UMES Extension
Food Safety Program
Helping Farmers, Food Processors and Food Service Keep Our Food Supply Safe
Maryland Good Agricultural Practices (MD GAP)
Classes offered in partnership with
University of Maryland
Extension and the Maryland
Department of Agriculture
ServSafe Training and Certification
ServSafe training and certification testing is available from the UMES Extension Food Safety Program by a certified instructor and proctor. Education on best practices for food safety is useful for anyone working in the foodservice industry
HARPC FSPCA PCQI Courses offered in partnership with University of Maryland Extension (UME)
Drying Herbs? What are the guidelines in the State of Maryland?
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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