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Module 2 Study Notes 070212.Pdf Module 2 Honey Products and Forage Introduction: This document has been prepared by for the use by members Mid Bucks Beekeepers Association as part of their preparation for the BBKA Module exam 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 07/02/2012 Page 1 Module 2 Honey Products and Forage Contents 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; .................................................................................................................................. 3 2.2 the methods used to uncap honeycombs, and of separating the cappings from honey; There are 4 main methods of uncapping honeycombs: ........................................ 10 2.3 the types of honey extractor available and their use in the extraction of honey including ling heather honey from combs; ......................................................................................... 12 2.4 the straining and settling of honey after extraction; ...................................................... 14 2.5 the storage of honey including the underlying principles of storage; ............................ 15 2.6 the preparation and bottling of liquid honey, including ling heather honey; .................. 16 2.7 the preparation and bottling of naturally granulated, soft set and seeded honey; ........ 17 2.8 the preparation of section, cut-comb and chunk honey for sale; .................................. 18 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; ................. 19 2.10 methods of determining the moisture content of honey; ............................................ 21 2.11 the spoilage of honey particularly by fermentation (including the effect of water content, storage temperature and the presence of yeast);................................................. 23 2.12 the physical properties of honey including relative density (specific gravity), refractive index,viscosity, hygroscopicity, reaction to heat and electrical conductivity; ...................... 25 2.13 the main constituents and physical properties of beeswax; ....................................... 28 2.14 methods of recovering saleable beeswax from used comb and cappings; ................ 29 2.15 the range of uses for, and preparation of, beeswax; .................................................. 31 2.16 the uses of other bee products such as pollen, royal jelly, venom and propolis; ........ 32 2.17 the preparation of comb honey, soft set, naturally set and liquid honey, beeswax blocks, beeswax candles and meads for the show bench. ................................................ 34 Set honey ........................................................................................................................... 35 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; ........................................................................................................................................... 40 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. .................... 42 2.20 an illustrated description of the floral structure of apple; ............................................ 45 2.21 an account of the processes of pollination and fertilisation; ....................................... 46 2.23 the location and function of the extra-floral nectaries of broad bean, cherry laurel, cherry and plum; ................................................................................................................ 47 2.24 a list of floral sources of unpalatable honey; .............................................................. 50 2.25 an account of the composition of nectar and its variants; .......................................... 51 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; ............. 52 2.27 an account of the origins and typical composition of honeydew with a brief description of the characteristics of honeydew honey; ......................................................................... 53 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). ............... 55 07/02/2012 Page 2 Module 2 Honey Products and Forage 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 is referenced throughout the 2006 Food Hygiene Regulations. The guidance associated with this legislation comprises three elements: - Hygiene requirements - Food Safety - Registration of premises BBKA have advised that for small scale honey production for direct sale to consumers is exempt from premise registration. If premises used for 5 days or less in a 5 week period registration is not required. Hygiene regulations still apply – inspections still possible. Hygiene requirements state that you must make sure that your premises are kept clean and are properly equipped. Foods must be hygienically handled. 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 surfaces: worktops, walls, floors, ceilings - Insect and vermin free - Two sinks, hot and cold water - Suitable equipment – food safe materials - Operator hygiene, no smoking - Appropriate storage facilities - Hygiene regulations should be followed 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 within your business are identified (“ What can go wrong, when and where?”). - Controls are in place to deal with these hazards. (“What can I do about it and where?”) - Controls are carried out and checked. If something goes wrong everyone is clear what to do about it and then does it. (“What is acceptable?” “How can I check?” “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 07/02/2012 Page 3 my food safety controls?”). - Documents are kept, which are necessary to show what the procedures are, (“What documents should I keep to show what my procedures are?”) - Records necessary to show the procedures are working are kept (“What records should I keep to show my procedures are working and any problems have been put right”?) Honey Regulations 2003 Guidance Notes The honey label must comply with four sets of Regulations, The Honey ( England) Regulations 2003, S.I. 2243 or the corresponding Regulations for Scotland, Wales or Northern Ireland if labelled there, The Food Labelling Regulations 1996, S.I. 1499, The Food (Lot Marking) Regulations 1996, S.I. 1502 and the Weights and Measures requirements. The Regulations around these last are rather complicated and are dealt with below. The label must show the name, the best before date and the weight in the same field of view. Type referring to weight has size requirements but the rest just has to be clearly legible and indelible, also uncluttered. Just the name and country of origin is enough if for direct sale. The names in the Honey Regulations have to be used in order to comply with the Labelling Regulations. The packer‟s or seller‟s name and address must be on the label, as must for formal statement of the country/(ies) of origin. The regulations specify:- • The water content of the honey must be less than 20%. If it is higher it is liable to ferment. If you extract only honey from comb that has been capped there should be no problem. • The percentages of invert sugars and sucrose must be consistent with that expected from the floral source. No problem here if you use your own honey. • The honey shall not have been heated in such a way as to significantly destroy enzymes and drive off the volatile aromatic compounds
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