This book informs beekeepers of best practices so that their hard work results in a product of optimum quality. It also informs beekeepers of the threats to honey quality which can occur through poor handling skills or poor design of facilities. It includes references to legislation about food production, where relevant. It shows the way to document procedures so that they can be used as evidence of best practice.
Table of Contents:
Hive to Extraction
Properties of honey
Remove honey from the hive
Transport from hive to extracting facility
Mobile extraction facilities
The extraction process
HACCP for the honey industry
Controlling and maintaining honey quality
Appendix 1: Checklists and record sheets
Appendix 2: Codex for honey
Appendix 3: Antibiotic residues
Appendix 4: Sample safety data sheet
Appendix 5: Vendor declaration
Published in 2017. This book is A4 in size and full colour.