Risk management in primary apicultural production. Part 2: a Hazard Analysis Critical Control Point approach to assuring the safety of unprocessed honey.
In managing risks associated with the human consumption of honey, all sectors of the production chain must be considered, including the primary production phase. Although the introduction of the Hazard Analysis Critical Control Point (HACCP) system has not been made compulsory for purposes of quality and safety control in farming operations, European legislation makes many references to the key role of primary production in food safety management and the HACCP system has been indicated as the preferred tool to ensure that consumers are provided with safe foods. This article describes a systematic HACCP-based approach to identifying, preventing and controlling food safety hazards occurring in primary apicultural production. This approach serves as a useful tool for beekeepers, food business operators, veterinary advisors, and for Food and Veterinary Official Control Bodies in their planning and conducting of audits and for establishing priorities for the evaluation of training programmes in the apicultural sector.
Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, Rome, Italy. giovanni.formato@izslt.it
Giovanni
G
Formato
Romano
R
Zilli
Roberto
R
Condoleo
Selene
S
Marozzi
Ivor
I
Davis
Frans J M
FJ
Smulders
D000818:Animals; D056630:Beekeeping / Q000379:methods; D001516:Bees; D003013:Clostridium; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D059022:Food Safety / Q000379:methods*; D006722:Honey / Q000382:microbiology / Q000592:standards; D006801:Humans; D012308:Risk Management / Q000379:methods*