REGULATORY AND TECHNICAL BASIS FOR THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM IN BEEKEEPING ACTIVITIES
DOI:
https://doi.org/10.18623/rvd.v23.4528Palabras clave:
Good Beekeeping Practices, Honey, Sanitary LegislationResumen
This study aimed to integrate regulatory and technical frameworks with a case study in honey houses, for the implementation of the Hazard Analysis and Critical Control Points (HACCP) system in the beekeeping chain of the Jequitinhonha Valley, Minas Gerais, focusing on compliance with legislation and food safety. The integrated methodology combined document analysis, mapping of SDA Ordinance N°. 795/2023 - Brazil and review of other legislation. In addition to a case study, there is an evaluation of five beekeeping units and microbiological diagnosis. The analyses highlighted the high level of legal requirements, which, although fundamental, represent a cost challenge for low-capital family beekeeping. The on-site evaluation revealed challenges regarding infrastructure and management, which served as preventive indicators. The microbiological diagnosis reinforced the need for control, even though the presence of pathogens was below the legal alert limits, signaling the importance of hygiene in handling and the control of humidity and temperature. The analysis (SWOT matrix) positioned HACCP as the main strategic tool for risk prevention. The study culminated in the proposal of an HACCP plan, which synthesizes regulatory requirements and the need to control proven risks in the field. Therefore, it focuses on critical control points (CCPs) that mitigate biological risk (W1, W3, and W4) and infrastructure challenges (W2), including the development of a simplified registration tool.
Citas
Andrade Júnior, F.P. et al. Factors that promote the development of Staphylococcus aureus in food and risks associated with contamination: a brief review. Journal of Medical and Biological Sciences. 2019, 89–93
Brazil. Ministry of Agriculture, Livestock, and Supply. Office of the Minister. Normative instruction no. 11, of October 20, 2000: approves the technical regulation on the identity and quality of honey. Official Gazette, Brasília, DF, Oct. 23, 2000
Brazil. Ministry of Agriculture, Livestock, and Supply. Secretariat of Agricultural Defense. SDA ordinance no. 795, of May 10, 2023: defines the sanitary and technological standards for establishments that produce bee products and their derivatives. Official Gazette, Brasília, DF, May 15, 2023
Brazil. Ministry of Health. Consolidation ordinance no. 5, of September 28, 2017: annex XX — potability standards for water for human consumption. Official Gazette, Brasília, DF, Oct. 3, 2017
Brazil. Ministry of Health. National Health Surveillance Agency. Resolution RDC no. 724, of July 1, 2022: provides for microbiological standards for food and their application. Official Gazette, Brasília, DF, July 6, 2022
Brazil. National Health Surveillance Agency. Normative instruction no. 161, of July 1, 2022: establishes microbiological standards for food. Official Gazette, Brasília, DF, July 6, 2022
Dantas, A.C.; Cavalcante, M. Situation of beekeepers in the micro-region of Penedo, Alagoas – Brazil. Cadernos de Agroecologia. 2024, 19(1)
Embrapa Technological Information; Embrapa Meio-Norte. Bee breeding: beekeeping (ABC of family farming, no. 18). Brasília, DF: Embrapa, 2007
FAO; WHO. Recommended international codex of practice: general principles of food hygiene (CAC/RCP 1–1969, Rev. 4-2003). Geneva: FAO & WHO, 2003
Figueiredo, H.M. Food microbiology. CRV Publishing House, 2025
Figueiredo, V.F.; Costa Neto, P.L.O. Implementation of HACCP in the food industry. Management & Production. 2001, 8, 100–111
Ibrahim, O. Introduction to hazard analysis and critical control points (HACCP). EC Microbiology. 2020, 16(3), 1–7
Klutse, C.K.; Larbi, D.A.; Adotey, D.K.; Serfor-Armah, Y. Assessment of effect of post-harvest treatment on microbial quality of honey from parts of Ghana. Radiation Physics and Chemistry. 2021, 182, 109368
Lima, L.N. et al. Análise SWOT e GUT de associações e cooperativas apícolas no sertão da Bahia. Revista de Gestão e Secretariado. 2025, 16(4), e4810
Lomiso, D.F. Assessment on postharvest handling practices of honey in Chena district, southwestern Ethiopia. Food Science and Quality Management. 2019, 89
Marinho, C. et al. Organization of production, management, and marketing of bee products: a focus on collective actions. Research, Society and Development. 2021, 10(10)
Marques, N.R.P. et al. Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery. Polish Journal of Food and Nutrition Sciences. 2012, 62(4)
Massous, A. et al. Monitoring Moroccan honeys: physicochemical properties and contamination pattern. Foods. 2023, 12(5), 969
Medeiros, D.; Souza, M.F. Honey contamination: the importance of quality control and good beekeeping practices. Proceedings of Health Sciences. 2015, 3(4)
Melo, A.P.G. The reinvention of traditions in family farming: production of innovations and knowledge in the history of beekeeping in the Jequitinhonha Valley. Doctoral thesis, 2022
Nastain, F.S. et al. A study of hazard analysis critical control point method to secure the food safety honey production. In: Technological innovations in tropical livestock development for environmental sustainability and food security. CRC Press, 2024, 247–253
Pereira, F.D.M.; Camargo, R.C.; Lopes, M.D.R. Contamination of honey by the presence of Clostridium botulinum. Embrapa Meio-Norte, 2007
Resende, F.R.; Fernandes, F.M. Incidence of Staphylococcus aureus on the hands of food handlers in food and nutrition units. Revista Científica da Faminas. 2017, 12(1)
Ribeiro, R.E. et al. Honey contamination, care, and controls – review. Caderno Verde de Agroecologia e Desenvolvimento Sustentável. 2023, 12(1)
Santos, A.F.S.D.; Souza, S.G.A. Regulations and differentiations for honey products at the national and international levels: technical manual. 2020
Sebrae. Safety and quality manual for beekeeping. Brasília: SEBRAE, 2009
Silva, M.C.M. The production of aroeira honey from the Jequitinhonha Valley as an ecological and socioeconomic alternative in family farming. Master’s thesis, 2023
Silva, J.B. et al. Evaluation of physic contaminants and contamination with coliforms, molds and yeasts of honey from the Northern Brazil. Revista Brasileira de Ciência Veterinária. 2021, 28, 117–123
Tafere, D.A. Chemical composition and uses of honey: a review. Journal of Food Science and Nutrition Research. 2021, 4(3), 194–201
Viveros-Lizondo, N. et al. The diversity of yeasts in beekeeping environments and the selection of a culture starter for the development of a mead. Fermentation. 2024, 10(8), 389. https://doi.org/10.3390/fermentation10080389
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
I (we) submit this article which is original and unpublished, of my (our) own authorship, to the evaluation of the Veredas do Direito Journal, and agree that the related copyrights will become exclusive property of the Journal, being prohibited any partial or total copy in any other part or other printed or online communication vehicle dissociated from the Veredas do Direito Journal, without the necessary and prior authorization that should be requested in writing to Editor in Chief. I (we) also declare that there is no conflict of interest between the articles theme, the author (s) and enterprises, institutions or individuals.
I (we) recognize that the Veredas do Direito Journal is licensed under a CREATIVE COMMONS LICENSE.
Licença Creative Commons Attribution 3.0
