Treherne Honey Farm
Honey House Registration Plan
Treherne Honey
Farm
Jeff Richards
Brandy Pantel
112 Marygrove Cres.
Winnipeg, Manitoba
R3Y 1M3
(204) 275-8610
Treherne Honey Farm
Honey House Registration Plan
The site of our processing facility is NW 33-8-10W in Treherne MB. The Honey House is situated
in the south west corner of the farm yard and located approximately 300 feet from the farm
house. This should be a sufficient distance to avoid any bee problems yet close enough for the
use of common utilities.
Building Exterior
The majority of the building has a partial concrete wall that is 2 feet in height around the
perimeter of the building. There is an 8 foot wall constructed of 2 x 4 material on top of the
concrete wall giving 10 feet of overall height. The loading area has a 10 foot wall constructed of
2 x 4 material as there is no partial concrete wall in that area of the building. All exterior walls
and roofing are covered with metal siding. Where there is a partial concrete wall there is ample
overlap of the siding to prevent water and pests from entering the facility.
 The farm yard around the Honey House is well maintained with no debris or stagnant
water and is mowed frequently.
 There are no trees or shrubbery in the immediate area around the building.
 There are no exterior lights on the building to attract insects.
Building Interior
The interior of the Honey House is approximately 1200 sq/ft and divided into three main
rooms: the loading / warehouse area, the hot room, and the extracting area.
Loading / Warehouse Area
The loading area is approximately 350 sq/ft
 The walls and ceiling in the loading area are covered with metal siding for ease of
cleaning.
Treherne Honey Farm
Honey House Registration Plan
 All wood surfaces are covered with two coats of CFIA approved 83300 Hi Solids
Polyamide Epoxy paint manufactured by Cloverdale Paint Incorporated.
 The doors in the loading area fit tightly to prevent pests and insects from entering the
building.
 The loading area is equipped with covered and sealed florescent safety lights to help
eliminate glass breakage concerns.
 The floor in the loading area is equipped with a 4 inch drain and the concrete is sealed
with CFIA approved Diamond Clear coating manufactured by the Euclid Company.
 Super carts and pallet jack use are restricted to the honey house facility.
 Non-food chemicals are received, clearly labelled and stored in a metal cabinet in the
warehouse area to prevent contamination of food, food contact surfaces and packaging
materials.
 To prevent damage or contamination honey supers will be inspected, maintained
and stored indoors on pallets in a building other than the honey house except
when in the hot room.
Hot room
The hot room is approximately 350 sq/ft
 The walls and ceiling in the hot room are covered with metal siding for ease of cleaning.
 All wood surfaces are covered with two coats of CFIA approved 83300 Hi Solids
Polyamide Epoxy paint manufactured by Cloverdale Paint Incorporated.
 The doors in the hot room fit tightly to prevent pests and insects from entering.
 The hot room is equipped with covered and sealed florescent safety lights to eliminate
glass breakage concerns.
 The hot room is equipped with a bee escape on the south wall.
Treherne Honey Farm
Honey House Registration Plan
 The floor in the hot room is equipped with a 4 inch drain and the concrete is sealed with
CFIA approved Diamond Clear coating manufactured by the Euclid Company.
 There are three ceiling fans situated in the hot room as well as a 1600 cfm exhaust fan
on the south wall and a filtered air intake on the north wall. The exhaust fan is covered
with screen to prevent pest entry.
Extracting Area
The extracting area is approximately 500 sq/ft
 The walls and ceiling are covered in metal siding for ease of cleaning.
 All wood surfaces are covered with two coats of CFIA approved 83300 Hi Solids
Polyamide Epoxy paint manufactured by Cloverdale Paint Incorporated.
 The doors in the extracting area fit tightly to prevent pests and insects from entering.
 The extracting area is equipped with covered and sealed florescent safety lights to
eliminate glass breakage concerns.
 The floor in the extracting area is equipped with a 4 inch drain. There are also 2 inch
drains in the honey sump pit and the pit the drum scale sits in, which drain into the floor
drain system. The hand wash station is connected to the floor drain system as well. All
drains are equipped with appropriate traps. All concrete is sealed with CFIA approved
Diamond Clear coating manufactured by the Euclid Company.
 There is a ceiling fan situated in the centre of the room for air circulation.
 There is a 1650 cfm exhaust fan on the south wall with a filtered air intake on the North
wall. The exhaust fan is covered with screen to prevent pest entry.
Treherne Honey Farm
Honey House Registration Plan
Water Quality Protocols
The person responsible for the implementation of the water quality program is Jeff Richards,
owner and manager of Treherne Honey Farm.
Well water from the well located approximately 220 feet north east of the honey house is used.
The well water supplies the farm yard house and is brought to the honey house by means of a
direct underground line from the farm house. There are no cross-connections between potable
and non-potable water supplies. All hoses, taps and other similar sources of possible
contamination are designed to prevent back-flow or back siphoning.
The well water is treated with an inline Ultraviolet purifier capable of providing 10 gpm. There
is a manganese greensand iron filter prior to the Ultraviolet purifier.
Monitoring of the treatment systems is done on a monthly basis to check for potential
problems. There is little in the way of required maintenance with either of these systems. Once
a year some general maintenance and cleaning is done on the iron filter. The Ultraviolet bulb
for the purifier is replaced annually.
The well water is tested annually in the spring before the beginning of the production season.
Water is run for 5 minutes before samples are taken. Initially well water will be tested for ecoli,
coliform and heavy metals by ALS Environmental Laboratory at Unit 12 - 1329 Niakwa Road
East, Winnipeg MB, R2J 3T4. After the first year, samples will be tested annually for ecoli and
coliform by Central Testing Laboratory Ltd., Unit 9 - 851 Lagimodiere Blvd, Winnipeg MB, R2J
3K4, (204) 237-9128. Test results will be included with the annual sanitation records.
 All water used in production and cleaning is potable.
 Water is heated in the Honey House by means of an electric water heater.
Treherne Honey Farm
Honey House Registration Plan
Personal Training Programs
The person responsible for establishing and implementing a training program for all persons
working in or around the honey house is Jeff Richards, owner and manager of Treherne Honey
Farm.
At this time Treherne Honey Farm does not foresee the need for hiring employees outside the
family. As the business grows that need may change but presently all persons working on the
farm will be members of the family.
Whether they are family members or external help, it is assumed they have no prior experience
in the operation of the honey house equipment, proper food handling procedures, and required
personal hygiene practices. Therefore, all help will receive training on site.
A basic copy of Treherne Honey Farm's honey house plan will be given to all workers to provide
them with an outline of the fundamental expectations.
A written training program will also be included in the orientation that includes:
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Food handling practices
Personal hygiene requirements
Required clothing
Communicable disease and injury protocol
Workers will be provided hands-on training in the operation and safety of all equipment.
Training will be provided to all persons prior to engaging any activity in or around the honey
house.
The completion of all training will be documented in writing and readily available for review.
Proper training ensures that established practices are followed and standards are achieved and
continuously met by anyone working in or around the facility.
A training log will indicate the date of training and will be initialled by the trainer and trainee
after completion.
All workers will review the written training program annually and will be documented in the
training log.
Treherne Honey Farm
Honey House Registration Plan
Personal Training Manual
Health and Safety Requirements for All Honey House Workers
According to the Canadian Food Inspection Agency most food borne illnesses are caused by
poor food handling, primarily inadequate hand washing.
To reduce the chance of food contamination it is required that:
 Workers handling food are healthy
 Workers are provided training in proper food handling procedures
 Workers are provided training in personal hygiene
 There is an establishment policy (house rules) regarding personal hygiene and conduct
By having rules for personal hygiene, this establishment will minimize microbial, chemical and
physical contamination contributed by workers.
Things to Do:
 Keep clean, bathe daily.
 Wear clean washable clothing.
 Keep hair clean and wear protective hair nets when production is under way.
 Wash hands and exposed forearms thoroughly:
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Before starting work.
After using the toilet.
After eating, smoking, or otherwise touching the mouth.
After leaving and then returning to the work station.
After touching hair, nose, ears, etc.
Treherne Honey Farm
Honey House Registration Plan
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After touching dirty surfaces and garbage.
After sneezing or coughing onto hands.
As often as is necessary to keep hands clean.
 Eat, drink, smoke, or chew gum in AUTHORIZED AREAS ONLY.
Things Not to Do:
 Do Not work if you are affected by a communicable disease or have been in contact with
someone who has a communicable disease.
 Do Not work if affected with boils, sores, severe acne, infected wounds, sore throat,
cold, diarrhea, or other bacterial contamination.
 Do Not wear earrings, bracelets or rings.
 Do Not wear nail polish.
 Do Not carry any items in shirt or coat pockets.
Human Sources of Contamination
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Clothing
Hair
Coughing/sneezing
Skin (hands, fingernails)
Clothing
Workers handling food products must wear clean washable clothing. Street clothes and
footwear should not be worn to prevent the introduction of microorganisms into the
establishment or food products from outside sources. Soiled clothing can result in product
contamination. Aprons are provided and MUST be worn when extracting.
Hair
Hair is a source of microbial contamination. Dirty oily hair attracts bacteria. Thus it is important
to keep hair clean and to wear a hair covering when handling food products.
Coughing/Sneezing
Treherne Honey Farm
Honey House Registration Plan
Many types of microorganisms can be found in the human respiratory tract. Some of these
microorganisms may not be of concern, but depending on the health status of the individual,
coughing and sneezing into food products can contaminate the food with microorganisms.
Skin (Hands, Fingernails)
Skin naturally contains microorganisms and is a prime breeding ground for bacteria; thus it is
important to keep skin clean.
There are two types of microorganisms on the skin:
Resident: Resident micro flora are microorganisms on the skin of most people and are found on
the superficial skin surface. It is impossible to completely remove all micro flora from the skin
and most resident micro flora do not cause food borne illness.
Transient: Transient micro flora are microorganisms that are found on and within the
epidermal layer of skin where they do not normally reside. Almost all disease-producing
microorganisms belong to this category. Transient micro flora are of concern in food operations
because of the likely transmission of this type of micro flora by hands. Transient micro flora can
be removed by proper hand washing but unless transient microorganisms are removed from
hands by washing with soap and water using mechanical friction, or reduced by the application
of some antiseptic hand rub, the spread of microorganisms can occur.
The areas around and under the fingernails provide a microenvironment that is quite
favourable for microbial growth. It is this area of the hand that often harbours the highest
microbial population that is most difficult to remove. Trimmed fingernails are easier to keep
clean.
Open sores and wounds, which are major source of Staphylococcus aureus contamination,
should be bandaged and then covered with a water proof protector. It may also be necessary to
move the worker to another job where food is not handled, until the injury heals.
Proper Hand Washing Procedure
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Use water as hot as the hands can comfortably stand.
Moisten hand and arms up to the elbow and lather with soap.
Scrub thoroughly. If available use a brush for nails.
Rub hand together, using friction for 15-20 seconds.
Rinse thoroughly under running water from elbows down.
Dry hands, using a single service towel.
Treherne Honey Farm
Honey House Registration Plan
Gloves
Wearing gloves does not prevent cross-contamination of food or prevent food borne illness.
Gloved hands touch just as many contaminated objects as bare hands. Gloves must be changed
or washed frequently.
Rules About Gloves in the Honey House
Skin becomes moist and warm when gloves are worn and this encourages the growth of
bacteria on the skin surface. "Glove Juice" develops after wearing gloves for even a short period
of time. This is a slurry of sweat and bacteria. The bacteria can increase to over 100,000
bacteria/cm on the hand within an hour. This means a droplet of sweat could contain
thousands of bacteria. When a glove is taken off and stored in a pocket, the temperature is just
right to allow the bacteria to further multiply. If the gloves are put back on, the hands become
contaminated. Working with a ripped or torn glove could contaminate the product with
thousands of bacteria. Therefore the following rules are in place in the Honey House.
 Always change gloves after meal and/or bathroom breaks.
 Never remove gloves and then reuse them. Always get a new pair.
 Never store used gloves in pockets, lockers, or lunch pails.
 Always change gloves after:
 Leaving the work station
 Touching the face, nose or hair
 Touching shoes on the floor
 Touching any non food contact surface
 Regularly sanitize gloves.
 Change dirty gloves.
Treherne Honey Farm
Honey House Registration Plan
Sanitation Program
Facility
The person responsible for the cleaning and sanitizing of the honey house at the beginning and
end of the season is Jeff Richards, owner and manager of Treherne Honey Farm.
The entire honey house, including the loading / warehouse area, hot room and extracting room
will be washed at the beginning and end of each production season.
 The floor will be washed with water heated to approximately 24°C and mixed with
household bleach tested to 200 ppm. If the levels are not within specifications the
bleach level or water temperature will be adjusted and retested before washing. The
floor will be exposed to the bleach solution for a minimum of 1 minute to ensure all
bacteria is killed.
 All test results will be recorded on the annual sanitation record.
 The floor will be rinsed with fresh potable water by means of a pressure washer.
 All walls and ceilings will be washed with water heated to approximately 24°C and mixed
with household bleach tested to 200 ppm. If the levels are not within specifications the
bleach level or water temperature will be adjusted and retested before washing. The
walls and ceilings will be exposed to the bleach solution for a minimum of 1 minute to
ensure all bacteria is killed.
 All test results will be recorded on the annual sanitation record.
 Walls and ceilings will be rinsed with fresh potable water by means of a pressure
washer.
 All equipment is adequately spaced away from walls for ease of cleaning.
 Outdoor loading pad will be pressure washed.
 Lights will be disassembled, washed, and reassembled as required.
Treherne Honey Farm
Honey House Registration Plan
 All pallets will be washed with water heated to approximately 24°C, mixed with
household bleach tested to 200 ppm, exposed to the bleach solution for a minimum of 1
minute to ensure all bacteria is killed and rinsed with fresh potable water by means of a
pressure washer. If the levels are not within specifications the bleach level or water
temperature will be adjusted and retested before washing. All test results will be
recorded.
Used wash water is drained into an underground holding tank that is situated approximately 25
feet west of the honey house through floor drains located throughout the honey house. This
system is only used for wash water. The drainage system is equipped with appropriate traps
and vents.
Throughout the production season, cleaning of the facility will be carried out at the end of each
extraction day. The extent of the cleaning will be determined by the necessity of each day. The
cleaning record chart will indicate the results of the bleach level test (if required) as well as the
date of the cleaning and will be initialled by the person(s) performing the cleaning.
Equipment
The person responsible for the cleaning and sanitizing of the honey house equipment is Jeff
Richards, owner and manager of Treherne Honey Farm.
All honey house equipment will be thoroughly washed at the beginning and end of each season.
This includes extractor one and two, the honey pump, honey sump, uncapping table, honey
tanks, all honey lines and valves, super cart, and pallet jack.
 All honey house extracting equipment will be disassembled, if required, to the point
where adequate cleaning can take place.
 All equipment will be thoroughly cleaned and flushed with hot potable water before the
beginning and at the end of each season.
 All honey lines will be disassembled and flushed with hot potable water.
 Complete wash of flat deck trailer.
Treherne Honey Farm
Honey House Registration Plan
Throughout the production season, cleaning of the honey house equipment will be carried out
at the end of each extraction day. The extent of the cleaning will be determined by the
necessity of each day. Equipment will be scrapped, thoroughly cleaned and flushed with hot
potable water. Equipment that will be exempt from daily cleaning due to concerns of
contamination will include: the interior of extractor one and two, honey sump, honey pump,
honey lines and honey tanks.
The cleaning record chart will indicate the date of the cleaning and will be initialled by the
person(s) performing the cleaning.
Treherne Honey Farm
Honey House Registration Plan
Pest Control Program
Facility Pest Control
The person responsible for the implementing and verifying of all pest control procedures is Jeff
Richards, owner and manager of Treherne Honey Farm.
Preventative measures will be undertaken to minimize or eliminate all pest harbourage areas
within the property. Pest controls inside and outside the honey house will be implemented and
monitored as outlined.
 The exterior of the honey house is regularly inspected and maintained to eliminate pest
entry.
 The farm yard around the Honey House is well maintained with no debris, trees or
shrubbery in the immediate vicinity. There is no stagnant water around the facility and
the yard is mowed frequently.
 All doors close tightly to prevent pest entry.
 There are no exterior lights on the facility.
 All garbage is stored indoors in large plastic, rodent proof containers with closable lids.
 All garbage is removed from the premises daily.
 All equipment within the facility is adequately spaced away from walls to prevent pest
harbourage.
 All vent openings are covered with screen to prevent pest entry.
 All storage of equipment is neatly stacked away from walls where possible, to prevent
pest harbourage.
 All spills are cleaned immediately to prevent the attraction of pests.
Treherne Honey Farm
Honey House Registration Plan
 Fly strips or sticky ribbons are placed throughout the facility. Fly strips are checked
weekly and replaced when needed.
 A map of fly strip locations is included with the pest control records.
 Pest control records indicate the date the fly strips are replaced and are initialled after
replacement is completed.
 Live rodent traps are placed throughout the facility and checked regularly during the
production season.
 A map of rodent trap locations is included with the pest control records.
 Corrective actions are determined and documented based on the respective situation.
 Pest control records indicate the date of rodent trap inspections and are initialled after
inspections are complete.
Treherne Honey Farm
Honey House Registration Plan
Equipment Maintenance and Calibration
The person responsible for the maintenance and calibration of all equipment is Jeff Richards,
owner and manager of Treherne Honey Farm.
 All honey house equipment is fully serviced at the beginning of each season and
maintained throughout the season.
 Routine maintenance (if required) is performed prior to the start of each extraction day
and is recorded on the maintenance and calibration record.
 All equipment needing lubrication is lubricated using CFIA approved Lubriplate FGL-2
food safe grease manufactured by Fiske Brothers Refining Company.
 All electric motors and power cords are visually inspected daily.
 All belts and pulleys are visually inspected daily.
 Water heater and water lines are visually inspected for leaks daily.
 Honey sump float switch is tested at the beginning of each season and periodically
throughout the season.
 Super carts and pallet jack are inspected monthly.
 Honey refractometer(s) are calibrated before each season and periodically throughout
the season and results are documented.
 Honey Scale(s) are calibrated before each season and results are documented.
 Equipment maintenance and calibration record indicate the date of the maintenance or
calibration and are initialled by the person(s) performing the maintenance or calibration
after completion.
Treherne Honey Farm
Honey House Registration Plan
Glass Breakage Procedures
The person responsible for the glass breakage procedures is Jeff Richards, owner and manager
of Treherne Honey Farm.
 Glass containers (other than packaging containers) will NOT be permitted within the
extracting facility. i.e. no glass water bottles.
 All lights are covered and sealed florescent safety lights.
 Burnt out light bulbs are only replaced when the facility is NOT being used for
processing. If during bulb replacement a breakage takes place, then the glass breakage
procedure will be initiated.
Glass Breakage Procedure
 All activities and production cease immediately.
 Any person in the vicinity of the breakage who is contaminated must remove protective
clothing.
 The affected area must be thoroughly cleaned.
 All processing equipment within the affective area must be thoroughly cleaned.
 ANY product or food material including packaging containers that may be contaminated
are dumped (if in doubt, throw it out).
 Equipment used for cleaning the affected area is to be cleaned thoroughly before being
brought back into service in order to avoid further contamination.
 Once the area has been thoroughly cleaned, determine the cause of the breakage and
take appropriate corrective actions.
 Production can restart only after inspecting the affected area in detail and given the
green light.
Glass breakage procedure records will indicate the date of the incident and will be initialled
after the cleanup is completed.
Treherne Honey Farm
Honey House Registration Plan
Complaint and Recall
Complaint Procedure
The person responsible for handling all complaints and initiating appropriate action is Jeff
Richards, owner and manager of Treherne Honey Farm.
In the case of a complaint, a complaint record will be filled out to determine risk, trends and
corrective action concerning any product sold. The Canadian Food Inspection Agency (CFIA) will
be notified of any complaints that involve health or safety concerns.
The complaint record will include:
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The date of the complaint
Complaint information (Name, address, phone number)
Container size
Lot code
Production date
Date purchased
Details of the complaint (was illness involved?)
Investigation Details
Corrective actions
Treherne Honey Farm
Honey House Registration Plan
Recall Program
The person responsible for establishing and implementing a recall program is Jeff Richards, owner
and manager of Treherne Honey Farm. All correspondence are to go through him.
Contact information
Jeff Richards
Treherne Honey Farm
112 Marygrove Cres. Winnipeg MB, R3Y-1M3
1-204-275-8610 cell 1-204-792-7031
jeff@trehernehoneyfarm.ca
Canadian Food Inspection Agency
24-hour response service
1-204-797-4501
Incorporated in the Honey House Plan is an In-Hive Pest Control Program (Colony Cards) which
records all information regarding treatments and timing of treatments to the respective hives.
As well this plan contains records of honey extracted, packaged and/or barrelled, and origin of
product to specific corresponding apiary yards.
If there is a problem found in a particular honey sample, it can be identified and then traced
back to its point of origin in order to pinpoint the source of contamination.
A customer database will be created for honey house sales and include the names and contact
information where feasible, for individuals purchasing honey in retail containers. This system
will enable Treherne Honey Farm to inform their customers when product is available and assist
in the event of a product recall. If it is suspect that an unsafe product has been sold, the
Canadian Food Inspection Agency will be contacted immediately and all honey house sales will
be halted until further notice.
Retail containers will be clearly labelled with the farm’s name, address and phone number.
Containers will also identify the production date and source location. For example 1-140713
would represent 1 being the lot number (subsequent lot numbers would follow consecutively),
140713 – 14th day, 7th month and 13 year (2013). A product distribution list will be kept listing
sale dates, quantities and corresponding lot numbers.
A drum tag will be affixed to all bulk containers. These tags will include the farm’s name,
account number and lot number. The lot number will enable the tractability of product to
specific corresponding apiary yards and hives.
Treherne Honey Farm
Honey House Registration Plan
A mock recall will be done on an annual basis to evaluate the effectiveness of the program and
to ensure the ability to source the location of all products that may be recalled and to notify all
customers that may have received the product in question.
A recall product list is included that will indicate the date and reason of the recall, the
corrective action taken as well as the preventative measures implemented.
Treherne Honey Farm
Honey House Registration Plan
Incoming Honey and Ingredient Program
The person responsible for the implementation and monitoring of the honey and incoming
ingredient program is Jeff Richards, owner and manager of Treherne Honey Farm.
 All chemical treatments used are approved for use on honey bees and all treatments are
administered as directed. A copy of “Recommendations for Administering Antibiotics
and Acaricides to Honey Bees" is available at all times. All chemical treatments are
received, stored and clearly labelled in a metal cabinet in a building other than the
honey house.
 Oxytetracyclene (Oxytet-25)- Dusting method for AFB & EFB prevention and control. Mix
454g of Oxytet-25 with 3.5 kg of icing sugar. For wintered colonies apply 3 treatments of
28g of mixture on the top bars of the hive at 4-5 day intervals for a total treatment of
84g. Stop treatment 4 weeks before honey supers are put on and resume treatment
after all honey supers are off.
 Fumagillin-B - Prevention of Nosema disease administered through syrup feeding. 95
milligrams of Fumagillin-B per colony fed in sugar syrup. Stop treatment 4 weeks before
honey supers are put on and resume treatment after all honey supers are off as
required.
 Apivar - For control of Varroa mites. Administered by placing Apivar strips in the brood
chamber. Apply one strip for every 5 frames of bees in contact with the brood nest.
Recommended treatment is 42 days but may be left in place for a maximum of 56 days.
Stop treatment 14 days before honey supers are put on and resume treatment after all
honey supers are off as required.
 Oxalic Acid – For control of Varroa mites. Administered by applying 5 ml of oxalic acid
solution (1L of 1:1 sugar syrup and 35g of Oxalic acid) with a syringe or applicator. Do
not use when honey supers are on.
 Formic Acid (65%) – For control of Varroa and Tracheal mites. Administered by applying
formic acid onto an absorbent material and placing on the bottom board or hive top
bars. 30 to 40 mL per two story hive or 15 to 20 mL per one story hive. Stop treatment
at least 2 weeks before honey supers are put on.
Treherne Honey Farm
Honey House Registration Plan
In hive pest control records (Colony Cards) are kept for all treatments and include the Date
of application, hive number, apiary site, type of treatment & dosage, removal date, and
withdrawal time. These records also show all activities done with the hives over the entire
productive season. These records are being kept to satisfy all CFIA’s inspection requirements as
well as for personal use.
Treherne Honey Farm
Honey House Registration Plan
Bulk Container and Packaging Program
The person responsible for establishing and implementing an on-farm bulk container and
packaging program is Jeff Richards, owner and manager of Treherne Honey Farm.
All packaging materials will be received, unloaded, handled, and stored in a manner that
prevents damage and/or contamination.
All bulk containers will be sourced from Manitoba Cooperative Honey Producers (MCHP). MCHP
provides drums that comply with the specifications of the Honey Industry Bulk Container
Program. These honey drums are new or have been refurbished and meet CFIA standards.
All bulk containers received from MCHP are:
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Coated or lined with a food grade coating
Clean, sanitary and in sound condition
Have tight fitting lids with new gaskets
Free from severe dents or buckling that would break the inner lining.
Free of obvious signs of internal rusting
 MCHP recommends that all beekeepers store drums in a clean manner and would prefer
that such storage be in a weather tight location. Treherne Honey Farm will store all
drums indoors on pallets to prevent deterioration or spoilage. This will ensure that
barrels are kept out of the elements and prevent rodent harbourage.
 Before drums are filled with honey, they will be inspected for cleanliness and/or liner
problems. Drums are cleaned if needed. Washed drums will be turned upside down and
left to dry on a drum stand for 24 hours to allow any moisture to evaporate. Any drum
with a compromised paint liner will be fitted with a plastic liner provided by MCHP and
the drum will be marked for re-inspection at MCHP. Any damaged drum will remain
“empty” and returned to MCHP.
 The bulk container inspection form will indicate the date of inspection and will be
initialled.
 All drums will be filled leaving a minimum 2” head space. All lids and rings (complete
with new gaskets) will be installed to ensure a tight fit. Labels will be attached with the
farm name, account number, lot number and the number of drums. Full drums will then
be moved to a storage area to await delivery to MCHP.
Treherne Honey Farm
Honey House Registration Plan
Retail Container and Packaging Program
All honey extracted with the intent to be packaged in retail containers is filtered through a # 80
mesh filter cloth purchased from MCHP to achieve a Canada # 1 grade.
All honey containers (500g, 1kg, 3kg & 5kg) will be new and purchased from MCHP. Case lots of
containers will be left sealed until used. Unused containers will be resealed and stored in their
original cases until needed. Honey containers will be manually filled by means of a honey gate
and will be visually inspected for cleanliness, defects and foreign material. Any containers that
are damaged or defective will be disposed of immediately. All containers will be filled on a
certified scale approved for use in trade. Cleaning and washing of any spills on the honey gate
and scale surface will ensure that the product and container are clean and sanitary. Lids will be
manually placed on containers once filled and appropriate labels will be applied. Only one size
of container will be filled at any one time to reduce the risk of mislabelling. No containers or
lids will be left at the filling station when no one is present. All packaged honey will be stored in
the warehouse area with the 500g and 1kg containers stored in cardboard cases.
Treherne Honey Farm
Honey House Registration Plan
Signage and Proactive Measures
Signs will be posted as a reminder to everyone, including visitors, of their obligation to comply
with the honey house regulations to ensure the facility conforms to CFIA inspection regulations.
Anyone who does not comply will be asked to do so and/or asked to leave if they don’t
cooperate. This includes everyone in the extracting premises.
 Exterior door sign will remind guests and workers to remove dirty footwear upon
entering the facility. As an alternative measure, clean foot wear (CROCKS) will be
provided. Anyone who doesn’t comply will be denied entry.
 Signage over the sink will remind workers to wash hands regularly after coffee and
bathroom breaks, after coughing or sneezing or as often as is necessary to keep hands
clean. The facility will be equipped with hot and cold water, liquid soap and a single use
paper towel dispenser, thus encouraging convenient and effective personal hygiene
practices.
Some proactive measures:
 Coffee and lunch are provided in the farmhouse kitchen. This further enhances hygiene
practices by keeping food and drink out of the extracting facility. Workers will also use
the farmhouse washroom facilities.
 Workers wear work aprons which are washed regularly.
Treherne Honey Farm
Honey House Registration Plan
STOP
No Entry to anyone who

has dirty clothing on

has dirty shoes or boots on
Please remove dirty foot wear and use
CROCKS available at the door
Clean clothes only
Clean shoes only
This is a federally inspected facility and
conforms to inspection regulations
Treherne Honey Farm
Honey House Registration Plan
Remember

wash hands when entering facility

wash hands after break

wash hands after using the bathroom

wash hands after coughing or sneezing
Use Proper Hand
Washing Procedures
Treherne Honey Farm
Honey House Registration Plan
Extracting area Sanitation Procedures
Sanitation procedures may begin only after:
I.
II.
III.
ALL Honey supers have been removed from the Extracting
area.
All bulk and consumer containers (full or empty) have been
removed from the Extracting area.
All Honey has been removed from the holding tanks and honey
sump.
Step 1.
Turn off circuit breakers in the Processing Room for:
Extractor 1, Extractor 2, Heater and Plugs.
Step 2.
Connect flushing lines to honey pump and hot water tap
to flush out honey line(s).
Step 3.
Remove honey pump and clean honey sump with hot
water.
Step 4.
Clean out holding tank(s) with hot water (if required).
Step 5.
Clean extractor(s) and uncapping tank with hot water.
Step 6.
Mix 2.5 ounces (75 ml) of bleach with 1.8 gallons (8 L) of
water heated to approximately 75 degrees F (24 degrees
C). Test with bleach strips and adjust if necessary to
achieve 200 ppm.
Step 7.
Spray mixture on walls, ceiling and floor and let stand for
min. of 60 seconds. Try to minimize overspray on
equipment.
Step 8.
Rinse entire room with pressure washer.
Treherne Honey Farm
Honey House Registration Plan
December 9, 2013
Treherne Honey Farm
112 Marygrove Crescent
Winnipeg, MB R3Y 1M3
(204) 275-8610
honey@trehernehoneyfarm.ca
Canadian Food Inspection Agency
Room 613 - 269 Main St.
Winnipeg Manitoba
R3C-1B2
To whom it may concern;
By copy of this letter and all related supporting documents, we, Jeffrey Richards and Brandy
Pantel, are requesting registration with the Canadian Food Inspection Agency as a Honey
Producer Grader Establishment and hereby confirm our commitment to meet the registration
requirements of the Honey Program.
Sincerely,
Jeffrey Richards
Date
Brandy Pantel
Date
Treherne Honey Farm
Honey House Registration Plan