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Regulatory authorities should be equipped to implement national food law, which will often entail extension to educate processors, advisory services, and enforcement; and establish standards. Food law should lay out the requirements for good drying practice. Food standards related to improved processing/drying, handling, hygiene and traceability system should be used to indicate the guidelines required for the production of dried products. These should be appropriate and made available in a usable format to end users. 

For example, encouraging the uptake of drying racks can be promoted at the local level by the development of bylaws, which make it a requirement that processors use drying racks, provided that they are available.