Canadian Honey Council
WE HAVE MOVED!!!
The Canadian Honey Council will have its AGM and Board meeting on January 27 -29, 2014 at the Fantasyland Hotel in Edmonton in conjuction with Alberta's Integrated Pest Management seminar. The schedule of events are as follows:
Monday, January 27th Board of Directors meeting - closed
Tuesday, January 28th 8:30 - 12:00 Board of Director's meeting closed
1:00 - 3:00 AGM open
3:15 - 5:00 Board of Director's meeting - closed
Wednesday January 29 8:00 -12:00 Joint CAPA- CHC meeting - closed
7:30 - 11:00 Evening Social Guest speaker Jerry Hayes, Awards presentatoions, Entertainment by the Honey Cowboy Toonie Bar Everyone welcome!
Thursday January 30 and Friday January 31 Alberta's Intergrated Pest Management seminar.
Industry consultation on melter honey/baker's honey
In conjunction with CFIA, the industry has come up with Draft Standards. The CHC is accepting comments on the Standards until January 20, 2014. Please forward your comment to email@example.com.
Canadian Honey Industry Melter/Baker’s Honey Standard
Melter/baker’s honey is produced in Canada; however there are no defined standards for its production, blending or use. Currently, information is limited regarding the product’s safety and best handling practices. It is also important that melter/baker’s honey is appropriately identified in trade and at the retail level so it is not confused with extracted Canadian honey.
Adulteration of Honey
Honey is considered adulterated when foreign sugars are added, (e.g., C4 sugars such as corn syrup/cane sugar or C3 sugars such as rice/beet).
Diastase is an enzyme found in nectar and is also added by the honey bee during the collection and ripening of nectar. Diastase appears to be present in varying amounts in nearly all honey. Long storage at moderate temperatures and exposure to high temperatures will inactivate diastase in honey.
HMF (5-hydroxymethylfurfuraldehyde) measurement is used to evaluate the quality of honey; generally not present in fresh honey, its content increases during preparation.
Traditionally, HMF and diastase levels have been used to assess the freshness of honey and to measure heat damage.
Honey derived from melting beeswax or overheated through processing.
4.0 Hazards or Concerns
4.1 Chemical Hazards
Chemical hazards refer to the presence of veterinary drugs, pesticides, heavy metals and/or environmental contaminants.
4.2 Physical Hazards
Physical hazards refer to the presence of wood, metal, glass, hard plastic and other materials that could result in a health concern.
4.3. Biological Hazards
Biological hazard would include the contamination with spore-forming bacteria at all stages of production.
4.4 Adulteration with Foreign Sugars
Honey and/or melter/baker’s honey would be considered adulterated when foreign sugars are added (e.g., C4 sugars such as corn syrup/cane sugar, C3 sugars such as rice/beet).
5.0 Current Regulatory Requirements
All honey, including melter/baker’s honey, sold in Canada must comply with:
6.0 Good Manufacturing Practice
The practices listed below are based on current knowledge and will help to contribute to the production of melter/baker’s honey that will meet regulatory requirements listed in Section 5. These practices may be reviewed and modified as new information is acquired.
6.1 Separate Honey Derived From Wax Melting and Extracted Honey
It is recommended that melter/baker’s honey be kept separate from extracted honey at the production stage.
Rationale: It would be difficult for producers to track the HMF and diastase levels in any blended product, which may then increase the HMF level and reduce diastase levels of extracted honey which could impact safety, composition and buyer specifications.
6.2 Broodcomb Wax Melting
It is recommended that honey derived from melting wax from broodcomb is not saved.
Rationale: The honey derived from melting broodcomb could be contaminated with veterinary drugs, pesticides, and/or other chemical residues, as well as be adulterated with foreign sugars. In addition, melting of broodcomb could contaminate honey derived from melting non-brood wax frames.
6.3 Storing and Handling Wax before Melting
All honey/wax mixtures that are saved for melting at a later date must be stored in drums/containers that meet the honey drum standards.
Rationale: The drums/containers are suitable for food storage; and are sealed, stored and handled in a clean facility that does not risk any exposure to biological, chemical or physical hazards.
6.4 Handling of Melter/Baker’s Honey (During and After Wax Melting)
Melter/baker’s honey is a food and needs to be handled in such a manner.
Rationale: Melter/baker’s honey is subject to the same requirements as extracted honey when it comes to food safety hazards; this includes the drums/containers used for storage. As with the production of any honey, care must be taken in the production of melter/baker’s honey so that hazards are not introduced during and after wax melting.
6.5 Compositional Criteria for Melter/Baker’s Honey
6.6 Labelling Requirements
All honey derived from wax melting must have a common name of “melter honey” or “baker’s honey”. This is important to distinguish between this type of honey and extracted honey.
Melter/Baker’s honey must not bear the Canada grade name or colour declaration.
Melter/Baker’s honey must not have a floral source description.
All other federal/provincial labelling requirements apply.
6.7 Blending of Melter/Baker’s Honey with Extracted Honey
The blending of melter/baker’s honey is subject to the current Honey Regulations Section 8 (d):
6.8 Marketing Options for Melter/Baker’s Honey
There are various options for marketing melter/baker’s honey meeting the compositional criteria as indicated in Section 6.5 and labelling as indicated in Section 6.6. These include, but may not be limited to, sale to:
It is the responsibility of the producer to meet the standard and all regulatory requirements.
CODEX Standard for Honey CODEX STAN 12-1981 - http://www.codexalimentarius.org/standards/list-of-standards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CODEX
Food and Drugs Act http://laws-lois.justice.gc.ca/eng/acts/F-27/
Food and Drug Regulations - http://laws- lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/index.html
Food Labelling and Advertising Guidelines - http://www.inspection.gc.ca/food/labelling/eng/1299879892810/1299879939872
Honey Industry Bulk Container Standard - http://www.honeycouncil.ca/industry.php
Honey Regulations - http://laws- lois.justice.gc.ca/eng/regulations/C.R.C.,_c._287/index.html
Official Journal of the European Communities Council Directive 2001/110/EC of 20 December 2001 relating to honey - http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32001L0110:en:NOT