stepplerfarms.comstepplerfarms.com/Honeyblog/wp-content/uploads/2014/01/... · Web viewTreherne Honey Farm Jeff Richards Brandy Pantel 112 Marygrove Cres. Winnipeg, Manitoba R3Y 1M3

Treherne Honey FarmHoney House Registration Plan

Treherne HoneyFarm

Jeff Richards

Brandy Pantel

112 Marygrove Cres.

Winnipeg, Manitoba

R3Y 1M3

(204) 275-8610


The site of our processing facility is NW 33-8-10W in Treherne MB. The Honey House is situated in the south west corner of the farm yard and located approximately 300 feet from the farm house. This should be a sufficient distance to avoid any bee problems yet close enough for the use of common utilities.

Building Exterior The majority of the building has a partial concrete wall that is 2 feet in height around the perimeter of the building. There is an 8 foot wall constructed of 2 x 4 material on top of the concrete wall giving 10 feet of overall height. The loading area has a 10 foot wall constructed of 2 x 4 material as there is no partial concrete wall in that area of the building. All exterior walls and roofing are covered with metal siding. Where there is a partial concrete wall there is ample overlap of the siding to prevent water and pests from entering the facility.

The farm yard around the Honey House is well maintained with no debris or stagnant water and is mowed frequently.

There are no trees or shrubbery in the immediate area around the building.

There are no exterior lights on the building to attract insects.

Building InteriorThe interior of the Honey House is approximately 1200 sq/ft and divided into three main rooms: the loading / warehouse area, the hot room, and the extracting area.

Loading / Warehouse Area

The loading area is approximately 350 sq/ft

The walls and ceiling in the loading area are covered with metal siding for ease of cleaning.


All wood surfaces are covered with two coats of CFIA approved 83300 Hi Solids Polyamide Epoxy paint manufactured by Cloverdale Paint Incorporated.

The doors in the loading area fit tightly to prevent pests and insects from entering the building.

The loading area is equipped with covered and sealed florescent safety lights to help eliminate glass breakage concerns.

The floor in the loading area is equipped with a 4 inch drain and the concrete is sealed with CFIA approved Diamond Clear coating manufactured by the Euclid Company.

Super carts and pallet jack use are restricted to the honey house facility.

Non-food chemicals are received, clearly labelled and stored in a metal cabinet in the warehouse area to prevent contamination of food, food contact surfaces and packaging materials.

To prevent damage or contamination honey supers will be inspected, maintained and stored indoors on pallets in a building other than the honey house except when in the hot room.

Hot room

The hot room is approximately 350 sq/ft

The walls and ceiling in the hot room are covered with metal siding for ease of cleaning.


The doors in the hot room fit tightly to prevent pests and insects from entering.

The hot room is equipped with covered and sealed florescent safety lights to eliminate glass breakage concerns.

The hot room is equipped with a bee escape on the south wall.


The floor in the hot room is equipped with a 4 inch drain and the concrete is sealed with CFIA approved Diamond Clear coating manufactured by the Euclid Company.

There are three ceiling fans situated in the hot room as well as a 1600 cfm exhaust fan on the south wall and a filtered air intake on the north wall. The exhaust fan is covered with screen to prevent pest entry.

Extracting Area

The extracting area is approximately 500 sq/ft

The walls and ceiling are covered in metal siding for ease of cleaning.


The doors in the extracting area fit tightly to prevent pests and insects from entering.

The extracting area is equipped with covered and sealed florescent safety lights to eliminate glass breakage concerns.

The floor in the extracting area is equipped with a 4 inch drain. There are also 2 inch drains in the honey sump pit and the pit the drum scale sits in, which drain into the floor drain system. The hand wash station is connected to the floor drain system as well. All drains are equipped with appropriate traps. All concrete is sealed with CFIA approved Diamond Clear coating manufactured by the Euclid Company.

There is a ceiling fan situated in the centre of the room for air circulation.

There is a 1650 cfm exhaust fan on the south wall with a filtered air intake on the North wall. The exhaust fan is covered with screen to prevent pest entry.


Water Quality Protocols The person responsible for the implementation of the water quality program is Jeff Richards, owner and manager of Treherne Honey Farm.

Well water from the well located approximately 220 feet north east of the honey house is used. The well water supplies the farm yard house and is brought to the honey house by means of a direct underground line from the farm house. There are no cross-connections between potable and non-potable water supplies. All hoses, taps and other similar sources of possible contamination are designed to prevent back-flow or back siphoning.

The well water is treated with an inline Ultraviolet purifier capable of providing 10 gpm. There is a manganese greensand iron filter prior to the Ultraviolet purifier.

Monitoring of the treatment systems is done on a monthly basis to check for potential problems. There is little in the way of required maintenance with either of these systems. Once a year some general maintenance and cleaning is done on the iron filter. The Ultraviolet bulb for the purifier is replaced annually.

The well water is tested annually in the spring before the beginning of the production season. Water is run for 5 minutes before samples are taken. Initially well water will be tested for ecoli, coliform and heavy metals by ALS Environmental Laboratory at Unit 12 - 1329 Niakwa Road East, Winnipeg MB, R2J 3T4. After the first year, samples will be tested annually for ecoli and coliform by Central Testing Laboratory Ltd., Unit 9 - 851 Lagimodiere Blvd, Winnipeg MB, R2J 3K4, (204) 237-9128. Test results will be included with the annual sanitation records.

All water used in production and cleaning is potable.

Water is heated in the Honey House by means of an electric water heater.


Personal Training Programs The person responsible for establishing and implementing a training program for all persons working in or around the honey house is Jeff Richards, owner and manager of Treherne Honey Farm.

At this time Treherne Honey Farm does not foresee the need for hiring employees outside the family. As the business grows that need may change but presently all persons working on the farm will be members of the family.

Whether they are family members or external help, it is assumed they have no prior experience in the operation of the honey house equipment, proper food handling procedures, and required personal hygiene practices. Therefore, all help will receive training on site.

A basic copy of Treherne Honey Farm's honey house plan will be given to all workers to provide them with an outline of the fundamental expectations.

A written training program will also be included in the orientation that includes:

Food handling practices Personal hygiene requirements Required clothing Communicable disease and injury protocol

Workers will be provided hands-on training in the operation and safety of all equipment.

Training will be provided to all persons prior to engaging any activity in or around the honey house.

The completion of all training will be documented in writing and readily available for review.

Proper training ensures that established practices are followed and standards are achieved and continuously met by anyone working in or around the facility.

A training log will indicate the date of training and will be initialled by the trainer and trainee after completion.

All workers will review the written training program annually and will be documented in the training log.


Personal Training ManualHealth and Safety Requirements for All Honey House Workers

According to the Canadian Food Inspection Agency most food borne illnesses are caused by poor food handling, primarily inadequate hand washing.

To reduce the chance of food contamination it is required that:

Workers handling food are healthy

Workers are provided training in proper food handling procedures

Workers are provided training in personal hygiene

There is an establishment policy (house rules) regarding personal hygiene and conduct

By having rules for personal hygiene, this establishment will minimize microbial, chemical and physical contamination contributed by workers.

Things to Do:

Keep clean, bathe daily.

Wear clean washable clothing.

Keep hair clean and wear protective hair nets when production is under way.

Wash hands and exposed forearms thoroughly:

Before starting work. After using the toilet. After eating, smoking, or otherwise touching the mouth. After leaving and then returning to the work station. After touching hair, nose, ears, etc.


After touching dirty surfaces and garbage. After sneezing or coughing onto hands. As often as is necessary to keep hands clean.

Eat, drink, smoke, or chew gum in AUTHORIZED AREAS ONLY.

Things Not to Do:

Do Not work if you are affected by a communicable disease or have been in contact with someone who has a communicable disease.

Do Not work if affected with boils, sores, severe acne, infected wounds, sore throat, cold, diarrhea, or other bacterial contamination.

Do Not wear earrings, bracelets or rings.

Do Not wear nail polish.

Do Not carry any items in shirt or coat pockets.

Human Sources of Contamination

Clothing Hair Coughing/sneezing Skin (hands, fingernails)

Clothing

Workers handling food products must wear clean washable clothing. Street clothes and footwear should not be worn to prevent the introduction of microorganisms into the establishment or food products from outside sources. Soiled clothing can result in product contamination. Aprons are provided and MUST be worn when extracting.

Hair

Hair is a source of microbial contamination. Dirty oily hair attracts bacteria. Thus it is important to keep hair clean and to wear a hair covering when handling food products.

Coughing/Sneezing


Many types of microorganisms can be found in the human respiratory tract. Some of these microorganisms may not be of concern, but depending on the health status of the individual, coughing and sneezing into food products can contaminate the food with microorganisms.

Skin (Hands, Fingernails)

Skin naturally contains microorganisms and is a prime breeding ground for bacteria; thus it is important to keep skin clean.

There are two types of microorganisms on the skin:

Resident: Resident micro flora are microorganisms on the skin of most people and are found on the superficial skin surface. It is impossible to completely remove all micro flora from the skin and most resident micro flora do not cause food borne illness.

Transient: Transient micro flora are microorganisms that are found on and within the epidermal layer of skin where they do not normally reside. Almost all disease-producing microorganisms belong to this category. Transient micro flora are of concern in food operations because of the likely transmission of this type of micro flora by hands. Transient micro flora can be removed by proper hand washing but unless transient microorganisms are removed from hands by washing with soap and water using mechanical friction, or reduced by the application of some antiseptic hand rub, the spread of microorganisms can occur.

The areas around and under the fingernails provide a microenvironment that is quite favourable for microbial growth. It is this area of the hand that often harbours the highest microbial population that is most difficult to remove. Trimmed fingernails are easier to keep clean.

Open sores and wounds, which are major source of Staphylococcus aureus contamination, should be bandaged and then covered with a water proof protector. It may also be necessary to move the worker to another job where food is not handled, until the injury heals.

Proper Hand Washing Procedure

Use water as hot as the hands can comfortably stand. Moisten hand and arms up to the elbow and lather with soap. Scrub thoroughly. If available use a brush for nails. Rub hand together, using friction for 15-20 seconds. Rinse thoroughly under running water from elbows down. Dry hands, using a single service towel.


Gloves

Wearing gloves does not prevent cross-contamination of food or prevent food borne illness. Gloved hands touch just as many contaminated objects as bare hands. Gloves must be changed or washed frequently.

Rules About Gloves in the Honey House

Skin becomes moist and warm when gloves are worn and this encourages the growth of bacteria on the skin surface. "Glove Juice" develops after wearing gloves for even a short period of time. This is a slurry of sweat and bacteria. The bacteria can increase to over 100,000 bacteria/cm on the hand within an hour. This means a droplet of sweat could contain thousands of bacteria. When a glove is taken off and stored in a pocket, the temperature is just right to allow the bacteria to further multiply. If the gloves are put back on, the hands become contaminated. Working with a ripped or torn glove could contaminate the product with thousands of bacteria. Therefore the following rules are in place in the Honey House.

Always change gloves after meal and/or bathroom breaks.

Never remove gloves and then reuse them. Always get a new pair.

Never store used gloves in pockets, lockers, or lunch pails.

Always change gloves after: Leaving the work station Touching the face, nose or hair Touching shoes on the floor Touching any non food contact surface

Regularly sanitize gloves.

Change dirty gloves.


Sanitation Program

Facility

The person responsible for the cleaning and sanitizing of the honey house at the beginning and end of the season is Jeff Richards, owner and manager of Treherne Honey Farm.

The entire honey house, including the loading / warehouse area, hot room and extracting room will be washed at the beginning and end of each production season.

The floor will be washed with water heated to approximately 24°C and mixed with household bleach tested to 200 ppm. If the levels are not within specifications the bleach level or water temperature will be adjusted and retested before washing. The floor will be exposed to the bleach solution for a minimum of 1 minute to ensure all bacteria is killed.

All test results will be recorded on the annual sanitation record.

The floor will be rinsed with fresh potable water by means of a pressure washer.

All walls and ceilings will be washed with water heated to approximately 24°C and mixed with household bleach tested to 200 ppm. If the levels are not within specifications the bleach level or water temperature will be adjusted and retested before washing. The walls and ceilings will be exposed to the bleach solution for a minimum of 1 minute to ensure all bacteria is killed.

All test results will be recorded on the annual sanitation record.

Walls and ceilings will be rinsed with fresh potable water by means of a pressure washer.

All equipment is adequately spaced away from walls for ease of cleaning.

Outdoor loading pad will be pressure washed.

Lights will be disassembled, washed, and reassembled as required.


All pallets will be washed with water heated to approximately 24°C, mixed with household bleach tested to 200 ppm, exposed to the bleach solution for a minimum of 1 minute to ensure all bacteria is killed and rinsed with fresh potable water by means of a pressure washer. If the levels are not within specifications the bleach level or water temperature will be adjusted and retested before washing. All test results will be recorded.

Used wash water is drained into an underground holding tank that is situated approximately 25 feet west of the honey house through floor drains located throughout the honey house. This system is only used for wash water. The drainage system is equipped with appropriate traps and vents.

Throughout the production season, cleaning of the facility will be carried out at the end of each extraction day. The extent of the cleaning will be determined by the necessity of each day. The cleaning record chart will indicate the results of the bleach level test (if required) as well as the date of the cleaning and will be initialled by the person(s) performing the cleaning.

Equipment

The person responsible for the cleaning and sanitizing of the honey house equipment is Jeff Richards, owner and manager of Treherne Honey Farm.

All honey house equipment will be thoroughly washed at the beginning and end of each season. This includes extractor one and two, the honey pump, honey sump, uncapping table, honey tanks, all honey lines and valves, super cart, and pallet jack.

All honey house extracting equipment will be disassembled, if required, to the point where adequate cleaning can take place.

All equipment will be thoroughly cleaned and flushed with hot potable water before the beginning and at the end of each season.

All honey lines will be disassembled and flushed with hot potable water.

Complete wash of flat deck trailer.


Throughout the production season, cleaning of the honey house equipment will be carried out at the end of each extraction day. The extent of the cleaning will be determined by the necessity of each day. Equipment will be scrapped, thoroughly cleaned and flushed with hot potable water. Equipment that will be exempt from daily cleaning due to concerns of contamination will include: the interior of extractor one and two, honey sump, honey pump, honey lines and honey tanks.

The cleaning record chart will indicate the date of the cleaning and will be initialled by the person(s) performing the cleaning.


Pest Control Program

Facility Pest Control

The person responsible for the implementing and verifying of all pest control procedures is Jeff Richards, owner and manager of Treherne Honey Farm.

Preventative measures will be undertaken to minimize or eliminate all pest harbourage areas within the property. Pest controls inside and outside the honey house will be implemented and monitored as outlined.

The exterior of the honey house is regularly inspected and maintained to eliminate pest entry.

The farm yard around the Honey House is well maintained with no debris, trees or shrubbery in the immediate vicinity. There is no stagnant water around the facility and the yard is mowed frequently.

All doors close tightly to prevent pest entry.

There are no exterior lights on the facility.

All garbage is stored indoors in large plastic, rodent proof containers with closable lids.

All garbage is removed from the premises daily.

All equipment within the facility is adequately spaced away from walls to prevent pest harbourage.

All vent openings are covered with screen to prevent pest entry.

All storage of equipment is neatly stacked away from walls where possible, to prevent pest harbourage.

All spills are cleaned immediately to prevent the attraction of pests.


Fly strips or sticky ribbons are placed throughout the facility. Fly strips are checked weekly and replaced when needed.

A map of fly strip locations is included with the pest control records.

Pest control records indicate the date the fly strips are replaced and are initialled after replacement is completed.

Live rodent traps are placed throughout the facility and checked regularly during the production season.

A map of rodent trap locations is included with the pest control records.

Corrective actions are determined and documented based on the respective situation.

Pest control records indicate the date of rodent trap inspections and are initialled after inspections are complete.


Equipment Maintenance and CalibrationThe person responsible for the maintenance and calibration of all equipment is Jeff Richards, owner and manager of Treherne Honey Farm.

All honey house equipment is fully serviced at the beginning of each season and maintained throughout the season.

Routine maintenance (if required) is performed prior to the start of each extraction day and is recorded on the maintenance and calibration record.

All equipment needing lubrication is lubricated using CFIA approved Lubriplate FGL-2 food safe grease manufactured by Fiske Brothers Refining Company.

All electric motors and power cords are visually inspected daily.

All belts and pulleys are visually inspected daily.

Water heater and water lines are visually inspected for leaks daily.

Honey sump float switch is tested at the beginning of each season and periodically throughout the season.

Super carts and pallet jack are inspected monthly.

Honey refractometer(s) are calibrated before each season and periodically throughout the season and results are documented.

Honey Scale(s) are calibrated before each season and results are documented.

Equipment maintenance and calibration record indicate the date of the maintenance or calibration and are initialled by the person(s) performing the maintenance or calibration after completion.


Glass Breakage ProceduresThe person responsible for the glass breakage procedures is Jeff Richards, owner and manager of Treherne Honey Farm.

Glass containers (other than packaging containers) will NOT be permitted within the extracting facility. i.e. no glass water bottles.

All lights are covered and sealed florescent safety lights.

Burnt out light bulbs are only replaced when the facility is NOT being used for processing. If during bulb replacement a breakage takes place, then the glass breakage procedure will be initiated.

Glass Breakage Procedure

All activities and production cease immediately. Any person in the vicinity of the breakage who is contaminated must remove protective

clothing. The affected area must be thoroughly cleaned. All processing equipment within the affective area must be thoroughly cleaned. ANY product or food material including packaging containers that may be contaminated

are dumped (if in doubt, throw it out). Equipment used for cleaning the affected area is to be cleaned thoroughly before being

brought back into service in order to avoid further contamination. Once the area has been thoroughly cleaned, determine the cause of the breakage and

take appropriate corrective actions. Production can restart only after inspecting the affected area in detail and given the

green light.

Glass breakage procedure records will indicate the date of the incident and will be initialled after the cleanup is completed.


Complaint and Recall

Complaint Procedure

The person responsible for handling all complaints and initiating appropriate action is Jeff Richards, owner and manager of Treherne Honey Farm.

In the case of a complaint, a complaint record will be filled out to determine risk, trends and corrective action concerning any product sold. The Canadian Food Inspection Agency (CFIA) will be notified of any complaints that involve health or safety concerns.

The complaint record will include:

The date of the complaint Complaint information (Name, address, phone number) Container size Lot code Production date Date purchased Details of the complaint (was illness involved?) Investigation Details Corrective actions


Recall Program The person responsible for establishing and implementing a recall program is Jeff Richards, owner and manager of Treherne Honey Farm. All correspondence are to go through him.

Contact information

Jeff RichardsTreherne Honey Farm 112 Marygrove Cres. Winnipeg MB, R3Y-1M3 1-204-275-8610 cell 1-204-792-7031 [email protected]

Canadian Food Inspection Agency24-hour response service1-204-797-4501

Incorporated in the Honey House Plan is an In-Hive Pest Control Program (Colony Cards) which records all information regarding treatments and timing of treatments to the respective hives. As well this plan contains records of honey extracted, packaged and/or barrelled, and origin of product to specific corresponding apiary yards.

If there is a problem found in a particular honey sample, it can be identified and then traced back to its point of origin in order to pinpoint the source of contamination.

A customer database will be created for honey house sales and include the names and contact information where feasible, for individuals purchasing honey in retail containers. This system will enable Treherne Honey Farm to inform their customers when product is available and assist in the event of a product recall. If it is suspect that an unsafe product has been sold, the Canadian Food Inspection Agency will be contacted immediately and all honey house sales will be halted until further notice.

Retail containers will be clearly labelled with the farm’s name, address and phone number. Containers will also identify the production date and source location. For example 1-140713 would represent 1 being the lot number (subsequent lot numbers would follow consecutively), 140713 – 14th day, 7th month and 13 year (2013). A product distribution list will be kept listing sale dates, quantities and corresponding lot numbers. A drum tag will be affixed to all bulk containers. These tags will include the farm’s name, account number and lot number. The lot number will enable the tractability of product to specific corresponding apiary yards and hives.


A mock recall will be done on an annual basis to evaluate the effectiveness of the program and to ensure the ability to source the location of all products that may be recalled and to notify all customers that may have received the product in question.

A recall product list is included that will indicate the date and reason of the recall, the corrective action taken as well as the preventative measures implemented.


Incoming Honey and Ingredient Program The person responsible for the implementation and monitoring of the honey and incoming ingredient program is Jeff Richards, owner and manager of Treherne Honey Farm.

All chemical treatments used are approved for use on honey bees and all treatments are administered as directed. A copy of “Recommendations for Administering Antibiotics and Acaricides to Honey Bees" is available at all times. All chemical treatments are received, stored and clearly labelled in a metal cabinet in a building other than the honey house.

Oxytetracyclene (Oxytet-25)- Dusting method for AFB & EFB prevention and control. Mix 454g of Oxytet-25 with 3.5 kg of icing sugar. For wintered colonies apply 3 treatments of 28g of mixture on the top bars of the hive at 4-5 day intervals for a total treatment of 84g. Stop treatment 4 weeks before honey supers are put on and resume treatment after all honey supers are off.

Fumagillin-B - Prevention of Nosema disease administered through syrup feeding. 95 milligrams of Fumagillin-B per colony fed in sugar syrup. Stop treatment 4 weeks before honey supers are put on and resume treatment after all honey supers are off as required.

Apivar - For control of Varroa mites. Administered by placing Apivar strips in the brood chamber. Apply one strip for every 5 frames of bees in contact with the brood nest. Recommended treatment is 42 days but may be left in place for a maximum of 56 days. Stop treatment 14 days before honey supers are put on and resume treatment after all honey supers are off as required.

Oxalic Acid – For control of Varroa mites. Administered by applying 5 ml of oxalic acid solution (1L of 1:1 sugar syrup and 35g of Oxalic acid) with a syringe or applicator. Do not use when honey supers are on.

Formic Acid (65%) – For control of Varroa and Tracheal mites. Administered by applying formic acid onto an absorbent material and placing on the bottom board or hive top bars. 30 to 40 mL per two story hive or 15 to 20 mL per one story hive. Stop treatment at least 2 weeks before honey supers are put on.


In hive pest control records (Colony Cards) are kept for all treatments and include the Date of application, hive number, apiary site, type of treatment & dosage, removal date, and withdrawal time. These records also show all activities done with the hives over the entire productive season. These records are being kept to satisfy all CFIA’s inspection requirements as well as for personal use.


Bulk Container and Packaging ProgramThe person responsible for establishing and implementing an on-farm bulk container and packaging program is Jeff Richards, owner and manager of Treherne Honey Farm.

All packaging materials will be received, unloaded, handled, and stored in a manner that prevents damage and/or contamination.

All bulk containers will be sourced from Manitoba Cooperative Honey Producers (MCHP). MCHP provides drums that comply with the specifications of the Honey Industry Bulk Container Program. These honey drums are new or have been refurbished and meet CFIA standards.

All bulk containers received from MCHP are:

Coated or lined with a food grade coating Clean, sanitary and in sound condition Have tight fitting lids with new gaskets Free from severe dents or buckling that would break the inner lining. Free of obvious signs of internal rusting

MCHP recommends that all beekeepers store drums in a clean manner and would prefer that such storage be in a weather tight location. Treherne Honey Farm will store all drums indoors on pallets to prevent deterioration or spoilage. This will ensure that barrels are kept out of the elements and prevent rodent harbourage.

Before drums are filled with honey, they will be inspected for cleanliness and/or liner

problems. Drums are cleaned if needed. Washed drums will be turned upside down and left to dry on a drum stand for 24 hours to allow any moisture to evaporate. Any drum with a compromised paint liner will be fitted with a plastic liner provided by MCHP and the drum will be marked for re-inspection at MCHP. Any damaged drum will remain “empty” and returned to MCHP.

The bulk container inspection form will indicate the date of inspection and will be initialled.

All drums will be filled leaving a minimum 2” head space. All lids and rings (complete with new gaskets) will be installed to ensure a tight fit. Labels will be attached with the farm name, account number, lot number and the number of drums. Full drums will then be moved to a storage area to await delivery to MCHP.


Retail Container and Packaging ProgramAll honey extracted with the intent to be packaged in retail containers is filtered through a # 80 mesh filter cloth purchased from MCHP to achieve a Canada # 1 grade.

All honey containers (500g, 1kg, 3kg & 5kg) will be new and purchased from MCHP. Case lots of containers will be left sealed until used. Unused containers will be resealed and stored in their original cases until needed. Honey containers will be manually filled by means of a honey gate and will be visually inspected for cleanliness, defects and foreign material. Any containers that are damaged or defective will be disposed of immediately. All containers will be filled on a certified scale approved for use in trade. Cleaning and washing of any spills on the honey gate and scale surface will ensure that the product and container are clean and sanitary. Lids will be manually placed on containers once filled and appropriate labels will be applied. Only one size of container will be filled at any one time to reduce the risk of mislabelling. No containers or lids will be left at the filling station when no one is present. All packaged honey will be stored in the warehouse area with the 500g and 1kg containers stored in cardboard cases.


Signage and Proactive MeasuresSigns will be posted as a reminder to everyone, including visitors, of their obligation to comply with the honey house regulations to ensure the facility conforms to CFIA inspection regulations. Anyone who does not comply will be asked to do so and/or asked to leave if they don’t cooperate. This includes everyone in the extracting premises.

Exterior door sign will remind guests and workers to remove dirty footwear upon entering the facility. As an alternative measure, clean foot wear (CROCKS) will be provided. Anyone who doesn’t comply will be denied entry.

Signage over the sink will remind workers to wash hands regularly after coffee and bathroom breaks, after coughing or sneezing or as often as is necessary to keep hands clean. The facility will be equipped with hot and cold water, liquid soap and a single use paper towel dispenser, thus encouraging convenient and effective personal hygiene practices.

Some proactive measures:

Coffee and lunch are provided in the farmhouse kitchen. This further enhances hygiene practices by keeping food and drink out of the extracting facility. Workers will also use the farmhouse washroom facilities.

Workers wear work aprons which are washed regularly.


STOPNo Entry to anyone who

has dirty clothing on

has dirty shoes or boots on

Please remove dirty foot wear and use CROCKS available at the door

Clean clothes only

Clean shoes only


This is a federally inspected facility and conforms to inspection regulations

Remember wash hands when entering facility

wash hands after break

wash hands after using the bathroom

wash hands after coughing or sneezing

Use Proper Hand Washing Procedures


Extracting area Sanitation Procedures

Sanitation procedures may begin only after:I. ALL Honey supers have been removed from the Extracting

area.II. All bulk and consumer containers (full or empty) have been

removed from the Extracting area. III. All Honey has been removed from the holding tanks and

honey sump.

Step 1. Turn off circuit breakers in the Processing Room for: Extractor 1, Extractor 2, Heater and Plugs.

Step 2. Connect flushing lines to honey pump and hot water tap to flush out honey line(s).

Step 3. Remove honey pump and clean honey sump with hot water.

Step 4. Clean out holding tank(s) with hot water (if required).Step 5. Clean extractor(s) and uncapping tank with hot water.Step 6. Mix 2.5 ounces (75 ml) of bleach with 1.8 gallons (8 L)

of water heated to approximately 75 degrees F (24


degrees C). Test with bleach strips and adjust if necessary to achieve 200 ppm.

Step 7. Spray mixture on walls, ceiling and floor and let stand for min. of 60 seconds. Try to minimize overspray on equipment.

Step 8. Rinse entire room with pressure washer.December 9, 2013

Treherne Honey Farm112 Marygrove CrescentWinnipeg, MB R3Y 1M3(204) [email protected]

Canadian Food Inspection AgencyRoom 613 - 269 Main St.Winnipeg ManitobaR3C-1B2

To whom it may concern;

By copy of this letter and all related supporting documents, we, Jeffrey Richards and Brandy Pantel, are requesting registration with the Canadian Food Inspection Agency as a Honey Producer Grader Establishment and hereby confirm our commitment to meet the registration requirements of the Honey Program.

Sincerely,

Jeffrey Richards Date

Brandy Pantel Date


Documents

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