Guest guest Posted July 29, 2009 Report Share Posted July 29, 2009 I realize the answer to this may be specific to the municipality one works in, but here's my question. I've been decocting herbs for my patients for three years and everybody so far is happy with the results and convenience and happy to pay a higher price for the finished product. I run my clinic out of my house, and even the mayor of the small town is a patient. The clinic is outgrowing the house and I'm looking at a space downtown which is perfect for what I want to do. But I'm wondering if setting up another clinic in a store-front space would require me to meet requirements for a restaurant kitchen. We do all our decoctions in electric crockpots and pressure cookers, not on stove-top. Any of you decocters of raw herbs have to deal with this in your practice? I feel like I should approach the by-law folks very carefully on this one. Pauline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2009 Report Share Posted July 29, 2009 On Wed, Jul 29, 2009 at 6:29 PM, Earthmom <tcm1herbs wrote: > > > We do all our decoctions in electric crockpots and pressure cookers, not on > stove-top. Any of you decocters of raw herbs have to deal with this in your > practice? > Hi Pauline, This is going to fall under the (the USA's) cGMP (current good manufacturing practices) for compounding pharmacies. I'm working on a tutorial on this topic. Should be done within a few weeks. I'm not sure exactly where it will be distributed, but I can announce it on this list when it's ready. A few things: - the location of the compounding pharmacy is not the key issue. Home practices are regulated by the same rules. But I do understand how you can feel more exposed legally when in a store front. - when a formula is decocted in water, the water must be " purified water " . - there is a " use-by " regulation that states that the decoction must be used by no more than 14 days with the requirement that the decoction is refrigerated. - other than that, if you shoot for commonly accepted food service practices, you're heading in the right direction. -al. -- , DAOM Pain is inevitable, suffering is optional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2009 Report Share Posted July 29, 2009 Ask the Mayor. I think with something like that, you might be able to just do your thing until somebody raises an issue with it. - " Earthmom " <tcm1herbs Wednesday, July 29, 2009 6:29 PM Herbal decoction regulations? >I realize the answer to this may be specific to the municipality one works >in, but here's my question. I've been decocting herbs for my patients for >three years and everybody so far is happy with the results and convenience >and happy to pay a higher price for the finished product. I run my clinic >out of my house, and even the mayor of the small town is a patient. > The clinic is outgrowing the house and I'm looking at a space downtown > which is perfect for what I want to do. But I'm wondering if setting up > another clinic in a store-front space would require me to meet > requirements for a restaurant kitchen. We do all our decoctions in > electric crockpots and pressure cookers, not on stove-top. Any of you > decocters of raw herbs have to deal with this in your practice? > I feel like I should approach the by-law folks very carefully on this one. > Pauline > > > > --- > > Chinese Herbal Medicine offers various professional services, including a > practitioner's directory and a moderated discussion forum. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 , Al Stone <al wrote: > Hi Pauline, > > This is going to fall under the (the USA's) cGMP (current good manufacturing > practices) for compounding pharmacies. Al is correct. The good news is that enforcement is minimal, especially if the preparations are made for each individual patient on a one-to-one basis. To my knowledge, there has never been a professional incident that resulted from cooking herbs for one's patients. The bad news is that one is technically vulnerable to the law if a major problem does arise. If you go the legal route, basic food safety laws should cover you as long as no medical claims are made, and the items are not poisonous. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 Does " purified water " include chlorinated town water? Pauline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 I'm not clear on how " purified water " is defined. But here are a few pages that talk about this: http://en.wikipedia.org/wiki/Purified_water http://www.essortment.com/family/typesofwaterd_syul.htm On Thu, Jul 30, 2009 at 6:18 AM, Earthmom <tcm1herbs wrote: > > > > Does " purified water " include chlorinated town water? > > Pauline > -- , DAOM Pain is inevitable, suffering is optional. Quote Link to comment Share on other sites More sharing options...
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