Description
Part one of this standard applies to all honeys produced by honey bees and covers all styles of honey presentations which are processed and ultimately intended for direct consumption. Part two covers honey for industrial uses or as an ingredient in other food.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Definitions | 1 |
| 3 Essential composition and quality factors | 1 |
| 4 Contaminants | 2 |
| 5 Hygiene | 2 |
| 6 Labelling | 2 |
| 7 Methods of sampling and analysis | 3 |
| Annex | 5 |
| Bibliography | 6 |