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Module 2 Study Notes.Pdf Introduction: This document was originally prepared for the use of members of Mid Bucks Beekeepers Association in their preparation for the BBKA Module 2 examination in 2012. References: The Honeybee Inside Out Celia F. Davis The Honeybee Around and About Celia F. Davis Guide to Bees and Honey Ted Hooper BBKA website MBBKA Study Group MBBKA Basic Course Notes Notes updated Summer 2014 by JM Section 2.29 Added November 2014 Page 1 Contents Introduction: ....................................................................................................................................................... 1 References: ....................................................................................................................................................... 1 Contents ............................................................................................................................................................ 2 2.1 the main requirements of the current, United Kingdom statutory regulations affecting the handling, preparation for sale, hygiene, composition labelling and weight of packs of honey; ........................................ 4 2.2 the methods used to uncap honeycombs, and of separating the cappings from honey; There are 4 main methods of uncapping honeycombs: ............................................................................................................... 11 2.3 the types of honey extractor available and their use in the extraction of honey including ling heather honey from combs; .......................................................................................................................................... 13 2.4 the straining and settling of honey after extraction; ................................................................................... 15 2.5 the storage of honey including the underlying principles of storage; ........................................................ 16 2.6 the preparation and bottling of liquid honey, including ling heather honey; .............................................. 17 2.7 the preparation and bottling of naturally granulated, soft set and seeded honey; .................................... 18 2.8 the preparation of section, cut-comb and chunk honey for sale; ............................................................... 19 2.9 the constituents expressed in percentage terms of a typical sample of United Kingdom honey and an outline of the normal range of variation of its main constituents; .................................................................... 20 2.10 methods of determining the moisture content of honey; ......................................................................... 22 2.11 the spoilage of honey particularly by fermentation (including the effect of water content, storage temperature and the presence of yeast); ......................................................................................................... 25 2.12 the physical properties of honey including relative density (specific gravity), refractive index, viscosity, hygroscopicity, reaction to heat and electrical conductivity; ............................................................................ 27 2.13 the main constituents and physical properties of beeswax; .................................................................... 31 2.14 methods of recovering saleable beeswax from used comb and cappings; ............................................. 32 2.15 the range of uses for, and preparation of, beeswax; ............................................................................... 34 2.16 the uses of other bee products such as pollen, royal jelly, venom and propolis; .................................... 35 2.17 the preparation of comb honey, soft set, naturally set and liquid honey, beeswax blocks, beeswax candles and meads for the show bench. ......................................................................................................... 37 2.18 a list of 10 major nectar and/or pollen producing plants of the United Kingdom and their flowering periods together with a detailed knowledge of those in his/her own locality; .................................................. 44 2.19 an account of the information that the following flowers communicate to the honeybee – clover, field geranium, rosebay willowherb, forget-me-not, horse chestnut. ...................................................................... 44 2.20 an illustrated description of the floral structure of apple; ......................................................................... 48 2.21 an account of the processes of pollination and fertilisation; .................................................................... 49 2.22 the genetic and evolutionary importance of cross-pollination and an outline of the methods used by plants to favour cross-pollination; .................................................................................................................... 51 2.23 the location and function of the extra-floral nectaries of broad bean, cherry laurel, cherry and plum; ... 51 2.24 a list of floral sources of unpalatable honey; ........................................................................................... 53 2.25 an account of the composition of nectar and its variants; ....................................................................... 54 2.26 an account of the factors affecting nectar secretion and the variations in the composition of nectar in different plant species and differing weather conditions; ................................................................................. 55 2.27 an account of the origins and typical composition of honeydew with a brief description of the characteristics of honeydew honey; ................................................................................................................ 57 Page 2 2.28 an account of how the worker honeybees process nectar to change it into honey, including the enzymes and chemistry involved (to include a chemical formula). ................................................................................. 59 2.29 an outline account of the determination of the floral source(s) and geographic origin of honey by analysis of its pollen content and the use of such information in the enforcement of regulations governing the labelling of honey offered for sale .................................................................................................................... 60 Page 3 The Candidate shall be able to give detailed accounts of:- 2.1 the main requirements of the current, United Kingdom statutory regulations affecting the handling, preparation for sale, hygiene, composition labelling and weight of packs of honey; The main UK Statutory regulations are: Honey Regulations 2003 with 2005 amendments Food Hygiene Regulations 2006, which rely on Regulation 852/2004 for detail Other Regulations relating to Honey are: Materials and articles in contact with food regulations 2005 Plastic materials and articles in contact with food regulations 2008 Food Safety Act 1990 Weights and Measures Act 1985 Weights and Measures (packaged goods) regulations 1986 Food Labelling regulations 1984 Food (Lot marking) regulations 1992 Key Hygiene legislation is REGULATION 852/2004 which the 2006 Food Hygiene Regulations 2006 refers to throughout. The guidance associated with this legislation comprises three elements: - Hygiene requirements - Food Safety - Registration of premises Registration of premises is not required if they are used for 5 days or less in a 5 week period. BBKA have advised that premises used for the small-scale production of honey for direct sale to consumers are exempt from registration. Hygiene regulations still apply – inspections are still possible. Hygiene requirements state that you must make sure that your premises are kept clean and are properly equipped. Foods must be handled hygienically. Staff must be appropriately supervised, and be instructed and/or trained in food hygiene matters so that they can carry out their work hygienically. Measures that need to be taken include: - Washable - worktops, walls, floors, ceilings – are washable - Free of insects and vermin - Two sinks, hot and cold water - Suitable equipment – food-safe materials - Operator hygiene - no smoking - Appropriate storage facilities - Follow hygiene regulations in all hive-related activities, frame-making and transportation Safety requirements state that you need to manage the process in order to protect your customers and your reputation and to comply with the law. The hygiene rules require you to have a procedure in place for doing this which respects certain principles. The procedure you operate will need to show to your enforcement officer that you have effective food safety management in place. This requires the following; Hazards to food safety which might be present “What can go wrong, when and where?” within your business are identified Controls are in place to deal with these hazards. “What can I do about it and where? Controls are carried out and checked. If “What is acceptable?” something goes wrong everyone is clear what to “How can I check?” Page 4 do about it and then does it. “What can I do about it?” Procedures are kept up to date “If I change my way of preparing food, do I need to change my food safety controls?” The necessary documents are kept to show what “What documents should I keep to show what my the procedures are procedures are?” Records necessary to show
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