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Essential points of a Good
Beekeeping Practice Guide
Etienne Bruneau
CARI asbl
APImondia 2009 Montpellier 2
Plan
� Context of the food safety on the EU
� Good beekeeping practice guide
� Specificity of the hive products
� Illustration : the Belgian guide
� Next step, a European guide ?
APImondia 2009 Montpellier 3
Context of the food safety
� In the 90’s, food crisis: dioxins, BSE and Food-and-Mouth
� To solve these problems,
� White Paper on Food Safety (2000),
� => new regulatory approach
� Aim: restore confidence of the European public in food safety.
� New approach: "from the farm to the fork"� from hygiene provisions
� to animal health, welfare and phytosanitary requirements.
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Context of the food safety
� EU fixed new rules and create new structures :
� European regulation 178/2002/CE: � General principles and requirements of food law
� Created the EFSA (European Food Safety Authority)
� Established procedures in matter of food safety
� The regulation� The food and feed producers are responsible
� Foodstuffs, animal feed and feed ingredients must be traceable
� Procedures for food emergencies
� …
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Context of the food safety
� EU fixed new rules and create new structures :� Food hygiene policy : simplification of the 17 directives
� Regulation (EC) 852/2004 for all food products� HACCP (art. 5)
� Base of the GMP (art. 7)
� Regulation (EC) 853/2004/CE � Specifications for animal products
� Regulation (EC) 854/2004 � Requirements for veterinary official control for food of animal
origin
� Regulation (EC) 882/2004� Rules of control
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Context
� To solve these problems, the EU member states adapt their legislation and create new structures:� National agency: AFFSA (F), AFSCA (B), FSA (UK), BVL
(D)…
� These regulations incorporate the following measures that are important for the beekeepers:� Registration for all producers, processors, packers of animal
food;
� Quality control systems must be based on HACCP (Hazard Analysis and Critical Control Point);
� GMP for the primary producers (direct selling and work at home with their own products without transformation)
� Equivalency requirement for all imported food.
� Technical requirements…
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Food hygiene policy -
general principles
� Avoid contaminations :
� Clean buildings and equipment
� Use of drinking water
� Avoid the intro of diseases
� Take into account the results of analyses
� Use correctly the food complements, veterinary products
� …
APImondia 2009 Montpellier 8
Food hygiene policy -
general principles
� Registration of important points:
� Food nature and origin
� Veterinary products
� Disease outbreaks in animals
� Analysis results (veterinarian, honey, pollen…)
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Food hygiene policy -
general principles
� HACCP identifies potential hazards and specifies measures for their control:
� Description and Risk Assessment
� Identification of critical control points
� Procedures for effective monitoring
� HACCP is not mandatory for primary production,
� It is recommended to use a good practice guide
� This guide schould be based on the HACCP process
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Good beekeeping
practice guide
� Who is concerned ?
� The large majority of beekeepers = that are regarded as primary producers
� What is concerned ?
� Work at the apiary,
� Transport, harvesting and packaging of honey,
� Storage, direct selling
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Good beekeeping
practice guide
� Must take into account� => Measures on reducing contamination of food,
treatment, biocides, water, air. . .
� => The formalization of efforts to clean facilities and equipment and waste management
� => Items for inclusion in a registry
� => establish the traceability of honey
� One guide by sector
APImondia 2009 Montpellier 12
Good beekeeping
practice guide
� Developed by the sector = beekeepers
� Simple and practice with concrete examples
� Based on hazard analysis and on legislation
� Covers: Security + Traceability
� Rules of sampling, analysis and audits
� Made on the basis of international standards
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Hive products for hygiene
� Hive products (honey, pollen…) are considered as a livestock and not as a crop
� The beekeeper is a primary producer and sometimes secondary (processing: drying pollen…)
� ≠> or => HACCP
� => Legal compliance � Hygiene
� Veterinary
� Beekeeping…
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Hive products for hygiene
� The beekeeper is a primary producer and sometimes secondary (processing) � => to carry out a good pratice guide is recommended
but not mandatory
� Possibility to extend this guide� collective honey houses
� mixing honeys
� Condition : the guide must include a HACCP
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Hazard category All food Honey and
Royal jelly
(potentially) pathogenic micro-organisms 452
allergens 48
bad or insufficient controls 64 6
biocontaminants 38
biotoxins (other) 12
composition 88 1
food additives 195
foreign bodies 145 1
GMO / novel food 43
heavy metals 211
industrial contaminants 116
microbiological contamination 61
migration 121
mycotoxins 931
not determined / other 99 1
organoleptic aspects 63
packaging defective / incorrect 31 2
parasitic infestation 39
pesticide residues 178
residues of veterinary medicinal products 105 31
total 3132 42
Hive products for hygiene
� The type of risk for honey and royal jelly is very different from other food.
�
Alert notification 2008 -EFSA
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RAPID ALERT HONEYRAPID ALERT HONEYRAPID ALERT HONEYRAPID ALERT HONEY
14%
2%
2%
2%
5%
74%
Hive products for hygiene
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Hive products for hygiene
Hazard category All food (%) Honey and Pollen
R.j. (%) % ?
(potentially) pathogenic micro-organisms 14 0
allergens 2 0
bad or insufficient controls 2 14
biocontaminants 1 0
biotoxins (other) 0 0
composition 3 2
food additives 6 0
foreign bodies 5 2
GMO / novel food 1 0
heavy metals 7 0
industrial contaminants 4 0
microbiological contamination 2 0
migration 4 0
mycotoxins 30 0
not determined / other 3 2
organoleptic aspects 2 0
packaging defective / incorrect 1 5
parasitic infestation 1 0
pesticide residues 6 0
residues of veterinary medicinal products 3 74
APImondia 2009 Montpellier 18
Illustration: the Belgian guide
� At the initiative of:
� the FAB
� the Kon-VIB
� = 90 % of the beekeepers
� Redaction:
� Lequeux R, Bruneau E
� Reybroeck W, Jacobs F
� In French and Dutch
� 78 pages
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Illustration: the Belgian guide
� The risk assessment� Analysis of all the operations
� Presence of a risk ?
� Frequency, danger, detection of the risk ?
Nothing > 50 => no critical point for honey
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Illustration: the Belgian guide
� The critical point� Continuous control
� If the value is < => OK
� If the value is > => reaction� Correct the situation
� If it’s impossible => you can’t use the food for alimentary purpose.
� It can cost a lot for the producer (analysis cost)
APImondia 2009 Montpellier 21
Illustration: the Belgian guide
� The results for honey
� Veterinarian products: 32
� Phytosanitary products: 32
� Humidity: 27
� HMF: 24
� Clostridium botulinum: 20
� Forbidden products: 20
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Risk management
� Véterinarian product: origin of the contamination
� Direct:� Bad treatments (substance, dosis, period, formulation…)
� Wax, frames translations, material in contact with honey…
� Mixture of different honeys (without honey control)
� Feeding with contaminated sirup
� Indirect:� Introduction of new pathology (with biological material)
� Lack of prophylaxy
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Risk management
� Veterinarian products: implications� Practice the treament with veterinary approved and as
directed.
� Note in the records :� The treatment (date, product…)
� The introduction of biological material (controled)
� The origin of the wax used
� The origin of introduced honeys
� Presence of pathology
� Renewing the wax of the frames
� Maintenance and disinfection of equipment (hives)…
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Risk management
� Humidity:
� Risk:
� H > 18 %
� => risk of fermentation if unpasteurized
� => Sale is forbidden if fermented
� Origin:
� Honey in supers too wet (H>18%)
� Air in contact with honey too wet (RH>55%) during a long time
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Risk management
� Humidity - Management:
� Control humidity before of the supers uptake
� If <18 %: OK
� If > 18% => wait or drying the supers
� Honey house : air humidity control
� Use of airtight containers
APImondia 2009 Montpellier 27
Risk management
� Contaminent - origin:� Direct:
� Hives (paint, plastic…), frames, wax
� Equipment, containers (non-food quality)
� Smoker
� Ambiant air during the transport, in the honey house
� Building not adapted for food work
� Unrespected step forward
� Water quality
� Workers sanitary state
� Indirect:� Environment of the apiary (heavy metal…)
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Risk management
� Contamination management:� Direct:
� Use only food quality material (hives, equipment…)
� Protect the supers during the transport,
� Use adapted smoking stuff (dry plants, no resinous…)
� Don’t store chemical products in the honey house
� Adapted building for the work with food
� Respect step forward
� Use only drinking water
� Workers protected and without disease having an impact on food safety…
� Indirect:� Avoid place apiaries in treated or contaminated areas…
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Information to be recorded
� Beekeeper
� Apiaries
� Harvest of the super
� Origin of the wax
� Treatments
� Feeding
� Smoker…
� The honey house
� Cleaning of the honey house
APImondia 2009 Montpellier 30
Success and difficulties
� Success: official approval of the guide (24/03/2009 - MB
10/04/2009)
� Submitted to all the Begian beekeepers
� Flexible and adapted transposition of the concerned laws
� Difficulties:
� Lack of beekeeping knowledge in public authorities
� Lack of flexibility in laws application to small producers
� Lack of scientific datas on pollen, royal jelly, propolis
APImondia 2009 Montpellier 31
A European guide ?
� Agreement of the beekeeping sector at a European level� Information of the interest of a guide
� We have to know the different techniques used
� Adaptation to the different cases of the beekeeping
� Why a European guide ?� Priority recognition by the hygiene official services
(beekeeper keep the choice)
� To avoid the distortion of market
� Possibility to valorise the European honey on common criteria
Thank you for your attention