HACCP plan for the production of Honey at YEAR

Address

The purpose of this plan is to identify any risks associated with the production, extraction,
filtration, packing and storage of Honey produced in (Location(s)) and processed at the
above address which is intended for retail sale.

The plan consists of the following;

1. Hazard Analysis
2. Critical Control Points
3. Critical Limits
4. Monitoring
5. Corrective Actions
6. Verification
7. Documentation

1. Hazard Analysis
Hazard Group Specific Hazard Risk Control

Biological Yeast low Ensure extracted product is kept in air tight

containers and not exposed to air for extended
periods of time. do not expose granulated honey
to moisture or air to prevent fermentation
Clostridium Med Ensure all equipment is thoroughly cleaned. Do
botulinum not allow supers or Apiary equipment to sit
directly on the ground. Note: Honey may contain
spores as the product is not heated sufficiently
to destroy the pathogen.
Chemical Acaricides Med Follow manufacturer’s instructions so veterinary
products are not applied when supers are on the
hive
Insecticides low Ensure hive entrance is secure to reduce the risk
of wax moth. Store supers in stacks or in sealed
bags to avoid wax moth infestation
Preservatives low Only use products suitable for Bee Hives or do
not treat hive bodies.
Cleaning Agents Med Ensure manufacturer’s instructions are followed
for dilution rates and product limitations. Ensure
diluted products are thoroughly rinsed off
equipment before use.

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 HACCP plan for the production of Honey at YEAR
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Toxic Plants low e.g. Ragwort, quality check product and use
Organoleptic tests to determine contamination,
discard product if positive results are found
Physical Dust/Dirt med Do not place full supers directly on the ground.
Ensure polythene sheets are used in the Apiary,
during transport and in the extraction area.
Ensure all equipment has been cleaned prior to
use.
Insect debris low Ensure triple filtration down to 56 strands per
inch mesh
Wax particles low Ensure triple filtration down to 56 strands per
inch mesh
Glass Low Inspect jars prior to washing and before filling
and reject damaged containers. If damaged
containers are found after washing, re-wash
none damaged containers and discard the
others.
Wood low Ensure hives are sound and undamaged, do not
continue to use damaged hive parts. Ensure
triple filtration to remove all particles
Metal Low Regularly inspect all metal tools and equipment
for ware, rust or damage. Triple filter honey and
do not use honey if contamination is found

Process steps
The process has been split into two sections to differentiate between primary production (in
the Apiary) and the extraction process. Each CP and CCP has been identified through the
process with reference points for the analysis.

Are the Super frames Do not clear and

NO
Full of sealed honey inspect in one
week

YES
CP 1.1
Clear Bees form the Frames

CP 1.2
Remove Supers to transport location Transport to extraction location

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 HACCP plan for the production of Honey at YEAR
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C.P 1.3 C.P 1.3

Clear and clean Clean all equipment, Set up extractor room in a

extraction area – extractor, capping clockwise process flow and
floors work surfaces knife, bowl and Honey cover equipment until
and sink buckets extraction begins

Remove frames from the Move supers from transport

Extract Honey into
super, uncap and place in to extraction room
extractor reservoir
extractor

C.P 1.4
C.P 1.5
Return extracted
(wet) frames to the
super
If reservoir becomes full decant
into Honey bucket and continue
extraction
When operation is
complete, return wet
supers to transport C.P 1.5
C.P 1.3

Remove cappings and store. Note Seal extractor and

Clean down equipment,
cappings are now no longer in the place air tight lids on
work surfaces and floor
process as they are returned to the Bees the Honey Buckets

Replace bucket when Pore Honey from the floor Using a clean Honey
full and place air tight bucket into the filter, allow bucket place the
lid on full bucket draining and repeat filtration system on top

Repeat process from Clean down all C.P 1.3

C.P 1.6 extractor reservoir equipment, dry and
until empty store.

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 HACCP plan for the production of Honey at YEAR
Address

Allow Honey to settle in buckets for a minimum of 24 hours. To allow any air
bubbles to rise to the top

Wash and sterilise jars and lids

C.P 1.7

Allow to cool enough not to

raise the core Honey
temperature when filling C.P 1.8

Using the Honey Bucket

fitted with a gate, fill the
jars to the top of the collar

Screw lids on jars

Wipe any spills off the Jars

Apply Tamper label and

product label ensuring
product label overlaps
tamper label

Return full jars to the

supplier box for storage
until sale. Add product
details to the box

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 HACCP plan for the production of Honey at YEAR
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2. Control Points

Control Point Hazard Control

C.P 1.1 Chemical residues Use none chemical methods i.e. use porter escapes to allow bees
from clearing of Bees to exit naturally
from supers
C.P 1.2 Contamination from Place supers on upturned lid by the hive, place polythene sheet on
dust, dirt and debris of transport floor and cover supers to eliminate contaminants and
supers removed from Bee incursions
the hive
C.P 1.3 Contamination from Remove physical debris from all surfaces, use hot solution of
biological, physical and cleaning agent to remove dirt, grease and pathogens from all
chemical elements on surfaces. Rinse with clean potable water until all residues of
equipment and the cleaning agent and dirt has been removed. Dry surfaces with paper
workplace towel and leave to air dry before starting operation
environment
C.P 1.4 Frames and extraction Ensure the frames and supers are free from Bees, wasps and ants
environment before entering the extraction area. Check that no other insects
contaminated by Insect have entered the area before extraction begins. Check area is
incursion following the sealed, doors and windows closed.
supers or hiding in the
frames
C.P 1.5 Contamination of work Follow C.P 1.3 when extraction is complete and before filtration
surfaces from bee begins to separate ‘dirty’ process from final product filtration and
remains, honey, preparation
propolis, wax and
external hive dirt
C.P 1.6 Contamination of Ensure floor bucket is only used to hold honey from the extractor
honey from floor reservoir and is used a means of transportation to the filtration
bucket operation bucket. The floor bucket will not be used to hold final product as it
is contaminated with unfiltered honey and is positioned on the
floor in a drip tray. Final contents of the floor bucket can be
scraped out only into the filter system
C.P 1.7 Jars and lids Jars – wash in detergent solution and rinse in clean water, dry with
contaminated and not paper and place on a clean oven tray. Place in pre-heated oven
suitable for filling 180oC for 10 minutes, remove and cool
Lids – wash in detergent solution and rinse in clean water, place in
a pan of boiling water for 10 minutes. Remove onto clean paper
and dry.
C.P 1.8 Raising honey Allow jars to cool to room temperature before adding the honey.
temperature above Do not heat-treat the honey once in the jars.
40oC increasing the risk
of HMF and Diastase

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 HACCP plan for the production of Honey at YEAR
Address

3. Critical Limits
Critical Point Limit Test Control Corrective Action

Sugar Content >60g/100g refractometer Extract only capped Discard Honey use as
honey Bee feed
Water Content <20% refractometer Extract only capped Discard Honey use as
honey Bee feed
HMF Value <40mg/Kg (*) N/A Do not heat Honey Discard Honey
Adulteration by Nil Refractometer and Do not feed when supers Discard Honey use as
feed solution Organoleptic are on the hive. Apply Bee feed
supers only in main
nectar flow
(*) not viable for formal testing, self monitoring/control only

4. Monitoring
Control Point Who When What

C.P 1.1 Your Name 3-5 days prior to lifting Super Examine super to ensure most
off the hive Bees have moved out of the
super. Physically clear each
frame prior to transportation
C.P 1.2 Your Name Before, during and after Place clean polythene sheets in
operation bee clearing area and in
transport. Spare sheets
available to cover supers
C.P 1.3 Your Name Prior to collection of supers Visual check all surfaces for
from the Apiary residues and moisture. Repeat
cleaning process if anything
found
C.P 1.4 Your Name Before extraction can begin Check supers before entering
the extraction area. Once inside
check environment before
proceeding
C.P 1.5 Your Name At the end of extraction and Seal Honey buckets and remove
before filtration takes place supers. Seal extractor. Clean all
work surfaces as per 1.3
C.P 1.6 Your Name During filtration process Ensure floor bucket remains in
the drip tray. Do not physically
make contact with the Honey
C.P 1.7 Your Name Before, during and after Visual inspection at each point.
sterilisation If glass damage is found discard
and rewash sound jars to
eliminate potential glass
fragments - sterilise
C.P 1.8 Your Name After sterilisation and before jar Allow 15 minutes for jars to
filling cool, check temperature using a
control jar (not to be filled)

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5. Corrective Actions
Control Point Hazard Corrective Action

C.P 1.1 Chemical residues Ensure process involves physical clearing only and using smoke or
from clearing of Bees smoke substitute
from supers
C.P 1.2 Contamination from Brush off visible particles from frames. Place super onto clean
dust, dirt and debris of polythene sheet.
supers removed from
the hive
C.P 1.3 Contamination from Where unsatisfactory cleaning results are identified, repeat the
biological, physical and cleaning process until satisfactory results are achieved
chemical elements on
equipment and the
workplace
environment
C.P 1.4 Frames and extraction Stop the process and clear the environment of insects
environment
contaminated by Insect
incursion following the
supers or hiding in the
frames
C.P 1.5 Contamination of work Scrape super bodies with hive tool to reduce contamination, place
surfaces from bee super on a clean polythene sheet and do not move from its
remains, honey, intended location
propolis, wax and
external hive dirt
C.P 1.6 Contamination of Ensure floor bucket stands in the drip tray. Ensure floor bucket
honey from floor does not touch product bucket or filtration equipment
bucket operation
C.P 1.7 Jars and lids Rewash jars and lids, discard any which look unclean
contaminated and not
suitable for filling
C.P 1.8 Raising honey Ensure working process and storage environment do not exceed
temperature above the 60oC limit
60oC increasing the risk
of HMF and Diastase

6. Verification
Activity Frequency Comments
HACCP plan review Annually from sign off date From the date shown at the foot of
this document
Document Control Post cropping As per section 7
Critical Limits All stages of the process In accordance with section 3

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 HACCP plan for the production of Honey at YEAR
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7. Documentation
Recommended Action Details of actions Date/sign

2.1
extraction room Clear and clean extraction Clean floors and work
and tools room surfaces as per C.P 1.3 Date -------------------------

Pass/fail ----------------- Sign --------------------------

Clean and dry extractor Clean floors and work

surfaces as per C.P 1.3 Date -------------------------

Pass/fail ----------------- Sign --------------------------

Clean and dry honey buckets, Clean floors and work

filters, capping knife, drip tray, surfaces as per C.P 1.3 Date -------------------------
capping bowl and spatula
Pass/fail ----------------- Sign --------------------------
2.2 A,
Bee feeding Bee feeding after crop removal Start date ------------------ Date -------------------------

End date -------------------- Sign --------------------------

B, Proprietary feed may be
Sugar solution using Potable used e.g. Ambrosia Date -------------------------
water Y/N
Litres ------------------------ Sign --------------------------
2.3 Varroa control measures in
Bee Diseases autumn and winter Date -------------------------

Apiguard Y/N ------------ Batch No. ------------------ Sign --------------------------

Date -------------------------
Oxalic Acid Y/N ---------- Batch No. ------------------
Sign --------------------------
Other diseases Control Date -------------------------

Name ------------------------ Details ----------------------- Sign --------------------------

2.4 Details
Super storage Sealed stack --------------- Date -------------------------
---------------------------------
Individually bagged ------ Sign --------------------------
2.5 Date -------------------------
Honey harvest, Water content <20% %----------------------------
storage and Sign --------------------------
labelling
Filtration Completed Y/N Date -------------------------

Sign --------------------------

Bulk storage containers Date -------------------------

No.

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 HACCP plan for the production of Honey at
Address
Type--- 30Lb Honey Buckets
Storage Temperature <20oC
YEAR
Sign --------------------------
Date -------------------------
Temp -----------------
Sign --------------------------

Labelling as per E.U regs County, Honey, Producer, Date -------------------------

address, country of
Origin, weight, BBD, Lot Sign --------------------------
No.

Lot No. ----------------------- Date -------------------------

Sign --------------------------

Document Name Version Next Review Sign Date

control date

HACCP PLAN for V.2 1/10/2014

HONEY
PRODUCTION

Author – Shires Vineyard and Apiary, October 2012 Page 9