Wow, that's a tuff one. I'm a newbee here. Lots of mfg experience. We had an op manual for everything. I'd say you'd have to write up your own process manuals, based on your many years of your experience. Also, it would change up allot, just by fast change in beekeeping, and all the mgmt. Changes to come.
No. I know how to keep everything clean during the extracting process and I don't leave honey setting out to be contaminated. We don't have a P & P for collecting chicken eggs or for harvesting peppers and tomatoes out of the garden and don't expect to ever need one.
I am commenting to pull this back to top, I had hoped to have more input. Maybe it should have been posted up in the commercial forum ?
Upon looking into liability insurance, the inspector was very interested in if I did or did not have a process & procedure guide , in writing, for my edible product.
It was explained that not having one in place would have an effect on policy price.
Does no one have experience with this?
In Kentucky you need to have your honey house inspected and certified if you produce more than 150 gallons annually. Your considered a "food processor" at that point, FDA type stuff. Each food product and type of processing has it's own requirements, honey is pretty low on the list as far as rules and regulations.
I have not reached that volume, but I know an old beekeeper who has. He said in Kentucky its esy. I visited his processing room. He built a small room connected to his garage that houses his extractor, sink, and bottling tank
Just write up the process..... Pull box, transport to clean room, check moisture, spin, strain, store, check moisture, bottle, label. You probably also want to discuss how you keep the room and equipment that comes in contact with food clean. Like wipe/wash down procedure, room environment, etc.