Help with Herb Drying in Maryland

UMES EXTENSION

8A. CHECK SANITIZER CONCENTRATION

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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?

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Help with Herb Drying in Maryland by University of Maryland Eastern Shore - Issuu