Reference number  
DRS 153:2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS 
153 
 
Second edition  
2018 -mm-dd 
 
Apiary management handling and 
processing of bee products — Code of 
practice   
 
  DRS 153: 2018  
©RSB 2018  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2018  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rs b.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 153:2018  
iii                ©RSB 2018  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 General requirements for bee hives  ................................ ................................ ................................ .... 3 
4.1 Requirements during the construction of traditional hives  ................................ ..............................  3 
4.2 Requirements during construction of improved and modern hives  ................................ ................  4 
4.2.1  General requirements for hives include the following  ................................ ................................ ...... 4 
4.2.2  Specific requirements for modern hives include the following  ................................ .......................  4 
5 Requirements for establishing an apiary  ................................ ................................ ............................  5 
5.1 Sitting, display and installation of hives  ................................ ................................ .............................  5 
5.1.1  Criteria for selection of a site for establishing an apiary  ................................ ................................ .. 5 
5.1.2  Recommended practices during installation of hives  ................................ ................................ ....... 5 
5.2 Hive deployment (disposition)  ................................ ................................ ................................ .............  6 
6 Inspection of apiaries and beehives  ................................ ................................ ................................ .... 6 
6.1 Inspection of apiaries ................................ ................................ ................................ ............................  6 
6.2 Inspection of modern hives  ................................ ................................ ................................ ..................  6 
7 Harvesting of honey  ................................ ................................ ................................ ..............................  8 
7.1 General  ................................ ................................ ................................ ................................ ...................  8 
7.2 Indicators and techniques used for assessing the presence of mature honey in the hive  ...........  8 
7.2.1  Observation of the behaviour of the flowering plants  ................................ ................................ ....... 8 
7.2.2  Observation of the colonies  ................................ ................................ ................................ .................  8 
7.2.3  Inspection of the honeycomb  ................................ ................................ ................................ ..............  8 
7.3 Preparation for harvesting of honey  ................................ ................................ ................................ ... 8 
7.3.1  Inspection of the apiary  ................................ ................................ ................................ ........................  8 
7.3.2  Preparation of equipment  ................................ ................................ ................................ .....................  9 
7.4 Techniques for honey harvesting  ................................ ................................ ................................ ........  9 
7.4.1  Equipment for honey harvesting  ................................ ................................ ................................ .........  9 
7.4.2  Preliminary preparations  ................................ ................................ ................................ ......................  9 
7.4.3  General harvesting techniques  ................................ ................................ ................................ ............  9 
7.4.4  Specific requirements for harvesting of honey from traditional hives  ................................ ..........  10 
7.5 Precautions during harvesting  ................................ ................................ ................................ ..........  10 
7.5.1  General precaution  ................................ ................................ ................................ ..............................  10 
7.5.2  Precautions while harvesting at night  ................................ ................................ ...............................  10 
7.5.3  Precautions while harvesting in daylight ................................ ................................ ..........................  10 
8 Processing of the various types of honeys  ................................ ................................ ......................  11 
8.1 Processing of comb honey  ................................ ................................ ................................ ................  11 
8.2 Processing of strained honey  ................................ ................................ ................................ ............  11 
8.3 Storage of processed honey  ................................ ................................ ................................ ..............  11 
9 Plant construction and layout  ................................ ................................ ................................ ............  11 
9.1 Requirements for plant location, size and design  ................................ ................................ ...........  11 
9.2 Requirements related to sanitary facilities and controls  ................................ ................................  12 
9.2.1  Separation of processes  ................................ ................................ ................................ .....................  12 
9.2.2  Lighting and ventilation  ................................ ................................ ................................ ......................  12 
9.2.3  Toilet -rooms and facilities  ................................ ................................ ................................ ..................  12 DRS 153: 2018  
©RSB 2018  - All rights reserved                  iv 
 9.3 Requirements for equipment and utensils  ................................ ................................ .......................  12 
9.3.1  Materials  ................................ ................................ ................................ ................................ ..............  12 
9.3.2  Sanitary design, construction and installation  ................................ ................................ ................  13 
9.3.3  Equipment and utensils  ................................ ................................ ................................ .....................  13 
9.3.4  Hand -washing facilities  ................................ ................................ ................................ ......................  13 
10 Plant facilities and operating requirements — Environmental hygiene  ................................ ....... 13 
10.1  Floors  ................................ ................................ ................................ ................................ ...................  13 
10.2  Walls, doors and windows  ................................ ................................ ................................ .................  13 
10.3  Factory perimeters ................................ ................................ ................................ ..............................  14 
11 Good Manufacturing Practices  ................................ ................................ ................................ ..........  14 
11.1  General  ................................ ................................ ................................ ................................ .................  14 
11.2  Management of personnel health and hygiene  ................................ ................................ ...............  14 
11.2.1  Personnel health  ................................ ................................ ................................ ................................ . 14 
11.2.2  Personnel hygiene and personal hygiene standards  ................................ ................................ ..... 14 
11.3  Management of hygienic operating practices  ................................ ................................ .................  15 
11.3.1  Sanitary maintenance of plant, facilities and premises  ................................ ................................ .. 15 
11.3.2  Management of cleaning and cleaning programmes  ................................ ................................ ...... 15 
11.4  Management of pests and toxic sub stances  ................................ ................................ ...................  16 
11.5  Management of toilets and cloakrooms  ................................ ................................ ...........................  17 
11.6  Management of hand washing and hand drying facilities  ................................ ..............................  18 
11.7  Management of personnel habits  ................................ ................................ ................................ ...... 18 
11.8  Management of refreshments areas or canteens  ................................ ................................ ............  18 
11.9  Management of protective clothing  ................................ ................................ ................................ .. 19 
11.10  Personnel hygiene and food handling practices  ................................ ................................ .............  19 
12 Operating practices, raw mate rials and production requirements  ................................ ................  20 
12.1  Raw material handling  ................................ ................................ ................................ ........................  20 
12.1.1  Acceptance criteria  ................................ ................................ ................................ .............................  20 
12.1.2 Storage  ................................ ................................ ................................ ................................ .................  20 
12.1.3  Water  ................................ ................................ ................................ ................................ ....................  20 
12.2  Preparation and processing  ................................ ................................ ................................ ..............  20 
12.3  Packaging of finished product  ................................ ................................ ................................ ..........  20 
12.3.1  Materials  ................................ ................................ ................................ ................................ ..............  20 
12.3.2  Techniques  ................................ ................................ ................................ ................................ ..........  20 
12.4  Storage and transport of finished products  ................................ ................................ ....................  20 
12.5  Sanitation control program  ................................ ................................ ................................ ................  21 
13 Laboratory control procedures  ................................ ................................ ................................ .........  21 
14 End product specifications  ................................ ................................ ................................ ................  21 
15 Record keeping  ................................ ................................ ................................ ................................ ... 21 
 DRS 153:2018  
v                ©RSB 2018  - All rights reserved  
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 153 was prepared by Technical C ommittee RSB/TC 027, Beekeeping and Beekeeping products . 
In the preparation of this standard, reference was made to the following standard:  
1) US 641:2006, Code of practice for apiary management, handling and processing of bee -products.  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second replaces the first  edition (RS  153:2012 ), which has been technically revised.  
Committee membership  
The following organizations were represented on the Technical Committee on Beekeeping and Beekeeping 
products (RSB/TC 027 ) in the preparation of this standard.  
Association Rwandaise pour la promotion du Developement Integre (ARDI)  
Institute Superieur d'Agriculture et d'Elevage (ISAE) Ministry of Agriculture (MINAGRI)  
Rwanda Agriculture Boar d (RAB)  
Rwanda Environment and Development Organization (REDO)  
Stichting Nederlandse Vrijwilligers (SNV)  
Rwanda  Standards Board  (RSB) – Secretariat  DRS 153: 2018  
©RSB 2018  - All rights reserved                  vi 
 Introduction   
One of the quality problems associated with honey is crystallization and this normally occur s in two ways, that 
is: 
a) when honey remains too long (long storage of combs) within the colonies and  
b) by natural processes depending on the type of nectar  
The latter is related to the concentrations of sugars mainly glucose and fructose. Crystallized h oneys can be 
harvested by either pressing the combs or by using heat to separate the wax from the honey. This technique, 
when used, causes inferior quality honey.  
The use of high temperatures (or heat) during the separation of honey from the wax has a nega tive influence 
on the quality of honey. At high temperatures enzyme activities within honey are decreased while at the same 
time the formation of hydroxymethylfurfuraldehyde (HMF) is promoted. Enzyme activity and HMF are some of 
the critical parameters lai d down in this standard.  
Furthermore, the handling practices also influence the quality of honey. Harvested honey, honey in combs or 
extracted has a potential to absorb moisture under given conditions if it is not stored in airtight containers. 
When honey is exposed to air, a gain or loss in its moisture content will take place, depending upon the 
temperature, and the moisture content of the air and the vapour pressure of the water in the air, which is 
usually expressed as relative humidity. For each honey a relative humidity exists at which no gain or loss of 
moisture takes place. This so -called equilibrium relative humidity will vary with moisture content of the honey. 
Because of the high viscosity of the honey, moisture absorbed at the surface can diffuse  only very slowly 
throughout the mass, so there may be a relatively rapid dilution at the surface and fermentation starts. On the 
other hand, when honey is exposed to a relative humidity lower than its equilibrium value, drying will take 
place leading to c rystallization.  
Another quality problem associated with honey is the off -flavours or smoky taste and aroma arising from 
excessive use of smoke during harvesting. Such honeys are characterized by an abnormal and non -typical 
taste and aroma and are not desir able by consumers and therefore not marketable on the international 
markets. These are normally downgraded and thus they cannot fetch a premium price on the international 
market.  
Overall, for honey to be considered as a food product, its safety has to be assured through hygienic handling 
to avoid chemical and microbiological contamination. In particular, the premises under which it is processed 
should meet the hygienic requirements for food processing enterprises. Similarly, the containers used in the 
hand ling of honey during harvesting, transportation, processing and storage should conform to food grade 
requirements.  
 DRS 153:2018  
1                ©RSB 2018  - All rights reserved  
 Apiary management handling and processing of bee products — Code of 
practice  
1 Scope   
1.1 This Code of Practice applies to apiary management operations like sitting and maintenance of hives, 
harvesting and processing of bee products.  
1.2 This code of practice does not cover specifications of products like honey, wax, and hives among others.  
2 Normative references   
There are no normative references in this  document   
3 Terms and definitions   
For the purposes of this standard, the follow ing term s and definitions apply  
3.1 
apiary  
place where a number of honey bee colonies are kept  
3.2 
honey bee  
insect scientifically referred to as Apis mellifera or Trigona species  
3.3 
bee hives  
hollow closed containers purposely made to house bees, and these include:  
a) traditional hives with fixed combs e.g. logs, woven  hives;  
b) top bar hives with movable combs, commonly called Kenya Top Bar (KTB) hives;  and 
c) frame hives with movable combs, such as the Langstroth hive or Dadant  hive.  
  
©RSB 2018  - All rights reserved                  2 
 3.4 
honey bee colony  
Honey bee  family consisting of thousands of individual bees living together as one social unit  
3.5 
traditional bee keeping  
use of traditional techniques of beekeeping, harvesting and processing honey and other bee products, using 
various traditional styles of hives  and other equipment  
3.6 
modern (improved) beekeeping  
keeping of bees in hives having top bars or provided with frames on which honey combs are anchored by the 
bees  
3.7 
honey  
natural sweet substance produced by honeybees from nectar of plants or from secre tions of living parts of 
plants or secretions of plant sucking insects on the living parts of plants, which the bees collect, transform, 
deposit, dehydrate, store and leave in honey combs to ripen and mature  
3.8 
brood  
any immature  stage  of a honeybee  including  the egg, larva  and pupa  or any honeybee  which  has not emerged 
from its cell in a honey  comb  
3.9 
beeswax  
wax produced by honey bees and used to build the comb  
3.10 
bee space  
gap large enough for bees to walk and work for example, space between two  parallel combs or between a 
comb and the wall of the hive  DRS 153:2018  
3                ©RSB 2018  - All rights reserved  
 3.11 
bee products  
include honey, beeswax, propolis, bee -venom, royal jelly and bee -bread  
3.12 
wax foundation or comb foundation  
wax sheet provided to guide the bees in the construction of the honey  comb  
3.13 
royal jelly  
special secretion of the young worker bees used to feed the queen larvae during the early stages of 
development  
3.14 
propolis  
resinuous substances collected by bees from specific plant species for purposes of hive sanitation  
3.15 
pollen 
fine to coarse powder containing the microgametophytes of seed plants, which produce the male gametes 
(sperm cells).  
4 General requirements for bee hives  
4.1 Requirements during the construction of traditional hives  
4.1.1  Traditional hives should be properly  constructed from durable materials, which have no scent that may 
affect the bee colonization process.  
NOTE  There are number of materials used in the construction of traditional hives, including, eucalyptus, tree leaves, 
bamboo, reeds, palm, clay or earth,  brick or log.  
4.1.2  Where hives are constructed from logs, the logs shall be well dried before use.  
4.1.3  The ends of the local hives or log hives shall be covered with woven materials or a metal piece.  
4.1.4 After construction, the interior of a log shal l be smoothened by sanding, then cleaned and properly 
stored in a cool dry place.   
©RSB 2018  - All rights reserved                  4 
 4.1.5 The dimensions of beehives should provide an environment that meets the desired conditions for the 
bees. Similarly,  the hives should be constructed in such a manner that they are easy to inspect (RS 163; 
2018).  
NOTE  In some instances, smoky wax is used for purposes of smoothening the interior of traditional hives to attract 
swarming colonies. This practice normally lea ds to formation of off -flavours in bees and is therefore not encouraged   
4.2 Requirements during construction of improved and modern hives  
4.2.1  General requirements for hives include the following  
a) Modern hives shall be constructed from long lasting or durable well -seasoned dry timber, which is free 
from knot holes, and cracks. The timber shall have good smell that is not offensive to the bees. Timber 
obtained from the following trees is highly recommended for this purpose:  
1) Eucalyptus spp  
2) Grevelia spp  
3) Maesopsis emini i ( Umuhumuro);  
4) Cedrella spp  (cedar ) 
b) During construction, well -seasoned and planed timber shall be used, and all sections shall be glued and 
securely nailed. The sizes of common nails recommended for use during construction include:  
1) 50 mm for general use;  
2) 2 mm to 50 mm at each corner; and  
3) 25 mm for the corrugated iron sheets, sides and underside;  
c) All slivers shall be removed from the bee holes and all cracks and gaps filled with suitable gap filler;  
d) Neither should the timber used for the construction of the  hive nor the hive after construction be out 
painted or applied any wood preservative.  
Note: The paint to be used should be exterior grade polyurethane; gloss; semigloss, or satin.  
4.2.2  Specific requirements for modern hives include the following  
a) Modern hives s hall be properly constructed. The bars or frames shall fit properly into the main body of the 
hive. When the hive is fully assembled, the bars/frames shall provide for adequate space to enable the 
bee construct honeycombs;  DRS 153:2018  
5                ©RSB 2018  - All rights reserved  
 b) The overall top cover of the hive  shall fit properly on the hive. It shall provide for easy removal during 
inspection and harvesting and shall prevent the hive from adverse weather conditions like rain;  
c) Top-bars or frames shall be provided with a base material in the form of beeswax to ac t as a bait and 
therefore promote early colonization. In the case of top bars, this may be a thin coating of wax along the 
bottom rib, while for frame hives, the frames fitted with foundation.  
d) For other specification for beehives can be found in RS 163  
5 Requirements for establishing an apiary  
5.1 Sitting, display and installation of hives  
Before hives are installed at any site they shall be well baited with beeswax, to enable faster colonisation by 
the bees.  
Note: A hive can be suspended, for example between two trees or from sturdy branches of big trees. It can also be 
installed on a platform or a rock. This is a decision that must be made by the individual beekeeper.  
5.1.1  Criteria for selection of a site for establishing an apiary  
The following factors shall be t aken into consideration when selecting a suitable site for an apiary:  
a) The site shall be easily accessible by both the bees and the beekeeper.  
b) The site shall be hygienic with no potential sources likely to contaminate the forage especially 
agrochemicals. Th ere shall be low frequency of insecticide application in the area.  
c) The site shall neither be water logged nor in a dense damp forest.  
d) There shall be adequate number of flora (forage source) to serve as a source for nectar and pollen, a 
good source of shade , in any case the hive should be away from direct sunlight and have a source of 
water, good air circulation but free from excessive effect of winds.  
e) The site shall be located far from public and animals’  areas such as schools, hospitals, industries, 
restau rants.  
5.1.2  Recommended practices during installation of hives  
During the installation of hives, the following practices shall be taken into consideration:  
a) Before installation of hives, the site shall be slashed, fenced off and protected from the intrusion of 
animals and humans.  
b) Apiary shall be sited 500 m away from the next beekeeper site and 100 m from public and livestock 
places   
©RSB 2018  - All rights reserved                  6 
 c) The hives shall be protected from pests especially termites, black ants and the area shall be slashed to 
keep away fire.  
d) Hives shall  be installed on strong poles or poles with capability to germinate. To enable ease of 
inspection and harvesting, hives shall be sited at the waist level from the ground. Where germinating 
poles have been used, pruning shall be done regularly to reduce pos sibilities of pest infestation.  
e) The wire used for hanging hives shall be smeared with grease to prevent attack of ants that could 
destabilize the colonies  
5.2 Hive deployment (disposition)  
Hive deployment may be in one of the following patterns:  
a) straight line;  
b) T-Pattern;  
c) zigzag pattern; or  
d) cross pattern.  
6 Inspection of apiaries and beehives  
6.1 Inspection of apiaries  
An apiary shall be inspected:  
a) to ensure that the surroundings are not overgrown with grasses, and in any case these shall be slashed;  
b) for the presence of pests/predators especially along the supporting poles, wires or even on the outside of 
the hive itself; and  
c) for the presence of water in the containers provided as the water source.  
Note: Morning or evening hours are considered as being suitable for ins pection purposes due to relatively low 
temperatures and at these times of the day, bees are calmer and less aggressive.  
6.2 Inspection of modern hives  
6.1.1  At regular intervals, the hives may be opened for internal inspection and this shall be done in a calm 
manner (without making any excessive noise).  
6.1.2  During an early period of colonisation, regular inspection (once a week) is recommended so as to 
check on the comb construction. After this, the hives shall be inspected at regular intervals two to three times DRS 153:2018  
7                ©RSB 2018  - All rights reserved  
 a month, to check on progress of colonisation,  or any disturbances that could have occurred to the colonised 
hive.  
6.1.3  For proper inspection of modern hives the following steps shall be followed:  
a) With a hive tool or knife, remove a couple of bars from the rear side to create working space.  
b) Examine a  bar at a time by looking at one side first and then the other side and put it back in its original 
position on the hive.  
c) Hold the bar with combs firmly between thumb and next two fingers, vertically above the hive to avoid its 
breakage and dropping the qu een outside the hive.  
d) Avoid crushing the bees as this triggers the release of pheromones which provokes other bees into 
aggressive action including attack and stinging action.  
e) Combs which are constructed together or fastened to the walls of the hive or across the hive shall be cut 
off with a knife and the bees allowed to construct the comb afresh.  
6.1.4  During inspection the following shall be noted:  
a) the strength of the colony, observing the brood, eggs, larvae and pupae;  
b) the presence of the queen. In ca se she is hiding, the newly laid eggs are an indicator of its presence;  
c) prolificacy of the queen, that is, whether she is laying enough eggs or not;  
d) the health status of the colony, especially the presence of bees diseases; the indicators of bee diseases 
include physical observation of the parasite in the hive or on the bees, bees becoming less active, the 
number of eggs laid by the queen bee becoming progressively less than normal, weak colony, a very low 
number of colony members, low hive productivity, ab scondment and/or swarming.).  
e) the food stores (honey and pollen);  
f) maturity of honey as indicated by capping of the honey cells. At least three quarters of a comb shall be 
capped;  
g) the adequacy of space for the available bees; in case it is inadequate, remove  some brood combs and 
replace with empty bars; and  
h) indicators of swarming which include construction of many queen cells. In this case, separate some and 
provide more room as long as the queen is still present.   
©RSB 2018  - All rights reserved                  8 
 7 Harvesting of honey  
7.1 General  
When still in a h ive, honey is a perfect natural product and therefore requires proper handling during 
harvesting, to avoid the lowering of quality. During harvesting at least 3/4 sealed/capped combs shall be 
harvested and then sorted according to colour of the comb.  
It is also a good practice for the farmer to keep a bee calendar which shall provide guidance on the time when 
harvesting is expected to take place. The bee calendar should among others indicate the flowering regime of 
the plants, time of colonisation, time of siting, etc.  
7.2 Indicators and techniques used for assessing the presence of mature honey in the hive  
The indicators for the presence of mature honey in a hive include the smell of honey from the hive; clustering 
of bees outside the hive; bees are observed no t to be carrying pollen; bees become more aggressive; or the 
honeycomb being fully capped or sealed during inspection.  
7.2.1  Observation of the behaviour of the flowering plants  
The behaviour of the local flowering plants can be very useful in determining when h oney may be harvested 
with maximum results. Mature honey can be obtained when the local flowering plants drop most of the 
flowers. At this time the bees have capped most of the honey in their nest.  
7.2.2  Observation of the colonies  
The beekeeper should always ob serve the colonies for indicators of bees being ready to swarm and these 
include ceasing of brood rearing as characterized by foraging bees sending little or no pollen into the hive. 
Few bees are seen at the entrance during the day; but most of the bees co ntinue buzzing and ventilate the 
hive at night.  
7.2.3  Inspection of the honeycomb  
During inspection, the honey cells are found to be capped. The hive smells of honey when it is approached. 
The guards at the entrance become more aggressive than ever and send out patrols to attack any potential 
intruder loitering in the vicinity. The population of the hive is now at its peak.  
7.3 Preparation for harvesting of honey  
7.3.1  Inspection of the apiary  
The apiary shall be inspected to ensure that the conditions are conducive to har vesting of honey; especially 
the environment should be hygienic and not polluted with agrochemicals, human or animal waste or garbage 
in general.  DRS 153:2018  
9                ©RSB 2018  - All rights reserved  
 7.3.2  Preparation of equipment  
Before the harvesting of honey, all equipment such as airtight buckets, knives, etc t hat may come into direct 
contact with the product shall be washed with potable water and properly dried (should be suitable for use, 
that is, food grade).  
7.4 Techniques for honey harvesting  
7.4.1  Equipment for honey harvesting  
The tools for harvesting include clean  airtight honey containers, knives, bee brush or quill feather and hive 
tool. 
a) Honey containers may be made of earthenware, stainless steel, or airtight buckets, but shall always be 
rustproof.  
b) Safety gear shall include overall, gloves, bee -veils, gumboots a nd a torch.  
7.4.2  Preliminary preparations  
After inspecting the apiary and the hives, steps shall be taken to ensure that all the required equipment 
indicated in 7.4.1 is prepared and made available before harvesting can start.  
7.4.3  General harvesting techniques  
Thes e are applicable to all types of hives and include the following:  
a) Wear protective clothing: overall, veils, gloves, boots  
b) Select only combs that are either full or three quarters full of ripe honey. When such a comb is found, 
brush any bees on it into the hive and use a knife to cut the comb honey away into an airtight bucket. 
Close the beaveucket immediately after the honeycomb is put in.  
c) Carry on with the harvest until combs containing honey and brood are reached and at this point 
harvesting should be sto pped as mature honey is finished from the hive.  
d) Some combs may not be easy to remove because the bees may have attached them to each other. This 
usually happens when inadequate space was left between the top -bars. In this situation a hive tool or 
knife sha ll be used to separate them.  
e) In hives where the hive entrance is located in the mid -section (rather than at the end), honey is always 
found on both sides of the entrance. Harvesting shall start on one side of the entrance, after which treat 
the other side in the same manner, but leaving ten combs in the middle. The bees will then work faster to 
produce the next honey crop than if all honeycombs were taken away.  
f) After removing the surplus honey, rearrange the top -bars carefully in the same manner as before. If bees 
are rushing out between top -bars, avoid crushing them unnecessarily. Then close the hive carefully, 
making sure the lid is firmly placed on the hive.   
©RSB 2018  - All rights reserved                  10 
 7.4.4  Specific requirements for harvesting of honey from traditional hives  
In case of traditional hives,  open the hive and cut the ripe honeycombs from the rear side of the hive as the 
brood is usually found near the entrance. Do not cut out honey mixed with brood combs.  
7.5 Precautions during harvesting  
7.5.1  General precaution  
When stung during the harvesting proces s, you should move away from the location as far a possible before 
removing the sting. As soon as you are sure that the distance is safe, then remove the sting by scrapping it off 
with a hive tool, knife or with a finger nail. Never remove it by squeezing as this leads to venom release into 
the flesh which leads to more swelling of the body and releasing of pheromones that attract more bees into 
stinging action and attack.  
7.5.2  Precautions while harvesting at night  
Harvesting at night requires a source of light,  however depending on the source of light there are various 
precautions that have to be taken to ensure that the desired quality of honey is achieved while at the same 
time ensuring that the colonies are not destabilised. It is therefore important that all  necessary precautions are 
taken to ensure that:  
a) as few bees as possible are burnt to death by the lanterns or hive torches that are used;  
b) the loss of brood combs shall be minimised as much as possible;  
c) accidental crushing of bees between top -bars shall al so be minimised; and  
d) the bars are properly fitted.  
7.5.3  Precautions while harvesting in daylight  
One simple and effective system for harvesting honey or controlling the brood nest with little or no danger, 
even during the hottest hours of the day, makes use of the fact that foraging bees always return to the site of 
their hive, even if the hive is no longer there. To harness this fact, the following precautionary steps may be 
taken during harvesting:  
a) Bring along to the site an empty hive and a container with a l id for carrying the harvested honey.  
b) Wear protective clothing: overall, veils, gloves, boots properly  
c) Carry away the hive from the site, in the direction opposite to the flight runway, and placed on a platform 
(or on the ground) at least 50 m from the near est hive in the apiary. The empty hive is left at the hive site 
to serve as a temporary home for any returning foragers or for any bees that escape from the moved 
hive.  DRS 153:2018  
11                ©RSB 2018  - All rights reserved  
 d) Working as quickly as possible in order to avoid robber bees, which can otherwise cause  trouble, carry 
out his harvesting or control operations in the normal manner.  
e) When the work is completed, the hive is closed and carried back to its original position, and the empty 
hive is removed. Any bees in it, or members of the colony waiting outside , will then rejoin the hive.  
8 Processing of the various types of honeys  
8.1 Processing of comb honey  
8.1 1  the cut comb shall be processed (cutting and packaging) from selected pieces of sealed, clean and 
undamaged combs.  
8.1.2  In case of frame hives, honey sha ll be produced from frames which do not contain strengthening wire.  
8.2 Processing of strained honey  
8.2.1  Strained honey shall be prepared from combed honey by uncapping the comb, followed by breaking 
the comb into pieces and straining using a clean cloth of mesh 500 microns or 200 microns (the use of 
unsealed combs having unripe honey or pollen is not advisable; as it may lead to deterioration in quality).  
8.2.2   Where framed honey combs are to be processed using a centrifuge, the combs shall be uncapped 
using a knife previously dipped in warm water. The frames shall then be put in a centrifuge extractor to allow 
the dripping or separation of honey from the uncapped comb.  
8.3 Storage of processed honey  
After processing, the product shall be kept in airtight contai ners. The containers of light color are 
recommended so as to keep them hygienically safe.  
9 Plant construction and layout  
9.1 Requirements for plant location, size and design  
The building and surrounding area shall be:  
a) such as can be kept reasonably free of obje ctionable odours, smoke, dust, or other contamination;  
b) of sufficient size for the purpose intended without crowding of equipment or personnel;  
c) of sound construction and kept in good repair;  
d) of such construction as to protect against the entrance or harbori ng of insects or birds or vermin; and   
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 e) so designed as to permit easy and adequate cleaning. In areas experiencing high concentrations of air - 
borne pollutants, equipment shall be used to remove pollutants from the air blown across or through the 
product.  
9.2 Requirements related to sanitary facilities and controls  
9.2.1  Separation of processes  
9.2.1.1  Raw material handling areas are those areas where raw materials are received or stored shall be 
so separated from areas in which final product preparation or packaging i s conducted as to preclude 
contamination of the finished product.  
9.2.1.2  Processing and storage areas are areas and compartments used for storage, manufacture or 
handling of edible products and shall be separate and distinct from those used for inedible m aterials. The food 
handling area shall be completely separated from any part of the premises used as living quarters as stated in 
RS CAC/RCP 1, code of practice - general principles for food hygiene  
9.2.2  Lighting and ventilation  
9.2.2.1  Premises shall be well lit and ventilated. Light bulbs and fixtures suspended over food in any step 
of preparation shall be protected to prevent food contamination in the case of breakage.  
9.2.2.2  Good ventilation is important to prevent both condensation (which may drip into th e product) and 
mould growth in overhead structures which growth may fall into the food.  
9.2.3  Toilet -rooms and facilities  
9.2.3.1  Adequate and convenient toilets shall be provided and toilet areas shall be equipped with well 
closing doors.  
9.2.3.2  Toilet rooms shall be well lit and ventilated and shall not open directly into a food handling area. 
They shall be kept in a sanitary condition at all times.  
9.2.3.3  There shall be associated hand -washing facilities within the toilet area and the notices shall be 
poste d requiring personnel to wash their hands after using the toilet.  
9.3 Requirements for equipment and utensils  
9.3.1  Materials  
All food contact surfaces shall be smooth, free from pits, crevices and loose scale, nontoxic, unaffected by 
food products, and capable of w ithstanding repeated exposure to normal cleaning and non -absorbent unless 
the nature of a particular and otherwise acceptable process renders the use of a surface, such as wood, 
necessary.  DRS 153:2018  
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 9.3.2  Sanitary design, construction and installation  
Equipment and utensi ls shall be so designed and constructed as shall prevent hygienic hazards and permit 
easy and thorough cleaning. Stationary equipment shall be installed in such a manner as shall permit easy 
and thorough cleaning.  
9.3.3  Equipment and utensils  
Equipment and utens ils used for inedible or contaminating materials shall be so identified and shall not be 
used for handling edible products.  
9.3.4  Hand -washing facilities  
9.3.4.1  Adequate and convenient facilities for employees to wash and dry their hands shall be provided 
where ver the process demands. They shall be in full view of the processing floor.  
9.3.4.2  Single -use towels are recommended, where practicable, but otherwise the method of drying shall 
be approved by the official agency having jurisdiction. The facilities shall  be kept in a sanitary condition at all 
times.  
10 Plant facilities and operating requirements — Environmental hygiene  
Buildings and equipments shall be designed, constructed, maintained and cleaned to standards that ensure 
the safety and quality of the ingred ients and finished product throughout the entire process.  
10.1 Floors  
10.1.1  The design of the floors shall permit easy cleaning  
10.1.2  The floors shall be smooth and free from cracks including open joints. They shall have adequate 
drainage slopes to direct any  water towards drainage channels. There shall be no back flow from the drainage 
to the production areas.  
10.2 Walls, doors and windows  
10.2.1  All walls shall be impermeable, smooth, and easy to clean. All finishes shall be properly applied and 
maintained. Paint ed surfaces shall not be allowed to deteriorate or flake. Paint used shall be designed for food 
production areas.  
10.2.2   Mesh screens shall be put on all windows to avoid insects.  
10.2.3  The doors opening from the production areas shall remain closed at a ll the times The doors shall be 
sealed at the bottom completely to avoid entry of insects to the production areas. Rubber may be used or any 
suitable material.  
10.2.4  The walls, doors and windows shall be cleaned regularly.   
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 10.3 Factory perimeters  
10.3.1  Outside areas shall be maintained in a sound condition with adequate drainage. Areas shall be kept 
clean and tidy at all times and debris, old equipment, pallets etc shall not be allowed to accumulate.  
10.3.2  Rubbish bins shall be covered, emptied regularl y, and maintained in a clean condition.  
11 Good Manufacturing Practices  
11.1 General  
Good Manufacturing Practices (GMP) encompasses many aspects of procurement, manufacture, distribution 
and sale, which potentially affect quality and integrity. Personnel hygiene a nd environmental hygiene shall be 
controlled. The following defines GMP in key areas.  
11.2 Management of personnel health and hygiene  
11.2.1  Personnel health  
11.2.1.1  Plant management shall ensure that any person afflicted with infected wounds, sores, or any 
illness, notably diarrhea, immediately report to management.  
11.2.1.2  Management shall take care to ensure that no person, while known to be affected with a disease 
capable of being transmitted through food, or known to be a carrier of such disease microorganisms, or while 
afflicted with infected wounds, sores, or any illness, is permitted to work in any area of a food plant in a 
capacity in which there is a likelihood of such person contaminating food or food contact surfaces with 
pathogenic organisms.  
11.2.2  Personnel hy giene and personal hygiene standards  
11.2.2.1  Plant management shall ensure that everyone entering the production area present himself or 
herself in a clean and tidy manner and maintain a high standard of personal hygiene.  
11.2.2.2  With respect to the pers onal hygiene standards the following issues shall be noted.  
a) All personnel are expected to bath daily before entering the factory so as to avoid body odour.  
b) Fingernails shall be short and clean. Nail varnishes and false nails shall be not permitted.  
c) The exc essive use of cosmetics for example, perfume, aftershave and make up shall not be allowed. 
False eyelashes shall not be worn.  
d) No jewellery except a plain wedding band is permitted. Ear clips shall not be worn. Nose studs are 
unacceptable. Wristwatches and cufflinks shall not be worn.  DRS 153:2018  
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 e) Purses, handbags etc shall not be allowed in production and packing areas. Suitable and approved 
secure storage shall be provided.  
f) All sores, cuts, grazes, infected areas and other wounds shall be covered by a suitably coloured  
waterproof dressing, incorporating a metal strip, by the company and applied by the company medical 
representative who is responsible for providing first aid.  
g) Any dressing applied shall be accounted for at the end of the shift. The loss of any dressing sh all be 
reported immediately to the management. Where possible, dressings shall be covered by rubber gloves. 
Staff arriving at work with an unprescribed wound dressing shall have it checked and, if, necessary 
replaced.  
h) The personnel responsible for quality assurance shall check personnel hygiene regularly and record. 
Anyone not complying with the regulations on personnel should be requested to leave production areas.  
11.3 Management of hygienic operating practices  
11.3.1  Sanitary maintenance of plant, facilities and premises  
11.3.1.1  The building, equipment, utensils and all other physical facilities of the plant shall be kept in good 
repair and shall be kept clean and maintained in an orderly, sanitary condition.  
11.3.1.2  Waste materials shall be frequently removed f rom the working area during plant operation and 
adequate waste receptacles should be provided.  
11.3.1.3  Detergents and disinfectants employed shall be appropriate to the purpose and shall be so used 
as to present no hazard to public health.  
11.3.2  Management of c leaning and cleaning programmes  
11.3.2.1  Cleaning and use of sanitizers  
During cleaning, detergents and disinfectants shall be used appropriately. The manufacturers usually indicate 
instructions for usage of the sanitizer on the label. These shall be translated for  use by the workers. Cleaning 
schedules and use of sanitizers shall be established and should be specific to all areas, surfaces and 
equipment.  
11.3.2.2  Cleaning programmes and routines  
The production areas, floors, tables, knives, slicers, gloves, sinks shall be c leaned before beginning a shift 
and at the end of the shift every day. All these areas need to be cleaned by use of detergents, and then 
rinsing is done using chlorine based sanitizers as recommended by the manufacturer of the sanitizer.  
11.3.2.3  Cleaning routine f or the trays  
Trays shall be cleaned immediately after emptying the product. They shall be cleaned with detergent, rinsed 
with water and then sanitized preferably with the chlorine disinfectant sodium hypochlorite. Cleaning may also 
be done as need be durin g the shift.   
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 11.3.2.4  Cleaning routine for walls, windows, doors, and ceilings  
These shall be cleaned at least once a week.  
11.3.2.5  Cleaning routine for toilets and changing rooms  
These should be cleaned at least twice a day.  
11.3.2.6  Cleaning routine for the compound  
This should b e cleaned at least once a day.  
11.3.2.7  Cleaning routine for uniforms  
Uniforms should be changed at least twice a week.  
11.3.2.8  Management of glass  
11.3.2.8.1  Lighting fixtures, including insect rocutor tubes, in all production and storage areas shall be 
guarded or sealed with unbreakable enclosures of glass in case of any glass breakage. This shall be kept 
clean at all times and not allowed to accumulate dust, debris etc.  
11.3.2.8.2  Glassware, glass bottles including soft drink (soda) or beer bottles shall not be allowed i n the 
production areas.  
11.3.2.8.3  Personal watches are not allowed in the production areas.  
11.3.2.8.4  In case of glass breakage, production shall stop immediately. Any affected produce shall be 
isolated, rejected and dumped and such an incidence recorded. Production shall only resume if there is no 
further risk of contamination by glass.  
11.4 Management of pests and toxic substances  
11.4.1  Effective measures shall be taken to protect against the entrance into the premises and the harborage 
on the premi ses of insects, rodents, birds or other vermin.  
11.4.2  Pest control is not just the control of rodents, flies, and birds. It includes all living creatures whether 
walking, crawling or flying which contaminate the product or environment. The policy shall be  one of 
prevention by the maintenance of good hygiene and housekeeping standards plus adequate screening and 
proofing of premises to exclude pests, supported by an effective inspection programme.  
11.4.3  Birds shall be prevented from gaining access to the f actory buildings. Birds can also be excluded from 
the external roosting sites on buildings ledges, undersides of canopies etc by use of anti -perching devices.  DRS 153:2018  
17                ©RSB 2018  - All rights reserved  
 11.4.4  All types of domestic animals such as cows, dogs and cats shall be excluded from areas where food 
is processed or stored and they are unacceptable in any part of the factory exterior areas. Staff shall not feed, 
or otherwise encourage stray animals.  
11.4.5  Among the requirements for the storage of toxic substances, the following points shall  be observed.  
11.4.6  All rodenticides, fumigants, insecticides or other toxic substances shall be stored in separate locked 
rooms or cabinets and handled only by properly trained personnel  
11.4.7  They shall be used only by or under the direct supervision o f personnel with a thorough understanding 
of the hazards involved, including the possibility of contamination of the product.  
11.4.8  Records shall be kept on their regular application.  
11.4.9  Establish a local beekeeper -farmer -applicator communication netw ork prior to the spray season.  
11.4.10  Choose apiary sites away from intensively sprayed areas. Establish holding yards for honey bees in 
safe areas so hives can be moved there and fed if necessary during periods when apiaries are at risk.  
11.4.11  Learn ab out the farmer's pest control problems and programs and develop terms agreeable to both 
parties regarding procedures which will be followed before a pesticide is applied.  
11.4.12  If spraying is necessary and the bees are at risk, move the bees out of the t reatment area. In some 
cases, for example when Furadan is used at high rates, there appears to be no safe option but to remove the 
bees prior to treatment.  
11.4.13  Avoid spraying when bees are foraging and plants are flowering  
11.4.14  Avoid contamination f rom spray liquids by being cautious when mixing and loading, properly disposing 
waste and other used materials, and cleaning up any spills appropriately.  
11.4.15  Protect pollinator habitats by supplying a constant source of nectar and pollen and creating h ealthy, 
diverse gardens that beautify the environment and serve as a food source.  
11.4.16  Communicate and educate farmers on when and how to use crop protection products. Farmers 
should inform local beekeepers when they a going to apply crop protection pro ducts so nearby hives can be 
moved or otherwise protected.  
11.4.17 Beekeepers also need to follow good management practices with good hygiene, disease control, 
proper feeding, access to water, genetic diversity a moving hives out of areas to be sprayed.  
11.5 Management of toilets and cloakrooms  
11.5.1  Toilet facilities shall be adequate for the number of personnel employed. The facilities shall function 
properly as well as being kept in a clean condition.  
11.5.2  Hand washing facilities shall be provided next to the toilets.   
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 11.5.3  "Now Wash Your Hands" notices shall be clearly displayed in bold type on all doors, above urinals, 
and above washbasins to remind staff of this.  
11.6 Management of hand washing and hand drying facilities  
11.6.1  Hand washing facilities shall be provided in toilets and at entrance points of the production areas.  
11.6.2  All personnel entering production areas shall wash their hands. Washing troughs shall be sufficient to 
allow proper cleansing of hands and forearms for all the staff entering or leaving the area.  
11.6.3  "Now Wash Your Hands” notices shall be clearly displayed in bold type in appropriate places to be a 
constant reminder to personnel on their responsibility to wash their hands at expected times and also when 
deemed necessary.  
11.6.4  Only unperfumed, liquid, bactericidal soap shall be provided at all washing locations. Dispensers shall 
be easy to clean and designed to contact during use.  
11.6.5  Further disinfection or alcohol rinses, is necessary after hand washing as an extra measure  to ensure 
high standards of hygiene.  
11.6.6  Foot or knee operated hand washing facilities are most preferred in high -risk areas.  
11.6.7  Only disposable paper towels are acceptable and suitable dedicated towel dustbins shall be provided 
and emptied and cle aned regularly. The lids of these bins shall be foot operated.  
11.7 Management of personnel habits  
11.7.1  Personnel shall not eat food, spit, smoke, or use tobacco or snuff in production areas.  
11.7.2  Signs for “No Smoking", “No spitting”, and “No eating” shall  be put up in the production places.  
11.8 Management of refreshments areas or canteens  
11.8.1  Eating and drinking shall not be allowed in the production areas including the eating of sweets or 
chewing gum  
11.8.2  Signs or notices shall be put up prohibiting eati ng and drinking in the production areas.  
11.8.3  All meals, food or drink shall be taken in the canteen or in the place set aside for this purpose away 
from the production areas. The canteen or recreating place shall be kept very clean at all times. Failure  to do 
this leads to rodents, cockroaches and other contaminants inhabiting the place and eventually getting to the 
production areas.  
11.8.4  Glass or soda bottles shall not be taken into production areas.  DRS 153:2018  
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 11.9 Management of protective clothing  
11.9.1  All person nel including management and visitors shall wear protective clothing before entering the 
production areas for whatever purpose.  
11.9.2  The clothing shall be clean and conform to the following:  
a) long sleeved white coats are highly recommended;  
b) all pockets sh all be secure and on the inside; and  
c) Buttons are not encouraged. Fastening may be done by use of studs on the inside or by use of Velcro.  
11.9.3  No personal clothing shall be allowed on top of the protective clothing.  
11.9.4  Personnel leaving production ar eas to visit the canteen, toilets, or any non -production environment, 
shall leave the protective clothing in changing room.  
11.9.5  Washing of the protective clothing shall be done within the company. Home laundering is not 
acceptable.  
11.9.6  Suitable foot wear shall be worn and shall be used only in the production areas. Personnel shall wear 
their own shoes away from the production areas and shall change the shoes before entering the production 
area.  
11.10  Personnel hygiene and food handling practices  
11.10.1  All persons working in a food plant shall maintain a high degree of personal cleanliness while on duty. 
Clothing including suitable headdress shall be appropriate to the duties being performed and shall be kept 
clean.  
11.10.2  Hands shall be washed as often as  necessary to conform to hygienic operating practices.  
11.10.3  All necessary precautions shall be taken to prevent the contamination of the food product or 
ingredients with any foreign substance.  
11.10.4  Minor cuts and abrasions on the hands shall be appro priately treated and covered with a suitable 
waterproof dressing. Adequate first -aid facilities shall be provided to meet these contingencies so that there is 
no contamination of the food  
11.10.5  Gloves used in food handling shall be maintained in a sound,  clean and sanitary condition; gloves 
shall be made of an impermeable material except where their usage would be inappropriate or incompatible 
with the work involved.   
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 12 Operating practices, raw materials and production requirements  
12.1 Raw material handling  
12.1.1  Acce ptance criteria  
The raw material shall not be accepted by the plant if known to contain decomposed, toxic or extraneous 
substances that shall not be removed to acceptable levels by normal plant procedures of sorting or 
preparation.  
12.1.2  Storage  
Raw materials st ored on the plant premises shall be maintained under conditions that shall protect against 
contamination and infestation and minimize deterioration.  
12.1.3  Water  
Water used for conveying raw materials into the plant shall be from such a source or suitably treated  as not to 
constitute a public health hazard  
12.2 Preparation and processing  
Preparatory operations leading to the finished product and the packaging operations shall be so timed as to 
permit expeditious handling of consecutive units in production under conditi ons which would prevent 
contamination, deterioration, spoilage, or the development of infectious or toxigenic microorganisms.  
12.3 Packaging of finished product  
12.3.1  Materials  
Packaging materials shall be stored in a clean and sanitary manner and should not transmit  to the product 
objectionable substances beyond limits and shall provide appropriate protection from contamination.  
12.3.2  Techniques  
Packaging shall be done under conditions that preclude the introduction of contamination into the product.  
12.4 Storage and transport of finished products  
12.4.1  The finished products shall be stored and transported under such conditions as shall preclude the 
contamination with or development of pathogenic or toxicogenic microorganisms and protect against rodent 
and insect infestation an d deterioration of the product or of the container.  
12.4.2  The product shall be stored under suitable conditions of time, temperature, humidity, to prevent 
significant deterioration.  DRS 153:2018  
21                ©RSB 2018  - All rights reserved  
 12.4.3  Where honey and other bee products are stored under conditions in which they may become infested 
by insects and mites, appropriate methods of protection shall be used regularly.  
12.5 Sanitation control program  
12.5.1  It is desirable that each plant in its own interest designates a single individual, whose duties are 
preferably divorced from production, to be held responsible for the cleanliness of the plant. His staff shall be a 
permanent part of the organization and shall be well trained in the use of special cleaning tools, methods of 
disassembling equipment for cle aning, and in the significance of contamination and the hazards involved.  
12.5.2  Critical areas, equipment for cleaning and materials shall be designated for specific attention as part 
of a permanent sanitation schedule.  
13 Laboratory control procedures  
13.1 In addition to any control by the official agency having jurisdiction, it is desirable that each plant in its 
own interest should have its own or access to laboratory control of the sanitary quality of the products 
processed. The amount and type of such co ntrol shall vary with the bee product as well as the needs of 
management.  
13.2 Such control should reject all bee products that are unfit for human consumption. Analytical procedures 
shall be clearly defined and documented.  
14 End product specifications  
Appro priate methods shall be used for sampling, analysis, and determination in the following specifications:  
a) to the extent possible in good manufacturing practice the products shall be free from objectionable matter;  
b) the products shall not contain any pathogen microorganisms or any toxic substance originating from 
microorganisms; and  
c) the products shall comply with the requirements on Pesticide Residues and Food Additives as contained 
in permitted lists or Codex commodity standards.  
d) if packed, the products shall be labelled as stipulated in RS CODEX STAN 1 -1985 Rev 4:2005 General 
standard for the labelling of pre -packaged foods  
15 Record keeping  
15.1 Records shall be available and be supplied on demand as evidence to establish food safety. These 
records shall be legible, permanent, and accurate and be signed and dated by the individual(s) responsible.  
15.2 They should include procedures, controls, limits, and subsequent follow -up documents. They shall be 
retained for at least one year after the expiration of the d urable life date (best before date) or, at least two 
years after the food has been released to the consumer.   
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 15.3 The necessary records shall include:  
a) raw material quality control record;  
b) grower/supplier agreements;  
c) stock control record;  
d) company induction for all staff;  
e) training programme;  
f) daily personnel check list;  
g) sanitation record;  
h) water analysis checks;  
i) finished product control record,  
j) lots records including distribution; and  
k) Customer complaints register.   
 DRS 153:2018  
ICS 67.100.99  
 
 
©RSB 2018  - All right s reserved