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Code of Practice: Processing of Bee Products

8 Packaging Materials (Specifications, Storage & Handling)

8.1 Purpose and scope
8.2 Sources of hazards
8.3 Mandatory requirements
8.4 Procedures
8.5 Monitoring
8.6 Records

Amendment 2

June 2006

8.1 Purpose and scope

To ensure that packaging materials used for containing edible bee products are fit for their intended purpose.

8.2 Sources of hazards

Source	Hazard
Metal drums	Metal, chemical residues
Plastic packaging	Chemical residues
Glass bottles	Glass

8.3 Mandatory requirements

8.3.1 HC Spec 30 (1)

Packaging must:

• comply with the current US Code of Federal Regulations, Title 21, Parts 170–199 (21 CFR 170–199); or

• comply with the current "Australian Standard for Plastics Materials for Food Contact Use, Australian Standard AS2070–1999"; or

• be determined by the operator to be suitable for use, based on an analysis of hazards and other risk factors from the packaging.

8.3.2 HC Spec 30 (3)

If the packaging is damaged such that the fitness for intended purpose of edible bee product may be affected, the product must be appropriately disposed of or handled in a manner that minimises contamination until the damage to the packaging is rectified.

8.3.3 HC Spec 30 (4)

Reused and recycled packaging must not be a source of contamination to edible bee products.

The Australia New Zealand Food Standards Code does not specify details of materials permitted to be added to or used to produce food packaging materials. However, the effect of the New Zealand Food Act 1981 section 9(4)(c) is that packaging when used must not cause food to be unsafe or tainted. 

Therefore, it is the responsibility of food manufacturers and sellers to ensure their products are safe and that they comply with relevant legislation. In practice, packaging suppliers will need to ensure their products are suitable for the intended use. Compliance with recognised international food standards such as those of the European Union (EU) or the United States Food and Drug Administration would be reasonable evidence that materials are suitable for food use.

8.4 Procedures

8.4.1 Metal drums

8.4.1.1 Construction

All metal drums, including new, reused and reconditioned drums, must be coated or lined with a food grade coating. The coating must:

• provide a barrier between the metal surface of the drum and honey;

• be inert;

• not impart any flavour to honey;

• be suitable for acidic foods such as honey; and

• be resistant to delamination, flaking or peeling.

The internal lining should be approvable by the US FDA under Code of Regulations 175.300.

For drums that are to be reused, a heavy duty lining, such as a food grade epoxy phenolic lining (Coat G), is recommended.

A specification or letter confirming the suitability of the lining should be provided by the drum supplier.

8.4.1.2 Reused or reconditioned drums

a. Drums that have been used to contain non-food materials (e.g. petroleum products and other chemicals) must not be reused for honey.

Care must be taken when purchasing imported drums.  Some imported closed-head drums have been used for chemicals and oils.  These drums are difficult to recondition to a standard suitable for food use.

b. Reused drums that have contained other foods such as sucrose, glucose, or orange juice must be thoroughly washed and dried, in such a manner as to remove all residues of the food material, before using for honey.

Note that some open-top drums used for containing other foods (e.g. anhydrous milk fat) are designed to be used with bags.  Therefore, the lining of the drum and gasket of the lids may not be suitable for contact with honey. 

8.4.1.3 Inspection of drums

a. Drums must be checked for damage, deterioration and contaminants prior to use to ensure that they are suitable for containing honey.

Drums should have tightly fitted bungs.  Loose bungs indicate that water and other contaminants could have entered the drums.

b. The internal surface of drums must have no cracks, rust, delaminated coatings, and other defects or damage that may impact on the safety and suitability of honey.

For closed-head drums, it is common industry practice to use a torch to view the inside of the drum.  A mirror should be used to check underneath the lid.

c. Badly dented drums must not be used.

Dents can lead to cracking or delamination of the internal lining, and weakening of seams.

d. Drums that contain residues of fermented honey must be washed and dried before reuse.

8.4.1.4 Storage and handling of drums

a. Empty and full drums must be stored in a manner that prevents deterioration of the drums, and the entry of water and contaminants into the drums.

Empty and full drums should be stored under cover (i.e. inside a building or shed) whenever possible.  This prevents:

-  rusting which weakens the drum structure; 

-  contamination on the outside of the drums (e.g. dirt, dust, and other debris) which can be transferred to the honey during subsequent processing; and

-  entry of moisture and other contaminants.

Empty drums that are stored outside should be held on their side and pyramid stacked with the bung facing away from the prevailing weather.  They should be stored under some form of cover or under shade to prevent huge changes in temperature within the drum.  A significant change in temperature or a temperature gradient within the drum will create a vacuum and allow air and moisture to be sucked into the drum.

The top of full drums that are stored outside should be covered with a plastic cover or other form of protection to prevent moisture entry, and contamination and accumulation of water and other materials on the lid (e.g. leaves, dirt, insects, bird and rodent faeces).

Empty and full drums should be stored off the ground (e.g. use pallets).

b. Drums must have properly fitted bungs that prevent the entry of moisture and other contaminants.

c. Drums must be handled and transported in such a manner that prevents dents and other forms of damage.

Drums should not be dropped or thrown around to prevent dents which can lead to cracking or delamination of the internal lining, and weakening of seams.

8.4.1.5 Washing and drying of drums

a. Potable water must be used for washing of drums.

b. Drums must be completely dried after washing and before being sealed with a bung.

To facilitate drying, washed drums may be dried in hot boxes or rooms. Some processors use hot air guns to dry drums after washing. 

8.4.2 Other bulk containers

Other bulk containers (e.g. Pallecon, Ecobulk) must comply with the relevant requirements specified in 8.4.1.

8.4.3 Plastic packaging

8.4.3.1 Plastics for food contact use must be comply with the current US Code of Federal Regulations, Title 21 or be manufactured in accordance with the Australian Standard for Plastic Materials for Food Contact Use AS 2070-1999. Plastic materials included in this Australian Standard are:

• polyethylene

• polyvinyl chloride compound (PVC)

• styrene plastics material

• acrylonitrile plastics material

• polypropylene

• poly vinylidene chloride compound (PVDC)

Letters of guarantee from suppliers are necessary for plastics.  Non-food grade plastic can contain lead (extrusion die lubricant) or toxic plasticizers which can contaminate honey.

8.4.3.2 Packaging materials must be adequately protected during transport to the premises and during storage, against dust, pest and other contaminants, and physical damage.

8.4.4 Glass jars

8.4.4.1 Metals lids must be coated or lined with a food grade material suitable for an acidic food such as honey.

8.4.4.2 Glass jars must be adequately protected during transport to the premises and during storage, against dust, pest and other contaminants, and physical damage.

Glass jars should be stored in an inverted position.

8.4.4.3 Glass jars must be handled in manner that does not cause any breakage or other damage.

8.4.4.4 Broken glass must be removed and discarded immediately. A thorough check must be carried out to ensure that all broken pieces are removed.

8.5 Monitoring

Ongoing compliance to documented procedures must be regularly checked by the responsible person.

8.6 Records

Records giving the following information must be kept by the operator:

• letters of guarantee from suppliers

• records of any problems detected and any corrective action taken (including restoration of control, product disposition and prevention of recurrence).

Records may be kept in a daily diary, logbook, record form or checklist. 

Refer to Section 10 for record keeping requirements.

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Contact for enquiries

New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND

Phone: +64 4 894 2500
Fax: +64 4 894 2501

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