The microbiological characteristics of honey collected from beekeepers located in Alba County were determined. The presence of moulds: Penicillium spp., Aspergillus spp., Absidia spp., Rhizpus spp., Fusarium spp. were found in normal limits in investigated samples. The microbiological contamination indicates inadequate hygiene condition in handling and storage of raw honey. An efficient management system for food safety can ensure optimum monitoring and control conditions in all stages of honey processing. An HACCP generic model was developed. In this case study the analysis and assessment of hazards that may occur during processing was implemented for honey processing stages.
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