The Hive and honey removal

Contamination from paints, preservatives, soil and plant material, vermin and disease.

Check if all paints and preservatives are suitable for use. Inspect regularly to detect signs of vermin infestation. Make sure honey supers do not come in direct contact with the soil or vegetation. Follow strictly all bee treatment instructions.

If the honey has been in contact with any of these contaminating agents, expose it to heat (preferably direct fire). Another option is to use the “contaminated” honey to feed the bees during winter. Some bee disease treatments are also considered safe following the honey manufacturers instructions.

Transportation of honey in supers

Physical and Chemical contamination from the vehicle itself, animals or rain.

Inspect vehicle/trailers and ensure they’re clean and free from potential contaminants such as petrol, oil, soil plant and animal material. Ensure supers only come in contact with food standard covering, such as polythene sheets.

If the honey has been in contact with any of these contaminating agents, expose it to heat (preferably direct fire).

Uncapping, extraction and settling

Contamination from equipment, premises and people .

Inspect equipment before use so as to detect any damage or contaminant. Check that the stainless steel equipment is in good condition so as to avoid exposure to unsuitable material. Make sure that the premises cleaning procedures have been carried out before the process starts, and that people are dressed in suitable protective clothes.

Do not start any process before the satisfactory completion of all these points.

Filtration

Failure to remove physical contaminants.

Check filters before and after use in case they’re damaged.

Do not use if damaged. Replace the filter.

Storage

Contamination and tainting by other substances from the surroundings or containers. Deterioration due to high temperature or moisture absorption.

Check if the containers are suitable for storing food. Ensure the lid seals correctly to prevent moisture absorption. Make sure there’s no unsuitable chemical stored in the area. Monitor the temperature with a thermometer and keep it under 40ºC.

Check tainting by taste. Test with a refractometer if you think water may have been absorbed. If the temperature got higher than requested or the water content exceeded the permitted level for normal honey, do not use it for human consumption.

Preparation of packaging and bottling

High temperature. Contamination from the environment. Drums breakage producing contamination.

Monitor the warming cabinets’ temperature (they should not exceed 50ºC). Check the equipment and area just as you did at the uncapping step. Check the number of drums before and after use, and make sure there’s no breakage.

Downgrade honey temperature if exceeded. Do not proceed until the equipment and area have been checked for cleanliness and contaminants. Clean up any closed drums and equipment to remove any slivers.

Distribution and display

Contamination or moisture absorption due to damaged seals caused by poor handling or packaging.

Ensure containers are suitable to protect the product from damage during sea, air or land transportation.

Remove from sale any damaged product. Use seals that allow tamper detection of intentional contamination. Investigate any damaged labels.