Hazard Analysis Critical Control Points (HACCP) is the food-safety framework UK honey packers use to identify where a batch can go wrong — biologically, chemically or physically — and to set measurable limits at each step. This scene shows a simplified honey line running from extraction to storage, with a Critical Control Point (CCP) monitor at straining, the settling/warming tank, bottling and storage. Each honey batch (the amber spheres) picks up a hazard flag as it passes a station that is out of spec, and carries that flag downstream — just like a real non-conforming batch would need to be caught, corrected or rejected.
UK honey regulations (and the Honey (England) Regulations 2015) require honey to be free from any taste, aroma or contamination not naturally part of it — which is exactly why moisture, heat and hygiene limits like the ones in this sim sit at the heart of most small honey packers' HACCP plans.
A 3D honey processing line — extraction, straining, settling/warming, bottling and storage — where each station is a Critical Control Point that flags a batch amber, yellow or red depending on the limits you set.
Honey batches (spheres) travel down the line and pick up a hazard flag at any out-of-spec station — coarse straining, over-heated or over-moist honey, an unsealed jar, or a humid storeroom — and carry that flag to the accepted/rejected tally at the end.
Adjust raw honey moisture, filter mesh size, warming tank temperature, the bottling seal toggle and storage humidity. Watch the status lights at each station and the running accepted/rejected batch count respond immediately.
Honey below ~18.6% moisture is generally safe from fermentation by osmophilic yeasts, which is why moisture content is one of the most common Critical Control Points in a small honey packer's HACCP plan.