Guidelines For Rural Beekeeping In Queensland

Honey, Sheds and Quality Assurance
Honey
The community is increasingly demanding the availability of wholesome food products free from
additives and contaminants. There are also food regulation laws that producers have to comply with
in order to sell their products. Adopting auditable quality control measures such as Hazard Analysis
Critical Control Point (HACCP) is a key factor to a QA program. Honey that meets these requirements
is vital for the continued viability of the Australian apiary industry. These influences are even more
critical on the world market. The factors mentioned in this section reflect quality issues of Australian
honey and ultimately affect prices and returns to apiarists. The beekeeping industry has a credible
QA program called BQUAL that is specific to apiary management and offers all the requirements that
national legislation demands.
Sheds
Local government environmental health sections regulate food-handling procedures. Beekeepers
need to be reminded that they are handling a food product and must ensure that their extraction
facilities and storage areas meet prescribed standards.
Any premises where food is kept for sale or preparation, packing, storing, handling, serving, supplying
or conveying for sale must comply with the requirements of the Food Act and the Food Hygiene
Regulations. These requirements specify the need for licensing and registration, structure of the
premises and accessories (i.e. floors, walls, ceilings, hand basins, cold/hot storage, etc.) as well as
operation and food handling (i.e. storage temperatures, hand washing, cleaning, etc.).
Beekeepers engaged in the packaging of honey into containers must ensure that the area in which
this occurs complies with the Food Act and the Food Hygiene Regulations. Vinyl or tile flooring,
impervious ceilings and walls, and vermin-proof storage for containers will be required. A hand
washbasin, along with a separate area to wash utensils, is also a necessity.
If beekeepers are only storing pre-packaged honey in sealed containers, with no further processing
or packaging to be undertaken, exemptions may be granted. However, a vermin-proof storage area is
still required to protect the food against contamination.
Local Council is responsible for the implementation and enforcement of these requirements, along with
licensing and registration. These bodies may also have their specific requirements. The information
provided here is a guide only, and beekeepers should contact the Environmental Health Officer from
their Local Government for specific information.
Quality assurance
As indicated above, beekeepers need to be aware of Hazard Analysis Critical Control Point (HACCP)
systems of hazard analysis. HACCP is important to honey producers and packers alike and will play
an increased role in future marketing and sales of honey.
The basic principles of HACCP are:
• identifying hazards, e.g. microbiological or chemical contamination of honey
• applying procedures and controls to prevent hazards
• documenting all procedures
• frequent auditing of procedures.
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