HACCP plan for the production of Honey



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;Hazard AnalysisCritical Control PointsCritical LimitsMonitoringCorrective ActionsVerificationDocumentation1. Hazard AnalysisHazard GroupSpecific HazardRiskControlBiologicalYeastlowEnsure 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 fermentationClostridium botulinumMedEnsure all equipment is thoroughly cleaned. Do 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.ChemicalAcaricidesMedFollow manufacturer’s instructions so veterinary products are not applied when supers are on the hiveInsecticideslowEnsure hive entrance is secure to reduce the risk of wax moth. Store supers in stacks or in sealed bags to avoid wax moth infestationPreservativeslowOnly use products suitable for Bee Hives or do not treat hive bodies.Cleaning AgentsMedEnsure manufacturer’s instructions are followed for dilution rates and product limitations. Ensure diluted products are thoroughly rinsed off equipment before use.Toxic Plantslowe.g. Ragwort, quality check product and use Organoleptic tests to determine contamination, discard product if positive results are foundPhysicalDust/DirtmedDo 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 debrislowEnsure triple filtration down to 56 strands per inch mesh Wax particleslowEnsure triple filtration down to 56 strands per inch meshGlassLowInspect 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.WoodlowEnsure hives are sound and undamaged, do not continue to use damaged hive parts. Ensure triple filtration to remove all particlesMetalLowRegularly inspect all metal tools and equipment for ware, rust or damage. Triple filter honey and do not use honey if contamination is foundProcess stepsThe 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.Do not clear and inspect in one weekAre the Super frames Full of sealed honeyClear Bees form the FramesNOYES CP 1.1Transport to extraction locationRemove Supers to transport locationCP 1.2C.P 1.3C.P 1.3Set up extractor room in a clockwise process flow and cover equipment until extraction beginsClean all equipment, extractor, capping knife, bowl and Honey buckets Clear and clean extraction area – floors work surfaces and sinkExtract Honey into extractor reservoir Remove frames from the super, uncap and place in extractorMove supers from transport to extraction roomC.P 1.5C.P 1.4Return extracted (wet) frames to the superIf reservoir becomes full decant into Honey bucket and continue extractionWhen operation is complete, return wet supers to transportC.P 1.5C.P 1.3Clean down equipment, work surfaces and floorSeal extractor and place air tight lids on the Honey BucketsRemove cappings and store. Note cappings are now no longer in the process as they are returned to the BeesPore Honey from the floor bucket into the filter, allow draining and repeatReplace bucket when full and place air tight lid on full bucketUsing a clean Honey bucket place the filtration system on topC.P 1.3C.P 1.6Clean down all equipment, dry and store.Repeat process from extractor reservoir until emptyAllow Honey to settle in buckets for a minimum of 24 hours. To allow any air bubbles to rise to the topC.P 1.7Wash and sterilise jars and lidsAllow to cool enough not to raise the core Honey temperature when fillingC.P 1.8Using the Honey Bucket fitted with a gate, fill the jars to the top of the collarScrew lids on jarsWipe any spills off the JarsApply Tamper label and product label ensuring product label overlaps tamper labelReturn full jars to the supplier box for storage until sale. Add product details to the box2. Control PointsControl PointHazardControlC.P 1.1Chemical residues from clearing of Bees from supersUse none chemical methods i.e. use porter escapes to allow bees to exit naturally C.P 1.2Contamination from dust, dirt and debris of supers removed from the hivePlace supers on upturned lid by the hive, place polythene sheet on transport floor and cover supers to eliminate contaminants and Bee incursions C.P 1.3Contamination from biological, physical and chemical elements on equipment and the workplace environmentRemove physical debris from all surfaces, use hot solution of cleaning agent to remove dirt, grease and pathogens from all surfaces. Rinse with clean potable water until all residues of cleaning agent and dirt has been removed. Dry surfaces with paper towel and leave to air dry before starting operationC.P 1.4Frames and extraction environment contaminated by Insect incursion following the supers or hiding in the framesEnsure the frames and supers are free from Bees, wasps and ants before entering the extraction area. Check that no other insects have entered the area before extraction begins. Check area is sealed, doors and windows closed.C.P 1.5Contamination of work surfaces from bee remains, honey, propolis, wax and external hive dirtFollow C.P 1.3 when extraction is complete and before filtration begins to separate ‘dirty’ process from final product filtration and preparationC.P 1.6Contamination of honey from floor bucket operation Ensure floor bucket is only used to hold honey from the extractor reservoir and is used a means of transportation to the filtration 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 systemC.P 1.7Jars and lids contaminated and not suitable for fillingJars – wash in detergent solution and rinse in clean water, dry with paper and place on a clean oven tray. Place in pre-heated oven 180oC for 10 minutes, remove and coolLids – 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 1.8Raising honey temperature above 40oC increasing the risk of HMF and Diastase Allow jars to cool to room temperature before adding the honey. Do not heat-treat the honey once in the jars.3. Critical LimitsCritical PointLimitTestControlCorrective ActionSugar Content>60g/100grefractometerExtract only capped honeyDiscard Honey use as Bee feedWater Content<20%refractometerExtract only capped honeyDiscard Honey use as Bee feedHMF Value<40mg/Kg(*) N/ADo not heat HoneyDiscard HoneyAdulteration by feed solutionNilRefractometer and OrganolepticDo not feed when supers are on the hive. Apply supers only in main nectar flowDiscard Honey use as Bee feed(*) not viable for formal testing, self monitoring/control only4. MonitoringControl PointWhoWhenWhatC.P 1.1Your Name3-5 days prior to lifting Super off the hiveExamine super to ensure most Bees have moved out of the super. Physically clear each frame prior to transportationC.P 1.2Your NameBefore, during and after operationPlace clean polythene sheets in bee clearing area and in transport. Spare sheets available to cover supersC.P 1.3Your NamePrior to collection of supers from the ApiaryVisual check all surfaces for residues and moisture. Repeat cleaning process if anything foundC.P 1.4Your NameBefore extraction can beginCheck supers before entering the extraction area. Once inside check environment before proceedingC.P 1.5Your NameAt the end of extraction and before filtration takes placeSeal Honey buckets and remove supers. Seal extractor. Clean all work surfaces as per 1.3C.P 1.6Your NameDuring filtration processEnsure floor bucket remains in the drip tray. Do not physically make contact with the HoneyC.P 1.7Your NameBefore, during and after sterilisationVisual inspection at each point. If glass damage is found discard and rewash sound jars to eliminate potential glass fragments - steriliseC.P 1.8Your NameAfter sterilisation and before jar fillingAllow 15 minutes for jars to cool, check temperature using a control jar (not to be filled)5. Corrective ActionsControl PointHazardCorrective ActionC.P 1.1Chemical residues from clearing of Bees from supersEnsure process involves physical clearing only and using smoke or smoke substituteC.P 1.2Contamination from dust, dirt and debris of supers removed from the hiveBrush off visible particles from frames. Place super onto clean polythene sheet. C.P 1.3Contamination from biological, physical and chemical elements on equipment and the workplace environmentWhere unsatisfactory cleaning results are identified, repeat the cleaning process until satisfactory results are achievedC.P 1.4Frames and extraction environment contaminated by Insect incursion following the supers or hiding in the framesStop the process and clear the environment of insectsC.P 1.5Contamination of work surfaces from bee remains, honey, propolis, wax and external hive dirtScrape super bodies with hive tool to reduce contamination, place super on a clean polythene sheet and do not move from its intended locationC.P 1.6Contamination of honey from floor bucket operation Ensure floor bucket stands in the drip tray. Ensure floor bucket does not touch product bucket or filtration equipmentC.P 1.7Jars and lids contaminated and not suitable for fillingRewash jars and lids, discard any which look unclean C.P 1.8Raising honey temperature above 60oC increasing the risk of HMF and Diastase Ensure working process and storage environment do not exceed the 60oC limit6. VerificationActivityFrequencyCommentsHACCP plan reviewAnnually from sign off dateFrom the date shown at the foot of this documentDocument ControlPost croppingAs per section 7Critical LimitsAll stages of the processIn accordance with section 37. DocumentationRecommended ActionDetails of actionsDate/sign2.1 extraction room and toolsClear and clean extraction roomClean floors and work surfaces as per C.P 1.3Pass/fail -----------------Date -------------------------Sign --------------------------Clean and dry extractorClean floors and work surfaces as per C.P 1.3Pass/fail -----------------Date -------------------------Sign --------------------------Clean and dry honey buckets, filters, capping knife, drip tray, capping bowl and spatula Clean floors and work surfaces as per C.P 1.3Pass/fail -----------------Date -------------------------Sign --------------------------2.2Bee feedingA, Bee feeding after crop removalStart date ------------------End date --------------------Date -------------------------Sign --------------------------B,Sugar solution using Potable water Y/NProprietary feed may be used e.g. Ambrosia Litres ------------------------Date -------------------------Sign --------------------------2.3Bee DiseasesVarroa control measures in autumn and winterApiguard Y/N ------------Oxalic Acid Y/N ----------Batch No. ------------------Batch No. ------------------Date -------------------------Sign --------------------------Date -------------------------Sign --------------------------Other diseasesName ------------------------ControlDetails -----------------------Date -------------------------Sign --------------------------2.4Super storageSealed stack ---------------Individually bagged ------Details---------------------------------Date -------------------------Sign --------------------------2.5Honey harvest, storage and labellingWater content <20%%----------------------------Date -------------------------Sign --------------------------Filtration Completed Y/NDate -------------------------Sign --------------------------Bulk storage containersType--- 30Lb Honey BucketsNo. Date -------------------------Sign --------------------------Storage Temperature <20oCTemp -----------------Date -------------------------Sign --------------------------Labelling as per E.U regsCounty, Honey, Producer, address, country of Origin, weight, BBD, Lot No.Date -------------------------Sign --------------------------Lot No. -----------------------Date -------------------------Sign --------------------------Document NameVersion controlNext Review dateSign DateHACCP PLAN for HONEY PRODUCTIONV.21/10/2014 ................
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