For honey, quality generally refers to its genuineness and natural quality and the absence of adulteration, residues, damage from heat and storage, and other unwanted qualities.

Quality control measures in honey limit or ban the presence of residues from antibiotics and pesticides; minimize the levels of hydroxymethylfurfural (HMF – the high presence of which indicates that honey has been heated); set limits for moisture content, diastase, pollen, sugars, acidity, and the amino acid proline; and define required sensory values (taste, odour, and appearance) and handling processes. Adulteration, the authentic provenance of honey and the presence of residues and contaminants are major concerns of honey importers and consumers.

For honey, traceability begins with the conformation of each beehive and its identification through the stages of harvesting and processing and through the supply chain until the honey reaches the final consumer. To track the flow of honey from beehive to point of sale needs good collaboration between the actors at each stage of the production and distribution chain.

 The actors in the honey supply chain need to record information at each step to track the flow of the honey so that targeted and accurate withdrawals can happen if contamination or other food safety problems are identified. The actors include beehives and beekeeping equipment suppliers, beekeepers, honey processors, storage container suppliers, distributors, storage holders, wholesalers, and retailers.

Handling of bees and honey

The main contaminants of honey from beekeeping practices are substances used to control the bee pest varroa and the disease foulbrood.

Varroacides. Varroa destructor is an external parasitic mite that attacks the honey bees Apis cerana and Apis mellifera. The disease caused by the mites is called varroosis. The Varroa mite can only reproduce in a honey bee colony. It attaches to the body of the bee and weakens the bee by sucking fat bodies. Varroacides applied to control the bee pest Varroa destructor are a major potential source of contamination in honey. It has residues of synthetic persistent substances such as cymiazol, fluvalinate, amitraz, flumethrin and coumaphos that can be harmful to human health. However as we at anghaa derive honey from indigenous specis which are largely immune to these pests hence no use of pesticide in our beekeeping farm.

Antibiotics. Residual amounts of antibiotics used to treat the bee diseases of foulbrood and Thai sac brood have been found in various brands of honey found in supermarket shelves. In many developed countries these treatments are not allowed. E.g, EU standards allow no trace whatsoever of these antibiotics in honey. Beekeepers often use antibiotics and other banned substances to treat and prevent diseases. 

Other substances. Residues of para-dichlorobenzene (PDCB) and other more toxic substances, such as naphthalene, which is used by beekeepers to control wax moths, have been found in honey. The treatment of beehives with wood protectants and paints containing insecticides or fungicides, preparations containing metal-organic substances and the preservative pentachlorophenol can lead to residues in honey.

Storage vessels. Honey can be contaminated with heavy metals from inappropriate storage containers  as inorganic or organic components can diffuse from the inner surface of paraffinated, corrosive and  painted vessels into honey. Increased iron concentration caused by storing honey in metal containers is a common problem

One of the key good agricultural practices is the proper location of beehives – in areas with low levels of pesticide use and other contaminants. Other key good practices are to only use authorized and acceptable chemical inputs (fertilizers, pesticides) according to approved directions (e.g., concentration, frequency, timing of use), and to only use appropriate harvesting and on-farm storage and handling techniques. 

Good Beekeeping Practices

Good beekeeping practices help assure consumers that honey meets acceptable levels of quality and safety by ensuring that:

• Only healthy bee colonies and queens are maintained;
• Honey is only harvested from healthy bee colonies;
• Any drug used to control bee diseases is safe and used according to approved directions, and that residues do not enter honey at unsafe levels;
• Chemicals used in beehives (e.g., acaricides, paints, and bee repellents) are safe for intended use and are used according to instructions, and that residues do not enter honey at unsafe levels;
• Bee handling is properly conducted;
• Appropriate temperature controls, storage conditions, and sanitary conditions are maintained while processing honey; and
• Shipping and handling practices do not expose honey to contamination

Good Hygiene Practices

Good hygiene practices are general principles for producing foodstuff that also apply to the production and handling of honey. They entail the use of sanitary measures to prevent microbial contamination and assure sanitary conditions, including : 

 Using appropriate cleaning and sanitizing techniques to prevent microbial build-up on processing equipment, utensils, and food contact surfaces;

 Observing sanitary practices, using protective clothing, and observing rules of personal hygiene;

 Installing hand-washing and hand-sanitizing dip stations;

 using time and temperature controls to prevent microbial growth in susceptible intermediate and finished processed foods; and

 other sanitary measures needed because of the nature of the food being processed, the processing technology and the facilities in which processing takes place

Good Manufacturing Practices

Good manufacturing practices are principles to ensure quality and safety in manufacturing from receipt of primary products and other ingredients to shipping and marketing of the final product. Like good hygiene practices, they also apply to the production and handling of honey. They include measures to ensure that: 

 food materials and ingredients are of the appropriate level of quality and safety before use and are stored properly to prevent contamination and mix-up with other processing materials;

 facilities used in food production are of the appropriate size to prevent overcrowding and allow the proper placement and orderly storage of equipment, raw materials, and other product materials;

 the layout of facilities permits the orderly flow of production materials and personnel in processing;

 facilities are suitably lit;

 equipment is maintained for proper functioning;

 temperatures, times, pressures, machine operations, and other processing parameters are controlled at the specific level required to assure proper processing; and

 appropriate labels are used.