Help with Herb Drying in Maryland

UMES EXTENSION

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.

READ 8A

BACK

TABLE OF CONTENTS

Turn static files into dynamic content formats.

Create a flipbook

Help with Herb Drying in Maryland

Articles inside

16B. IDENTIFICATION CODE

16A. TRACEABILITY SYSTEM

15. STORAGE

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

14. LABEL YOUR PRODUCT ACCORDING TO COMAR 10.15.03.12

13A.FOOD GRADE

12B. SORPTION CURVE

13. PACKING & PACKAGING

12A. WATER ACTIVITY BALANCED WITH QUALITY

12. WATER ACTIVITY

11A. DRY TEMPERATURE

11. TEMPERATURE

10. PRE-DRY

9. WASH WATER QUALITY

8. WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES

9B. WATER SAMPLING

9A. POTABLE WATER

8A. CHECK SANITIZER CONCENTRATION

7B. CLEAN & SANITIZE TOOLS

6A. PROTECTED FIELD

5A. ONLINE TRAINING RESOURCES ARE AVAILABLE

3B. EXAMPLE SOP PROCEDURE FOR CREATING TEAS

1B. LICENSES

GUIDELINES IN THE STATE OF MARYLAND?

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

4A. FACILITIES REQUIREMENTS

1A. MARYLAND GUIDELINES

3A. WHAT IS INVOLVED IN AN SOP?