Anything that requires being washed with soap and water, in a food service or food packaging environment, will require sanitizing by any health code I'm aware of.
The 3 bay sink is the standard way...wash, rinse, and then a final rinse in a weak bleach solution (use a ph test strip to verify proper concentration...not too weak, and not strong enough to leave a smell or taste...remember, this bleach is the final rinse).
Sanitizing can be done with heat, but I know at least one longtime beekeeper who was told by his local health dept that his sanitizer (which was old..something his father used I think) didn't get hot enough to meet code.
Anyone who is going to be packaging food on a large scale should probably (and probably is required in one way or another) to get servesafe certification, which covers most of this kind of thing.
With all that said, of all the foods one can package, honey is lowest risk of all.
deknow