Sarah DunnVDACS-Food Safety ProgramFood Safety Specialist, Senior757-363-3909Sarah.dunn@vdacs.virginia.gov

Exempts from inspection private homes where the resident process and prepares honey produced from his own hives if all of the following requirements are met:

A. the individual sells less than 250 gallons of honey annually;

B. the individual does not process and sell other foods, except as allowed by subsection 3.2-5130 A 3;

C. the product complies with the other provisions of the chapter;

D. the product is labeled “PROCESSED AND PREPARED WITHOUT STATE INSPECTION. WARNING: Do Not Feed Honey to Infants Under One Year Old” and

E. the individual certifies annually that the provisions of

this subdivision are met.  

• Processor must complete VDACS Virginia Honey Processor Certification Form annually

• On principle display: • Statement of Identity: “Honey”• Net quantity: ounces (grams)• Warning statement

• On information panel:• Name and address of manufacturer/distributor

• OR all components can be on one label

Principle Display Panel (PDP)

Information Panel (IP)

• PDP is the side facing the consumer

• IP is to the right of the PDP or on the back

• Must read exactly: “PROCESSED AND PREPARED WITHOUT STATE INSPECTION. WARNING: Do Not Feed Honey to Infants Under One Year Old”

• Must be prominently displayed on the jar or bottle

• A Food Labeling Guide

• 21 CFR 101 Food Labeling

• Disease control

• Personal cleanliness

• Only in designated handwashing sink

• Hot soapy water for 30 seconds

• Dry hands with sanitary towel

• Pest control

• Well maintained property

• Work surfaces

• Pets

• Overhead contamination

• Wash. Rinse. Sanitize. Air Dry.

• Can be performed in:One compartmentTwo compartmentThree compartmentDishwasher

• Common: Quaternary ammonium: 200 ppm Chlorine: 50-100 ppm

• Less Common: Water: minimum of 180 degrees Fahrenheit Iodine

• shopping.google.com • In search bar type:• Quat test papers• Steramine sanitizing tabletsOR• Chlorine test strips for restaurants

• Storing cleaned and sanitized jars

• Floors, walls, ceilings, work surfaces

• 21 CFR 101 Food Labeling

• 21 CFR 110 Current Good Manufacturing Practices

• Virginia Food Laws

• Tidewater Regional Office: 757-363-3909◦Mailing:

1444 Diamond Springs RoadVirginia Beach, VA 23455

• Sarah Dunn, Food Safety Specialist: Hampton, Williamsburg, Gloucester areasarah.dunn@vdcas.virginia.gov

• Sabrina Liles, Food Safety Specialist:Northern Neck, Henrico Countysabrina.liles@vdacs.virginia.gov

• Website: www.vdacs.virginia.gov