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GUIDELINES FOR MAPLE SYRUP OPERATIONS

Rev. 07/2016 Guidance for Pennsylvania MAPLE SYRUP Producers 1 Pennsylvania Department of Agriculture Bureau of Food Safety and Laboratory Services 717-787-4315 GUIDELINES FOR MAPLE SYRUP PROCESSORS MAPLE SYRUP which may also be spelled MAPLE sirop or MAPLE sirup is the liquid derived by concentration and heat treatment of the sap of MAPLE (Acer species) trees, or by the solution in water of MAPLE sugar or MAPLE concentrate made from such sap. The solids content of MAPLE SYRUP may not be less than 66% by weight or more than by weight, as measured in Brix units at a temperature of 68 F (room temperature). The present document provides practicable GUIDELINES for the sanitary production of MAPLE SYRUP processing OPERATIONS in compliance with the Food Safety Act (3 Pa. 5721 - 5737). Producers of MAPLE products will also be subject to federal rules within the Code of Federal Regulations (CFR s) relating to food and good manufacturing practices.

Maple syrup which may also be spelled “maple sirop” or “maple sirup” is the liquid derived by concentration and heat treatment of the sap of maple (Acer species) trees, or by the solution in water of maple sugar or maple concentrate

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