Essential points of a Good Beekeeping Practice Guide. Etienne Bruneau CARI asbl

Transcription

1 Essential points of a Good Beekeeping Practice Guide Etienne Bruneau CARI asbl

2 Plan Context of the food safety on the EU Good beekeeping practice guide Specificity of the hive products Illustration : the Belgian guide Next step, a European guide? APImondia 2009 Montpellier 2

3 Context of the food safety In the 90 s, food crisis: dioxins, BSE and Food-and- Mouth To solve these problems, White Paper on Food Safety (2000), => new regulatory approach Aim: restore confidence of the European public in food safety. New approach: "from the farm to the fork" from hygiene provisions to animal health, welfare and phytosanitary requirements. APImondia 2009 Montpellier 3

4 Context of the food safety EU fixed new rules and create new structures : European regulation 178/2002/CE: General principles and requirements of food law Created the EFSA (European Food Safety Authority) Established procedures in matter of food safety The regulation The food and feed producers are responsible Foodstuffs, animal feed and feed ingredients must be traceable Procedures for food emergencies APImondia 2009 Montpellier 4

5 Context of the food safety EU fixed new rules and create new structures : Food hygiene policy : simplification of the 17 directives Regulation (EC) 852/2004 for all food products HACCP (art. 5) Base of the GMP (art. 7) Regulation (EC) 853/2004/CE Specifications for animal products Regulation (EC) 854/2004 Requirements for veterinary official control for food of animal origin Regulation (EC) 882/2004 Rules of control APImondia 2009 Montpellier 5

6 Context To solve these problems, the EU member states adapt their legislation and create new structures: National agency: AFFSA (F), AFSCA (B), FSA (UK), BVL (D) These regulations incorporate the following measures that are important for the beekeepers: Registration for all producers, processors, packers of animal food; Quality control systems must be based on HACCP (Hazard Analysis and Critical Control Point); GMP for the primary producers (direct selling and work at home with their own products without transformation) Equivalency requirement for all imported food. Technical requirements APImondia 2009 Montpellier 6

7 Food hygiene policy - general principles Avoid contaminations : Clean buildings and equipment Use of drinking water Avoid the intro of diseases Take into account the results of analyses Use correctly the food complements, veterinary products APImondia 2009 Montpellier 7

8 Food hygiene policy - general principles Registration of important points: Food nature and origin Veterinary products Disease outbreaks in animals Analysis results (veterinarian, honey, pollen ) APImondia 2009 Montpellier 8

9 Food hygiene policy - general principles HACCP identifies potential hazards and specifies measures for their control: Description and Risk Assessment Identification of critical control points Procedures for effective monitoring HACCP is not mandatory for primary production, It is recommended to use a good practice guide This guide schould be based on the HACCP process APImondia 2009 Montpellier 9

10 Good beekeeping practice guide Who is concerned? The large majority of beekeepers = that are regarded as primary producers What is concerned? Work at the apiary, Transport, harvesting and packaging of honey, Storage, direct selling QuickTime et un décompresseur TIFF (non compressé) sont requis pour visionner cette image. APImondia 2009 Montpellier 10

11 Good beekeeping practice guide Must take into account => Measures on reducing contamination of food, treatment, biocides, water, air... => The formalization of efforts to clean facilities and equipment and waste management => Items for inclusion in a registry => establish the traceability of honey One guide by sector APImondia 2009 Montpellier 11

12 Good beekeeping practice guide Developed by the sector = beekeepers Simple and practice with concrete examples Based on hazard analysis and on legislation Covers: Security + Traceability Rules of sampling, analysis and audits Made on the basis of international standards APImondia 2009 Montpellier 12

13 Hive products for hygiene Hive products (honey, pollen ) are considered as a livestock and not as a crop The beekeeper is a primary producer and sometimes secondary (processing: drying pollen ) > or => HACCP => Legal compliance Hygiene Veterinary Beekeeping APImondia 2009 Montpellier 13

14 Hive products for hygiene The beekeeper is a primary producer and sometimes secondary (processing) => to carry out a good pratice guide is recommended but not mandatory Possibility to extend this guide collective honey houses mixing honeys Condition : the guide must include a HACCP APImondia 2009 Montpellier 14

15 Hive products for hygiene The type of risk for honey and royal jelly is very different from other food. Alert notification EFSA Hazard category All food Honey and Royal jelly (potentially) pathogenic micro-organisms 452 allergens 48 bad or insufficient controls 64 6 biocontaminants 38 biotoxins (other) 12 composition 88 1 food additives 195 foreign bodies GMO / novel food 43 heavy metals 211 industrial contaminants 116 microbiological contamination 61 migration 121 mycotoxins 931 not determined / other 99 1 organoleptic aspects 63 packaging defective / incorrect 31 2 parasitic infestation 39 pesticide residues 178 residues of veterinary medicinal products total APImondia 2009 Montpellier

16 Hive products for hygiene RAPID ALERT HONEY 14% 2% 2% 2% 5% 74% APImondia 2009 Montpellier 16

17 Hive products for hygiene Hazard category All food (%) Honey and Pollen R.j. (%) %? (potentially) pathogenic micro-organisms 14 0 allergens 2 0 bad or insufficient controls 2 14 biocontaminants 1 0 biotoxins (other) 0 0 composition 3 2 food additives 6 0 foreign bodies 5 2 GMO / novel food 1 0 heavy metals 7 0 industrial contaminants 4 0 microbiological contamination 2 0 migration 4 0 mycotoxins 30 0 not determined / other 3 2 organoleptic aspects 2 0 packaging defective / incorrect 1 5 parasitic infestation 1 0 pesticide residues 6 0 residues of veterinary medicinal products 3 74 APImondia 2009 Montpellier 17

18 Illustration: the Belgian guide At the initiative of: the FAB the Kon-VIB = 90 % of the beekeepers Redaction: Lequeux R, Bruneau E Reybroeck W, Jacobs F In French and Dutch 78 pages APImondia 2009 Montpellier 18

19 Illustration: the Belgian guide The risk assessment Analysis of all the operations Presence of a risk? Frequency, danger, detection of the risk? Nothing > 50 => no critical point for honey APImondia 2009 Montpellier 19

20 Illustration: the Belgian guide The critical point Continuous control If the value is < => OK If the value is > => reaction Correct the situation If it s impossible =>you can t use the food for alimentary purpose. It can cost a lot for the producer (analysis cost) APImondia 2009 Montpellier 20

21 Illustration: the Belgian guide The results for honey Veterinarian products: 32 Phytosanitary products: 32 Humidity: 27 HMF: 24 Clostridium botulinum: 20 Forbidden products: 20 APImondia 2009 Montpellier 21

22 APImondia 2009 Montpellier 22

23 Risk management Véterinarian product: origin of the contamination Direct: Bad treatments (substance, dosis, period, formulation ) Wax, frames translations, material in contact with honey Mixture of different honeys (without honey control) Feeding with contaminated sirup Indirect: Introduction of new pathology (with biological material) Lack of prophylaxy APImondia 2009 Montpellier 23

24 Risk management Veterinarian products: implications Practice the treament with veterinary approved and as directed. Note in the records : The treatment (date, product ) The introduction of biological material (controled) The origin of the wax used The origin of introduced honeys Presence of pathology Renewing the wax of the frames Maintenance and disinfection of equipment (hives) APImondia 2009 Montpellier 24

25 Risk management Humidity: Risk: H > 18 % => risk of fermentation if unpasteurized => Sale is forbidden if fermented Origin: Honey in supers too wet (H>18%) Air in contact with honey too wet (RH>55%) during a long time APImondia 2009 Montpellier 25

26 Risk management Humidity - Management: Control humidity before of the supers uptake If <18 %: OK If > 18% => wait or drying the supers Honey house : air humidity control Use of airtight containers APImondia 2009 Montpellier 26

27 Risk management Contaminent - origin: Direct: Hives (paint, plastic ), frames, wax Equipment, containers (non-food quality) Smoker Ambiant air during the transport, in the honey house Building not adapted for food work Unrespected step forward Water quality Workers sanitary state Indirect: Environment of the apiary (heavy metal ) APImondia 2009 Montpellier 27

28 Risk management Contamination management: Direct: Use only food quality material (hives, equipment ) Protect the supers during the transport, Use adapted smoking stuff (dry plants, no resinous ) Don t store chemical products in the honey house Adapted building for the work with food Respect step forward Use only drinking water Workers protected and without disease having an impact on food safety Indirect: Avoid place apiaries in treated or contaminated areas APImondia 2009 Montpellier 28

29 Information to be recorded Beekeeper Apiaries Harvest of the super Origin of the wax Treatments Feeding Smoker The honey house Cleaning of the honey house APImondia 2009 Montpellier 29

30 Success and difficulties Success: official approval of the guide (24/03/2009 -MB 10/04/2009) Submitted to all the Begian beekeepers Flexible and adapted transposition of the concerned laws Difficulties: Lack of beekeeping knowledge in public authorities Lack of flexibility in laws application to small producers Lack of scientific datas on pollen, royal jelly, propolis APImondia 2009 Montpellier 30

31 A European guide? Agreement of the beekeeping sector at a European level Information of the interest of a guide We have to know the different techniques used Adaptation to the different cases of the beekeeping Why a European guide? Priorityrecognition by the hygiene official services (beekeeper keep the choice) To avoid the distortion of market Possibility to valorisethe European honey on common criteria APImondia 2009 Montpellier 31

32 Thank you for your attention