🧼 Extraction Room Sanitation

About this simulation

The extraction room is where capped honeycomb becomes jarred honey — frames are uncapped, spun in a centrifugal extractor, filtered and settled before bottling. Because honey is a ready-to-eat food, UK food hygiene law (Regulation (EC) 852/2004 and the Food Hygiene (England/Wales/Scotland) Regulations) requires this room to be cleaned on a documented schedule, with pest control and pattern monitoring like any other food-preparation premises.

How it works

• Grime buildup — the longer since the last clean, the more sugar film, wax dust and drips accumulate on floors and equipment, shown as brown speckling.
• Cleaning pass — running a pass sweeps a cleaning wave across the room; the intensity slider controls how much residual grime is left behind afterwards.
• Temperature — warm, humid extraction rooms (honey is often extracted above 25°C to keep it flowing) speed up fly activity and condensation risk on cold surfaces.
• Pest control — UV fly traps glow near the walls; switching them off lets airborne flies build up, a direct contamination risk near open honey.

Controls

• Hours since last clean — simulates grime accumulation since the last documented clean-down.
• Room temperature — affects fly breeding rate and condensation on stainless surfaces.
• Cleaning intensity — how thorough the next cleaning pass will be (residual grime left behind).
• UV fly traps toggle — turn pest control on or off and watch airborne flies respond.
• 🧽 Run cleaning pass — animates a cleaning sweep across the floor. Drag to rotate, scroll to zoom.

Did you know?

UK guidance recommends extraction rooms have washable, non-absorbent floors and walls, fly screens on any openable windows, and a documented cleaning schedule as part of a HACCP-based food safety management system — the same principle used in commercial kitchens, applied to honey.