A. ABIDE BY THE FDA AND THE FTC AND MARYLAND ADVERTISING LAWS Mentioning health claims on your label or in your advertising is not allowed.

Allergen Statement is necessary if your product contains one of the 8 major food allergens under the Food Allergen Labeling and Consumer Protection Act: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Wheat, Peanuts, Soybeans, Sesame Seeds.

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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.

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16. TRACEABILITY 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.

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16A. TRACEABILITY SYSTEM You can create your own traceability system by adding an identification code starting with the harvested herb and link this code to the code of the final product. The link can simply be included in your recording of the products you make. In addition, tracing the harvested herb back to the original seeds or plugs will add an extra security in case the identity of the herb is questioned.

A basic lot number includes the product code and the harvest date.

Sample Code: LB-141-21, where LB is the herb, 141 is the day of the year starting with 1 on January 1st, and 21 is the year.

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16B. IDENTIFICATION CODE

Develop a code for a tea which is a combination of herbs: SUM-180-21.

The SUM stands for summer tea packaged on June 28, 2021. This code is linked in your records to the individual herbs used with harvest or purchase date.

LB-141-21 represents lemon balm harvested and dried on May 21st in 2021.

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16B. IDENTIFICATION CODE

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17. FOR MORE INFORMATION CONTACT US Dr. Melinda Schwarz Food Safety Specialist Richard A. Henson Center, Room 2137 Phone: 410-430-0763 email: mschwarz@umes.edu Henriette den Ouden Specialty Herbs Consultant UMES Research, Education and extension Farm 10789 Stewart Neck Rd., Princess Anne, MD 21853 Phone: 410-621-5450 Ext: 104 Email: hdenouden@umes.edu Nicole Cook Environmental and Agricultural Faculty Legal Specialist Phone: 410-651-6182 Email: nlcook@umes.edu www.umes.edu/extension TABLE OF CONTENTS