Behind the Sweetness: How Honey is Prepared and Stored Before It Leaves the Farm

Here’s an overview of honey handling and food safety practices before it leaves the farm: **1. Storage Containers:** Honey is stored in food-grade containers after extraction from the honeycomb. These containers are typically: - Stainless steel drums (the industry standard for large-scale operations; usually 200–300 kg per drum) - Food-grade plastic buckets or pails (for smaller batches or direct sales) The containers must be clean, sealed, and prevent contamination. **2. Cleaning and Preparation:** - **Extraction:** After the honeycombs are removed from the hive, the honey is extracted using a centrifuge (extractor). - **Filtering/Straining:** The honey is strained or filtered to remove bits of wax, bee parts, and debris. Commercial operations may use increasingly finer filters. - **Settling:** The honey may be left to settle in tanks so air bubbles and tiny particles rise to the top and can be skimmed off. - **No Pasteurization (Raw Honey):** Most direct-from-farm honey is not pasteurized (heated), but some large producers may gently heat honey to prevent crystallization and for easier bottling. **3. Food Safety Practices:** - **Sanitary Equipment:** All extraction, filtering, and storage equipment must be food-grade and thoroughly cleaned and sanitized before use. - **Personnel Hygiene:** Workers should practice good hygiene, e.g., handwashing and wearing clean clothing/hair coverings. - **Pest Control:** The honeyhouse/building should be kept pest-free and maintained to prevent contamination. - **Labeling and Traceability:** Containers should be labeled with production details for traceability in case of any issues. - **No Added Substances:** Nothing is to be added to pure honey (no water, sugar, or other additives). - **Temperature Control:** Honey should not be excessively heated, as overheating can degrade quality and form potentially harmful compounds. - **Compliance with Laws:** Depending on the location, there may be specific regulatory requirements or inspections. **Summary Table:** | Step | Practice | Food Safety Focus | |----------------|--------------------------------------------------|----------------------------------------| | Extraction | Clean extractor, food-grade surfaces | Prevent contamination | | Filtering | Filter honey, remove debris | Improve purity and appearance | | Settling | Let impurities rise and skim off | Further cleaning, clarity improvement | | Storage | Food-grade, sealed containers | Prevent contamination, preserve quality| | Hygiene | Clean hands, tools, work areas | Avoid introducing microbes or dirt | | Documentation | Labeling and traceability records | Quick recall if needed | If you’re preparing honey for sale or transport, always check local food safety regulations for any additional requirements.