Guidance for home producers of
jams, chutneys, pickles and
flavoured oils
Introduction
Anyone who prepares and sells food must make sure the product they supply is safe to eat.
The ingredients, method of production, condition of the premises and the person making
the food can impact on the safety and quality of the final product. All food businesses,
regardless of type or size of operation, must comply with the following legal requirements:

Registration
Food business operators must register with their local authority 28 days before
opening or starting to trade. This is free of charge and can be completed online.
Contact your local authority for more information.

Food hygiene training
Anyone handling food should be trained, supervised or instructed to a level
appropriate to their work activities. It is recommended that food handlers undertake
training to a level equivalent to the Chartered Institute of Environmental Health
(CIEH) Level 2 Award in Food Safety.

Food safety management
Food business operators must manage the food safety hazards in their business
using an appropriate documented food safety management system. This should be
based on the principles of HACCP (Hazard Analysis and Critical Control Points)
which identifies the stages during food production where things can go wrong, the
most appropriate way of preventing problems from occurring, the corrective action
that should be taken if things do go wrong, and the best way to record all of this
information.
What are the hazards?
The main hazards associated with the production of jams, chutneys, pickles and flavoured
oils are:
 Bacterial growth, in particular Clostridium botulinum
The high sugar content in jam and the acidic nature of chutneys, pickles and
flavoured vinegars (pH of less than 4.5) make the growth of harmful or spoilage
bacteria unlikely in these products. However, there is a small possibility of fungal
growth as some fungi are more tolerant of acid or high sugar conditions.
There is a higher risk of bacterial growth associated with flavoured oils because they
are not acidic. Trace amounts of moisture present on vegetables, spices or herbs
added to the oil can enable bacteria to survive and grow. Of most concern is
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Clostridium botulinum, a type of bacteria that grows under anaerobic conditions (i.e.
in the absence of air). It can produce a harmful toxin in food which causes a rare but
potentially fatal form of food poisoning called botulism. Spores of C. botulinum are
present in the general environment and can occur in a range of foods including fruit
and vegetables. With a pH higher than 4.5 and an air-free environment, flavoured
oils provide the right conditions for spores to germinate. The bacteria may then
multiply and produce the deadly toxin.

Mould and yeast growth
If jars, bottles or lids are not clean or if the product is not sealed quickly after filling
the container, mould and yeast contamination can occur. Once the container is
opened and the product re-exposed to air these organisms can grow quickly.

Physical contamination
Physical contamination of the product can occur as a result of cracked or chipped
jars or damaged lids. Foreign body objects such as insects, slugs and stones
entrained with harvested fruit and vegetables may also find their way into the final
product.
Controlling the hazards
For all products the following controls should be put in place:
1. Food handlers must wash their hands before handling or preparing any food.
2. Chopping boards, pans and utensils should be kept clean and in good condition.
3. Jars or bottles must be cleaned and disinfected immediately prior to use and stored
inverted until ready to fill in order to prevent foreign body contamination. They must
be fully dry before use. A number of disinfection methods are appropriate including:
 Placing in an oven at 160°C (gas mark 3) for 10 minutes
 Passing through the hot cycle of a dishwasher
 Submerging in hot water above 90°C for 10 minutes.
4. Measuring jugs and stainless steel funnels used to transfer the cooked product to the
jars or bottles should be cleaned and sanitised before use.
5. Stick to standard recipes and cooking methods. The amount of vinegar and/or sugar
is essential for product safety so always measure ingredients out accurately and
follow instructions on how long each batch needs to boil or simmer.
6. Keep records for each batch produced. This is needed in case a problem is identified
which requires the recall of food you have supplied. The information should include:
 The food name;
 Date of production;
 Number of jars or bottles produced;
 Lot/batch number;
 Use by or best before date;
 Any monitoring of temperature and/or pH carried out during batch production;
 Details of businesses you have supplied with the finished product.
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7. Products should be stored in a cool, dry environment.
8. Whilst some recipes give an indication of product shelf life, this may not have been
assessed by a microbiological laboratory. Never exceed the shelf life advised and as
a precaution it is sensible to give your products a shorter shelf life than stated unless
you have used an accredited microbiological laboratory to carry out a shelf life study
on your behalf.
Product specific controls
Jams, pickles and chutneys
1. Fresh fruit, vegetable and herb ingredients
should be thoroughly washed, dried and,
where appropriate, peeled.
2. Most standard jams set at around 105°C although the setting point of low sugar jams
will vary. Heating to this temperature will destroy a significant number of harmful
bacteria. Use a jam thermometer to ensure the jam reaches the correct setting point
temperature.
3. For pickles and chutneys the pH and water activity are critical factors in controlling
the risk of Clostridium botulinum. The pH must be 4.5 or lower and the water activity
must be below 0.9 for the entire period of the product’s shelf life. Products should be
stored in a refrigerator even before opening if this cannot be guaranteed.
4. Acid can react with aluminium potentially causing chemical contamination of the end
product. Stainless steel pans should be used for cooking any product containing
vinegar or high acid ingredients.
5. Prior to bottling, ensure that the lids or stoppers to be used are clean and tight-fitting.
Do not use loose or defective lids as these will not provide an effective seal.
6. The product should be transferred to the jars or bottles whilst it is still hot and the lids
put on immediately to ensure a vacuum seal is formed.
Flavoured oils
1. High moisture levels favour the production of botulism toxin. Check that
the internal surfaces of the bottles are completely dry before use.
2. To ensure that moisture levels are kept to a minimum dried herbs,
spices and vegetables should be used. If using fresh washed
ingredients these should be dried thoroughly before adding.
3. The pH should be 4.5 or lower throughout the product. A pH meter should be used to
provide an accurate measure of acidity. Phosphoric, citric or acetic acid can be
added to oils to help reduce the pH.
4. The maximum shelf life of the product should be 10 days. This may be extended but
only if it has been determined safe to do so by independent analysis.
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Product labelling
You will also need to consider the information you
provide to consumers about your products. Food
labelling must comply with the requirements set out in the
Food Information for Consumers Regulations 2011.
These depend on how you choose to sell your products.
If selling via another retailer the product label must
show:
 The name of the food;
 A list of ingredients in descending order by weight;
 Best before or use by date;
 Any special storage instructions e.g. ‘After
opening store in the fridge below 8°C’;
 The name and address of the manufacturer;
 Any specified allergen or ingredients derived from the allergens (see below);
 A declaration of any ingredient that has been irradiated or genetically modified.
 The net quantity
If selling directly from home or a market stall the product label must show:
 The name of the food
 Presence of any specified allergen or ingredients derived from a specified allergen
 The net quantity
Additional labelling and compositional requirements exist for some products such as Jams
and Jellys and some products such as olive oils have specific marketing standards.
This is only a basic outline of food labelling requirements. You should contact your local
Trading Standards Service for labelling advice and they will be able to advise you on the
specific labelling required for the products that you are producing. Detailed guidance is also
available via their website
Allergen information
There are 14 allergens that, if present in your product, must be declared on the labelling.
They are:
 Cereals containing gluten e.g.
 Celery (and celeriac)
wheat, oats, barley etc.
 Soybeans
 Crustaceans e.g. crab and prawns
 Peanuts
 Fish
 Nuts e.g. almonds, hazelnuts,
 Molluscs e.g. clams, mussels and
walnuts etc.
oysters
 Sesame
 Eggs
 Lupin
 Milk
 Sulphur dioxide at levels above
 Mustard
10mg/kg or 10mg/L
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Useful Contacts
Christchurch and East Dorset Councils
01202 795185
[email protected]
North Dorset District Council
01258 484312
[email protected]
Purbeck District Council
01929 556561
[email protected]
West Dorset District Council
01305 251010
[email protected]
Weymouth & Portland Borough Council
01305 838432
[email protected]
Borough of Poole
(Environmental Health & Trading Standards)
01202 261700
[email protected]
Bournemouth Borough Council
(Environmental Health & Trading Standards)
01202 451451
[email protected]
01202 451400
[email protected]
Dorset County Council Trading Standards Service
01305 224702 (Business Advice Line)
[email protected]
Produced by Dorset Food Group 2014
With thanks to the Kent Food Group for the use of some of the information
Version 2.0 January 2015
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