Those of you selling honey. . .
Does anyone know what the regulations are on the facilities for processing honey intended for retail sale?
I can't find anything on the dept of health website or the dept of revenue website regarding this.
If you're not from Mass and dont' know, please don't respond. The rules and regs from your state are not going to help me.
Amy, I did a search of the Massachusetts General Laws and found nothing specific on processing honey. In fact, the only references I found are here:
http://www.mass.gov/legis/laws/mgl/128-33.htm
http://www.mass.gov/legis/laws/mgl/128-36b.htm
When I did a search for honey processing it returned no matches. When I broadened the search to just honey these two are the only ones that came up. I think maybe we just don't have laws specifically covering this topic. I have heard of other states which say if you sell less than x amount then you don't have to register and be inspected but if it is over that amount then you do. I just don't see anything in our laws covering this. I'll ask this question at our next bee meeting! :D
Thanks Jay,
Those are exactly the same places I came up with when I was searching as well. Seems strange that Massachusetts of all places doesn't have regulations in print.
Let me know what you find out!
Amy
Guys. I'm not from Mass but I know that most states follow the USDA standards for food processing. One of which is heating honey to 155 degrees to retard it's tendancy to sugar. Hotter carmalizes the honey. Sterile jars and you should be OK.
>One of which is heating honey to 155 degrees to retard it's tendancy to sugar.
Nothing wil ruin the wonderful delicate flavor of honey like heat. I never heat mine and I never buy any that's been heated.
OK - this is what I was afraid of happening.
My question pertains to the Massachusetts health department and whether or not they require a commercial type kitchen to package honey for RETAIL sale.