Company

Location : Rajkumar Apiaries and Honey Works

Form # PD-1

Product(s): Honey

Product Description
Product:
Honey

Code:
Packaging:
250 ml plastic bottles and 5 gallon plastic pails (container)

Preservation Method:
Product kept in air tight containers

Storage Requirements:
0

To be kept in a cool dry place between 20 c - 25 c

Distribution System:
Honey is bottled, placed in cardboard boxes and is delivered to wholesale entities
Honey is also placed into five gallon pails (containers) and is exported to overseas for further processing

Intended Use:
Direct consumption by consumers
Exported for further processing

Consumers:
Adults and Children over 1 year of age can use the honey.

Additional Information: Product Characteristics: Moisture Content (Max 18.5%) PH (3.9)

Water Activity aw (0.58) and Hydrogen Peroxide (7-31 PPM)

Reviewed By: Date: .

Company
Location : Rajkumar Apiaries and Honey Works

Form #

PD-2

Product(s): Honey

Ingredient List
Product: Honey
Code:
Ingredients (descending order of predominance by weight):
Pure Honey

Reviewed By: Date: .

Company
Location : Rajkumar Apiaries and Honey Works

Form # HA-1IN

Product(s): Honey

Hazard Analysis Worksheet Ingredients and Materials

(1)
Ingredient / Material

(2)
Identify potential hazards
Introduced, controlled, or enhanced by
this
ingredient /material

Biological- Pathogens ( E. coli 0157:H7,

Listria, Salmonella)

(3)
Are any
potential
food-safety
hazards
significant?
(Yes/No)

(4)
Justify your decision for column
3

(5)
What measure(s) can be
applied to prevent,
control, or reduce to
acceptable levels the
significant hazards in the
finished product?

Pathogens may be present on

harvested Honey.

A Labels used must have

the disclaimers stating
not to feed children less
than 1 yrs of age with
honey.

Yes
Honey has anti-microbial
properties that inhibit the
growth of microorganisms.

Clostridium Botulinum

Honey is expected to have low

numbers of pathogens.
Raw (Pure) Honey

Clostridium Botulinum toxin

may result in illness / death in
children under 1 yr of age.

This must be on every

label and be
documented and
verified.

(6)
Is this a critical
ingredient or
material?
(Yes/No)

Yes

All labels used must

have.
Products with labels
without disclaimer
cannot leave the MFG
premises.
.

Chemical Pesticides Residue use in

No

Bee keeping chemicals- formic

acid, lactic acid, thymol and

No

Bee keeping

Raw Honey

Physical- Wood, Sand, Dust, Nails from

frames, wire and plastic from combs

Biological- Contamination with Human

Pathogen

menthol are generally

considered food safe
Very limited number of (MRL)
Standards for residue in honey
Foreign matter was seen in
extracted honey before.
Yes

Yes

Pails and plastic bottles are

protected from contamination
by micro-organisms.

A clean white cloth is

used to strain honey just
after extraction
(centrifuge) after which
it is left to stand in
storage containers.

No

Handlers are trained to

handle packages
hygienically.
Packaging materials
received are properly
examined.

Plastic Bottles Packages

Chemical- Leaching of chemical from
(Pet) bottles.

Physical- Plastic fragments, dust and

foreign matter.

No

Yes

In the past leaching from plastic

was observed

Purchase of new bottles

from recognized
supplier.

No major issue with plastic

fragments, dust and or foreign
matter on new bottles were
experienced in the past

Purchase of new food

grade plastic bottles.

No

No

Company
Location : Rajkumar Apiaries and Honey Works

Form # HA-1P

Product(s): Honey

Hazard Analysis Worksheet Process Steps

(1)
Processing Step

(2)
Identify potential hazards
Introduced, controlled, or
enhanced at this step

Biological- Human Pathogen

No

Harvesting / Collecting

Chemical- Smoke Soot,

Pesticide Residue

Physical- Soil, Insect , Animal

(4)
Justify your decision for
column 3

(3)
Are any potential
food-safety
hazards
significant?
(Yes/No)

Yes

(5)
What measure(s) can be
applied to prevent, control,
or reduce to acceptable
levels the significant
hazards in the finished
product?

Honey has anti-microbial

properties that discourage the
growth and persistence of any
microorganism.

No

In the past chemical and

process use to handle bees and
harvest honey, have
contaminated the product.

Only recommended
substances will be used to
treat bees that are used for
harvesting honey.

In the past and based on

Honey is strained to remove

(6)
Is this step a
critical control
point
(Yes/No)

No

Parts, wood, wire,

Parts of comb.

Biological- Human Pathogen

Receiving

Centrifugal Extraction
from Combs

Chemical- Detergent and

sanitizing chemical
in transporting
containers

Yes

No

Yes

Physical- Soil, Insect, Animal

Parts, Wood, Wire,
Parts of Combs

Yes

Biological- Human Pathogen

No

Chemical- Dissolve metal,

reaction with
honey from
extractor.

Yes

experience such items

/particles were found in
harvested honey.

Honey anti-microbial
properties, inhibits the
growth of microorganisms.

physical hazards after

extraction.

No major issue with

contaminated containers in the
past.

GMP Pre-requisite program

to ensure all transporting
containers are washed and
rinsed properly.

These hazards have been

associated with honey in the
past.

Settling and Straining in

subsequent step removes
the identified hazards

Honey properties prevent the

growth of micro-organisms.

Extractor used is made of

galvanized steel (zinc) and is
painted; flaked paint area can
allow honey to react with
extractor material.

No

No

No

No

No

Changing the extractor /

centrifuge to stainless steel
material or PVC (Plastic).

No

Straining

Physical- Insect pieces, soil,

wire, Plastic and
metal.

Yes

Biological- None

No

Chemical-None

No

Physical- Debris, Insect pieces

and other organic
debris

Yes

It has been observed over time

that the listed impurities are
present in honey after
extraction

Honey is left to be
processed (settling) for 3-5
days to remove impurities

After extraction, honey has

been associated with the listed
physical hazards at this facility.

Straining cloth is well

protected when not in use
and comes from a reputable
source. Changes are made
to the cloth used monthly.

No

No

A clean white cloth is used

to strain honey just after
extraction (centrifuge) then
left to stand in storage
container.

Biological- None

Chemical- Detergent Residue

from previously

Yes

Storage containers were

improperly cleaned in the past

All previously used

containers will be properly

No

Processing (Settling)

used storage
container

Resulting in contamination /
discoloration of honey.

cleaned at all times and

inspected.

Settling container have been,

improperly coated or cleaned
in the past.

Containers will be properly

coated and kept cleaned at
all times.

No
Physical-Metal, and Debris in
Re-used tanks.

Yes

How, when and with what

chemical containers are
cleaned would be
documented.

Biological- None

Chemical- None
Re-Straining

Bottling / Capping

Physical- Foreign matter,

insect parts or
debris

Yes

Biological Human Pathogen

From handling /
Manual filling.

Yes

Foreign objects can enter

product from processing
container or because the
strainer used before was
damaged

Honey does not allow microorganism to grow and multiply.

Product will be monitored

after placing into retail
packages and processing
tanks will be monitored.

All workers will undergo

Food Handlers hygiene
training before working at
filling stations.
Workers at filling stations
will observe strict personal
hygiene practices and hand
washing practices

Yes

No

Chemical-None

Physical- Human Hair in

product

In the past human hair was

found in the product.

All workers will undergo

food handlers hygiene
training before working at
filling stations.

No

Workers will be responsible

for using protective clothing
at all time and use hair nets
at filling stations.

Biological- Clostridium
Botulinum Spores

Yes

Clostridium Botulinum Spores

present in Honey has been
associated with the deaths of
children under 2 years of age in
the past.

Labeling

All label, will contain a

Disclaimer, stating Not to
be given to Children Under
2yrsof Age All labels
coming into premises and
used by worker must
include such disclaimer.

Yes

Chemical None

Physical-None

Biological- None

No

Chemical- None

No

Physical-None

No

Honey has a natural inhibitor

that prevents bacteria growth
on standing.

No

Storage

Pre-requisite

10

No

Company
Location : Rajkumar Apiaries and Honey Works

Form #

HA3

Product(s): Honey

Hazard Analysis Worksheet

Ingredients

Potential hazards
Ingredient (By)order of
predominance

Risk
(H=High, M= Moderate,
L=Low)
Probability

Honey

Significant
Hazard?
(Yes/No)

Preventive programs or
control measures that can be
applied

Sensitive ingredient?
(Yes/No)

Severity

Biological-Pathogen

High

High

Yes

Chemical- Pesticide
Chemical

High

Low

No

Physical- Debris and

Foreign matter

High

Label Disclaimer

Yes
Yes

Moderate

Use of a Strainer

Biological-None
Packaging Material
Chemical- Leaching

Low

Low

Use of new bottles

No

Physical- Debris

Low

Low

Use of clean bottles

No

11

Company
Location : Rajkumar Apiaries and Honey Works

Form #

HA4

Product(s): Honey

Hazard Analysis Worksheet

Processes
Potential hazards at this step
Processing Step

Risk
(H=High, M= Moderate,
L=Low)
Probability

Significant
Hazard?
(Yes/No)

What measures(s) can be applied to prevent,

control or reduce to acceptable level the
significant hazards?

CCP?
(Yes/No)

Severity

Biological-Pathogens

High

High

Yes

Use of a Label disclaimer

Yes

Chemical-Pesticide Residue

Moderate

Low

No

Very little information on the hazard exists

No

Physical-Debris and foreign

matter

High

Moderate

Yes

Use of a strainer

No

Biological-Pathogen

Moderate

Low

No

Natural Composition of honey inhibits

pathogen growth.

Chemical- Detergent and

Sanitizing
Chemicals

Moderate

Low

No

GMPs and training for workers

Physical- Debris and foreign

matter

Moderate

Moderate

Yes

Use of a strainer to removed debris and

foreign matter

Harvesting

Receiving

12

Extraction from
Combs

Biological-Pathogen

Moderate

Low

No

Natural Composition of honey inhibits

pathogen growth.

No

Chemical- Dissolved metal

Moderate

Low

No

No data to support action

No

Physical- Debris and foreign

matter

Moderate

Moderate

Yes

Use of a strainer to removed debris and

foreign matter

No

Moderate

Low

No

Clean white cloth is used for straining

No

Chemical- Detergent residue

Low

Low

No

Properly cleaned storage containers

No

Physical-Debris from
previously used
containers

Moderate

Low

N0

Properly Cleaned Storage containers

No

No

A clean white cloth used to strain Honey

before bottling.

No

Low

Biological- None
Straining

Chemical-None
Physical- Debris and foreign
matter

Biological- None

Processing

Biological- None
Re-straining

Chemical-None
Low
Physical- Debris and foreign
Matter accumulated
during processing,
insect parts

13

Biological- Human Pathogen

Bottling / capping

Moderate

No

Low

The natural characteristics of honey prevent

the growth of pathogen.
No

Chemical-None
Physical- Human Hair in
Product

Moderate

Low

No

Working training and use of protective

clothing.

Yes

Use of a disclaimer on the Label

Yes

No

Pathogen growth are inhibited naturally in

honey

No

Biological- Clostridium
Butulinum Spores
Moderate

Labeling

High

Chemical-None
Physical- None

Biological- Pathogen Growth

Low
Storage

Low

Chemical-None
Physical- None

14

IMGREDIENT HAZARD ANALYSIS

Product or Process Name:

Identify Known
hazards

List all
Ingredients used in
the product, process
or plant

Likely Risk
(likelihood & Severity)
H=High, M=Medium, L=Low
Likelihood Severity

Is this a
Critical
Ingredient
(1)
(Yes/No)

Identify Prerequisite
Programs or process
steps to reduce or
eliminate known
hazards

B
C
P

B
C
P

B
C
P
B= Biological, C=Chemical, P=Physical

Instructions: Identify any likely potential hazards associated with incoming material (ingredients or packaging
material), rework, and preservatives, then assess to the best of your knowledge the likely risk associated with
these materials and identify any specific preventive programs or corrective steps that eliminate or reduce to an
acceptable level those risks in the finished product.
(1) Critical Ingredient: Any ingredient, packaging material, rework, or preservative that has a High (H) and /or
Medium (M) likelihood or severity risk factor. Any item identified asCritical must be brought forward to
Receiving on the Process Hazard Analysis Form.

15

PROCESSED HAZARD ANALYSIS

(1)
List each process step
from the Process Flow
Diagram. (For Receiving
only, bring forward
each ingredient from
the Ingredient Hazard
Analysis that was
determined to be a
Critical Ingredient.)

Honey

Harvesting

(2)
Does this ingredient or
process step INTRODUCE a
potential food safety hazard?
Identify here. (be as specific
as possible when listing the
hazard)

Biological - Clostridium
Botulinum
Spores are
associated
with raw
honey.

Biological- Human
Pathogens
Chemical- Smoke Soot,
Pesticide
Physical- Soil, Insect ,
Animal Parts,
wood, wire,
Parts of comb.

(3)
Is this hazard CONTROLLED by
a Prerequisite Program or
process step? If YES, identify
the Program or process. If a
prerequisite Program or
process is identified, do not
complete Columns 4-6 and go
to the next process step. If NO,
go to Column 4.

(4)
Is this hazard ELIMINATED by a
subsequent (later) process step?
If YES, this step is NOT a CCP.
Identify the subsequent process
step in Column 5 and proceed to
the next process step. If the
hazard is eliminated at this step
(no subsequent elimination step)
enter NO and go to Column 6 and
assign a CCP number.

No

No

No

Yes

Honey naturally inhibits

the growth of micro
organisms.

Yes

The straining of honey

Yes
Only approved technique used
to remove bee from hives
No

16

(5)
(6)
Identify the last process
step that will eliminate
the potential hazard.
(Example: metal
detector, filter,
cooking, pasteurization

Assign a CCP
number when the
answer in Column
4 is NO. Otherwise
leave blank

CCP 2

Biological-Human Pathogens
Yes

No
Receiving

Chemical- Detergent and

Sanitizing residue.

Honey naturally inhibits

the growth of micro
organisms

Yes
Physical -Particles, insect
pieces, soil, wire,
Plastic and metal.

Yes

No

The straining of the

honey before
processing.
Biological-Human Pathogens

Centrifugal Extraction

Chemical- Dissolve metal,

reaction with
honey from
extractor.
Physical- Insect pieces, soil,
wire, Plastic and
metal.

Straining

Yes

Honey naturally inhibits

the growth of micro
organisms

No

Yes

The straining of the

honey before
processing.

No

Yes

Using a clean white

cloth for straining
honey.

No
Yes
Change the type of extractor
used to Stainless steel or PVC
(Plastic)

Biological- None
Chemical- None
Physical- Pieces of comb,
wax particles,
debris, insect
pieces and other
organic debris

17

Biological-None

Processing

Chemical -Detergent Residue

from re-used
containers
Physical- Debris from re-used
tanks.

Yes
Effective cleaning, sanitation
and inspection of storage
containers before use.
Yes
Effective cleaning, sanitation
and inspection of storage
containers before use

Biological-None
Chemical- None
Re-straining
Physical- Debris and foreign
Matter accumulated
during processing,
insect parts

No

No

No

Yes

Physical- Human hair

No

Yes

Biological-Clostridium
Botulinum Spores

No

Biological-Human Pathogen
Bottling / Capping
Chemical- None

Labeling

No

Chemical- None
Physical- None
Biological-None

18

CCP-1

Honey is a natural
inhibitor to pathogenic
micro-organism
growth.
The use of protective
clothing and staff
Hygiene training.
CCP-2

Storage
Chemical- None
Physical- None

19

Company
Location : Rajkumar Apiaries and Honey Works

Form #

HP-1

Product(s): Honey

HACCP Plan Summary

Critical
Control Point
(CCP)

Labeling

Significant
Hazard(s)

Clostridium
Botulinum
Spores

Critical Limits for

each Control
Measure

Monitor label
content for
appropriate
wording. All
labels will
include
statement

Monitoring

Insect parts,
foreign
matter and
debris

Honey is to be
free of foreign
matter, insect
parts or debris
more than 5 um.
(Micron meters)
in size.

Verification

Records

What

How

Frequency

Who

Labeled
packages

Inspection
for presence
of a label
with
statement
regarding
consumption

Every Batch of
Packaged
honey will be
monitored for
the statement
of
consumption

By persons
working at
the labeling
station

Change Label
used without
disclaimer

Check all
label records

Records of Label
without
disclaimers
Used are
recorded.

Foreign
Matter,
Debris,
Insect
parts.

Workers at
packaging
station will
look for
contaminant
s.

Every Batch
Packages will
be inspected
for
contaminants

Persons
working at
the
packaging
station.

-Restraining
-Change of
straining
cloth if
damaged

Check all
batches for
insect parts,
foreign
matter or
debris in
sizes more
than 5 uM.

Make a record if
restraining or
rework was
conducted or if
the straining
cloth was
changed.

It is not
recommended
that children
under 1 year to
consume this
product
Re-Straining

Corrective
Action(s)

20

Company
Location : Rajkumar Apiaries and Honey Works

Form #

HP-2

Product(s): Honey

HACCP Plan Summary

Critical
Control
Point (CCP)

Significant
Hazards

Critical Limits for each Control Measure

Re-Straining

Insect Parts,
Foreign
Matter and
Debris

No foreign matter more than five Micron meters shall be in the honey.

Labeling

Clostridium
butulinum

No label must be used without this disclaimer Not to be used by children under 1 years of age

21

Company
Location : Rajkumar Apiaries and Honey Works

HP-3

Form #

Product(s): Honey

HACCP Plan Summary

Critical
Control Point
(CCP)

Significant
Hazards

Monitoring
What

How

Frequency

Who

Re- Straining

Insects parts,
foreign
matter and
debris

Honey

Visual Examination

Every 60 minutes 25 bottles

will be examined for
contaminants.

Staff at the bottling station,

who will be responsible for
recording any deviation from
specification.

Labeling

Clostridium
Botulinum

Presence of a label with

appropriate statement
regarding consumption

Inspection for disclaimer

Every 30 minutes 15 bottles

will be examined for the
label disclaimer.

Staff at the label station and

record any deviation.

22

Company
Location : Rajkumar Apiaries and Honey Works

Form #

Product(s): Honey

HACCP Plan Summary

Critical
Control Point
(CCP)

Significant
Hazards

Corrective Action(s)

Re-Straining
Insect parts,
foreign matter
and debris

Labeling

Clostridium
Botulinum

HP-4

Re-strain / rework honey that has contaminants (foreign matter, insects parts or debris)
Check the condition of cloths used for straining and replace if necessary
Revisit Re-straining method and procedure to ensure it is effectively conducted

Removed all labels that do not have a written disclaimer

Re-label products that were labeled with incorrect label
Discard incorrect label
Ensure all remaining labels are checked for the correct information

23

Company
Location : Rajkumar Apiaries and Honey Works

Form #

HP-5

Product(s): Honey

HACCP Plan Summary

Critical
Control Point
(CCP)

Re-straining

Significant
Hazards

Verification

Insect parts,
foreign
matter and
debris

Records

-Quarterly review of the HACCP Plan

-Weekly inspection by the Quality Control officer to ensure
Re-straining procedure is functioning properly
-Confirmation by the Quality Control officer that CCP (restraining) is kept under control.

All monitoring activity on re-straining are to be recorded

Corrective action(s) taken in relation to re-straining are to be
recorded
Verification exercise, date performed and finding relative to restraining are to be recorded
Any modification to the CCP Re-straining must be recorded.

Labeling

Clostridium
Botulinum

Quarterly review of the HACCP Plan

-Weekly inspection by the Quality Control officer to ensure
That labels carry the statement not to be consumed by
children under 1 year of age
-Confirmation by the Quality Control officer that CCP
(labeling) is kept within specification.

All monitoring activity on labels are to be recorded

Corrective action(s) taken in relation to labels are to be
recorded
Verification exercise, date performed and finding relative to
labels are to be recorded
Any modification to the CCP Labels must be recorded.

24

25

Company
Location : Rajkumar Apiaries and Honey Works

Form #

Product(s): Honey

HACCP Corrective Action Sheet

Location
Date
CCP

Product
Packaging
Line

Deviation:

Cause of Deviation:

Immediate Corrective Action Taken:

Product Disposition:

Additional Corrective Actions to be Taken:

Operator:
Supervisor:
Reviewer:

HC-1

Date Reviewed:

26