7/28/2019 Haccp Honey Processing
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This Document is copyright R Robinson 2003Please feel free to
use it for our ersonal use but if ou wish to sell it on its own or
as art of another document lease contact me at hacc sk
lon.co.uk
Honey Processing
There are three elements concerning Food Hygiene to be
considered in theprocessing of honey. Although honey, due to its
very high sugar content, isconsidered a low risk product in terms
of bacteriological hazards, chemical andphysical hazards must be
taken into account as well as general hygiene
standards:
1.Prerequisites as in any food processing the cleanliness of the
area,equipment and people coming into contact with or close
proximity to theproduct is essential; as is the availability of
adequate washing facilities for allthree. The exclusion of animals,
pests and uncontrolled children from areaswhere the product is
exposed is necessary. Also the exclusion of any peoplesuffering
from any transmittable illness from the handling is also
required.
2.The process good practice should be adopted to avoid
contamination dueto bacteriological, chemical and physical
contaminants.
Use only approved preservatives and paints on hives and keep
vermin out,particularly mice in the winter by using suitable mouse
guards.
When transporting supers in vehicles, make sure that they are
protected fromcontaminants that may have been left by previous use
of the vehicle or trailer.Use polythene sheet or bags to cover the
floor and wrap the supers if on atrailer.
Cleaning of equipment and the working area before and after use
with suitablecleaning materials.
Any people involved in the process should wear suitable
protective clothing toprotect the product from contamination by
clothing or body particles. Particularattention should be paid to
checking filters before and after use, for damage.
Particular care should be taken when bottling in glass jars to
minimise honeyexposed and uncapped, keeping only the minimum number
of jars of honeyuncapped. Particular attention must be paid, to the
critical control point actionin the case of any breakage, as this
is probably the most serious of hazards.Glass or plastic jars
should be cleaned before filling either in a dishwasher with
a minimum rinse temperature of 85C or hand washed then heated in
oven to
90C. Do not rely on being clean from the manufacturer.
Care should be taken to prevent the product overheating and
potentiallyreducing its antiseptic qualities as well as its natural
enzymes.
7/28/2019 Haccp Honey Processing
2/2
This Document is copyright R Robinson 2003Please feel free to
use it for our ersonal use but if ou wish to sell it on its own or
as art of another document lease contact me at hacc sk
lon.co.uk
3.Hazards and Critical Control Points:
Step Hazard Monitoring Control & Corrective ActionThe Hive
andhoney removal
Contamination frompaints, preservatives,soil and plant
material,vermin and diseasetreatments
Check all paints andpreservatives for suitability ofuse. Use
regular inspection todetect signs of vermininfestation. Make sure
honey
supers do not come in directcontact with the soil orvegetation.
Check all beetreatments manufacturersinstructions for methods of
use.
Dispose of any honey, preferably byfire, that has been exposed
to any ofthese contaminations. It may bepossible to leave honey
that hasbeen exposed to some bee disease
treatments for winter feed for thebees. Some bee disease
treatmentsare recognised as safe with honeywhen used according
tomanufacturers instructions.
Transportationof honey insupers
Physical and chemicalcontamination fromtransport, animals
andrain water
Inspect vehicle/ trailers andensure clean and free frompotential
contaminants such aspetrol, oil, soil plant and animalmaterial.
Ensure supers onlycome in contact with foodstandard coverings such
as
polythene sheet.
Dispose of any honey, preferably byfire, that has been exposed
to any ofthese contaminations.
Uncapping,extraction andsettling
Contamination fromequipment, premisesand people.
Inspect equipment before usefor damage and contaminants.Pay
particular attention to non-stainless steel equipment fordamage
that may exposeunsuitable material. Ensurepremises cleaning
procedureshave been adhered to beforeprocessing starts. Ensure
peopleare dressed in suitable protectiveclothing
Do not commence processingbefore checks
completedsatisfactorily.
Filtration Failure to removephysical contaminants
Check filters before and afteruse for damage.
Do not use if damaged, re-filterwith good filter if found
damagedafter use.
Storage Contamination andtainting by othersubstances
fromsurroundings orcontainers.Deterioration due tohigh temperatures
ormoisture absorption
Check containers for suitabilityof storing food. Ensure lids
sealto prevent moisture absorption.Ensure no unsuitable
chemicalsstored in area. Monitormaximum temperature withmax/min
thermometer to
remain below 40C
Check before bottling thatconditions have been met. Test bytaste
for tainting. Test withrefractometer if water absorptionsuspected.
Use only forconfectionary honey if temperatureexceeded or water
content exceedspermitted level for normal honey
Preparation to
bottle andbottling
High temperature
spoiling.Contamination fromenvironment.Glass
breakagecontamination
Monitor temperature of
warming cabinets (do notexceed 50C)Check equipment and area as
inuncapping step.Check number of glass or hardplastic jars before
and after.Monitor for breakage.
Downgrade honey if temperature
exceeded.Do not proceed until equipmentand area checked for
cleanliness andcontaminants.Dispose of any honey exposed ifglass is
broken during the process.Clean up any closed jars andequipment to
remove any slivers ofglass and recheck any unfilled jarsand caps
for glass.
Distributionand display
Contamination ormoisture absorption
due to damaged sealscaused by poorhandling or packaging.
Tampering.
Ensure shipping ortransportation containers are
suitable to protect the productfrom damage.
Remove from sale any damagedproduct.
Use tamper evident seals to allowdetection of
intentionalcontamination. Investigate anydamaged tamper evident
labels.
