Some years ago with our commercial group we worked on HACCP programs and l
eventually produced a small booklet on the principles as applied to
beekeeping (in French). It's really commonsense put onto paper.
We had a few conferences on the subject and lots of advice from companies
that specialise in setting up these programs. These specialised companies
quoted that a medium sized food processing business could spend one year and
CAN$50,000  in setting up such a program. It will be forced on most food
businesses in one way or another. Some of the larger food stores take
preference with suppliers who have a program. I think that there is a
generic program for honey packing facilities on the Canadian Food Inspection
site. This is a classic example where we, as beekeepers, should be
pro-active! Our contamination risks are lower than most food processing
facilities and it would be wise to have a small program in place before the
governments impose a strict program which is unworkable. One frequently sees
a part of these programs in restaurant washrooms - who cleaned what and at
what time. The infamous "traceablilty" is part of such a program!
Peter
who's bees will see daylight in 6 weeks

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