02 de setembre 2017

HONEY, HARVESTING & EXTRACTING

by Somerville, Winner & Frost


AG Guide: A Practical Handbook from the NSW Government, Department of Primary Industries.


We have recently taken into stock the third title in the Australian series "Ag Guide, A Practical Handbook". This book informs beekeepers of best practices so that their hard work results in a product of optimum quality. It also informs beekeepers of the threats to honey quality which can occur through poor handling skills or poor design of facilities.

Reasons for being aware of the best ways to handle the product include food quality and food safety.
  • Honey – harvesting and extracting by Doug Somerville and Bill Winner is the latest volume in a Practical Handbook series from the New South Wales Department of Primary Industries. 
  • Dr. Somerville is Technical Specialist for the NSW Department and Bill Winner Relations Officer for Capitano Honey – the major commercial Australian exporter. 
  • The book deals in depth with removing and extracting honey under the best possible conditions and may be seen as a reference manual for all serious beekeepers. 
  • It covers extraction premises and their design, the process and maintaining honey quality throughout.
  • A4: 122 pages fully illustrated throughout in full colour.
This is a very important volume for those who are considering to or presently sell their honey. 
 

CONTENTS:

PART A: HIVE TO EXTRACTION

  • CHAPTER 1: SAFETY
    • Introduction 
    • Responsibilities 
    • Hazard identification
    • Manual handling
    • Machinery and equipment
    • Working in isolation
    • Hazardous substances
    • Electrical safety

    •
  • CHAPTER 2: PROPERTIES OF HONEY
    • Composition of honey 
    • Enzymes in honey 
    • The effects of temperature on honey quality
    • Possibilities of contamination of honey
    • Physical properties of honey 
    • Pollen 

    •
  • CHAPTER 3: REMOVE HONEY FROM THE HIVE
    • Introduction 
    • Ripeness 
    • Moisture content
    • Weather conditions
    • Contaminants 
    • Honey from brood nests 
    • Pure floral honey
    • Queen excluders
    • Methods of removing honey
    • Work safely

    •
  • CHAPTER 4: TRANSPORT FROM HIVE TO EXTRACTING FACILITY

PART B: EXTRACTION PREMISES

  • CHAPTER 5: SITE
    • Location 
    • Surrounding grounds
    • Site as a food premises
  • CHAPTER 6: DESIGN
    • Introduction 
    • Plant layouts
    • Walls and ceilings
    • Floors 
    • Windows 
    • Doors, jambs and passageways
    • Footing designs
    • Covers 
    • Hose and cable arrangement
    • Ventilation 
    • Air conditioning
    • Lighting 
    • Sewage waste, effluent and storm-water disposal
    • Storage of garbage and recyclable matter

    •
  • CHAPTER 7: MOBILE EXTRACTION FACILITIES
    • Introduction 
    • Site 
    • Construction materials 
    • Drainage 
    • Delivery of combs and supers 
    • Hand wash facilities 
    • Chemicals and toxic fumes 
    • Windows and roof vents 
    • Lighting 
    • Rubbish and waste 
    • Signage 
    • Documentation 
    • Boilers 
    • Filling containers 
    • Checklist 

PART C: HONEY EXTRACTION

  • CHAPTER 8: THE EXTRACTION PROCESS
    • Introduction 
    • Extraction pathway 
    • Hot rooms 
    • Extraction room 
    • Deboxing 
    • Uncapping 
    • Conveyer 
    • Extractor 
    • Settling tank 
    • Removing honey from wax 
    • Extracting jelly honey 
    • Container filling 
    • Processing the wax 

    •
  • CHAPTER 9: EXTRACTION EQUIPMENT
    • Introduction 
    • Hot room design 
    • Honey pump 
    • Pipes and hoses 
    • Sump 
    • Conveyers 
    • Forklifts 
    • Unacceptable food contact materials 

    •
  • CHAPTER 10: MAINTENANCE
    • Care of equipment 
    • Types of maintenance 

    •
  • CHAPTER 11: HONEY STORAGE
    • Containers 
    • Labels 
    • Conditions 
    • Full super storage 
    • Supers with extracted (sticky) comb 

PART D QUALITY HONEY: EVIDENCE

  • CHAPTER 12: HACCP FOR THE HONEY INDUSTRY
    • Introduction 
    • Food hazards
    • HACCP plan preparation
    • HACCP underlies risk management plans

    •
  • CHAPTER 13: CONTROLLING AND MAINTAINING HONEY QUALITY
    • Introduction 
    • Cleaning and sanitation
    • Personal hygiene
    • Training 
    • Purchase, receival and storage controls
    • Chemical control
    • Traceability and recall
    • Pest control
    • Document control

    •
  • APPENDIX 1: CHECKLISTS AND RECORD SHEETS
  • APPENDIX 2: CODEX FOR HONEY
    • Australian honey standard
    • International honey standard

    •
  • APPENDIX 3: ANTIBIOTIC RESIDUES
  • APPENDIX 4: SAMPLE SAFETY DATA SHEET
  • APPENDIX 5: VENDOR DECLARATION
  • REFERENCES